Thai Green Chicken Curry Diabetic Friendly Sugarless

Dive into the vibrant flavors of this **Thai Green Chicken Curry**, specially crafted to be **diabetic-friendly and completely sugar-free** without compromising on taste. Tender strips of chicken breast are simmered to perfection in a luscious, light coconut milk broth infused with aromatic ginger, garlic, and a zesty sugar-free Thai green curry paste. Fresh zucchini, red bell pepper, and green beans add a colorful, nutrient-packed punch, while low-sodium fish sauce and a splash of lime juice lend an authentic tangy depth. Garnished with fragrant Thai basil and cilantro, this quick and easy one-pot dish is ready in just 40 minutes and can be served with cauliflower rice or brown rice for a wholesome, guilt-free meal. Perfect for those looking for a **low-carb, healthy Thai recipe** that doesn’t compromise on bold, vibrant flavors!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g Chicken breast (boneless, skinless, sliced into thin strips)
• 3 tbsp Thai green curry paste (sugar-free, check labels)
• 400 ml Coconut milk (light, unsweetened)
• 200 ml Chicken stock (unsalted, low-sodium)
• 1 large Zucchini (sliced into half-moons)
• 1 medium Red bell pepper (sliced into thin strips)
• 100 g Green beans (trimmed)
• 2 Shallots (finely chopped)
• 3 Garlic cloves (minced)
• 1 tsp Fresh ginger (grated)
• 3 Kaffir lime leaves (optional, torn)
• 1.5 tbsp Fish sauce (low-sodium, sugar-free)
• 1 tbsp Lime juice (freshly squeezed)
• 10 g Fresh basil leaves (Thai basil if available)
• 10 g Fresh cilantro (chopped, for garnish)
• 1 tbsp Olive oil (or coconut oil)

Directions

Step 1

Heat the olive oil in a large pan or wok over medium heat.

Step 2

Add the chopped shallots, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.

Step 3

Stir in the Thai green curry paste and cook for another minute to release its flavors.

Step 4

Pour in the coconut milk and chicken stock. Stir to combine and bring to a gentle simmer.

Step 5

Add the chicken strips to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through.

Step 6

Toss in the zucchini, red bell pepper, green beans, and kaffir lime leaves (if using). Simmer for another 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 7

Stir in the fish sauce and lime juice. Adjust seasoning to taste if needed.

Step 8

Turn off the heat and mix in the fresh basil leaves, letting the residual heat wilt them slightly.

Step 9

Serve the curry hot, garnished with chopped cilantro. Optionally, pair it with steamed brown rice or cauliflower rice for a low-carb accompaniment.

Nutrition Facts

Serving size	(1774.2g)

Amount per serving	% Daily Value*
Calories	1378.0

Total Fat 53.9g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat g
Cholesterol 425mg	0%
Sodium 1876.4mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 21.1g
Protein 170.6g	0%

Vitamin D 65IU	0%
Calcium 266.0mg	0%
Iron 11.6mg	0%
Potassium 3110.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 49.6%

Carbs: 15.1%