Green Thai Chicken Curry (Keto)

Most Thai and other Asian restaurants are off limits if following a low carb lifestyle. Thankfully, I have some amazing keto friendly curry recipes up my sleeve!

This green thai chicken curry smells as amazing as it tastes! Served up on cauliflower or konjac rice, it’s a meal the whole family will love.

Ingredients

4 chicken breasts, diced
2 bell peppers, diced
1/2 small onion, diced
1 cup coconut milk
1 Tbsp coconut oil
1 tsp salt
1/2 tsp pepper

Green curry paste
1 cup fresh cilantro
1 lime, zested and juiced
1 Tbsp fresh ginger
2 garlic cloves
1 thai chili
1 scallion
1 stalk lemongrass
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp monkfruit sweetener
1 tsp salt

Yields: 6 servings
Per serving*:
Calories: 211
Net carbs: 6
Protein (grams): 29
Fat (grams): 7

Prep time: 15 min
Cook time: 25 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Roughly chop the ingredients for the green curry paste, then blend into a paste using a blender or immersion blender.

In a large skillet or wok, melt the coconut oil over medium high heat.

Add the chicken, salt and pepper. Sautee about 8 min, until the chicken browns.

Add the bell peppers and onion, and sautee another 3 min.

Transfer the curry paste to the skillet or wok and heat through until fragrant, about 2 min.

Add the coconut milk and stir until well combined. Bring the chicken curry to a low simmer, and allow the flavours to fully infuse by letting it cook another 2-3 min.

Serve over cauliflower rice or konjac.

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Green Thai Chicken Curry (Keto)

Yield: 6

Author: Georgiana Elias

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Most Thai and other Asian restaurants are off limits if following a low carb lifestyle. Thankfully, I have some amazing keto friendly curry recipes up my sleeve!This green thai chicken curry smells as amazing as it tastes! Served up on cauliflower or konjac rice, it’s a meal the whole family will love.

Ingredients

• 4 chicken breasts, diced
• 2 bell peppers, diced
• 1/2 small onion, diced
• 1 cup coconut milk
• 1 Tbsp coconut oil
• 1 tsp salt
• 1/2 tsp pepper

Green curry paste

• 1 cup fresh cilantro
• 1 lime, zested and juiced
• 1 Tbsp fresh ginger
• 2 garlic cloves
• 1 thai chili
• 1 scallion
• 1 stalk lemongrass
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp monkfruit sweetener
• 1 tsp salt

Instructions

1. Roughly chop the ingredients for the green curry paste, then blend into a paste using a blender or immersion blender.
2. In a large skillet or wok, melt the coconut oil over medium high heat.
3. Add the chicken, salt and pepper. Sautee about 8 min, until the chicken browns.
4. Add the bell peppers and onion, and sautee another 3 min.
5. Transfer the curry paste to the skillet or wok and heat through until fragrant, about 2 min.
6. Add the coconut milk and stir until well combined. Bring the chicken curry to a low simmer, and allow the flavours to fully infuse by letting it cook another 2-3 min.
7. Serve over cauliflower or konjac rice.

Nutrition Facts

Calories

211

Fat (grams)

7 g

Net carbs

6 g

Protein (grams)

29 g

* Net carbs and other nutritional information may vary based on brand used