Keto Thai Green Curry with Chicken (Low Carb & Spicy)

Step 1: Heat oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.

For this step: 2 tbsp avocado oil or coconut oil, 3 tbsp Thai green curry paste (sugar-free)

Step 2: Add garlic and onion, cooking for another minute.

For this step: 2 garlic cloves (minced), 1 small onion (sliced)

Step 3: Pour in coconut milk and chicken broth. Stir well and bring to a gentle simmer.

For this step: 13.5 oz canned coconut milk (full fat), 3/4 cup chicken broth

Step 4: Add chicken pieces and cook for 10–12 minutes until fully cooked through.

Step 5: Stir in zucchini, bell pepper, and green beans. Cook for 4–5 minutes until tender but still crisp.

For this step: 1 medium zucchini (sliced), 1 red bell pepper (sliced), 3.5 oz green beans (trimmed)

Step 6: Season with fish sauce and lime juice. Adjust taste as needed.

For this step: 1 tbsp fish sauce, 1 tbsp lime juice

Step 7: Serve hot, garnished with fresh Thai basil leaves, alongside cauliflower rice.

For this step: Fresh Thai basil leaves for garnish, Cauliflower rice (for serving)