Keto Thai Green Curry with Chicken (Low Carb & Spicy)
A bold and creamy Thai green curry made keto-friendly with chicken, coconut milk, and low-carb veggies. Spicy, fragrant, and ready in 30 minutes.
Ingredients
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 2 tbsp avocado oil or coconut oil
- 3 tbsp Thai green curry paste (sugar-free)
- 13.5 oz canned coconut milk (full fat)
- 3/4 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 medium zucchini (sliced)
- 1 red bell pepper (sliced)
- 3.5 oz green beans (trimmed)
- 2 garlic cloves (minced)
- 1 small onion (sliced)
- Fresh Thai basil leaves for garnish
- Cauliflower rice (for serving)
Instructions
- 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.
- Step 2: Add garlic and onion, cooking for another minute.
- Step 3: Pour in coconut milk and chicken broth. Stir well and bring to a gentle simmer.
- 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.
- Step 6: Season with fish sauce and lime juice. Adjust taste as needed.
- Step 7: Serve hot, garnished with fresh Thai basil leaves, alongside cauliflower rice.