Low Carb Green Chicken Curry
Low Carb Green Chicken Curry
This simple to make recipe for Low Carb Green Chicken Curry will make you feel like you are eating genuine Thai food. Ready in about 30 minutes, it makes a great work day meal when you don’t have much time on your hands. Make it as subtle or as spicy as you like it, to suit your own taste.
Aromatic pieces of chicken are combined with fresh lemon grass, kaffic lime leaves, asian ginger (galangal.) To keep it simple in this recipe, I have used store bought green curry paste. Just check whats available in your local supermarket or Asian store, and select the one with the least sugar. I used Volcom for this one, as it is one of the best available near me. Make sure you read your jar though, as some pastes are stronger than others and need less paste. Others are milder in flavor so you may need to use more paste.
Flavor To Suit Your Taste
If worried about the amount of spice in the recipe, be cautious when adding, as you can always spice it up later, but will have problems diluting the spice. If you find the recipe is a little too spicy, simply add a little more coconut cream to tame it down.
Add your own twist
Feel free to add your own twist to this recipe and add your own favorite low carb vegetables. Add fresh green beans, cauliflower or broccoli. Chopped radish would also go really well in this dish to emulate potato. It actually tastes like potato and you would never guess that you were eating radish.
Serve this lovely curry on top of some cauliflower rice for the perfect low carb meal. Carb it up for others that you may be cooking for, by serving with jasmine or white rice.
I think that this recipe is as good as some of the best green curry that I have eaten. It is certainly far superior to many that I have eaten in Thai Restaurants.
I hope you enjoy the recipe!
- 1/2 tablespoon coconut oil
- 2-3 tablespoon Thai green curry paste-as low in sugar as possible
- 1 teaspoon minced garlic
- 900 gms diced chicken thighs or fillets
- 400 ml can coconut milk no added sugar
- 1/2 tablespoon fish sauce
- 1-2 small Thai eggplant sliced into rounds
- 227 gms can sliced water chestnuts
- 2 fresh stalks of lemon grass
- 4 kaffir lime leaves
- 1 piece dried galangal Asian ginger
- 1/2 -1 tablespoon Stevia and Erythritol blend I like to use this one
- 1/4 cup coconut cream no added sugar
- salt to taste
- Fry the curry paste and garlic in the oil in a medium sauce pan for a few minutes taking care not to burn.
- Add the diced chicken and cook for a few minutes.
- Add the coconut milk and all of the herbs and spices, and stir until combined. Add the fish sauce and sweetener (if using.)
- Stir through the vegetables and allow to simmer gently for about 20 minutes.
- Stir through the coconut cream and allow to heat up again before serving. Season with salt to taste.
- To serve, scatter with some basil leaves and serve with cauliflower rice or carb it up with jasmine rice.