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Low Carb Green Chicken Curry
A simple to make recipe that will make you feel like you are eating it in the best Thai restaurant. The flavor's are truly amazing.
Course
Main Course
Cuisine
Gluten Free, Keto, LCHF, Low Carb, Low Sugar, Thai
Keyword
chicken-curry, green chicken curry, green curry, Keto, lchf, low-carb, thai food
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
serves
Calories
267
kcal
Ingredients
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
Metric
-
US Customary
Instructions
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.
Notes
Add your favorite low carb vegetables such as green beans, brocolli and cauliflower for variation.
Nutrition
Serving:
1
serve
|
Calories:
267
kcal
|
Carbohydrates:
4
g
|
Protein:
30
g
|
Fat:
15
g
|
Fiber:
1
g