Keto Green Chicken Curry with Zoodles

Name: Keto Green Chicken Curry with Zoodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 ounce boneless, skinless chicken thighs; salt and pepper; 12 ounce zucchini; 1 tablespoon olive oil; salt and pepper; 2 tablespoon coconut oil; ¾ medium yellow onion; 4 ounce broccoli; 14 ounce canned coconut milk; 2 tablespoon green curry paste; 2 tablespoon unsweetened peanut butter; salt and pepper; 1 ounce salted peanuts

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course
Cuisine
Thai

Keto Green Chicken Curry with Zoodles

Iris Warren

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This makes a total of 4 servings of Keto Green Chicken Curry with Zoodles. Each serving comes out to be 603 calories, 48.2g fats, 10.4g net carbs, and 35.5g protein.

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Ingredients

Servings

Chicken:

16 ounce boneless, skinless chicken thighs
salt and pepper to taste

Zoodles:

12 ounce zucchini spiralized into noodles
1 tablespoon olive oil
salt and pepper to taste

Green Curry:

2 tablespoon coconut oil
¾ medium yellow onion cut into thick slices
4 ounce broccoli cut into small florets
14 ounce canned coconut milk
2 tablespoon green curry paste
2 tablespoon unsweetened peanut butter
salt and pepper to taste
1 ounce salted peanuts finely chopped, for topping

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Instructions

Gather and prep all of your ingredients.
Season chicken thighs with salt and pepper, then cook over medium heat until cooked through. About 4 minutes on each side.
Once cooked, cut the chicken into bite-sized pieces and set aside. You can optionally use pre-cooked chicken or even shredded rotisserie chicken in a pinch.
Spiralize the zucchini and season with salt. Stir to incorporate.
Place the zoodles in between some paper towels, then place a bowl or other heavy object on top to press any excess moisture out of the zoodles.
Heat coconut oil in a pan over medium-high heat. Once hot, add in the onion and broccoli. Sauté for a few minutes, stirring frequently, until crisp but tender.
Add the coconut milk, curry paste, peanut butter, and chicken then stir well to combine. Allow to simmer for a few minutes, reducing slightly and thickening up. Remove from the pan and set aside.
In the same pan, heat the olive oil for the zoodles. Once hot, add in the zoodles and sauté for a few minutes until soft but not mushy.
Add back in the curry and mix everything together to incorporate.
Serve immediately, sprinkling over crushed peanut as garnish. Enjoy!