Thai Chicken Green Curry Recipe (Keto)
User Reviews
5
-
Cook Time
15 mins
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Total Time
15 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
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Cuisine
Thai
Thai Chicken Green Curry Recipe (Keto)
Description
This recipe starts by browning bite-sized pieces of chicken until golden. Aromatics including chopped lemongrass, minced garlic, curry paste, and lime zest are sautéed to release their fragrance before adding coconut milk, chicken stock, lime juice, and optional fish sauce. The curry simmers gently to meld the flavors and tenderize the chicken.
Near the end of cooking, sugar snap peas are added and cooked briefly to maintain their crunch, followed by beansprouts which are cooked for only a minute to avoid sogginess. Fresh coriander leaves are sprinkled on top just before serving. The curry has a creamy texture from coconut milk, a fresh citrus note from lime, and a mild spicy depth from curry paste.
This dish commonly pairs with cauliflower rice, offering a low-carb side that complements the curry’s flavors without added starch. Leftovers keep well refrigerated for up to three days or can be frozen for longer storage, maintaining taste and texture.
Ingredients
- 1.5 lb chicken breast or thighs) 700g, cubed
- 1 tablespoon groundnut oil or light olive oil
- 2 tablespoon thai green curry paste
- 2 lemongrass chopped, stalks
- 1 garlic finely minced, clove
- 14 oz coconut milk from a tin, 400ml
- ½ cup chicken stock 120ml
- lime juice of 1
- lime zest of 2
- 7 oz sugar snap peas 200g, or green beans
- 5 oz beansprouts 150g
- Coriander to serve, handful, fresh (cilantro
- 1 teaspoon fish sauce optional, Thai
Instructions
- Cut the chicken into bite-sized pieces and fry until golden brown all over, about 5 minutes.
- Remove the hard outer leaves of the lemongrass and discard. Chop lemongrass. Add together with the minced garlic, curry paste and lime zest and fry another couple of minutes.
- Pour in the coconut milk, chicken stock and lime juice (and fish sauce, if using). Turn down the heat, cover with a lid and simmer for 10 minutes.
- Add the sugarsnap peas and cook another 2 minutes. Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
- Sprinkle with coriander leaves before serving. Great with cauliflower rice.
Notes
- The recipe provides about 3g net carbs per serving and yields four servings.
- Store leftovers in the refrigerator for up to 3 days or freeze safely for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Total Carbohydrates | 9.1g | 3% |
| Protein | 44.1g | 88% |
| Fat | 26.9g | 41% |
| Saturated Fat | 19.3g | 97% |
| Fiber | 3.8g | 15% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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