Keto Thai Green Curry with Chicken

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This Keto Thai green chicken curry is a delicious dinner recipe that you’ll be eating, again and again, it’s rich, filling, and loaded with flavor.

This Low Carb Thai Green Chicken Curry recipe makes 4 serves. 1 serving is 1 cup of Green Curry and has 5g net carbs.

Keto Thai Green Chicken Curry Ingredients

• ½ cup of Keto Green Curry Paste
• 2 tablespoons of Coconut Oil
• 1.5 pounds of Chicken Thighs, diced
• 1 cup of Coconut Cream
• 1 tablespoon of Fish Sauce
• Salt, to taste
• 5 ounces of Green Beans, sliced into 2in lengths
• 3 ounces of Broccolini, halved
• ½ cup of Bean Sprouts
• Lime Wedges

How to Make Keto Thai Green Curry with Chicken

1. Place a large saucepan over high heat and add the green curry paste. Saute for 2-3 minutes, until most of the water has evaporated.
2. Add the coconut oil and saute for another 2 minutes, until fragrant.
3. Add the chicken, mix well and brown for 3-5 minutes.
4. Once the chicken is browned, add the coconut cream and fish sauce. Mix well and taste the sauce before adding salt, if it is needed.
5. Simmer for 5 minutes, until the chicken is cooked through.
6. Add the green beans and broccolini and simmer for 2 minutes, until tender.
7. Serve topped with bean sprouts, and a side of Cauliflower Rice

Keto Thai Green Chicken Curry

This Keto Thai Green Chicken Curry is a delicious dinner recipe that you’ll be eating again and again. It’s rich, filling and loaded with flavor!

5 from 9 votes

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Course: Dinner, Main Course

Cuisine: Thai

Cook Time: 20 mins

0 mins

Total Time: 20 mins

Servings: 4 servings

Calories: 685kcal

Author: Gerri

Ingredients

• ½ cup Keto Green Curry Paste
• 2 tablespoons Coconut Oil
• 1.5 pounds Chicken Thighs diced
• 1 cup Coconut Cream
• 1 tablespoon Fish Sauce
• Salt to taste
• 5 ounces Green Beans sliced into 2in lengths
• 3 ounces Broccolini halved
• ½ cup Bean Sprouts
• Lime Wedges

Instructions

• Place a large saucepan over high heat and add the green curry paste. Saute for 2-3 minutes, until most of the water has evaporated.
• Add the coconut oil and saute for another 2 minutes, until fragrant.
• Add the chicken, mix well and brown for 3-5 minutes.
• Once the chicken is browned, add the coconut cream and fish sauce. Mix well and taste the sauce before adding salt, if it is needed.
• Simmer for 5 minutes, until the chicken is cooked through.
• Add the green beans and broccolini and simmer for 2 minutes, until tender.
• Serve topped with bean sprouts, and a side of Cauliflower Rice.

Nutrition

Serving: 250g | Calories: 685kcal | Carbohydrates: 11g | Protein: 34g | Fat: 58g | Saturated Fat: 32g | Cholesterol: 167mg | Sodium: 496mg | Potassium: 651mg | Fiber: 6g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 3mg

How To Store Thai Green Curry

Store Thai Green Curry in the fridge for up to 3 days or freeze for up to 3 months.

Looking for more delicious Keto Thai recipes; try our;

• Keto Beef Massaman Curry
• Keto Chicken Pad Thai
• Keto Beef Panang Curry
• Keto Thai Chicken Meatballs

To make a larger batch of this Keto Thai Green Chicken Curry recipe adjust the servings above.

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