Thai Chicken Green Curry Recipe (Keto)
Keto Thai green curry is a quick, easy and tasty main meal. Great with cauliflower rice!
Servings: 4
Calories: 452kcal
Ingredients
- 1.5 lb chicken breasts (or thighs) 700g, cubed
- 1 tablespoon groundnut oil or light olive oil
- 2 tablespoon Thai green curry paste
- 2 lemongrass stalks chopped
- 1 garlic clove finely minced
- 14 oz coconut milk from a tin, 400ml
- ½ cup chicken stock 120ml
- juice of 1 lime
- zest of 2 limes
- 7 oz sugarsnap peas 200g, or green beans
- 5 oz beansprouts 150g
- handful of fresh coriander (cilantro) to serve
- 1 teaspoon Thai fish sauce (optional)
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
5.3g net carbs per serving. Makes 4 servings.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 452kcal | Total Carbohydrates: 9.1g | Protein: 44.1g | Fat: 26.9g | Saturated Fat: 19.3g | Fiber: 3.8g | Sugar: 3.6g
