This keto Thai green chicken curry is a delicious dinner recipe 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 2 inch lengths
- 3 ounces of Broccolini, halved
- ½ cup of Bean Sprouts
- Lime Wedges
How to Make Keto Thai Green Curry with Chicken
- 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
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!
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Print Pin Share EmailServings: 4 servings
Calories: 685kcal
Unit Conversion
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
Made this recipe?Tag me at @myketokitchen
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;
To make a larger batch of this Keto Thai Green Chicken Curry recipe, adjust the servings above.
The recipe seems to miss adding the coconut cream, which i’m guessing happens at the same time as the fish sauce?
Hi James,
You are correct, just a little typo on my part. It’s fixed now 🙂
HI Gerri,
Are the macros that you have stated are in total calories?
The carbs count of are total carbs or net carbs?
As I need the total calorie count for the nutrients.
Thank you in advance.
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
Hi Farzan, thank you for your comment. the carbohydrates are totals carbs (11g) the net carbs are 11g minus 6g of fiber totaling 5g net carbs. hope that helps.