Low carb Thai Green Chicken Curry

Low carb Thai Green Curry Chicken
Low carb Thai Green Curry Chicken

Two simple ingredients (Thai Green Curry Paste and coconut milk) makes for a fantastic dish. This low carb Thai green chicken curry uses only chicken and baby chestnut mushrooms and is served over the fabulous konjac (shirataki) ‘rice‘. I use the Eat Water range here in the UK, which is available online or at Holland & Barrett (who often have penny-sales). Enjoy this lovely, quick curry with freshly chopped coriander sprinkled over..

– – – – – – PER SERVING – – – – – –
Carbs 11g | Fat 44g | Protein 42g
– – – – – – – – – – – – – – – – – – – – –

Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
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Green Curry Chicken
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Low carb Chicken Thai Green Curry

A deeply flavoured green Thai chicken curry served over konjac (shirataki) 'rice'. Only 11g carbs per generous serving.
Course Main Dish
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Per serving

Calories: 599kcal | Carbohydrates: 11g | Protein: 42g | Fat: 44g


  • 2 portions konjac rice
  • 1 TB coconut oil
  • 2 chicken breasts, cut into chunks
  • salt
  • 150 g (5.3 oz) baby chestnut mushrooms
  • 50 g (1.8 oz) Thai Green Curry Paste
  • 1 tin full-fat coconut milk, shaken well
  • 2 kaffir lime leaves
  • chopped coriander, to garnish


  • Remove the konjac rice from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the rice into a large pan of hot water and simmer on low while you make the curry.
  • Heat the coconut oil in a wok and lightly season the chicken with salt. Fry the chicken pieces until golden on the outside, turning regularly. (Its OK if they are still raw on the inside - we return them to the pan later to cook through.) Remove the chicken pieces with tongs and set aside, leaving the fat in the wok.
  • Add the mushrooms to the wok and cook, shaking the wok regularly until they too have caramelised. Remove from the pan and set aside.
  • Add the Thai Green Curry Paste to the wok and cook for 30 seconds. Shake the tin of coconut milk very well, then open and tip into the wok. Use a silicon whisk (to avoid scratching your pan) and whisk well to combine the coconut milk and curry paste.
  • Add the kaffie lime leaves and cook for 5 minutes over high heat - the mixture will start to reduce.
  • Return the chicken and mushrooms to the pan and reduce to a simmer, cooking for 10-12 minutes. Once the mixture is sufficiently reduced, it will be thick and creamy and coat the chicken and mushrooms. Remove the wok from the heat.
  • Drain the rice in a sieve and divide between two warm bowls. Pour over the thick, creamy chicken curry (discarding the kaffir lime leaves) and garnish the bowls with chopped coriander.

A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.

Green Curry ChickenFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Low carb Thai Green Chicken Curry
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Low carb Chicken Thai Green Curry (Keto)
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FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.

Nutritional Information per serving
Calories                         599Kcal / 2506kJ
Fat                                 44g
Carbohydrates               11g
Protein                           42g

Crustaceans (may be found in some brands of Thai green curry paste)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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