“Thai Green Curry Paste and coconut milk makes a fantastic flavour combination. This low carb Thai green chicken curry uses chicken and baby chestnut mushrooms and is served over konjac (shirataki) ‘rice‘. Enjoy this lovely, quick curry with freshly chopped coriander (cilantro) scattered over.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

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More on Thai Green Chicken Curry…

This Thai green chicken curry is a symphony of tastes. The aromatic green curry sauce, crafted from paste and coconut milk bursts with complex flavours. It’s a testament to how mindful choices can elevate a dish into a wholesome one that nourishes the body.
 

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Derived from the konjac plant, konjac ‘rice’ is an alternative to rice. It is virtually carb-free, making it ideal for those mindful of their carbohydrate intake. It offers a satisfying texture, allowing you to savour the curry without the guilt of added carbs.
 
Chicken is a highly nutritious source of protein, supplying essential amino acids for muscle health, while also providing essential vitamins and minerals like B vitamins, selenium, and phosphorus for overall well-being.

Furthermore, mushrooms are also a nutritious addition to your diet. They offer a rich source of vitamins, particularly B vitamins like riboflavin and niacin, along with essential minerals such as selenium and copper. They also provide dietary fibre and are a rare plant-based source of vitamin D, which supports bone health and overall immunity.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making dietary changes. Scroll to see the full macros and allergens for this Thai green chicken curry dish. Further down, you will also see all the Poultry recipes on Fats of Life®.
 

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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.

Cook ModePrevent your screen going dark while you cook

Course Main Dish

Cuisine Asian, Thai

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Author Monya Kilian Palmer

Per serving

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

Equipment

• kitchen scale
• sharp knife
• universal measuring spoons
• pot / saucepan
• sieve or strainer
• large non-stick pan / wok
• silicon-tipped whisk

Ingredients

• 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

Instructions

• 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.

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

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

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

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

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See all the Poultry recipes on Fats of Life:

Angry Chicken Wings with Cucumber Avo Salad (Keto)

Chicken with Cheesy Cauli and Spinach Mash (Keto)

(Kind-of) Chicken Parm with Roasted Courgettes (Keto)

Roast Chicken with Cheesy Garlic Greens (Keto)

Chicken Soup for the (Keto) Soul

Fragrant Duck and Shiitake Soup (Keto)

Load More

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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.

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