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..
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Carbs 11g | Fat 44g | Protein 42g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Low carb Chicken Thai Green Curry
- 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.
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Nutritional Information per serving
Calories 599Kcal / 2506kJ
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.
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