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
– – – – – – – – – – – – – – – – – – – – –


*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

 
“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
 

Green Curry Chicken
Pin me

Low carb Chicken Thai Green Curry

A deeply flavoured green Thai chicken curry served over konjac (shirataki) 'rice'. Only 11g carbs per generous serving. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

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.


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.
I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.

UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.


Nutrition

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

Low carb Thai Green Chicken Curry
Summary
recipe image
Recipe
Low carb Chicken Thai Green Curry (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 6 Review(s)
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)




See all the Poultry recipes on Fats of Life:


Load More



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.



1 Comment

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.