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, 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
(6.1%); Fat 44g (66.7%); Protein 42g (27.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

FOLLOW MONYA, UK Chef & Author of Fats of Life:

Join my Facebook community: Keto Recipes for Foodies

 


I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up below to get the recap in your inbox. (You can unsubscribe at any time).

.

*By including your information above, you agree to adding yourself to my emailing list managed by Mailchimp. Your information will never be passed on to a 3rd party*


Print Recipe
Low carb Chicken Thai Green Curry (Keto; Paleo; Dairy-free)
A deeply flavoured green Thai chicken curry served over konjac (shirataki) 'rice'. Only 11g carbs per generous serving.
Green Curry Chicken
Votes: 5
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 portions konjac rice
  • 1 TB olive oil or lard
  • 2 chicken breasts cut into chunks
  • salt
  • 150 g baby chestnut mushrooms
  • 50 g Thai Green Curry Paste
  • 1 tin full-fat coconut milk
  • 2 kaffir lime leaves
  • chopped coriander to garnish
Course Main Dish
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 portions konjac rice
  • 1 TB olive oil or lard
  • 2 chicken breasts cut into chunks
  • salt
  • 150 g baby chestnut mushrooms
  • 50 g Thai Green Curry Paste
  • 1 tin full-fat coconut milk
  • 2 kaffir lime leaves
  • chopped coriander to garnish
Green Curry Chicken
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. Heat the olive oil (or lard) 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.
  3. Add the mushrooms to the wok and cook, shaking the wok regularly until they too have caramelised. Remove from the pan and set aside.
  4. 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.
  5. Add the kaffie lime leaves and cook for 5 minutes over high heat - the mixture will start to reduce.
  6. 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.
  7. 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.
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.

Did you like this recipe? I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up here to get the recap in your inbox - ensuring you never miss a recipe. (You can unsubscribe at any time).

Photographs and recipes on FATS OF LIFE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here. Happy cooking!

 

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a small commission if you click through and make a purchase.

FOLLOW ME

Join my Facebook community: Keto Recipes for Foodies

 

 

Summary
recipe image
Recipe
Low carb Chicken Thai Green Curry (Keto; Paleo; Dairy-free)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Macro Details per serving
6.1%                Carbs
27.2%              Protein
66.7%              Fat


Nutritional Information per serving
Calories                         599Kcal / 2506kJ
Fat                                 44g
 of which saturates        35g
Carbohydrates              11g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars            3.8g
Fibre                              9.7g
Protein                           42g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 11g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

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




See all the Poultry recipes on Fats of Life:

Chicken Mozzarella Salad with Fennel & Lemon (Keto)
Chicken Chili Soup
Keto Chicken and Chili Soup
Keto Chicken Liver Parfait
Chicken Liver Parfait (Keto)
Chicken Mayo Seed Loaf
Chicken Mayo Sarmies (using Keto Seed Loaf)
Chicken with Lemon
Lemon & Thyme Chicken with Glaze (Keto; Paleo)
Chicken and Veg with Balsamic Drizzle
Chicken and Veg with Balsamic Drizzle (Keto; Paleo)
Load More



Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.


 

You may also like

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

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