Are you craving the vibrant flavors of Thai cuisine but following a ketogenic diet? Don't worry! You don't have to sacrifice deliciousness for your health goals. This recipe delivers authentic Thai tastes without the carbs, making it a perfect quick dinner idea or a healthy meal for any day. Get ready to experience the best of both worlds with this easy keto Thai green curry!
Keto Thai Green Curry with Chicken
This recipe provides a flavorful and satisfying keto-friendly alternative to traditional Thai green curry. It's packed with healthy fats and protein, keeping you full and energized. It's surprisingly easy to make, even for beginner cooks, proving that homemade cooking can be both delicious and simple.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 2 tbsp green curry paste (ensure it's low-carb/keto-friendly)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped Thai basil
- 2 tbsp fish sauce (optional, for extra umami)
- Salt and pepper to taste
- Optional Garnish: Lime wedges, chopped cilantro, sliced red chilies
Instructions:
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Sear the Chicken: Heat coconut oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
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Sauté Aromatics: Add the onion to the pan and cook until softened, about 5 minutes. Add the garlic, ginger, and green chilies and cook for another minute until fragrant.
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Bloom the Curry Paste: Stir in the green curry paste and cook for 1-2 minutes, allowing the flavors to bloom. This step enhances the overall taste of your dish.
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Simmer the Curry: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then add the seared chicken, broccoli, and bell peppers. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
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Finish and Serve: Stir in the Thai basil and fish sauce (if using). Season with salt and pepper to taste. Serve hot, garnished with lime wedges, cilantro, and red chilies (optional).
Tips for the Best Keto Thai Green Curry:
- Use quality ingredients: The better the ingredients, the better the taste! Look for fresh, high-quality vegetables and a good quality green curry paste.
- Adjust the spice level: If you prefer a milder curry, reduce the amount of green chilies or use milder chilies. If you like it extra spicy, add more!
- Don't overcook the vegetables: Overcooked vegetables will lose their vibrant color and texture. Aim for tender-crisp vegetables.
- Make it ahead: This curry tastes even better the next day! Make a large batch and enjoy leftovers for lunch or dinner.
Variations:
- Shrimp Curry: Substitute shrimp for chicken. Cook the shrimp for a shorter time to prevent overcooking.
- Tofu Curry: Use firm or extra-firm tofu for a vegetarian option. Press the tofu to remove excess water before adding it to the curry.
- Beef Curry: Use beef sirloin or flank steak, cut into bite-sized pieces.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Net Carbs: Approximately 5-7g
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
This information is an estimate and may vary depending on the specific ingredients used.
This easy keto Thai green curry recipe is a delicious and satisfying way to enjoy the flavors of Thai food while staying on track with your ketogenic diet. It’s a great addition to your repertoire of quick dinner ideas and healthy meals. Enjoy!