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%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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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: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asian, Thai
Keyword high fat, keto, low carb, paleo, sugar free
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Thai
Keyword high fat, keto, low carb, paleo, sugar free
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Curry Chicken
Votes: 2
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 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 oil 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 the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

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 commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
 

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)
 

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done 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.

 
See all the Poultry recipes on Mud and Love:

Chicken and Veg with Balsamic Drizzle
Chicken and Veg with Balsamic Drizzle (Keto; Paleo)
Low carb Peri Peri Chicken Livers
Low-carb Peri-Peri Chicken Livers
Smoked Paprika Chicken & Chorizo Bake (Low-carb)
Chicken with Lemon
Lemon & Thyme Chicken with Glaze (Keto; Paleo)
Low carb Chicken Oregano Bake
Low-carb Chicken, Lemon and Oregano Bake
Keto Creamy Pesto-stuffed Chicken Breasts
Keto Creamy Pesto-stuffed Chicken Breasts
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Summary
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Recipe
Low carb Chicken Thai Green Curry (Keto; Paleo; Dairy-free)
Author
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Average Rating
51star1star1star1star1star Based on 1 Review(s)

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