Thai Green Curry Chicken

A rich and aromatic low-carb Thai green curry with tender chicken and an abundance of fresh vegetables, served over fluffy cauliflower rice.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.12/serving

Dietary

• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• High-Protein

Ingredients

• 2 pound chicken thigh (boneless, skinless)
• 2 tablespoon coconut oil
• 4 tablespoon green curry paste
• 2 can full-fat coconut milk
• 1 cup chicken broth
• 2 red bell peppers (sliced)
• 1 head broccoli (cut into florets)
• 1 tablespoon fish sauce
• 2 teaspoon fresh lime juice
• 1 teaspoon sweetener
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 6 cup cauliflower (florets, riced)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Cut chicken thighs into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
2. In a large pot or Dutch oven, heat 1 tablespoon coconut oil over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. Add remaining 1 tablespoon coconut oil to the pot. Add green curry paste and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Return chicken to the pot.
5. Add red bell peppers and broccoli florets. Simmer gently for 10-15 minutes, or until chicken is cooked through and vegetables are tender-crisp.
6. Stir in fish sauce and fresh lime juice. Taste and add sweetener, salt, and ground black pepper as needed.
7. While curry simmers, prepare the cauliflower rice. Heat a large skillet over medium-high heat. Add riced cauliflower and cook, stirring occasionally, for 5-7 minutes, until tender but still slightly firm. Season with salt to taste.
8. Serve the Thai Green Curry Chicken over cauliflower rice. Garnish with fresh cilantro, if desired.

Notes

Adjust the amount of green curry paste to control the spice level according to your family's preference. This dish makes excellent leftovers.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 15.5 g
• Fat: 42.8 g
• Fiber: 4.5 g
• Sodium: 680 mg
• Saturated Fat: 25.1 g
• Sugar: 8.1 g
• Cholesterol: 135 mg