Low Carb Thai Green Curry Chicken

Ingredients

• 1 can (400 ml) Coconut Milk (full‑fat, canned)
• 2 tablespoons Green Curry Paste (Messy brand; mild‑to‑medium heat)
• 1 pound Chicken Breast (Cubed; can substitute thighs for more juiciness)
• 1 small can (200 g) Bamboo Shoots (Drained and rinsed)
• 5 leaves Kaffir Lime Leaves (Fresh, torn to release aroma)
• 1 teaspoon Coconut Sugar (Ground, adds subtle sweetness)
• 1 teaspoon Fish Sauce (Adds umami; use sparingly)
• 10 leaves Thai Basil Leaves (Optional, adds fresh peppery flavor)
• 2 medium Zucchini (Spiralized into noodles; one zucchini serves ~2 people)

Instructions

1. Prepare Ingredients

   Cube the chicken breast, drain the bamboo shoots, tear the kaffir lime leaves, and measure the curry paste, coconut sugar, and fish sauce.

   Time: PT5M

2. Spiralize Zucchini

   Trim the ends off each zucchini, keep the top piece for a handle, then run the rest through the spiralizer attachment to create noodles. Chop the remaining end of each zucchini and set aside for later.

   Time: PT10M

3. Fry Curry Paste

   Heat a skillet over medium heat, add about 2‑3 Tbsp of coconut milk, then stir‑in the green curry paste. Fry for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: medium heat

4. Cook Chicken

   Add the cubed chicken to the skillet and sauté until it is almost cooked through, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Bamboo Shoots and Coconut Milk

   Stir in the drained bamboo shoots, then pour in the remaining coconut milk from the can. Bring to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

6. Simmer with Lime Leaves

   Add the torn kaffir lime leaves, cover, and let the curry simmer for 5 minutes to infuse the aroma.

   Time: PT5M

   Temperature: medium heat

7. Season the Curry

   Taste the sauce, then add 1 tsp coconut sugar and 1 tsp fish sauce. Stir and simmer for another 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Finish with Basil

   Tear the Thai basil leaves and stir them into the hot curry; let sit for 1 minute.

   Time: PT1M

9. Combine Curry with Zucchini Noodles

   Keep the curry warm on the stove. Ladle the hot sauce over the raw zucchini noodles; let the heat soften the noodles for about 2 minutes.

   Time: PT2M

10. Serve

    Plate the zucchini noodles topped with generous spoonfuls of green curry. Garnish with extra basil or lime wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g