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Thai Chicken Coconut Red Curry
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Low-Carb Thai Chicken Coconut Red Curry

Turn any weeknight dinner into something exciting with this Low-Carb Thai Chicken Coconut Red Curry. It's packed with bold Thai spices and delivers a takeout-style experience without the carbs.
Course Mains
Cuisine Asian
Keyword Curry
Dietary Preference Egg-Free, Gluten-Free
Cooking time 30-60 Minutes
Main Ingredient Chicken
Skill Level Beginner
Total Time 40 minutes
Servings 2 people
Calories 294 kcal

Ingredients

  • 2 chicken thighs skin on
  • ½ tablespoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lard
  • 13½ ounces coconut milk 1 can
  • 1 tablespoon red curry paste
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 2 zucchini large
  • 2 cilantro sprigs
  • ¼ cup basil fresh, chopped

Instructions

  • Season 2 chicken thighs with ½ tablespoon salt and ¼ teaspoon black pepper. Set aside.
  • Place sauce pot over medium heat and add 1 teaspoon lard.
  • Add chicken thigh to sauce pot and sear, skin side down, about four minutes until skin becomes brown and crispy.
  • Flip chicken over.
  • Add 13½ ounces coconut milk and 1 tablespoon red curry paste. Add salt and pepper to taste and 1 tablespoon lime juice.
  • Simmer on low for 20 minutes.
  • Cut or use spiralizer to shape 2 zucchini into noodles and cook for about two minutes.
  • Remove from pot and place on dish. Garnish with 2 cilantro, ¼ cup basil and lime wedge. 
  • Serve and enjoy!

Nutrition

Calories: 294kcal | Net carbs: 5g | Fat: 20g | Protein: 21g