Low‑Carb Thai Green Chicken Curry
A creamy, low‑carb Thai green curry with tender chicken, courgette and tenderstem broccoli — rich coconut flavour, no sugar added.
This low‑carb Thai green chicken curry keeps all the luscious, creamy flavour of the classic without piling on the carbs. We make a quick fresh green paste to control sugar and add bright herbs right at the end for freshness.
Perfect for midweek when you want a proper curry but are watching carbs — serve with cauliflower rice or extra greens and you’re golden.
Ingredients
- 600 g skinless boneless chicken thighs
- 400 ml full-fat coconut milk — one standard tin
- 150 ml chicken stock — low-salt if preferred
- 4 green chillies — mild or hot to taste, deseed for less heat
- 30 g fresh coriander — use stems in the paste and leaves to finish
- 2 lemongrass stalks — white bottoms only, finely sliced
- 20 g fresh ginger — peeled
- 4 garlic cloves
- 1 brown onion — small to medium
- 1 lime — juice for the curry plus wedges to serve
- 30 ml coconut oil
- 30 ml gluten-free fish sauce
- 4 lime leaves — optional but very authentic
- 2 courgettes — about 300 g, cut into half-moons
- 150 g tenderstem broccoli — trimmed
- 1 red pepper — thinly sliced
- 15 g fresh basil — Thai basil if you can get it
- 5 ml sea salt
- 0 ml black pepper
Equipment
- blender or food processor
- microplane or fine grater
Instructions
Make the green curry paste: roughly chop the green chillies, brown onion, garlic, fresh ginger, lemongrass (white part only) and the thicker coriander stems. Put in a blender or food processor with 1 tablespoon coconut oil and the zest of half the lime; blitz to a coarse paste.
Trim and slice the chicken thighs into 2 cm strips. Season lightly with sea salt and black pepper.
Heat a large frying pan over a medium hob and add the remaining 1 tablespoon coconut oil. Fry the green curry paste for 2–3 minutes, stirring constantly, until fragrant and slightly darker — this deepens the flavour.
Add the chicken to the pan and brown for 3–4 minutes, turning so each piece gets a little colour.
Pour in the full-fat coconut milk and chicken stock, then add the gluten-free fish sauce, lime leaves and the juice of half the lime. Bring to a gentle simmer and cook for 10 minutes, uncovered, until the chicken is cooked through and the sauce has slightly thickened.
Add the courgettes, tenderstem broccoli and red pepper. Cook for 4–5 minutes until the vegetables are bright and just tender — they should still have a little bite.
Stir through the fresh basil and the remaining coriander leaves, check seasoning and remove from the heat. Leave the lime leaves in while serving for aroma, or remove before plating if you prefer.
Serve the curry in deep bowls with lime wedges for squeezing over. For a low‑carb accompaniment, serve with cauliflower rice or simply extra steamed greens.
Tips
- Frying the paste is crucial — it unlocks the aromatics. Don’t skip or rush that step.
- Use the thicker, creamier part of the coconut milk for a silkier sauce; if it’s very thick, reserve 50–100 ml and add later to loosen if needed.
- To reduce prep time, make the paste ahead and keep it refrigerated for up to 48 hours or freeze in 60 g portions.
- If you can’t get Thai basil, regular fresh basil works — the flavour will be slightly different but still delicious.
- Leftovers keep well in the fridge for 2 days; reheat gently on the hob so the coconut milk doesn’t split.
Substitutions
skinless boneless chicken thighs → skinless boneless chicken breast, same quantity
Noticeably differentfull-fat coconut milk → light coconut milk, same quantity (sauce will be thinner and less rich)
Noticeably differentgluten-free fish sauce → tamari or coconut aminos 30 ml (use for gluten-free/vegetarian after omitting shrimp paste if used)
Stays closetenderstem broccoli → green beans, same quantity
Stays close
Nutrition
Per serving · estimated
- 625
- Calories
- 36 g
- Protein
- 10 g
- Carbs
- 49 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I make this vegetarian or vegan?
Yes — replace the chicken with firm tofu or extra vegetables and use tamari or coconut aminos instead of fish sauce; the curry will be vegetarian if you leave out shrimp paste (if used) and use a vegetarian fish-sauce alternative.
Why fry the curry paste first?
Frying concentrates the aromatics and removes the raw edge from fresh ingredients — it makes a much more rounded curry.
How can I thicken or loosen the sauce?
To thicken: simmer a little longer uncovered. To loosen: stir in 1–2 tablespoons of reserved coconut milk or stock, a tablespoon at a time.
Is this suitable for a ketogenic diet?
Yes — at roughly 10 g carbs per serving this recipe is low in carbs and can fit into many ketogenic meal plans when paired with low‑carb sides like cauliflower rice.
Community Photos
No photos yet
Be the first to share your creation!