Thai Green Curry Chicken

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My best friend happens to be half Thai and has a mother who is an incredible cook! Her mum taught her the recipes for Thai red and green curry and when we were first living out of home and sharing a place as young teens, my friend used to make them all the time and taught me.

This is a low carb version of the Thai Green Curry Chicken I was taught. I was taught to always use Maesri curry pastes and in my opinion there is no other store bought curry paste that compares in taste, although there are some that are slightly lower carb. Even so I find it hard to compromise on the quality of the paste and although Maesri may be slightly higher carb than some others, they all contain some non-compliant ingredients in small amounts like sugar.

Here I have made this Thai Green Curry Chicken with my own Homemade Thai Green Curry Paste. The flavour is delicious but also different to the store bought paste and spicier. But it is made from totally compliant ingredients. Having said that, once I did the nutritional info I saw that while totally compliant this Homemade Thai Green Curry Paste is actually very slightly higher in carbs than the Maesri brand. I have actually found this with quite a few compliant products or homemade versions of different items, such as Everymite compared to Vegemite.

So this is one of those things that is going to come down to personal choice. You can use my compliant Homemade Thai Green Curry Paste or use half a tin of Maesri Thai green curry paste in its place. Or if you already have a Thai green curry paste you prefer, then by all means use that one. It’s all up to you on this one and there’s a lot of room to accommodate for different levels of low carb strictness.

The nutritional information is calculated using 2 tablespoons of my Homemade Thai Green Curry Paste, but if you don’t like it very hot you can reduce that to 1 tablespoon. Using 1 tablespoon will reduce the carbs a little as will using Maesri brand Thai green curry paste. This dish goes very well over Cauliflower Rice.

 

Thai Green Curry Chicken – Serves 6

 

500g chicken thigh, cut into strips

2x 400mL tins coconut cream

2 tbsp Thai green curry paste, get the recipe here

1 zucchini, sliced

100g green breans, trimmed and cut in half

1 tbsp fish sauce

1 lime, the juice

Coconut oil for cooking

 

Heat coconut oil in pot, add onion and sauté until soft. Add chicken and curry paste. Cook for a few minutes until chicken is lightly browned. Add coconut cream, fish sauce and lime juice. Bring to the boil and cook for about 5 minutes. Add zucchini and beans and cook for another 5 minutes.

Nutritional Info:

Cals – 329.8

Fat – 21.9

Protein – 25.3g

Total Carbs – 8.8g

Fibre – 2.1g

Sugars – 2.8g

Net Carbs – 6.8g