Keto Green Chicken Curry with Zoodles

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By admin

Our take on Chicken Green Curry delivers a bold, aromatic flavor and packs in veggies! Packed with healthy herbs, spices, and tender chicken, this curry is a testament to the richness and complexity of Thai spices. With fragrant green paste, creamy coconut milk, and crunchy peanuts, this dish is sure to leave you satisfied.

If you’re a foodie, simply cooking the chicken ahead of time will result in a very easy and quick way to make a weeknight meal. Just throw the vegetables in the pan, add the curry ingredients, and put in the chicken to keep warm. Finish with lime juice for an extra kick and you’ll have a new favorite of the week!

Makes 4 Keto Green Chicken Curry and Zoodles

Preparation

Chicken:

  • 16 you won’t boneless, skinless chicken thighs
  • salt and pepper, to taste

Zoodles:

  • 12 you are not zucchini, spiralized into noodles
  • 1 tablespoon Olive oil
  • salt and pepper, to taste

Green Curry:

  • 2 tablespoons coconut oil
  • 3/4 of the medium yellow onion, cut into thick slices
  • 4 oz broccoli, take small florets
  • 14 you won’t canned coconut milk
  • 2 tablespoons green curry paste
  • 2 tablespoons peanut butter
  • salt and pepper, to taste
  • 1 ounce salted nuts, finely chopped, filling

The execution

1. Gather and prepare all your ingredients.

2. Season the chicken thighs with salt and pepper, and cook over medium heat until cooked through. About 4 minutes per side.

3. Once cooked, cut the chicken into bite-sized pieces and set aside. You can use pre-cooked chicken or shredded rotisserie chicken of choice.

2. Mix the zucchini and add salt. Stir to combine.

4. Place the zoods between paper towels, then place a bowl or other heavy object on top to press any excess moisture out of the zoods.

5. Heat the coconut oil in a pan over medium heat. When hot, add onion and broccoli. Simmer for a few minutes, stirring frequently, until crisp but tender.

6. Add the coconut milk, curry paste, peanut butter, and chicken and stir well to combine. Allow to boil for a few minutes, reducing slightly and thickening. Remove from pan and set aside.

7. In the same pan, heat the olive oil for the zoodles. When hot, add the zoodles and sauté for a few minutes until soft but not mushy.

8. Add back to the curry and mix everything to combine.

9. Serve immediately, sprinkled with crushed peanuts as a garnish. Enjoy!

This makes a total of 4 servings of Keto Green Chicken Curry and Zoodles. Each serving appears 603 calories, 48.2g fat, 10.4g net carbs, and 35.5g protein.

FOODCALORIESFATCARBSFIBERNET CARBSProteins
16 ounces boneless, skinless chicken thigh74435000110
12 ounces zucchini511.29.23.45.83.9
1 tablespoon of olive oil11913.50000
salt and pepper, to taste600.200.20
2 tablespoons of coconut oil242270000
3/4 medium yellow onion310.17.216.21
4 ounces broccoli400.58.13.74.42.7
14 ounce can of coconut milk77984110118
2 tablespoons green curry paste330.37.31.16.21.1
2 tablespoons peanut butter200177.22.94.38.3
1 salted peanuts1661462.43.66.9
Prices2411192.656.214.541.7141.9
For each operation (/4)60348.214.13.610.435.5

Keto Green Chicken Curry with Zoodles

This makes a total of 4 servings of Keto Green Chicken Curry and Zoodles. Each serving appears 603 calories, 48.2g fat, 10.4g net carbs, and 35.5g protein.

Preparation Time 10 minutes

Cooking Time 30 minutes

Perfect Time 40 minutes

Ingredients

Chicken:

  • 16 an ounce boneless, skinless chicken thighs
  • salt and pepper to taste

Zoodles:

  • 12 an ounce zucchini spiralized into noodles
  • 1 a spoon Olive oil
  • salt and pepper to taste

Green Curry:

  • 2 a spoon coconut oil
  • ¾ which is in between yellow onion cut into thick slices
  • 4 an ounce broccoli take small florets
  • 14 an ounce canned coconut milk
  • 2 a spoon green curry paste
  • 2 a spoon unpasteurized peanut butter
  • salt and pepper to taste
  • 1 an ounce salted nuts recorded, additionally

Instructions

  • Gather and prepare all your ingredients.
  • Season the chicken thighs with salt and pepper, then cook over medium heat until cooked through. About 4 minutes per side.
  • Once cooked, cut the chicken into bite-sized pieces and set aside. You can use pre-cooked chicken or shredded rotisserie chicken of choice.
  • Mix the zucchini and add salt. Stir to combine.
  • Place the zoodles between paper towels, then place a bowl or other heavy object on top to press any excess moisture out of the zoods.
  • Heat the coconut oil in a pan over medium heat. When hot, add onion and broccoli. Saute for a few minutes, stirring frequently, until crisp but tender.
  • Add the coconut milk, curry paste, peanut butter, and chicken and stir well to combine. Allow to boil for a few minutes, reducing slightly and thickening. Remove from pan and set aside.
  • In the same pan, heat the zoods olive oil. When hot, add the zoodles and sauté for a few minutes until soft but not mushy.
  • Add back to the curry and stir everything together to combine.
  • Serve immediately, sprinkled with crushed peanuts as garnish. Enjoy!

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