Thai Chicken Green Curry Recipe (Keto)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai green curry with chicken, coconut milk, and aromatic vegetables. This creamy, spiced dish is traditionally served over rice or cauliflower rice for a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 lb chicken breasts ((or thighs) 700g, cubed)
- 1 tbsp groundnut oil (or light olive oil)
- 2 tbsp Thai green curry paste
- 2 lemongrass stalks (chopped)
- 1 garlic clove (finely minced)
- 14 oz coconut milk (from a tin, 400ml)
- 1/2 cup chicken stock (120ml)
- juice of 1 lime
- zest of 2 limes
- 7 oz sugarsnap peas (200g, or green beans)
- 5 oz beansprouts (150g)
- handful of fresh coriander (cilantro) (to serve)
- 1 tsp Thai fish sauce ((optional))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 307mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 78mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.