Green Curry Chicken

This Low Carb Thai Green Curry Chicken is a vibrant and flavorful dish that brings the essence of Thai cuisine to your brunch table. Packed with tender chicken and fresh vegetables, it's a healthy and satisfying option that doesn't compromise on taste.

Ingredients

• Chicken breast - 300 grams, diced
• Coconut oil - 2 tablespoons
• Green curry paste - 2 tablespoons
• Coconut milk - 200 ml (full fat)
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Snap peas - 100 grams
• Thai basil - 1/4 cup, fresh
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large skillet, heat the coconut oil over medium heat.
2. Add the diced chicken breast to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Stir in the green curry paste and cook for an additional 1-2 minutes until fragrant.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Add the sliced red bell pepper, zucchini, and snap peas to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
6. Stir in the fish sauce, lime juice, and fresh Thai basil. Adjust seasoning with more salt and pepper if needed.
7. Remove from heat and serve hot, garnished with additional Thai basil if desired.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains healthy fats from coconut milk that can provide energy and improve heart health.

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