Thai Green Curry

This Low Carb Thai Green Curry is a flavorful and fragrant dish that combines tender chicken and vibrant vegetables in a rich coconut milk sauce. Baked to perfection, it's a healthy alternative to traditional curries without sacrificing taste.

Ingredients

• Chicken breast - 300 grams, diced
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Bell pepper (red or green) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Basil leaves - 10 grams, fresh
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced chicken, green curry paste, minced garlic, grated ginger, olive oil, fish sauce, and lime juice. Mix well to coat the chicken evenly.
3. Add the sliced bell pepper and zucchini to the bowl and toss to combine with the chicken and marinade.
4. Pour the coconut milk into a baking dish and add the marinated chicken and vegetables on top. Stir gently to combine.
5. Season with salt and black pepper to taste.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
8. Once done, remove from the oven and stir in fresh basil leaves before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in healthy fats from coconut milk, promoting satiety.

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