Keto Green Chicken Curry with Zoodles

Keto Recipes > Keto Dinner Recipes

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

If you’re a fan of meal prep, simply cooking the chicken ahead of time will lead the way for a super easy and quick way to make a weeknight meal. Just toss the veggies in a pan, add the ingredients for the curry, and then add in the chicken to warm through. Finish with some lime juice for an extra kick and you’ll have a new favorite for the week!

Yields 4 servings of Keto Green Chicken Curry with Zoodles

The Preparation

Chicken:

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

Zoodles:

  • 12 ounce zucchini, spiralized into noodles
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Green Curry:

  • 2 tablespoon coconut oil
  • 3/4 medium yellow onion, cut into thick slices
  • 4 ounce broccoli, cut into small florets
  • 14 ounce canned coconut milk
  • 2 tablespoon green curry paste
  • 2 tablespoon peanut butter
  • salt and pepper, to taste
  • 1 ounce salted peanuts, finely chopped, for topping

The Execution

1. Gather and prep all of your ingredients.

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

3. Once cooked, cut the chicken into bite-sized pieces and set aside. You can optionally use pre-cooked chicken or even shredded rotisserie chicken in a pinch.

4. Spiralize the zucchini and season with salt. Stir to incorporate.

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

6. Heat coconut oil in a pan over medium-high heat. Once hot, add in the onion and broccoli. Sauté for a few minutes, stirring frequently, until crisp but tender.

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

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

9. Add back in the curry and mix everything together to incorporate.

10. Serve immediately, sprinkling over crushed peanut as garnish. Enjoy!

This makes a total of 4 servings of Keto Green Chicken Curry with Zoodles. Each serving comes out to be 603 calories, 48.2g fats, 10.4g net carbs, and 35.5g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
16 ounce boneless, skinless chicken thigh 744 35 0 0 0 110
12 ounce zucchini 51 1.2 9.2 3.4 5.8 3.9
1 tablespoon olive oil 119 13.5 0 0 0 0
salt and pepper, to taste 6 0 0.2 0 0.2 0
2 tablespoon coconut oil 242 27 0 0 0 0
3/4 medium yellow onion 31 0.1 7.2 1 6.2 1
4 ounce broccoli 40 0.5 8.1 3.7 4.4 2.7
14 ounce canned coconut milk 779 84 11 0 11 8
2 tablespoon green curry paste 33 0.3 7.3 1.1 6.2 1.1
2 tablespoon peanut butter 200 17 7.2 2.9 4.3 8.3
1 ounce salted peanuts 166 14 6 2.4 3.6 6.9
Totals 2411 192.6 56.2 14.5 41.7 141.9
Per Serving (/4) 603 48.2 14.1 3.6 10.4 35.5

Keto Green Chicken Curry with Zoodles

This makes a total of 4 servings of Keto Green Chicken Curry with Zoodles. Each serving comes out to be 603 calories, 48.2g fats, 10.4g net carbs, and 35.5g protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

Chicken:

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

Zoodles:

  • 12 ounce zucchini spiralized into noodles
  • 1 tablespoon olive oil
  • salt and pepper to taste

Green Curry:

  • 2 tablespoon coconut oil
  • ¾ medium yellow onion cut into thick slices
  • 4 ounce broccoli cut into small florets
  • 14 ounce canned coconut milk
  • 2 tablespoon green curry paste
  • 2 tablespoon unsweetened peanut butter
  • salt and pepper to taste
  • 1 ounce salted peanuts finely chopped, for topping

Instructions
 

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

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