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 ounces boneless, skinless chicken thighs
salt and pepper, to taste

Zoodles:

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

Green Curry:

2 tablespoons coconut oil
3/4 medium yellow onion, cut into thick slices
4 ounces broccoli, cut into small florets
14 ounces canned coconut milk
2 tablespoons green curry paste
2 tablespoons peanut butter
salt and pepper, to taste
1 ounce 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 578 calories, 49.9g fats, 10.3g net carbs, and 27g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
16 ounce boneless, skinless chicken thighs	649	40.5	0	0	0	76.9
— salt and pepper	0	0	0	0	0	0
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	0	0	0	0	0	0
2 tablespoon coconut oil	243	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	782	84.7	11.2	0	11.2	8
2 tablespoon green curry paste	43	1.8	6.4	0.7	5.7	0.7
2 tablespoon peanut butter	190	16.1	6.5	1.9	4.5	8.1
— salt and pepper	0	0	0	0	0	0
1 ounce peanuts	166	14.1	6	2.4	3.7	6.9
Totals	2313	199.5	54.5	13.2	41.3	108.2
Per Serving (/4)	578	49.9	13.6	3.3	10.3	27