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Low carb green Thai chicken curry

Recipe from: 8 April 2016
recipe, thai, curry,spicy,low carb

Ingredients 11
Servings 4
Time 00:10


  • Coconut oil for frying
  • Salt and pepper to taste
  • 1
    punnet (250g) mushrooms (chopped)
  • 4
    carrots (peeled and cut into julienne strips or spirals) * Optional can be replaced with zucchini s
  • 1
    Red pepper (sliced into Julienne strips)
  • 2
    Green peppers (Sliced into Julienne strips)
  • 350
    green beans (cut into Julienne strips)
  • 1/2
    cabbage head (cut into strips)
  • 1
    Coconut milk
  • 2
    Green Thai curry paste OR 2 Tbsp Thai 7 Spice
  • 600
    Chicken fillets (cut into thin strips)



Brown your mushrooms in a little coconut oil in a Wok. Add the green and red pepper and fry until almost soft and transfer to a large bowl.

Fry the carrots, green beans and cabbage in a little coconut oil until almost done and transfer it into the same bowl as your mushrooms and peppers.

Season your chicken pieces with salt and pepper and fry it in coconut oil until completely done, add the curry paste or Thai 7 spice to the chicken and fry for another minute. You can add more paste or spice to increase the heat but taste it first before you add more!

Add your coconut milk to the chicken and simmer for 10 minutes, stirring occasionally. Add your cooked veggies to the chicken and just heat it up while you mixed it through well with the chicken and sauce. Season with salt to taste.

Garnish with fresh Coriander or Vietnamese coriander before serving.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

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Read more on: thai  |  recipe  |  low carb  |  curry  |  spicy


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