Ground Chicken Red Thai Curry

This Ground Chicken Red Thai Curry has restaurant-quality flavor without the extra carbs or sugar, making it a flavorful, easy weeknight that's high in protein.

Course Dinner

Cuisine Thai

Diet Diabetic

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 384.5kcal

Author Low-Carb Simplified

Ingredients

1 pound 93% lean ground chicken (93 or 94% lean; any higher not recommended)
½ tablespoon coconut or avocado oil
1 ½ tablespoons Mae Ploy red curry paste (or Maesri)
14 ounces Aroy-D full-fat coconut milk
2 teaspoons fish sauce
1 medium red bell pepper
1 medium zucchini, trimmed, sliced and cut into half moons (about 9-10 ounces after trimming)
2 tablespoons fresh lime juice
2 tablespoons fresh basil (optional)

Instructions

Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into crumbles, for 6 to 7 minutes, until cooked through. Pour off any excess fat and transfer the chicken to a plate.
Reduce the heat to medium. Add the curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk and fish sauce, stirring until smooth. Add the zucchini and bell pepper. Cover and simmer for 6 to 7 minutes, until the vegetables are crisp-tender.
Return the chicken to the skillet and simmer for another 2 to 3 minutes. Remove from the heat and stir in the lime juice and basil. Serve over cauliflower rice.

Nutrition