By Anonymous Pancetta
Slow-Carb Thai Curry
16 steps
Prep:20minCook:25min
This Slow-Carb Thai Curry is rich, flavorful, and packed with lean protein and healthy vegetables while adhering to the slow-carb diet principles. This is an option for a longer meal to try.
Updated at: Wed, 25 Oct 2023 21:58:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories484.6 kcal (24%)
Total Fat35.8 g (51%)
Carbs15.5 g (6%)
Sugars4.6 g (5%)
Protein30.6 g (61%)
Sodium1587.6 mg (79%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 poundlean chicken breast
or shrimp, cubed
1 x 14 ozcoconut milk
can, full-fat
2 tablespoonsred curry paste
check for low-sugar varieties
1red bell pepper
sliced
1green bell pepper
sliced
1 cupsnap peas
or green beans, trimmed
1onion
small, chopped
2cloves garlic
minced
1 inchginger
piece, minced
2 tablespoonsfish sauce
or soy sauce for a vegetarian option
1 tablespoonolive oil
salt
to taste
pepper
to taste
Optional To Serve:
Instructions
Step 1
Prepare the Protein:
Step 2
If using chicken, season the cubed chicken with salt and pepper. If using tofu, pat it dry and cut it into cubes.
Step 3
Sauté the Protein:
Step 4
In a large skillet or wok, heat the olive oil over medium-high heat.
Step 5
Add the chicken or tofu and cook until browned and cooked through. Remove from the skillet and set aside.
Step 6
Make the Curry:
Step 7
In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté for a few minutes until fragrant.
Step 8
Stir in the red curry paste and cook for a couple of minutes.
Step 9
Add Vegetables:
Step 10
Add the sliced red and green bell peppers and snap peas (or green beans) to the skillet. Sauté for a few more minutes until they start to soften.
Step 11
Pour Coconut Milk:
Step 12
Pour in the coconut milk and fish sauce (or soy sauce for a vegetarian option). Stir to combine.
Step 13
Simmer:
Step 14
Return the cooked chicken or tofu to the skillet. Simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken.
Step 15
Serve:
Step 16
Serve the Slow-Carb Thai Curry hot, garnished with fresh cilantro, lime wedges, and red pepper flakes if you like it spicy.
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