Thai Coconut Red Curry Low Carb
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 13oz cans full fat coconut milk
  • 2 tbsp coconut oil
  • 4 oz red curry paste
  • 6 tbsp fish sauce
  • 1 tbsp hot garlic chili sauce
  • 3 tsp siracha hot sauce (or to taste)
  • 5 tsp liquid stevia glycerite
  • 3 tsp seal salt
  • 1 cup basil leaves
  • 20 ounces chicken thighs
  • 1 cup red bell pepper
  • 2 cups water
  • 1 cup bamboo shoots
  • 1 tbsp peanuts for garnish (optional)
  1. Turn your burner on medium heat. Place a soup pot on the burner and add in the red curry paste and coconut oil and saute those together for a couple minutes at the bottom of the pot. Next add in your coconut milk and bring the pot to a boil. While the pot is coming to a boil cut up your chicken into 1 inch pieces and add them to the pot. Next add your water to the pot. In the meantime cut up your red peppers into thin strips or smaller pieces if you prefer. After your chicken has sat in the pot for 5-10 minutes add in the remaining veggies: peppers, bamboo, and basil leaves. Next add in the remaining ingredients. Remain cooking on a medium boil for 5 minutes then bring to a simmer for 15-20 more minutes (the longer the better but it will still taste fine without if you’re in a hurry). Serve, put the rest in the fridge/freezer for easy meals later on!
Nutrition Information
Serving size: 1 Calories: 416 Fat: 32.8 Carbohydrates: 8.3 Sugar: 2.1 Fiber: 1.4 Protein: 23.4
Recipe by Ladies Who Low Carb at