Main courses
low-carb red chicken curry with cauliflower rice
The hotness and sugar content of curry pastes vary. Add the paste sparingly at first and taste the sauce before serving.
Servings in this printout: 4
Ingredients
- 600 g skinless chicken thigh meatcut into bite-sized pieces
- 400 g full fat coconut milk
- 30 g Mae Ploy red curry paste
- 200 g bamboo shootsdrained
- 120 g red pepperin strips
- 15 g Squid Brand fish sauce
- 4 g Foodin erythritol
- 10 g coconut oil
- 20 g Thai basil leaves
- 600 g cauliflower rice
- 60 g lime wedges
Method
- Heat coconut oil in a pot. Add the curry paste and stir-fry for a minute.
- Add a few tablespoons of coconut milk and mix into a paste.
- Add the chicken and fry until the pieces are completely covered with the paste.
- Add the rest of the coconut milk. Simmer on low heat for about 15 minutes until the chicken is cooked.
- Add bamboo shoots and paprika. Simmer for another 5 minutes. Season with fish sauce and, if desired, erythritol.
- Heat the cauliflower rice in a pan. Finish the curry with Thai basil and serve with lime.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 9.15 g
- Total carbohydrates (incl. fibre and polyols)
- 15.9 g
- Protein
- 34.74 g
- Fat
- 22.98 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full fat coconut milk · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 1.95 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 600 g · skinless chicken thigh meat
- 400 g · full fat coconut milk
- 30 g · Mae Ploy red curry paste
- 200 g · bamboo shoots
- 120 g · red pepper
- 15 g · Squid Brand fish sauce
- 4 g · Foodin erythritol
- 10 g · coconut oil
- 20 g · Thai basil leaves
- 600 g · cauliflower rice
- 60 g · lime wedges
Heat coconut oil in a pot. Add the curry paste and stir-fry for a minute. Add a few tablespoons of coconut milk and mix into a paste. Add the chicken and fry until the pieces are completely covered with the paste. Add the rest of the coconut milk. Simmer on low heat for about 15 minutes until the chicken is cooked. Add bamboo shoots and paprika. Simmer for another 5 minutes. Season with fish sauce and, if desired, erythritol. Heat the cauliflower rice in a pan. Finish the curry with Thai basil and serve with lime.
Separate version amounts and preparation
Servings for these amounts · 4
- 600 g · Skinless chicken thigh
- 400 g · Fairtrade Original 1 L coconut milk
- 30 g · Valcom Red Curry Paste (210 g)
- 200 g · Kingfisher bamboo shoots, drained
- 120 g · Red bell pepper
- 15 g · Squid fish sauce 300 ml (EAN 8850620888012)
- 4 g · Pure Foodin erythritol
- 10 g · Coconut oil
- 20 g · Thai basil
- 600 g · Cauliflower rice
- 60 g · Edible peeled lime flesh
Stir coconut milk before weighing. Drain the bamboo shoots, discard the packing liquid and weigh the shoots. Fry the paste in coconut oil, then add some coconut milk and the chicken. Add the remaining milk and simmer for about 15 minutes. Add bamboo and bell pepper, simmer for 5 more minutes and check that the chicken is cooked through. Add fish sauce, erythritol and basil. Serve all the sauce, heated cauliflower rice and all the weighed lime flesh.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- nahatonta broilerin reisilihaa · 0 g CHO / 100 gCARBOHYDRATE
- Fairtrade Original coconut milk 1 L · 0.8 g CHO / 100 g (nominal cap)BOUND
- Valcom Red 210 g · 3.8 g CHO / 100 g (nominal cap)BOUND
- Kingfisher bamboo shoots, weighed drained · 0.7 g CHO / 100 g (nominal cap)BOUND
- punaista paprikaa · 4.5 g CHO / 100 gCARBOHYDRATE
- Squid fish sauce 300 ml EAN 8850620888012 · 2.6 g CHO / 100 g (nominal cap)BOUND
- Foodin-erytritolia · 0 g CHO / 100 gCARBOHYDRATE
- kookosöljyä · 0 g CHO / 100 gCARBOHYDRATE
- thaibasilikan lehtiä · 1.06 g CHO / 100 gCARBOHYDRATE
- kukkakaaliriisiä · 2.35 g CHO / 100 gCARBOHYDRATE
- Peeled raw lime flesh, all served · 1.2 g CHO / 100 gCARBOHYDRATE
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
Notes
- Cauliflower rice replaces regular rice. Check the packaging labels for curry paste and coconut milk.
- Nutrition values are approximate estimates and depend on the products and portion size used.