Main courses
Thai green chicken curry with cauliflower rice
The hotness and sugar content of curry pastes vary. Start with a moderate amount and check the carbs on the package.
Servings in this printout: 4
Ingredients
- 600 g skinless chicken thigh meat
- 400 g full fat coconut milk
- 30 g Mae Ploy green curry paste
- 200 g zucchinicut into wedges
- 150 g eggplantcut into wedges
- 600 g cauliflower riceas a side dish
- 30 g Squid Brand fish sauce
- 4 g Foodin erythritol
- 2 g kaffir lime leaf
- 20 g Thai basil
- 13.5 g neutral oil
Method
- Cut the chicken into bite-sized pieces. Cut the courgette and aubergine into wedges.
- Heat the oil in a pot. Fry the curry paste on low heat for a minute.
- Add about a deciliter of coconut milk and mix. Add the chicken and cook, turning.
- Add the remaining coconut milk, fish sauce, erythritol and kaffir lime leaves. Simmer for 10 minutes.
- Add the vegetables and simmer for another 8–10 minutes until the chicken is cooked and the vegetables are tender.
- Stir in the basil. Heat the cauliflower rice in a pan and serve with the curry.
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
- 9.01 g
- Total carbohydrates (incl. fibre and polyols)
- 15.82 g
- Protein
- 34.97 g
- Fat
- 23.97 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 · ≈ 2.38 / 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 1.9 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 green curry paste
- 200 g · zucchini
- 150 g · eggplant
- 600 g · cauliflower rice
- 30 g · Squid Brand fish sauce
- 4 g · Foodin erythritol
- 2 g · kaffir lime leaf
- 20 g · Thai basil
- 13.5 g · neutral oil
Cut the chicken into bite-sized pieces. Cut the courgette and aubergine into wedges. Heat the oil in a pot. Fry the curry paste on low heat for a minute. Add about a deciliter of coconut milk and mix. Add the chicken and cook, turning. Add the remaining coconut milk, fish sauce, erythritol and kaffir lime leaves. Simmer for 10 minutes. Add the vegetables and simmer for another 8–10 minutes until the chicken is cooked and the vegetables are tender. Stir in the basil. Heat the cauliflower rice in a pan and serve with the curry.
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 · Mae Ploy Green Curry Paste AU (50 g)
- 200 g · Courgette
- 150 g · Aubergine
- 600 g · Cauliflower rice
- 30 ml · Red Boat 40°N (500 ml, CT Food 4113)
- 4 g · Pure Foodin erythritol
- 2 g · Fresh makrut lime leaves
- 20 g · Thai basil
- 13.5 g · Neutral oil
Stir the coconut milk before weighing. Fry the paste in oil. Add some coconut milk and the chicken. Add the remaining coconut milk, Red Boat measured by volume, erythritol and lime leaves. Simmer for 10 minutes, add courgette and aubergine and simmer for another 8–10 minutes until the chicken is cooked through. Add basil and serve all the sauce with heated cauliflower rice.
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
- täysrasvaista kookosmaitoa · 0.8 g CHO / 100 g (nominal cap)BOUND
- Mae Ploy Green Curry Paste AU 50 g · 6.4 g CHO / 100 g (nominal cap)BOUND
- kesäkurpitsaa · 2.5 g CHO / 100 gCARBOHYDRATE
- munakoisoa · 3.1 g CHO / 100 gCARBOHYDRATE
- kukkakaaliriisiä · 2.35 g CHO / 100 gCARBOHYDRATE
- Red Boat 40N 500 ml CT Food 4113 · 0.5 g CHO / 100 ml (nominal cap)BOUND
- Foodin-erytritolia · 0 g CHO / 100 gCARBOHYDRATE
- Fresh makrut lime leaves · Full weighed input mass reserved as carbohydrate.BOUND
- thaibasilikaa · 1.06 g CHO / 100 gCARBOHYDRATE
- neutraalia öljyä · 0 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
- Nutritional values are indicative and depend on the brand of curry paste and coconut milk.