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+ servings

Thai Chicken Curry

One of our favorites, this recipe has been adapted and more chicken has been added to make it very macro-friendly.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Thai
Servings: 25 100 g
Calories: 175kcal


Curry Base

  • 990 g coconut milk
  • 75 g Thai curry paste
  • 80 g peanut butter
  • 57 g fish sauce
  • 3 Tbsp lime juice
  • 12 g minced garlic
  • 30 drops liquid stevia

Protein & Other Add-Ins

  • 42 oz rotisserie chicken breast meat
  • 350 g green peas frozen


Curry Base

  • Pour the coconut milk in a large stockpot and begin to simmer
    Mix the curry paste, peanut butter, fish sauce, lime juice, garlic, and stevia drops in a smaller bowl and stir well to combine
    Add the paste mixture to the simmering coconut milk and cook for 10 minutes to allow flavors to combine

Protein & Other Add-Ins

  • Chop up the rotisserie chicken breast meat, add to the simmering curry base and let cook for five minutes.
    Add the frozen peas and cook for another 5-10 minutes.
    Enjoy over quinoa or rice depending on your desired carbohydrate macro percentage!


Serving: 100g | Calories: 175kcal | Carbohydrates: 4.5g | Protein: 14.9g | Fat: 10.5g | Saturated Fat: 7.2g | Cholesterol: 32.9mg | Sodium: 583mg | Potassium: 34.2mg | Fiber: 1.4g | Sugar: 1.9g | Vitamin A: 42.5IU | Vitamin C: 1.2mg | Calcium: 19.7mg | Iron: 0.8mg