High Protein Thai Chicken Bowls

December 11, 2024

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These high-protein Thai chicken bowls are a quick, flavorful, and lighter take on green curry — ready in just 20 minutes!

Thai chicken bowl with chicken, broccoli, bell pepper, crushed peanuts with green curry sauce.

When you’re in the mood for Thai food but want something lighter and healthier, these high-protein Thai chicken bowls are the answer! This recipe is a lighter green curry, made with chicken breast tenderloins, fresh veggies, and the right amount of green curry sauce. By balancing the amount of green curry, you reduce fat and calories while boosting protein.

The secret to a tastier green curry lies in the right paste. Choosing a high-quality brand like Mae Ploy makes all the difference. It’s more flavorful and spicy than many alternatives, like Thai Kitchen, so you can use less while still achieving that authentic Thai taste. This also simplifies the recipe since you don’t need to add garlic, ginger, or spices.

Ready in just 20 minutes, this bowl is a filling, low-carb meal that doesn’t skimp on flavor!

Key Ingredients

Organic, air-chilled chicken tenderloins: Chicken tenderloins are narrow pieces of white chicken meat loosely connected to the chicken breast. They’re much smaller and more tender than chicken breast meat, which is ideal for this recipe. For best results, we recommend removing the tendon before cooking, so the chicken is not chewy (see directions further below).

Thai green curry paste: We use Mae Ploy green curry paste since it’s one of the best out there. By using a high-quality curry paste (like Mae Ploy), you typically use less paste (unlike Thai Kitchen) since it’s more flavorful and spicy. This reduces the amount of carbs, and you don’t need to supplement it with additional ingredients like ginger or garlic. If you can’t find Mae Ploy, another good brand is Maesri. Please note that if you do use Thai Kitchen you may need to double (or more than double) the amount of paste needed.

Full-fat coconut milk: We recommend using Aroy-D coconut milk since it’s one of the better coconut milks on the market. We’ve tried many other brands and weren’t as happy with the results.

Red bell pepper: Thai curries typically include bell pepper and we love the flavor it adds. You can use green, red or yellow bell pepper.

Broccoli: We love broccoli in this Thai bowl, but you could substitute with another low-carb veggie like asparagus, zucchini or spinach.

Crushed peanuts: We love adding crushed peanuts to the top for added crunch and flavor.

Lime juice: Although lime juice is optional, it adds some acidity to the curry sauce. Definitely worth it!

HOW TO REMOVE TENDERLOIN TENDONS

Chicken tenderloins have a strong white string running through, which is a tendon. It’s connective tissue that can be chewy and a bit tough to eat after cooking.

You don’t have to remove it, but we prefer to do so since we don’t like the rubbery aspect. Plus, it’s so easy to do, especially with a fork and paper towel.

Here’s a simple how-to video to view. Basically, you pull on the tendon using one hand and push against the tenderloin with a fork with the other hand. The paper towel is used so you can get a good grasp on the tendon. You’ll pull the tendon through the prongs of the fork until it’s out of the tenderloin. You’ll do this for each tenderloin.

How to Make

STEP 1: Preheat oven to 400°F. Slice bell pepper into 2-inch strips and chop the broccoli into bite-sized pieces. Place on a parchment-lined sheet pan, drizzle with ½ tablespoon olive oil, and sprinkle with salt and pepper. Toss to coat and spread veggies across pan. Roast in oven for 15 or so minutes until tender.

STEP 2: In a bowl, mix coconut milk. green curry paste and fish sauce. Set aside. Crush peanuts by placing in a sealable plastic bag and smashing with a rolling pin, mug bottom or other object.

STEP 3: Remove chicken tendons as indicated. Season chicken with salt and pepper. Heat ½ tablespoon oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 2 to 3 minutes per side, until lightly browned and the internal temperature reaches 165°F. Remove from pan, let it rest for 5 minutes, and cut it into bite-size chunks.

Chopped broccoli and bell pepper on a parchment lined pan, ready for roasting

STEP 4: Return chicken to skillet, pour in green curry sauce, and simmer for 3 to 4 minutes until heated through.

STEP 5: Divide roasted veggies evenly between two bowls. Use tongs to add the chicken to each bowl. Spoon the curry sauce over the top, and garnish with chopped peanuts and a squeeze or two of fresh lime juice.

Chicken tenderloins cooking in curry sauce.

Finished high protein Thai chicken bowl with veggies, chicken and curry sauce.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days, keeping the roasted veggies, chicken, and curry sauce separate if possible to maintain texture. Reheat in microwave, adding fresh toppings like peanuts and lime juice before serving.

More Thai Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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