Tastes Lovely » Recipes » Cooking Time » 30 Minutes » Thai Coconut Keto Chicken Curry Recipe
by Natalie on January 6, 2022 — updated June 2, 2023 // 178 Comments »
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4.96 from 117 ratings
This authentic and healthy Thai coconut keto chicken curry recipe is ready in under 30 minutes and packs in tons of protein and veggies! Served over cauliflower rice, this is the perfect low-carb weeknight meal.
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What Makes This Recipe Great
I love Thai red curry. The warm blend of spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. So many delicious flavors all in one dish. It is just the best!
I used to get coconut chicken curry exclusively at restaurants until one day, I decided to make it myself and was blown away by how easy it was to make and how authentic it tasted right from my own kitchen.
It was just as delicious as the restaurant, and by making it at home, I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant! It’s also dairy-free and gluten-free.
You will LOVE this keto chicken curry! It’s such a favorite in my house.
Ingredient Notes
- Chopped Veggies: This keto chicken curry is so simple to make. First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions, and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc. You can’t go wrong!
- Chicken Breasts: Next, you need chicken. I love using chicken thighs or chicken breasts. It cooks fastest if you cut into smaller chicken pieces before adding it to the pan.
- Authentic Thai Red Curry Paste: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen makes my favorite Thai curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!
- Coconut Milk: When buying coconut milk, finding the correct version is important. Look for canned, unsweetened, full-fat coconut milkor even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!
- Garlic & Ginger: I used fresh garlic cloves and fresh ginger for this recipe, which packs a lot more flavor than dried versions.
- Salt and Pepper
Step-by-Step Instructions
- Heat a cast iron skillet over medium heat.
- Pat the chopped chicken dry and season with salt + pepper.
- When the skillet is warm, add coconut oil and saute the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
- Add the garlic and ginger, cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Add in the thai curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
- Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
Expert Tips
- Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
- Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
- Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
- Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
- Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
- Protein: You can substitute different proteins too! Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
- Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
- Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
- Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Serving Tips
- I love serving this keto chicken curry over cauliflower rice, or regular rice if it works for your diet.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
- Freeze leftovers in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Recipe FAQs
Is this curry recipe mild or spicy?
This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.
Can I freeze this coconut chicken Thai curry?
Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Can I make this Keto curry dish vegan?
Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly, or make it with just the vegetables.
Is this keto curry recipe Whole30 compliant?
Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this keto chicken curry recipe during a Whole30.
More Delicious Curry Recipes
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Thai Coconut Keto Chicken Curry Recipe
Servings: 4 servings
Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
This authentic and healthy Thai coconut keto chicken curry recipe is ready in under 30 minutes and packs in tons of protein and veggies! Served over cauliflower rice, this is the perfect low-carb weeknight meal.
4.96 from 117 ratings
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Ingredients
- 1 pound chicken breast or thighs, chopped into 1" pieces
- salt + pepper
- 1 tablespoon coconut oil
- 2 zucchinis, chopped
- 1 red bell pepper, sliced
- 1 bunch green onions, sliced
- 1 yellow onion, sliced
- 1 teaspoon fresh ginger, peeled and chopped
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons red thai curry paste, or more to taste
- 1 13.5-ounce can full fat coconut milk
- Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
- Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet
Equipment
Instructions
Heat acast iron skillet over medium heat.
Pat the chopped chicken dry and season with salt + pepper.
When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
Add the garlic and ginger, cook for 30 seconds until fragrant.
Return the cooked chicken to the skillet.
Add in the red curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
Spoon the coconut chicken thai curry overcauliflower rice(or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
See the Recipe Notes below for more tips, FAQs and ingredient substitutions.
Notes
Expert Tips
- Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
- Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
- Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
- Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
- Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
- Protein: You can substitute different proteins too! Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
- Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
- Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
- Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Serving Tips
- I love serving this keto chicken curry over cauliflower rice, or regular rice if it works for your diet.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
- Freeze leftovers in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Cuisine: Indian
Course: Main Course
Author: Natalie
Calories: 358, Total Carbs: 9.9g, Protein: 16.8g, Fat: 29.3g, Fiber: 2.2g, Net Carbs: 8g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
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posted by Natalie on January 6, 2022
178 Comments / Leave a Comment »
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Jill — August 14, 2023 @ 6:43 pm Reply
I have made other curries before but this one just turned out perfectly. I knew it was going to be good when the veggies were cooking. I will definitely be adding this to the rotation.-
Natalie — November 1, 2023 @ 9:21 pm Reply
So happy to hear this Jill! Thank you for making this recipe– totally makes my day to hear how well it turned out!
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Allison Smith — August 8, 2023 @ 1:14 pm Reply
I plan on making this tonight but wonder if I can use yellow curry?
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Natalie — August 8, 2023 @ 2:16 pm Reply
Yes! That works too!
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Julie B. — July 7, 2023 @ 4:36 pm Reply
This was delicious! So glad I doubled it for leftovers tomorrow. Added cilantro as a garnish and we sure did enjoy it. Thanks!!-
Natalie — August 8, 2023 @ 11:49 am Reply
Thank you, Julie! So happy to hear this and so smart to double the recipe!
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Jim — May 3, 2023 @ 9:14 am Reply
The taste was outstanding! I probably did something wrong because the coconut milk was very thin so I added several tablespoons of corn starch to thicken up the dish. I will definitely make this again.-
Natalie — May 26, 2023 @ 12:41 pm Reply
Hi Jim! So glad to hear you loved this dish and were able to save it with the corn starch. Did you use canned coconut milk? The refrigerated version is too thin so I always recommend using the unsweetened canned version.
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julie remillet — April 8, 2023 @ 2:56 pm Reply
I just made this!!!! I used carrot instead of zucchini and holy crap ot was sooooo good! I had to take a pic during the process because it was so beautiful
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Natalie — May 26, 2023 @ 12:19 pm Reply
Awww this is so great! Thank you Julie!
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Shirley — January 25, 2023 @ 4:45 am Reply
Very tasty. Delicious and easy to make.
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Natalie — March 6, 2023 @ 2:59 pm Reply
So glad you like it, Shirley!
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Tammy — October 3, 2022 @ 3:13 pm Reply
Three words… YUM, YUM, YUM!!!!!
This was so easy and so delicious! I didn’t have squash, so I added a bag of mixed veggies (broccoli, cauliflower, and carrots). I doubled the milk, because I like it as a soup. Gave the hubs and kiddo rice. They loved it. Thank you so much for sharing this recipe.-
Natalie — November 5, 2022 @ 6:38 am Reply
Thank you, Tammy! These swaps are great! So glad you loved it and the family did too!
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Sara — September 19, 2022 @ 10:31 am Reply
I’m soooo glad I decided to double the recipe. It was absolutely delicious!!! I’ll definitely be making more! Thanks
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Natalie — November 5, 2022 @ 6:25 am Reply
Thank you, Sara! I am so happy to hear that you liked it. Doubling the recipe is genius- it reheats so well and makes the best lunches!
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Amy Arnold — September 5, 2022 @ 5:29 pm Reply
This recipe is a keeper. It’s so flavorful and delicious. My whole family love it!! Super easy to make and I almost always have the ingredients on hand.-
Natalie — September 13, 2022 @ 1:26 pm Reply
Hi Amy! I love to hear this! It’s such a staple recipe and I am so glad your family loves it too!
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Cody — February 7, 2022 @ 10:23 am Reply
This was so good and simple. I ended up doubling up the coconut milk and curry paste to get more broth. My daughter loved it and my husband was having leftovers before the night was over. Yum!-
Natalie — February 22, 2022 @ 6:55 pm Reply
Yea! So smart to double those ingredients to get more broth! I am so happy to hear your family loved it. Leftovers before the night is over is major compliments to the chef! You nailed it!
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Gabrielle — January 19, 2022 @ 11:40 pm Reply
Will make again, but only with the pre-chopped TJ’s squash you mentioned…the squash took me way too long to peel and chop, but I made it exactly as written- honestly shocked the grocery store had the exact kind of squash!-
Natalie — February 17, 2022 @ 2:12 pm Reply
Love a prechopped veggie! Way more convenient. Glad you liked it and will make it again!
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