This paleo and keto Thai coconut curry chicken is true comfort in a bowl! Bursting with flavor, it’s easy-peasy to whip up and makes killer leftovers (i.e. an ideal quick meal!).
Keto Thai Coconut Curry Chicken 🍛
The Easy-Peasy Version 💨
Most store-bought Thai curry pastes are loaded with sugars, so for this keto version we did a quick (and abbreviated version!) for an easy-peasy meal. Yet, count on explosive and warming flavors.
Said curry sauce is also a breeze to make. Think sautéed onions cooked up with the incredibly aromatic ginger, garlic, cumin, lime zest and chili (to taste). Finished off with a generous dose of coconut milk. All naturally keto ingredients, whoop whop!
Serving Suggestions
If keto (and paleo or whole30!), we cannot recommend enough that you serve it up with cauliflower rice. It’s wonderful this way, trust us. Just keep in mind that we prefer to rice our cauliflower slightly bigger here, so you get more of a ‘mouthful’ and it doesn’t completely blend into the curry.
Paleo, Whole30 & Keto Thai Coconut Curry Chicken
Ingredients
For the keto thai coconut curry
- 1-2 tablespoons coconut oil for cooking
- 2 red peppers or color of choice, seeded & sliced
- 1 small onion very finely minced
- 1 tablespoon ginger freshly grated
- 3 cloves garlic grated or ran through a press
- 1 teaspoon lime zest freshly grated
- 1-2 green chili to taste, seeded and minced
- 1/4 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper to taste
- 2 chicken breasts diced into bite-size pieces
- 1 13.5-ounce cans full fat coconut milk or simple*
- 3/4 cup water as needed
- 1/2 cup chicken stock or more water
- 3 teaspoons Swerve or xylitol
- 1 1/2 tablespoons fish sauce
- 2 teaspoons liquid aminos
- 2 limes juice of
Serving suggestions
- cilantro leaves
- cauliflower rice
- lime wedges
Instructions
- Add coconut oil to a skillet or pan over medium/high heat. Add pepper slices and briefly sauté until softened, 2-4 minutes. Remove from pan, and set aside.
- Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent. Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper. Cook, stirring often, until it all starts to brown (4-6 more minutes).
- Add in chicken and cook, over medium heat, until it's no longer pink in the center but still tender. Add back in the peppers, coconut milk, water, stock, sweetener, fish sauce, liquid aminos, and lime juice. Simmer over low heat for 10-15 minutes, stirring occasionally. Check for seasoning and serve right away over a bed of cauliflower rice with fresh cilantro and lime wedges.
WOW!!!! This was better than any Thai restaurant I’ve eaten at. This will be going into regular rotation. My husband couldn’t believe how authentic it tasted and I even impressed myself! So good.
😉
****** Six stars for this gorgeous Thai curry. It is another divine recipe Paola. The flavours are complex and perfectly in balance.
Mwah!!
Claire.
I’ve made this recipe many times, but I chuckle when I realize curry is not one of the ingredients. I usually add yellow curry, enough to get the flavor I’m looking for.
Remember that curry isn’t ‘an ingredient’ but ‘a bunch of ingredients’… and since most store-bought curries are full of non-keto ingredients I did an abbreviation here for you guys 😉
WOW. Just WOW. I’ve never recommended a recipe before…but this is IT !!! I didn’t have fresh lime so I used contracted. I used the zest of my tangerine. So many flavors. Really enjoy the subtle hint of ginger.
This recipe is FANTASTIC! My family loved it and we plan to keep it in our regular rotation. One question though: I entered every ingredient in Cronometer and it comes out to 12.1 net carbs per serving. I was shocked! Any idea why this calculation is so different from yours? The biggest source of carbohydrates from what I can tell, is the coconut milk (we used Wild Harvest Organic, full fat), the red bell peppers, and the limes. I would love your insight on this! Thank you for all of your wonderful recipes!
This is truly outstanding. Even my 8 and 10 year old boys loved it, too! Absolutely a keeper.
My husband and I love thai cuisine but it usually has sesame And my daughter is allergic. Made this recipe last night. Unbelievable! Tastes just like our favourite thai restaurant. Thank you!!!!
I have no idea why some said this was bland. It turned out sooo delicious only thing I did different was used chicken bone broth for both broth and water very good recipe will definitely make again
This was sooo good, I followed the directions to T, perfect loved it, Thank you!!
This will be excellent with shrimp too!
Super tasty! For a shortcut, I used rotisserie chicken.
Wholesome ingredients but lacking seasoning. Would recommended marinating the chicken first or seasoning with salt and pepper. The soup definitely needed salt and pepper as well, and I even used chicken broth instead of water! Would also say, if you want more of a curry consistency rather than a broth, use coconut cream instead of coconut milk. Will try making again with these modifications. Thanks for the recipe!
I think perhaps you misunderstood: curry is not a soup, it’s a kind of stew with thick sauce. If you added chicken broth to make it a soup (and there are curry soups, just not this recipe) then you’d naturally need to adjust the seasonings (aka add more).