Ready in 30 minutes and easy to make, this Keto Thai Curry Chicken is a super tasty dish that is perfect for weekends or busy days. Toss everything in the slow cooker, if you prefer, and then come home to the most delectable aroma. Pair this Keto Coconut Curry with Cauliflower Rice for a healthy and filling dish!
This post was originally published on October 17, 2018, and has been updated with fresh content and images, plus we’ve added a video!Table of Contents
Quite a few years ago now, my sister in law had us all over for dinner and made the most delicious curry I’ve ever had in all my life. She gave me the recipe, and then I adapted it to suit my taste and the ingredients I like to use.
Since then, this Keto Thai Coconut Curry has been a house favourite! I used to make it only in a slow cooker, but now I actually prefer the stove top because it’s super fast; perfect for busy weekdays. I hope you love it as much as we do!
Why you’ll love it
1. With an onslaught of flavour from spices and herbs, this Keto Coconut Curry is absolutely delicious!
2. Fast and easy! Have this dish ready in just 30 minutes, or throw everything in the slow cooker, set it, and come home to the most delectable aroma.
3. Pair this Thai Coconut Curry Chicken with cauliflower rice for an excellent keto meal.
This Thai Coconut Curry is a little different than your traditional Thai curry, in that yellow curry powder is used, rather than curry paste.
Chicken – I prefer boneless skinless chicken thighs in this Keto Thai Curry, however, chicken breasts would work as well, or even prawns!
Ginger – Always use fresh ginger in recipes such as this Thai dish or other recipes like Keto Chicken Stir Fry, Keto Peanut Sauce or Egg Roll in a Bowl.
Coconut Milk – Look for high quality canned coconut milk, and definitely not light, because you’ll get way more of the cream.
Cilantro or Thai Basil – Cilantro isn’t for everyone, you either love it or hate it. I happen to LOVE the stuff! If you’re a hater, grab some Thai Basil instead.
How to make Keto Thai Curry Chicken
Chop the chicken into bite sized pieces and then chop the onion and jalapeño. Peel the ginger and garlic and grate them with a lemon zester or mince them finely.
Heat a soup pot, dutch oven or deep dish skillet on the stove with olive or avocado oil. Once hot, add the chicken, onion, jalapeño, ginger and garlic. Stir frequently and cook until the chicken is no longer pink.
Stir in yellow curry powder, chili powder, sea salt and black pepper. Add one can of coconut milk and just the coconut solids from the second can. Stir well, bring to a simmer and cook for 5-10 minutes until the Keto Thai Curry sauce has thickened.
Stir in chopped cilantro or Thai basil. Serve hot over Cauliflower Rice.
Watch it all go down!
1. Be Careful when dicing up those jalapeños! The juice can burn your skin so I highly recommend using gloves when working with jalapeños. If the juice gets on your skin, wash it first with olive oil to break the bond, and then wash with soap and water.
2. How spicy do you want your Keto Thai Curry to be? The jalapeño is where you’ll get to choose your spice level. If you do not want it spicy, discard all of the seeds along with the white membrane. If you want it spicy, add all of the seeds along with the white membrane. I find it spicy enough by adding about half of the seeds and discarding all of the white membrane ( but we are a bunch of weenies over here 😅 ).
3. You’ll have some leftover coconut milk. Save it for reheating leftovers ( the Keto Coconut Curry sauce might have thickened quite a bit once cooled ), or use it in your coffee.
Is Thai curry Keto friendly?
Traditional Thai food is actually very heathy, however, has been completely westernized in the United States and Canada, and no longer as healthy as it should be. You’ll find lots of starches like rice and pasta, and sauces sweetened with sugar and/or thickened with flour!
To safely stay away from the unnecessary carbs, it’s best to make Thai food at home. This easy Keto Thai Curry Chicken doesn’t need to be sweetened, and is naturally thickened with coconut milk.
Can it be made in a slow cooker?
Definitely! Chop the chicken, onion and jalapeños and add to the slow cooker with the minced garlic and ginger. Stir in the curry powder, chili powder, sea salt and ground black pepper.
Pour in one full can of coconut milk and then just the solids from the second can. Stir well and then cook on high for 3-4 hours, or on low for 5-6 hours. Stir in chopped Thai basil or cilantro and serve hot over Cauliflower Rice.
What can I serve with Keto Thai Curry?
My favourite side to serve with Keto Coconut Curry is definitely Cauliflower Rice, plus I also like to steam vegetables such as broccoli or green beans. These Keto Egg Rolls would make an awesome side dish too!
Can Keto Coconut Curry be reheated?
Totally. It can be reheated in a saucepan on the stove, or reheated in a microwave. If the Keto Thai Curry has thickened while in the refrigerator, stir in some of the leftover coconut milk.
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Keto Thai Curry Chicken
- 1 ½ lbs boneless skinless chicken thighs *see note 1
- ¼ cup red onion
- 3 jalapeños *see notes 2&3
- 1 tbsp fresh ginger *see note 4
- 3 cloves garlic
- 1 tbsp olive or avocado oil
- 2 tbsp yellow curry powder
- 2 tsp chili powder
- 1 tsp sea salt
- ½ tsp black pepper
- 2 cans organic coconut milk
- 1/2 bunch cilantro or Thai basil *see note 5
- Soup pot, dutch oven, deep dish skillet OR slow cooker *see notes for slow cooker instructions
- Chop the chicken into bite sized pieces and then chop the onion and jalapeño *see notes 2&3. Peel the ginger and garlic and grate them with a lemon zester or mince them finely.
- Heat a soup pot, dutch oven or deep dish skillet on the stove with olive or avocado oil. Once hot, add the chicken, onion, jalapeño, ginger and garlic. Stir frequently and cook until the chicken is no longer pink.
- Stir in yellow curry powder, chili powder, sea salt and black pepper. Add one can of coconut milk and just the coconut solids from the second can *see note 6. Stir well, bring to a simmer and cook for 5-10 minutes until the Keto Thai Curry sauce has thickened.
- Stir in chopped cilantro or Thai basil. Serve hot over Cauliflower Rice.
- Chop the chicken, onion and jalapeños and add to the slow cooker with the minced garlic and ginger. Stir in the curry powder, chili powder, sea salt and ground black pepper.
- Pour in one full can of coconut milk and then just the solids from the second can. Stir well and then cook on high for 3-4 hours, or on low for 5-6 hours. Stir in chopped Thai basil or cilantro and serve hot over Cauliflower Rice.
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35 thoughts on “Keto Thai Curry Chicken”
This recipe is calling my name! I have to admit I’ve never made curry chicken myself, but I love that it’s a crockpot recipe. Sounds so yummy!
Oh you should give it a shot!! It’s absolutely delicious, I bet you’ll love it!
Adding to my list of must makes. These flavors sound out of this world good.
Thanks Jacque! Can’t wait for you to try it!
GF and slow cooker- my kind of recipe! I love being able to set it and have supper waiting. The flavors look amazing!
Hi Wendy, I totally agree, this recipe is perfect for when the kids have after school activities and I won’t be home until 5:00. Thanks for the comment!
This looks really delicious! Slow cooker dinners are great!
Thanks Courtney! They are an essential part of life for sure!
I love slow cooker recipes! This looks so delicious!
The combination of flavors in this curry dish sounds amazing! I would love to have a large bowl right now.
You always have the best keto recipes, and this is no exception! I knew from the aroma coming off the stove this would be fabulous, and it was so full of flavor. Super easy to make too.
Awe I’m so glad you think so. Thanks Amanda!
My husband loves a good spicy curry so he will be excited for this dish! I may even try with shrimp 🙂
Great idea! If he want’s it spicy, make sure to add those jalapeño seeds and membrane 🙂
A plate of this will make me very happy! This Keto Thai Curry Chicken looks absolutely scrumptious.
My roommate is always raving about his keto diet, can’t wait to show him this recipe! I’m sure our whole house is gonna enjoy this one!
I hope you all love it 🙂
Yum! We’re not on keto, but this was still such a great recipe to make. I’m always happy to make coconut curry at home!
Thanks Julia! Glad you enjoyed it 🙂
Delicious flavors and comforting meal. I love it all. Easy and creamy and unique too.
Creamy coconut curries are my favourite, whether Indian or Thai! I love that this one can be on the table in 30 minutes! Adding it to next week’s meal plan!
This looks like such a great dinner and LOVE that it’s keto-friendly as well! Can’t wait to give this easy recipe a try with rice.
What a flavorful and mouthwatering dish! Love that it’s low carb too with the cauliflower rice…definitely will hit the spot. So comforting!
So glad you loved it Tammy!
I love everything about this! I love the flavors, I love that this is keto friendly! So perfect!
Thanks Leslie 🙂
Made this tonight, I had to share how much I enjoyed it, it was truly delicious! Thank you for sharing!
So glad you enjoyed it Melanie 🙂
Which brand of yellow curry powder do you use and is it spicy??Thank you!
There are lots of different brands you could use, and no it isn’t spicy 🙂 The brands I currently have on hand at the moment are Teja and Clubhouse. The Clubhouse one can be found at most grocery stores (at least where I am in the world) and it’s just called Curry Powder.
The spicy part in this recipe comes from the jalapeño seeds and membrane, so be sure to remove those if you do not want a spicy curry 🙂
I love it! I’m new to curry, but every recipe I try I love it more. Thanks for a great recipe. I had to substitute a couple things, cause I just didn’t have the time to go shopping (I live in the country and the nearest grocery store is 12 miles) I used my go-to minced garlic in water, fine chopped ginger paste in a tube, and jarred jalapeño slices (I used the equivalent of one pepper, I’m glad I didn’t use more, it was prefect). I’ve been following a very low carb Keto diet for about 7.5 months, with guidance from a Weight Management doctor and Nutritionist, and I’ve lost 70#. Keep these great recipes coming.
Wow, that’s incredible Valerie! Your substitutions sound perfect, I’m so glad you liked it so much 🙂
Keep up the great work!