Keto Thai Curry Chicken

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.

Ingredients

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!

Expert Tips

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.

FAQ

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

Aleta

Ready in 30 minutes and loaded with flavour, this delicious Keto Thai Curry Chicken is fast and easy to make, perfect for any day of the week!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course low carb, Main Course

Cuisine Canadian, Keto, Thai

Servings 6 servings

Calories 461 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

Equipment Needed

• Soup pot, dutch oven, deep dish skillet OR slow cooker *see notes for slow cooker instructions
• Cutting board & Knife

Directions

Stove Top

• 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.

Slow Cooker

• 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.

Video

Nutrition

Serving: 1servingCalories: 461kcalCarbohydrates: 6.9gProtein: 30.5gFat: 37gSodium: 631mgFiber: 1.7g

Keyword keto thai curry chicken

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