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Bowl with Keto Thai Curry Chicken and cauliflower rice, garnished with freshly minced cilantro.
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Keto Thai Curry Chicken

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!
Course low carb, Main Course
Cuisine Canadian, Keto, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 461kcal
Author Aleta

Ingredients

  • 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

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

    Notes

    1. I prefer boneless skinless chicken thighs in this Keto Thai Curry, however, chicken breasts would work well, or even prawns!
    2. 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.
    3. 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 😅 )
    4. 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.
    5. Cilantro isn't for everyone, you either love it or hate it. I happen to LOVE the stuff! If you are a hater, grab some Thai Basil instead.
    6. 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.
     
    Nutrition Facts
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    Deduct fibre from the total carbs to get 5.2 g net carbs per serving.

    Nutrition

    Serving: 1serving | Calories: 461kcal | Carbohydrates: 6.9g | Protein: 30.5g | Fat: 37g | Sodium: 631mg | Fiber: 1.7g | Net Carbs: 5.2g