This keto chicken curry is a cozy Thai-inspired dinner with bold red curry flavor, creamy coconut milk, and fresh vegetables, all ready in under 30 minutes! A low-carb takeout fakeout you’ll want on repeat.

Thai keto chicken curry with vegetables served over cauliflower rice on a white plate. this recipe

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Note: You can also watch this recipe video on YouTube. 

Why You’ll Love This Keto Chicken Curry

I used to rely on my favorite Thai restaurant for coconut chicken curry until I realized how easy it was to make at home. The first time I recreated it, I couldn’t believe how authentic it tasted. Fragrant red curry paste, creamy coconut milk, tender chicken, and crisp vegetables.

By making it from scratch, I get to control the ingredients: this dish is keto, Whole30, dairy-free, gluten-free, and completely satisfying. Served over cauliflower rice, it’s my go to for easy, nourishing weeknight dinners.

One skillet, fast, and even better as leftovers, this curry is a true weeknight win! If you’re into cozy, flavor packed keto meals, you’ll also love my Whole30 + Keto Crispy Verde Chicken or this crunchy, refreshing Keto Chinese Chicken Salad. Both make great low-carb dinner pairings!

Ingredients You’ll Need

Here’s a quick rundown of the real food ingredients that make this Thai red curry shine:

Flat lay of raw ingredients for Thai red curry chicken including vegetables, spices, and coconut milk.
  • Here’s a quick rundown of the real-food ingredients that make this Thai red curry shine:
  • Chicken breast or thighs: Tender, protein packed, and quick to cook when chopped into 1″ pieces.
  • Coconut oil: For searing the chicken and sautéing veggies.
  • Zucchini, red bell pepper, green onions, yellow onion: Use what you have! This combo adds crunch, color, and depth.
  • Garlic and fresh ginger: A must for vibrant, aromatic flavor.
  • Red Thai curry paste: I love Thai Kitchen brand (Whole30 + keto friendly).
  • Full-fat canned coconut milk: Creamy and rich. Avoid coconut creamers or sweetened varieties.
  • Salt and black pepper: Always essential.

Garnish Ideas

Red pepper flakes, lime wedges, and fresh cilantro take this curry over the top.

Keto chicken curry simmering in a white skillet, showcasing tender chicken and vegetables.

Serving Options

My favorite: over cauliflower rice. You can also serve it over regular rice or even a baked sweet potato if it works with your diet.

How to Make Keto Chicken Curry

Step 1: Heat a large cast iron skillet over medium heat.

Step 2: Pat chopped chicken dry and season with salt and pepper.


Step 3: Add coconut oil to the skillet. Cook the chicken for about 8 minutes until golden brown and cooked through, stirring occasionally. Transfer to a plate.

Step 4: In the same skillet, add zucchini, bell pepper, green onions, and yellow onion. Season with salt and pepper. Sauté for 6-8 minutes until tender-crisp and slightly browned.

Step 5: Add garlic and ginger. Sauté for 30 seconds until fragrant.

Step 6: Return cooked chicken to the skillet. Add red curry paste and coconut milk. Stir to combine and cook for 1-2 minutes until heated through.

Step 7: Spoon over cauliflower rice and garnish with lime juice, cilantro, and/or red pepper flakes. Serve warm and enjoy!

Two hands holding a plate of keto chicken curry served with cauliflower rice.

Expert Tips + Variations

  • Pro Tip: For keto, I always choose canned, unsweetened full-fat coconut milk. Avoid coconut creamer or boxed milk. They often sneak in sugar and don’t give the same creamy texture.
  • Ingredient Swap: You can use shrimp, sliced turkey, ground pork, or even tofu to make this curry suit your preferences or dietary needs.
  • Veggies: Mix and match based on what’s in your fridge – broccoli, mushrooms, spinach, green beans, kale, or squash all work.
  • Spice Level: This version is mild enough for kids. Add Thai chiles or extra red pepper flakes if you want heat.
  • Whole30 Tip: Check labels to ensure your curry paste and coconut milk are compliant.
  • Meal Prep Friendly: Stores beautifully for up to 5 days in the fridge.
Chicken curry in glass meal prep containers with cauliflower rice, ready for storage.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or warm gently on the stovetop over medium-low heat.

To freeze, let the curry cool completely, then transfer to a freezer-safe container. It will keep well for up to 6 months. Thaw overnight in the fridge or reheat straight from frozen in a covered skillet with a splash of water or coconut milk to loosen the sauce.

Recipe FAQs

Can I use light coconut milk?

Yes, but the sauce won’t be as rich. For best results, stick with full-fat.

How can I adjust the spice level for kids or heat lovers?

To keep it mild, use less curry paste and skip chili flakes. For more heat, add Thai chiles, sriracha, or red pepper flakes to taste.

What should I serve with this chicken curry?

Cauliflower rice keeps it keto, but jasmine or brown rice works too if you’re not low carb.

More Delicious Chicken Recipes

Whole30 + Keto Thai Chicken Lettuce Wraps

Rainbow Chopped Thai Chicken Salad

Broccoli and Bell Pepper Chicken Stir Fry

Quick & Easy Fettuccine Chicken Broccoli Alfredo

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thai curry with authentic thai red curry sauce

Keto Coconut Chicken Curry (30 Minute Thai Style)

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This keto chicken curry is a cozy Thai-inspired dinner with bold red curry flavor, creamy coconut milk, and fresh vegetables, all ready in under 30 minutes! A low-carb takeout fakeout you’ll want on repeat.
4.96 from 123 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 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 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 over cauliflower 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

Pro Tip: For keto, I always choose canned, unsweetened full-fat coconut milk. Avoid coconut creamer or boxed milk – they often sneak in sugar and don’t give the same creamy texture.
Ingredient Swap: You can use shrimp, sliced turkey, ground pork, or even tofu to make this curry suit your preferences or dietary needs.
  • Veggies: Mix and match based on what’s in your fridge – broccoli, mushrooms, spinach, green beans, kale, or squash all work.
  • Spice Level: This version is mild enough for kids. Add Thai chiles or extra red pepper flakes if you want heat.
  • Whole30 Tip: Check labels to ensure your curry paste and coconut milk are compliant.
  • Meal Prep Friendly: Stores beautifully for up to 5 days in the fridge.
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
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