Whole30 + Keto Coconut Chicken Thai Curry
Whole30 + Keto Coconut Chicken Thai Curry Recipe + Video – a flavorful & healthy keto chicken and vegetable thai curry recipe. Ready in under 30 minutes! Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
I love Thai curry. The warm spices. The slight kick of heat. The sweet coconut milk. The juicy chicken and tender vegetables. It’s just the best!
I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. It was just as delicious, and by making it at home I can control the ingredients to ensure it’s keto + Whole30 compliant!
How To Make Coconut Chicken Thai Curry
It is so simple to make.
First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc.
Next, you need chicken. I love using thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.
How To Make Coconut Chicken Thai Curry Sauce
There’s a lot of coconut milk options, so make sure you getting the right one!
Use canned full fat coconut milk, or even coconut cream. Those links take you to my favorite ones. I personally don’t like canned light coconut milk, but that works too if it’s what you have and prefer.
In case you’re new to buying coconut milk, you DON’T want to use the coconut milk that is in the refrigerated section next to almond milk because it’s too watered down. And NOT coconut creamer that is next to the coffee creamers because that is meant for your coffee. And NOT canned cream of coconut (aka crema de coco) because it is super sweet and meat for daiquiris and desserts.
I love serving the thai curry over cauliflower rice, or regular rice if it works for your diet.
My husband loves his spicy so he tops it with tons of red pepper flakes. I like mine mild, so I don’t add any.
This recipe is perfect for meal prep as a lunch or dinner. See recipe notes for meal prep instructions.
Watch Coconut Chicken Thai Curry Recipe Video
If you make this Whole30 + Keto Coconut Chicken Thai Curry be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Whole30 + Keto Coconut Chicken Thai Curry
- 1 pound chicken breast or thighs chopped into 1" pieces (I get my chicken from ButcherBox, which I highly recommend)
- salt + pepper
- 1 tablespoon coconut oil
- 2 zucchinis cut into 1/2" x 2" spears
- 1 red bell pepper ribs and seeds removed, sliced
- 1 bunch green onions chopped
- 1 yellow onion sliced
- 1 teaspoon fresh ginger grated or finely chopped (or more to taste, can substitute dried ginger or ginger paste in a squeeze tube)
- 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
- Heat a large skillet over medium high heat.
- Pat the chopped chicken dry and season with salt + pepper.
- When the pan 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 high, add in all the vegetables and 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 pan.
- Add in the thai 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.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Nutrition facts are calculated as a courtesy and not guaranteed.
Just for fun, here is the original image from 2015
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