Thai Coconut Keto Chicken Curry Recipe
This authentic and healthy Thai coconut keto chicken curry recipe is ready in under 30 minutes and packs in tons of protein and veggies! Served over cauliflower rice, this is the perfect low-carb weeknight meal.
Table of Contents
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
What Makes This Recipe Great
I love Thai red curry. The warm blend of spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. So many delicious flavors all in one dish. It is just the best!
I used to get coconut chicken curry exclusively at restaurants until one day, I decided to make it myself and was blown away by how easy it was to make and how authentic it tasted right from my own kitchen.
It was just as delicious as the restaurant, and by making it at home, I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant! It’s also dairy-free and gluten-free.
You will LOVE this keto chicken curry! It’s such a favorite in my house.
Ingredient Notes
- Chopped Veggies: This keto chicken curry 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. You can’t go wrong!
- Chicken Breasts: Next, you need chicken. I love using chicken thighs or chicken breasts. It cooks fastest if you cut into smaller chicken pieces before adding it to the pan.
- Authentic Thai Red Curry Paste: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen makes my favorite Thai curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!
- Coconut Milk: When buying coconut milk, finding the correct version is important. Look for canned, unsweetened, full-fat coconut milk or even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!
- Garlic & Ginger: I used fresh garlic cloves and fresh ginger for this recipe, which packs a lot more flavor than dried versions.
- Salt and Pepper
Step-by-Step 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 saute 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 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.
Expert Tips
- Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
- Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
- Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
- Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
- Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
- Protein: You can substitute different proteins too! Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
- Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
- Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
- Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Serving Tips
- I love serving this keto chicken curry over cauliflower rice, or regular rice if it works for your diet.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
- Freeze leftovers in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Recipe FAQs
This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.
Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly, or make it with just the vegetables.
Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this keto chicken curry recipe during a Whole30.
More Delicious Curry Recipes
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Thai Coconut Keto Chicken Curry Recipe
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
Expert Tips
- Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
- Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
- Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
- Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
- Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
- Protein: You can substitute different proteins too! Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
- Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
- Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
- Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Serving Tips
-
- I love serving this keto chicken curry over cauliflower rice, or regular rice if it works for your diet.
Storage Tips
-
- Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
-
- Freeze leftovers in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
178 Comments on “Thai Coconut Keto Chicken Curry Recipe”
I made this in a jiffy on a busy weekday, and OH MY goodness, how delicious! I tweaked it a little bit based on what I had on hand. Made it paleo for me (put it over roasted cauliflower cut up in very small pieces) and over rice for my family. The ultimate compliment, I think, was my 11 year old son LOVED it! He said he wants this meal on our regular dinners list. YESSSS! Thanks so much for this winner!
This was amazing. I’m on Day 7 of my Whole 30. We tweaked the recipe a bit based on our tastes and pantry. I used coconut milk (not coconut cream), carrots instead of zucchini, and Madras curry powder. I also added a diced jalapeño without seeds and some fresh cilantro. My husband couldn’t stop raving. Thank you for your delicious recipe!
I’m so happy to hear that Wendy! I love that you added diced jalapeno and cilantro, I’m going to try that next time!
WOW, just wow. This dish is AMAZING! One of the best dishes I have ever made/had and it is now my husband’s favorite. Thanks for the share!
Thank you Margot! I’m so happy to hear that! Big hugs. Thanks for making my day : )
Hello! I was wondering if you had an estimated calorie or nutritional count? I’m currently tracking that and I’m more than willing to enter everything in, but I wanted to see if you had that information first.
Hi Kady! I actually don’t give calorie estimates anymore because it can vary depending on the exact ingredients you use. But when I calculate calories I love caloriecount.com! Hope you love this recipe when you try it. It is such a favorite in our house.
Yum! I made this last night for dinner with brown rice. I love red thai curry! Next time I will probably cut the coconut milk in half (I used lite coconut milk). I really wanted the ginger flavor to come through, because I love ginger but it got drowned out from all the milk and it got a little soupy. I also had to add a ton of salt at the end, and I think cutting down on the milk would let it be more flavorful without all the salt. Thanks for the recipe! I will be making it again :)
I’m so happy to hear that you liked my recipe Jamie! When I make this with lite coconut milk, I only put in about 2/3 of the can, since the lite coconut milk is thinner than coconut cream. Otherwise, I use the thick coconut cream that I get at Trader Joe’s. Hope next time with your tweaks it’s even better and to your liking! Thanks for taking the time to let me know that you liked recipe. You made my day!
I made this for dinner last night. I didn’t have any zucchini so I used broccoli instead. It was delicious! My husband and I both loved it. I’ve tried curry before and have NEVER had success, but this one is easy and so tasty!
I’m so glad you and your husband liked it Melanie! And smart using broccoli instead of zucchini. I’m going to try that next time! I had so many curry fails until I finally perfected this version. The one that was just curry powder and milk on top of veggies was particularly gross. Thanks for letting me know you liked my recipe! Made my day!
Great recipe! My boyfriend seemes leary to try it and the first words out of his mouth was ” this is f@#*ing delicious’. I did add some cashews and 2 tsp of coconut sugar and indeed it was delicious. I will definitely be making again ?
Yea! He loved it! Haha! I love that Samantha. It is such a favorite in our house. I seriously make it twice a month. Love your idea of adding cashews and coconut sugar! Mmm! I’m going to try that next time. Thanks for letting me know you liked my recipe. You made my day!
This was delicious! I opted to have mine over zoodles (I cut back to only 1 zucchini in the recipe). The flavors were perfect! Thanks!
Oooh, love the idea of having it over zoodles! Will save you a ton of carbs, and still keep it paleo/whole 30. Glad you liked it Caitlin! Thanks for letting me know!
Really loved this. I LOVE curry and try a lot of different recipes, and this was a favorite-and so simple!
Yea! That makes me so happy Heather! I seriously make this twice a month. Sometimes with chicken, sometimes with shrimp, sometimes with just all veggies. Great quick and delicious dinner. Thanks for taking the time to let me know you liked my recipe. Big hugs to you!
This is the best Thai curry recipe I’ve ever tried. Tastes like the one from my favorite restaurant, except I KNOW it’s healthy and all that goes into it. For anyone who likes it, I also add pineapple chunks to the veggie mixture and it creates a really nice sweet/savory balance! I also top with cilantro. Thanks so much…this is a weekly staple in our house!
Kristen! You are TOO NICE! I actually like this way more than any curry I can get in a restaurant for the same reason, I know everything that is in it. And I love your idea of adding pineapple! What a great idea! And cilantro too. Mmm, the more flavor the better. Thanks for taking the time to let me know you liked my recipe. You made my day!
Holy Smokes! I just made this for day 3 of my Whole30. It was flipflopping delicious! I’m actually happy that it ended up too spicy for my kids because that way I didn’t have to share. I am so looking forward to leftovers!
I’m so happy to hear that Sara! It was a lifesaver for me during Whole30. Tasted like a totally indulgent dinner, but healthy! I still make it all the time. Haha, and love that you have leftovers for yourself! You can totally adjust the amount of thai curry paste you add to make it more kid friendly too. I use Thai Kitchen red curry and don’t find it too spicy at all. Sometimes I add even more than I have written in this recipe if I want more of a kick. And my husband really likes spice so he’ll sprinkle on red pepper flakes for extra kick on his.
Thanks for taking the time to let me know you love my recipe! You just made my day! Hugs!
Hi. I am making this tonight and hope it comes out good, it looks delicious! I just didn’t know if you know that in the beginning of your post when you describe the dish, it has the ingredient Thai Curry Paste, but in the ingredient list it references Thai Sweet Chili Paste, which is definitely NOT Whole30 compliant. I had to go back and read it a bunch of times to figure it out! Just wanted to give you a heads up.
Oh my gosh, you are so right Susan! Thank you so much for catching that! I went in and fixed it and changed it to Thai Curry Paste. You are so sweet to tell me! That would have made this taste WAY different! Haha! So glad you liked it too. It’s one of my favorites. And perfect for Whole30! Big hugs to you!
Just made this recipe exactly as written and it is DELICIOUS!! My husband and I love curries as they are a great way to pack in lots of veggies. I found this recipe (and your wonderful site) by googling “paleo Thai curry” – and I’m so glad I did. Thank you!
I am so happy to hear that Jessica! This recipe is perfect for Whole30 or Paleo. We did Whole30 last January, and I made this curry once a week with cauliflower rice. So good! I love how easy it is to throw together, and you’re right, it is a great way to pack in a ton of vegetables. Thank you for taking the time to let me know you liked my recipe! You just made my day! Hugs!
Just walked in from work after a 12 hour day on a Thursday night and this is what I’m making, again! We did this on our second whole30 and now it’s in the weekly rotation. So fast, so easy, so good!
Sounds like you reallllly needed a good dinner after a long day of working. I’m so glad you made my curry! It’s funny, because I made it for dinner on Sunday! I forgot how much I love it. But now that it is fall, I am all about cooking up warm and comforting dinners. But this one is so healthy, I had a second serving without any guilt! Thank you so much for taking the time to tell me you liked my recipe Rachel. It makes my day! Big hugs to you :)
Thank you for this recipe! My 8 year old loved it and asked for seconds, that never happens! :)
I am so happy to hear that Brandy! I love this recipe. So quick and easy and DELICIOUS! Impressed your 8 year old is eating curry. I didn’t have curry until I was in my 20’s. Sounds like you’ve got a good eater on your hands. Thank you for taking the time to let me know you liked my recipe. You just made my day!
Oh man… I can’t go shopping at Costco when I’m hungry because I just want to eat ALL THE FREE SAMPLES! Lol! My TJ’s doesn’t seem to have them that often, but I agree they do have the best fun foods! I love coconut curries… so delicious… and so great for using up whatever veggies you happen to have!
Free samples are the best! Like a little appetizer to enjoy while you shop. Thanks Jess!
I LOVE thai curry! When I was in Thailand I must have eaten it every single day! Your version looks just perfect, so creamy and all those veggies in there= super healthy too!
I love Trader Joe’s! This curry looks so flavorful and I love all the bright colors. It would be so comforting with some rice and some good tv :)
Free samples are the BEST. I’ve only had curry once, but I’m surprised how much I liked it! This looks super good!
Coconut chicken curry is my favorite! I try to make it a few times a month. Love red curry paste!