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”
This Thai chicken curry was so delicious! My family loved it! I am new to keto and am enjoying your recipes. Thank you for making them easy to follow! ?
I am so happy that you liked my chicken Barbara! I am so glad it was easy to follow and your family enjoyed it. I just love hearing that!
Wow this was delicious! So easy and lick the bowl tasty!
I am so glad you liked my coconut chicken curry Alicia! I love that it was easy and lick the bowl tasty. That made my day!
Another delicious dish. This was quick and easy to make. Great flavors!
I am so glad you liked my chicken curry Jodi! I also love a recipe that is quick and easy to make. I am happy you thought it was flavorful. Thank you for all of your nice comments, I really appreciate all of them.
This was INCREDIBLE! Seriously, better than take out. First of all, so easy to make. I was scared of curry recipes because I thought they were complicated but this was so easy. Second of all of the ingredients were super easy to find at my grocery store. If you’re looking for a super thick inexpensive coconut cream, Thrive Market has a great one! This is hands down my favorite tastes lovely recipe yet! (Note: I doubled the amount of chicken to 1 lb as I felt 8oz wasn’t enough – still yielded 4 servings).
Wow! What a very comment Lauren! I am thrilled you liked my chicken Thai curry. Curry recipes can seem intimidating but can be surprisingly easy to make. Sounds like your dinner was delicious.
Have been wanting to try this for a long time but my hubby hates curry. He went out of town and I made this to have for myself for the weekend and it did not disappoint. So delicious ? thanks
So glad you like this Nicole! It’s hard to imagine how someone could not like curry, right?
I came across this recipe pintrest a few years back and it has been my go to for a quick, delicious meal and my daughter LOVES it. It wasn’t until recently after having my son back in March and discovering he had a dairy and soy intolerance that I found you on instagram and have been following you for about 6 months. It was a chicken curry kind of night and when I went to look for the recipe I discovered that it was yours!!! I was so excited! Hands down this the best chicken curry. Husband and toddler approved too!
Stacy thank you for letting me know you liked my Coconut Chicken Thai Curry! You absolutely made my day! Isn’t it wonderful when you find a recipe the entire family enjoys? I am thrilled your husband and little ones approve!
This was wonderful! I’ve been hunting for a curry recipe and can stop- this is it! Thanks again!
Yea! I’m so glad you liked it Vanessa! Thank you for taking the time to let me know. This made my day!
This is a great and simple recipe! I added just a little brown sugar and lime juice at the end to give it a little sweetness… can’t wait for leftovers tomorrow!
I’m so glad you enjoyed it! Thanks Kailee! Your add ins sound delicious. Hope it made for a great lunch the next day too!
I really enjoyed this recipe. I added about a Tablespoon of curry powder (to a double batch) which I think added to the flavor. Otherwise I made it (doubled) pretty much as written. I didnt end up using 2 whole cans of coconut cream, more like 1 and 1/2, even though it was doubled. It was a hit with all my guests (but not my small children who I can’t yet convince to enjoy curry!). I love all the vegetables and will make this again!! Thank you!
I’m so glad you liked it Kathryn! I love that you added a tablespoon of curry powder. I want to try that next time. So happy you nad your guests all enjoyed it! The ultimate compliment! Thanks for taking the time to let me know you liked my recipe, you made my day!
This was delicious! Since I love yellow curry I used half red curry paste & half dry yellow curry. We also topped it with peanuts, coconut & golden raisins, as those always go good with curry. I will make it again!
I love that you topped it with peanuts and golden raisins. I’m trying that next time! So glad you liked it Mary Jane! Thanks for letting me know you liked my recipe, you made my day!
Thank you so, so, so much for posting this recipe. I’m on day 4 of whole 30 and was already getting so bored of everything. I finally feel like I ate a decent meal and I LOVE it. I couldn’t even hardly wait until 10:30 am to eat the leftover. Thanks again!
I’m so glad you liked it Olivia! It is such a favorite in our house. Such great flavor. Thanks for letting me know you liked my recipe, you made my day!
Very good recipe but my family likes it more soupy. Used 3 cans coconut milk, 6 tbsp of curry, doubled the vegetables and added 2 red peppers cut in strips and half of a pineapple cut into chunks.
So glad you and your family liked it Ken! Adding more coconut milk is the way to go if you like it more soupy. I want to try adding pineapple next time! Sounds delicious!
Thanks for the easy to follow recipe! It tasted great! I thought it was very similar to Surin just not as sweet ?.
I’m so glad you liked it Caley! Thanks for taking the time to let me know you liked my recipe, this made my day!
I am obsessed with this! The recipe is perfect. I double it and add a little extra curry paste for more heat. I did use ground ginger and it worked fine. Also, this dish freezes very well. I put the jasmine rice in the bowl last (on top of the sauce) before freezing. Just mix it all together once defrosted and ready to eat.
I seriously cannot get enough of this dish!
Yea! I’m so glad you like it Mindy! I love it too! So flavorful and so healthy. And yes, more curry paste with definitely add more heat. My husband adds on SO much red pepper flakes because he is a spice lover. And I’ve got to try freezing it! So good to know it worked well.
Thanks for letting me know you liked my recipe, you made my day!
Whole family loved this! Thank you! Served it with cauliflower rice. Can’t wait for leftovers tomorrow!
Hurray! So glad to hear it Janine!
I started a Paleo diet and was searching for a good curry recipe. This was it!! Wow, this was like something you would buy from a restaurant. My son who turns his nose up at curry was dipping into the sauce. I think this could be used for other meat than just chicken and still taste wonderful. Thank you so much for sharing this delicious recipe. I will definitely make again. My only change: I used onion, carrots and broccoli for my vegies as that was all I had on hand. Yummy.
I’m so glad you liked it Jennie! We make this once or twice a month. So good!
Finally a recipe to replace all the Thai curry take out we’ve been ordering lately! Loved the recipe and is our new go-to using whatever veggies we have on hand. Thanks!!
Yea! So glad you liked it Michelle! We make this all the time. So delicious and healthy! Thanks for letting me know, made my day!
I just made this and what a delicious and simple recipe! The entire family loved it. Will definitely be making it again.
So glad you liked it Sumer!
Does this freeze well? I’m starting Whole30 in January and planning on making big batches of meals to freeze for later in the month.
I used this as inspiration to jazz up an old recipe I used to make that also has cashews and then opted to make sweet potato noodles instead of using rice!
It was delcious, my boyfriend could not get enough!