Keto Coconut Chicken Thai Curry
This authentic & healthy keto coconut chicken Thai 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 spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. It is just the best!
I used to get coconut Thai curry chicken 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, and by making it at home I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant!
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 thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.
Authentic Thai Red Curry: 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, it’s important to find the correct version. 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!
Expert Tips
How to Serve Keto Chicken Curry
I love serving this keto curry over cauliflower rice, or regular rice if it works for your diet.
How to Meal Prep
Store your 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.
Don’t Buy these Coconut Milks
Refrigerated Coconut Milk: You’d find this in the refrigerated section next to almond milk. This will not work because it’s too watered down.
Coconut Creamer: You’ll find this next to the coffee creamers. While this is thicker, it is not ideal for this recipe. Many are sweetened and don’t function the same as a can of coconut milk.
Canned cream of coconut (aka crema de coco): This is super sweet and meant for daiquiris and desserts.
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.
Love this recipe? Thank you! Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below + leave me a review in the comments. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Keto Coconut Chicken Thai Curry
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 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.
- See the Recipe Notes below for more tips, FAQs and ingredient substitutions.
160 Comments on “Keto Coconut Chicken Thai Curry”
Had this for dinner last night and it was super tasty! I added a little fish sauce for an extra kick of umami. Great way to use up some of the glut of zucchini I have right now.
Hi Taryn! I am so glad you like this recipe! Love the idea of adding some fish sauce. Thanks for being here!
Super delicious, definitely going with my faves to cook, you are the best, thank you for sharing so many yummy recipes
Thank you Miriam! So glad you liked it!
I love this recipe! I now make it in the slow cooker and it’s even more delicious ❤️
So glad you enjoyed it Cynthia!
I have made this before and it is delicious. However, I want to make it for company tomorrow. The recipe for 3lbs of chicken says the same amount of coconut milk as the other portions. Shouldn’t it be more?
Thanks so much for catching that Margaret! Sometimes the program I use to increase the recipes makes mistakes. For 3 pounds of chicken you would use 3 cans of coconut milk. I sure hope your company enjoys it!
Wow!! Just made this tonight and it’s so good! So easy to make as well, just chopping for prep! I’ve been doing whole 30 off and on for a few years now, and this is definitely one to keep in the rotation! I did everything the same but added some broccoli! I used full fat coconut milk.
So glad it was easy to make and you will be making it again Charly. Adding broccoli sounds delicious!
I loved this recipe. I might have preferred it a bit spicier, so maybe next time I will add some red chilis as you suggested. Otherwise, this was quite good and very easy.
! I hope adding red chili’s next time makes it the perfect level of spiciness Lynn!
Easy flavorful meal that comes together quickly!!
I love to hear that it is flavorful and the meal comes together quickly Rachel.
Another great recipe! The entire family approves. The kids like the subtle sweetness and the adults love the slight heat and rich flavor. I add a little more ginger and curry paste for a slightly stronger flavor. But it is always delicious!
I love that your kids enjoy the sweetness and the adults love the heat Heather. That is so interesting! Adding more curry powder and ginger is a genius idea.
A favorite for sure! One of the first recipes I found after starting Keto & quite possibly one that made me a believer! So many great aromas & flavors!! Thank you!!!
I love that it was one of the first recipes you found when starting Keto Heather. It does have lovely aromas and flavor. Thank you so much for the feedback, I really appreciate it.
This is so good!! Can’t believe it’s whole 30 and keto, it feels so indulgent. Also, SO EASY.
Isn’t it fantastic to find a healthy recipe that is indulgent Kathy? It always makes me so happy. I am glad you enjoyed it too!
To add more Thai taste, I added juice of half a lime and a couple sprinkles of Thai fish sauce at the end. Instead of serving over coconut rice, I added Trader Joe’s cauliflower rice stir fry with peas and corn, adding it to the wok after the onions had been frying about 3 minutes. Tasty and healthy!
! I love the tweaks you did to the recipe Alisa. It sure sounds delicious. So glad it turned out tasty for you!
if you make it spicy, it’s really delicious over carrot noodles – the sweet heat is the best!
Serving them over carrot noodles is a fantastic idea Jessica. I agree the sweet heat is the best! Thanks so much for the feedback, I really appreciate it.
This dish quickly became a favorite in our family. My 7 year old and 2 year old devour it every time I make it. My 7 year old always requests to take leftovers in her school lunch. Thanks for this VERY easy, quick, and yummy dish. It’s on our regular rotation.
I am so happy that my Thai curry has become a favorite in your family Amberlee! I love that your 7 year old takes the leftovers to school the next day! That is just perfect! I am so glad it is part of your regular recipe rotation.
Unacceptable. I made this recipe and only after I finished eating did I realize there was sugar in the curry paste recommended to use here. This is not Whole30 compliant and completely ruined my mood as I’ve been dedicated to the meal plan for nearly the 20 days so far.
**Do not make if on Whole30**
The curry paste that I linked to with the recipe is Thai Kitchen. Here are the listed ingredients:
INGREDIENTS: Spices (including red chili pepper) Garlic, Lemongrass, Salt, Shallot, Coriander Root and Kaffir Lime Peel.
It does NOT contain sugar. I do apologize for any confusion.
I loved the taste, and had it over quinoa, delicious. Just FYI when you change the amount your going to make, the coconut oil changes in the listed ingredients, but not the body of the instructions. All three say to add 1 tablespoon of coconut oil, even tho the listed ingredients is different for 2x and 3x.
Thank you so much for catching the coconut oil in the instructions Brenda. I really appreciate it and have corrected it.
I’m to expand my usual meal prep recipes and try new tastes and cultures. This was delicious!
I am so glad you liked my Thai curry Cynthia. It is fantastic that you are trying new tastes and cultures! Good for you!
Amazing taste
I am so glad you liked my curry Debbie! Thanks so much for the feedback, I really appreciate it.
I saw this recipe and knew I needed to try it! When I was making it, I was really unsure about the canned coconut milk, my hubs doesn’t like coconut…but It wasn’t too coconut-y at all!! The curry paste gave it an incredible flavor. We all loved it!!! Absolutely delicious !!!
I am so happy you liked my curry Adena! I am so glad your hubby liked it even if he doesn’t like coconut. It’s amazing how subtle the coconut milk can be. I think it just adds a rich, creaminess to the curry. I am so glad it turned out flavorful for you.
All I can say is WOW. Goodbye takeout, hello made from scratch! This recipe is simple, quick, and does NOT lack in flavour. Natalie posted it and immediately I knew I had to make it for lunch. The ingredients are simple and I had them all on hand. My kids devoured it. Sadly there are no leftovers!
Yeah! I am so glad you saw my recipe and made it right away for lunch Emily! Even better that your kids devoured it. That is such a mom win! So happy to hear that it turned out flavorful. That is what I was striving for!
This recipe is delicious!! Very easy and flexible too. Flavors were incredible and I can’t wait to make it again!
I am so glad you liked my curry Jen. I love to hear that it was easy to make and delicious. I agree, it is very flexible and you can use whatever you have left in the fridge. I am so happy you will be making it again!