Keto Coconut Chicken Curry (30 Minute Thai Style)
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.
Servings: 4 servings
Calories: 358
Equipment
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
Instructions
- Heat a cast iron skillet over medium heat.
- Pat the chopped chicken dry and season with salt + pepper.1 pound chicken breast or thighs, 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.1 tablespoon coconut oil
- 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.2 zucchinis, 1 red bell pepper, 1 bunch green onions, 1 yellow onion
- Add the garlic and ginger, cook for 30 seconds until fragrant.1 teaspoon fresh ginger, 2 cloves of garlic
- 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.2 tablespoons red thai curry paste, 1 13.5-ounce can full fat coconut milk
- 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.
Video
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.
Nutrition
Calories: 358 | Total Carbs: 9.9g | Protein: 16.8g | Fat: 29.3g | Fiber: 2.2g | Net Carbs: 8g