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+ servings
thai curry with authentic thai red curry sauce
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4.92 from 61 ratings

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 358
Author: Natalie


  • 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


  • 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 thai 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.



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, 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.
Freezing Instructions: Freeze leftover keto 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.


Calories: 358 | Total Carbs: 9.9g | Protein: 16.8g | Fat: 29.3g | Fiber: 2.2g | Net Carbs: 8g