This keto Thai red curry chicken recipe is perfect for spicing up your keto meals. Plus, it’s a recipe that is easy to make, allowing you to bring dinner to the table in 30 minutes or less!
The combination of chicken with fresh ginger and garlic in a delicious low-carb red curry sauce makes it a sure hit with the family, making it a recipe you’ll want to make on repeat and add to your meal plan.
If you’ve been craving Thai food while on a ketogenic diet, this low-carb red curry chicken is sure to please. It’s comfort food at its finest.
It’s a great option for busy weekdays or when you want to impress your guests on weekends.
Be sure to check out our entire collection of keto chicken recipes for more delicious options.
Keto Red Curry Chicken
My red curry recipe uses boneless, skinless chicken breasts or thighs cut into bite-sized pieces and then marinated in coconut milk, red curry paste, and various spices.
The chicken is then cooked in a large skillet or pot with chopped onions until fully cooked and tender. Then the remaining coconut milk, chicken stock, and fish sauce are added to the mixture, which is then simmered until the sauce thickens and the chicken is fully cooked.
The recipe can be easily modified to suit your tastes. For example, you can add more or less red curry paste depending on how spicy you like your curry.
You can also add vegetables like bell peppers, zucchini, or broccoli to add more flavor and nutrition to the dish.
I love serving this low-carb red curry chicken on a bed of cilantro cauliflower rice since it’s the best vehicle to soak up the flavorful sauce.
Another low carb option is to serve the keto chicken curry over zucchini noodles, if that’s more your preference.
Clocking in at only 6.9 net carbs, it’s the best way to satisfy your Thai cravings since it’s a keto version that can fit into your macros easily.
Ingredients Needed To Make Keto Red Curry Chicken
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The following are the ingredients you’ll need to make this Thai chicken curry. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
- Boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- Avocado oil or your favorite neutral oil
- Full-fat canned coconut milk
- Low-sodium chicken broth or chicken stock
- Lime juice
- Lime zest
- Garlic cloves, minced
- Minced ginger (or finely grated)
- Thai curry paste
- Fish sauce
- Ground cumin
- Black pepper
- Onion powder
- Garlic powder
- Fresh Thai basil leaves for garnish
How To Make Keto Red Curry Chicken
To make a delicious chicken marinade, start by combining the chicken, half of the coconut milk, red curry paste, dry spices, minced garlic, chopped ginger, and lime juice in a large bowl.
Allow the chicken to marinate for 5 minutes. Next, heat oil in a large skillet or pot over medium-high heat.
Add the chopped onion to the skillet and sauté for about 3 minutes. Then, add the marinated chicken pieces and cook for about 4 minutes until golden brown.
Next, add the remaining coconut milk, chicken stock, and fish sauce and simmer until the chicken is fully cooked with an internal temperature of 165 F.
At this point, you can check the spice level and add a little bit of red chili pepper if you want a spicier option. I recommend you start with 1/4 teaspoon and continue to taste until you achieve your flavor preference.
Once the chicken is cooked, set it aside and keep it warm. Finally, garnish the dish with chopped Thai basil leaves and serve it with cauliflower rice.
Any leftover chicken can be stored in an airtight container for up to 3 days in the refrigerator or up to 3 weeks in the freezer.
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Red Chicken Curry
- 1 1/2 pounds of boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1 (13 1/2-ounce of full-fat coconut milk (divided)
- 1 cup of chopped onion
- 4 garlic cloves minced
- 1 tablespoon minced ginger (or finely grated)
- 4 tablespoons of red curry paste
- 2 tablespoons of fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
- 2 tablespoons olive oil to cook the chicken
- 1 teaspoon of black pepper
- 2 teaspoons of fresh lime zest
- 1/2 cup of low sodium chicken stock
- 2 tablespoons of lime juice
- 2 tablespoons of avocado oil
- Chopped fresh Thai basil leaves (garnish)
- Chicken marinade: In a large bowl, combine the chicken, half the coconut milk, red curry paste, dry spices, minced garlic, chopped ginger, lime juice, lime zest, and marinate for 5 minutes.
- Heat oil in a large skillet or pot over medium-high heat. Add the chopped onion and saute for about 3 minutes. Add the marinated chicken and cook for about 4 minutes. Add the remaining coconut milk, chicken stock, and fish sauce and simmer until the chicken is fully cooked (internal temperature of 165 F.
- At this point, you can check the spice level and add a little bit of red chili pepper if you want a spicier option. I recommend you start with 1/4 teaspoon and continue to taste until you achieve your flavor preference. Set aside and keep warm.
- Garnish with chopped Thai basil leaves and serve with cauliflower rice.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or up to 3 weeks in the freezer.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 38gSaturated Fat: 22gCarbohydrates: 9.9gNet Carbohydrates: 6.9gFiber: 3gSugar: 4gProtein: 30g