This authentic & healthy keto Thai red curry chicken 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!
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Note: You can also watch this recipe video on YouTube.
The BEST Thai Red Curry Chicken Recipe
I love Thai red curry. The warm spices, the slight kick of heat, the sweet coconut milk simmered together with juicy chicken and tender vegetables. It is just the best!
I used to get coconut Thai 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, and by making it at home I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant!
How to Make Keto Chicken Curry
This keto Thai red curry chicken 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!
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. Finally, you need the curry!
Authentic Thai Red 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!
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!
Don’t Buy:
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.
More Keto Curry Recipes
Keto Curry Lettuce Wraps
Keto Thai Curry Meatballs
Pro Tips
How to Serve Thai Red Curry Chicken
I love serving Thai curry over cauliflower rice, or regular rice if it works for your diet.
How to Meal Prep
Store 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.
Common Reader Questions
Is this keto chicken curry recipe mild or spicy? This 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.
Can I freeze this coconut Thai chicken curry? Yes! Freeze 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.
Can I make this Thai red curry dish vegan? 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.
Is this recipe Whole30 compliant? Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this recipe during a Whole30.
Keto Coconut Chicken Thai Curry
This authentic & healthy keto Thai red curry chicken 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!
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Heat a cast iron skillet over medium heat.
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Pat the chopped chicken dry and season with salt + pepper.
1 pound chicken breast or thighs, salt + pepper
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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
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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
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Add the garlic and ginger, cook for 30 seconds until fragrant.
1 teaspoon fresh ginger, 2 cloves of garlic
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Return the cooked chicken to the skillet.
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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
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Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
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See the Recipe Notes below for more tips, FAQs and ingredient substitutions.
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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 yours 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 vegetarian/vegan friendly. Or leave out the meat all together.
Meal Prep Instructions: Store 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 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: 358Total Carbs: 9.9gProtein: 16.8gFat: 29.3gFiber: 2.2gNet Carbs: 8g
Nutrition facts are calculated as a courtesy and not guaranteed.
