by Diana Rattray
Even if you aren’t following a low carb diet, this keto-friendly Thai chicken curry dish will quickly become a family favorite. The recipe features chunks of tender chicken swimming in a ginger-garlic flavored sauce of coconut milk, curry powder, and lime juice. It’s an easy preparation, too. Just saute the chicken and veggies and add the sauce mixture. That’s all there is to it!
I used chicken thighs in the recipe, but chicken breasts would work as well. Chicken thighs offer more flavor than chicken breasts but are a bit higher in fat. Either way, the dish will be delicious. Add a cup or two of lightly steamed broccoli or English peas a few minutes before the dish is ready. The chicken is wonderful served over cauliflower rice or zucchini or summer squash “noodles.” Or make a noodle or rice bowl with regular rice or cooked rice noodles or vermicelli.
Cilantro complements the dish nicely, but if you aren’t a fan, feel free to garnish the chicken with sliced green onions or parsley.
PrintThai-Style Chicken Curry
Discover a new keto-friendly Thai chicken curry recipe that your family will love! With tender chicken, coconut milk, curry powder, and lime juice, it’s an easy and delicious meal. Try it with cauliflower rice and veggies for a low-carb, flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Cuisine: Asian
Ingredients
- 1 1/2 pounds chicken thighs (boneless without skin)
- 2 1/2 tablespoons coconut oil (divided use)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon grated ginger
- 1/4 cup chicken stock (unsalted or low sodium)
- 1 (15-ounce) can coconut milk
- 2 tablespoons lime juice
- 1 1/2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes (or more)
- Kosher salt (to taste)
- 1 tablespoon minced fresh cilantro
Instructions
- Pat the chicken dry with paper towels and cut it into bite-size cubes.
- Heat 1 1/2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for about 6 to 8 minutes or until the chicken is thoroughly cooked. Remove the chicken pieces to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of coconut oil to the skillet. Add the onion, garlic, and ginger to the skillet and cook for about 3 to 4 minutes until the onion is translucent and the vegetables are aromatic.
- Add the chicken stock, coconut milk, lime juice, curry powder, soy sauce, and crushed red pepper flakes; stir to blend. Taste and add salt as needed. Cook, stirring, for 2 minutes.
- Add the chicken back to the skillet and continue cooking for 1 to 2 minutes longer.
- Serve over rice, rice noodles, cauliflower rice, or vegetable noodles and garnish with cilantro.
