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This Thai-inspired chicken curry is one of those easy, flavorful meals that feels restaurant-worthy but comes together quickly in your own kitchen. Chunks of tender chicken are cooked in a vibrant sauce made from coconut milk, lime juice, curry powder, garlic, and ginger—ingredients that deliver warmth and depth with every bite.
While the recipe is naturally low in carbs and perfect for keto-style eating, it’s so good that everyone will enjoy it. Serve it over cauliflower rice, veggie noodles, or your choice of rice or noodles. Garnish with cilantro or green onions and you’ve got a comforting and delicious dish for any night of the week.
Cilantro complements the dish nicely, but if you aren’t a fan, feel free to garnish the chicken with sliced green onions or parsley.
What You’ll Like About This Dish
Full of flavor. Coconut milk, curry, ginger, and lime create a bold, creamy sauce.
Keto-friendly. Naturally low in carbs—great with cauliflower rice or veggie noodles.
Quick and easy. Done in about 30 minutes with minimal prep and simple ingredients.
Ingredient Notes
- Chicken thighs: Boneless, skinless thighs are flavorful and tender, but breasts work too.
- Coconut oil: Adds richness and enhances the Thai-inspired flavor.
- Onion, garlic, ginger: These aromatics build the base of the curry’s depth.
- Chicken stock: Use unsalted or low-sodium to control the seasoning.
- Coconut milk: Full-fat canned coconut milk creates a creamy, satisfying sauce.
- Lime juice: Adds acidity to balance the richness—freshly squeezed is best.
- Curry powder: Choose your favorite mild or medium curry blend.
- Soy sauce: For umami depth—use tamari if gluten-free.
- Red pepper flakes: Adjust to taste for a bit of heat.
- Cilantro: A fresh finish—optional if you prefer green onions or parsley instead.
Steps to Make Thai-Style Chicken Curry
- Pat the chicken dry and cut into bite-size cubes.
- Heat coconut oil in a skillet and sauté the chicken until cooked through. Remove and set aside.
- In the same skillet, add more coconut oil and sauté the onion, garlic, and ginger.
- Stir in the stock, coconut milk, lime juice, curry powder, soy sauce, and red pepper flakes.
- Simmer briefly, then return the chicken to the skillet and cook until heated through.
- Serve hot over cauliflower rice, veggie noodles, or your preferred base. Garnish with cilantro.
Tips for Thai Chicken Curry
- Use full-fat canned coconut milk for the richest texture and flavor.
- Taste the curry before adding salt—soy sauce and stock may be salty enough.
- Add steamed veggies like broccoli, snap peas, or spinach near the end of cooking.
- Double the sauce if you plan to serve over rice or noodles and want it extra saucy.
- Garnish with lime wedges or chopped peanuts for extra brightness and crunch.
Recipe Variations
- Use chicken breasts. Lower fat than thighs, and still delicious—just don’t overcook.
- Add vegetables. Stir in bell peppers, snow peas, or baby spinach in the last few minutes.
- Make it spicy. Add Thai red curry paste or extra crushed red pepper.
- Go creamy. Blend in a spoonful of almond or peanut butter for richness and depth.
- Try different herbs. Garnish with Thai basil or fresh mint for a different finish.
Serving Suggestions
- Cauliflower rice: A perfect low-carb base to soak up the sauce.
- Vegetable noodles: Zucchini or summer squash spirals add color and texture.
- Rice: Serve with jasmine, basmati, or brown rice for a heartier meal.
- Noodles: Spoon over rice noodles or vermicelli for a comforting curry bowl.
- With flatbread: Pair with naan or low-carb tortillas for scooping.
How to Store
Refrigerate: Store leftover curry in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooled curry in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet or saucepan over low heat, stirring occasionally. Add a splash of broth or water if needed to loosen the sauce.
Thai-Style Chicken Curry
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 2 ½ tbsp coconut oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- ¼ cup chicken stock, unsalted or low sodium
- 1 15-ounce can coconut milk
- 2 tbsp lime juice
- 1 ½ tbsp curry powder
- 1 tbsp soy sauce
- ½ tsp crushed red pepper flakes, or to taste
- Kosher salt, to taste
- 1 tbsp minced fresh cilantro, for garnish
Recommended Equipment
Instructions
- Pat the chicken dry with paper towels and cut it into bite-size cubes.1 1/2 pounds boneless, skinless chicken thighs | 1 ½ tbsp coconut oil
- 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.1 tbsp coconut oil | 1 medium onion | 3 cloves garlic | 1 tbsp grated ginger
- 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.1/4 cup chicken stock | 1 15-ounce can coconut milk | 2 tbsp lime juice | 1 1/2 tbsp curry powder | 1 tbsp soy sauce | 1/2 tsp crushed red pepper flakes | Kosher salt
- 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.1 tbsp minced fresh cilantro
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
