Thai-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.
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.
Tried this recipe?Let us know how it was!