If you’re craving takeout but want to keep things healthy, this Keto Thai Curry Recipe is here to save the day. The red curry sauce is packed with all your favorite Thai flavors and filled with chicken and tasty veggies like bell pepper, eggplant, snap peas, and spinach.
Low Carb Thai Curry
This keto Thai coconut curry chicken is so good, you may never want to order curry out again. It’s an easy way to take all your favorite aspects of the popular Thai dish and bring them home to your kitchen, without worrying about all the carbs!
The best thing about it is that it’s so easy to customize. Use your favorite veggies, protein, and type of curry paste to make it your own unique creation. This recipe includes a peanut butter option if you’re looking for even more flavor.
Serve it over a bed of keto-friendly rice, cauliflower rice, or even white rice if you can carb out, it’s totally up to you.
Why You’ll Love It
- It’s a simple keto version of everyone’s favorite Thai food.
- It’s a versatile recipe you can easily make your own.
- A delicious and easy addition to your weekly dinner rotation.
- Cook it up all in one pot!
Featured Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Veggies: I used a combination of onion, shallots, ginger, bell pepper, eggplant, snap peas, and spinach to make this curry ultra flavorful.
- Red Curry Paste: This is what gives this keto coconut curry that signature curry taste.
- Coconut Milk: A staple in Thai cuisine. Don’t skip it!
- Monkfruit Sweetener: A keto-friendly sweetener that’ll give your curry just the right touch of sweetness.
- Pre-cooked Chicken: If using, make sure you cook the chicken ahead of time before starting this recipe. Leftover rotisserie chicken is also perfect for this dish!
- Rice Vinegar: This is added toward the end to give the curry a hint of tang and acidity.
- Soy Sauce: Soy sauce adds an umami flavor that enhances the flavor profile.
- Peanut Butter (optional): Peanut butter will take the flavor of this coconut chicken curry over the top!
Variations and Substitutions
Veggies: You can use any vegetables you’d like; the ones in the recipe are simply suggestions! Check the FAQ section below for some recommendations.
Red Curry Paste: You can swap the red Thai curry paste with green curry paste for a different spin.
Coconut Milk: I used reduced-fat coconut milk to save on calories, but you can use full fat for maximum deliciousness.
Protein: You can keep this plant-based by adding tofu, or if you prefer seafood, shrimp would go great. Mix well and cook for another couple of minutes.
How to Make Keto Thai Chicken Curry
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – DICE
Finely dice the yellow onion, shallots, garlic, and fresh ginger.
STEP 2 – SAUTE
In a medium-sized pot over medium heat, add the avocado oil. Once hot, add the diced onion & stir until translucent, about 2-3 mins. Then, add the shallots, garlic, and ginger.
Next, add a couple pinches of salt and about 1/3 of water or bone broth. Let it cook for another 1-2 minutes, stirring frequently. Nothing is exact here; just roll with it.
STEP 3 – ADD VEGGIES
Cut the bell pepper and eggplant according to your preference, and add them to the pot. The other veggies will be added later, as they cook fast.
STEP 4 – MAKE SAUCE
Add 1/2 cup bone broth & mix well with a spatula. Let it cook for about 1 minute, then add the red curry paste. Mix and let it cook for about 1-2 minutes, stirring frequently.
Next, add the coconut milk. Stir well before adding the monkfruit sweetener.
STEP 5 – ADD MORE INGREDIENTS
Now add the snap peas, spinach, and pre-cooked chicken. Let the curry simmer for a few minutes to allow it to reduce.
As a final step, add the rice vinegar and soy sauce, mix well, then give it a taste and adjust as necessary. You have the option to add the peanut butter for even more flavor. Mix it in well before serving.
STEP 6 – SERVE & ENJOY
Serve this with your favorite base (rice, quinoa, cauli rice) and favorite toppings. I went with cauli rice and fresh cilantro + jalapeño.
ENJOY!
FAQ
Can I have coconut milk on keto?
Absolutely! Coconut milk is a great choice for anyone on a keto diet. It has a high-fat content and low carbohydrate levels, which make it perfect for your ketogenic lifestyle. Make sure to use full-fat, canned coconut milk instead of coconut milk from a carton.
What other veggies are great with curry?
Other than the bell peppers, eggplant, snap peas, and spinach used in this recipe, there are several other vegetables that work well with curry flavors. Carrots, broccoli, chickpeas, and cauliflower all hold up to the flavor of spices like garlic, ginger, curry powder, cumin, turmeric, and coriander.
Is Thai curry good for inflammation?
According to Healthline, Thai curry is an excellent way to fight inflammation. The spices in Thai curry, such as turmeric, coriander, and chili pepper, contain compounds that offer potent anti-inflammatory properties.
Storage
Store any leftover keto chicken curry in an airtight container in the refrigerator for up to 5 days.
To freeze, allow your keto Thai curry to cool before placing it in a freezer-safe, airtight container. Store it in the freezer for up to 3 months.
More Recipes You’ll Love
- TikTok Salmon Bowl
- Baked Mediterranean Cod
- Healthy Asian Short Ribs
- Crispy Butterflied Chicken Legs
- Marry Me Chicken Pasta (Low Carb)
Keto Thai Curry Recipe
This keto Thai coconut curry chicken is so good, you may never want to order curry out again. It's an easy way to take all your favorite aspects of the popular Thai dish and bring them home to your kitchen, without worrying about all the carbs!
Ingredients
- 1 medium yellow onion, diced
- 2 small shallots, diced
- 3-4 cloves garlic, diced
- 1-2 inches of ginger, diced
- 2 tablespoons avocado oil
- 1/3 cup water or bone broth
- 2 heaping tablespoons red curry paste
- 1 can coconut milk
- 2 tablespoons monk fruit sweetener
- precooked chicken, shredded
- a large handful of snap peas
- spinach, to taste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons all-natural peanut butter (optional)
Instructions
- Finely dice the yellow onion, shallots, garlic, and fresh ginger.
- In a medium-sized pot over medium heat, add the avocado oil. Once hot, add the diced onion & stir until translucent, about 2-3 mins. Add the shallots, garlic, and ginger.
- Add a couple pinches of salt and the water or bone broth. Let it cook for another 1-2 minutes, stirring frequently.
- Cut the bell pepper and eggplant according to your preference, and add them to the pot. The other veggies will be added later as they cook fast.
- Add 1/2 cup bone broth & mix well with a spatula. Let it cook for about 1 minute, then add the red curry paste. Mix and let it cook for about 1-2 minutes, stirring frequently.
- Add the coconut milk. Stir well before adding the monkfruit sweetener.
- Add the snap peas, spinach, and precooked chicken. Let the curry simmer for a few minutes to allow it to reduce.
- Add the rice vinegar and soy sauce, mix well, then give it a taste and adjust as necessary. You have the option to add the peanut butter for even more flavor. Mix it in well before serving.
- Serve this with your favorite base (rice, quinoa, cauli rice) and favorite toppings.
Notes
Store any leftover keto chicken curry in an airtight container in the refrigerator for up to 5 days.
To freeze, allow your keto Thai curry to cool before placing it in a freezer-safe, airtight container. Store it in the freezer for up to 3 months.
