Keto Thai Green Curry with Chicken – Real Thai flavor, without the carb crash

Let’s be honest—most recipes out there look like they were written by robots or folks who’ve never spilled coconut milk down their shirt.

This isn’t one of those. This is the kind of recipe where you can actually smell the curry paste cooking through the screen.

It’s low-carb, it’s simple, and it tastes like something you’d get from a tiny Thai shop that’s always busy for a reason.

Why Green Curry?

Because it slaps. Seriously. Out of all the Thai curries—red, yellow, massaman—green curry has that sharp, herby kick.

The color comes from green chilies, fresh herbs, and garlic all smashed into a paste.

When you cook it right, it’s not just spicy, it’s punchy. And you want that. Especially when you’re doing keto and your food can sometimes feel like it’s missing soul.

What Makes This Keto?

We’re skipping the sugar, skipping the rice, and definitely dodging those starch-loaded veggies like potatoes. We’re leaning on full-fat coconut milk (don’t grab the “light” stuff), chicken thighs for flavor, and low-carb veg that still soak up curry like a sponge.

Ingredients

Let’s keep it simple. No chasing ingredients across town.

For the curry:

• 1.5 lbs chicken thighs, skinless, boneless, chopped into chunks

• 2 tbsp Thai green curry paste (Mae Ploy or homemade if you’re fancy)

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup chicken broth (no sugar added)

• 2 tbsp coconut oil or avocado oil

• 1 tbsp fish sauce (don’t skip this—seriously)

• 1 tsp erythritol or monk fruit (optional, just to balance the heat)

• Salt to taste

• Handful of Thai basil or regular basil if that’s all you got

• Juice of 1 lime

Veggies (all keto-safe):

• 1 zucchini, chopped into thick half-moons

• 1 bell pepper, sliced

• A handful of green beans or snap peas

• 4-5 kaffir lime leaves (if you’ve got them, tear ’em a bit)

Optional: sliced red chili for heat, extra basil for topping

Step-by-Step Instruction

1. Heat the oil.
Grab a big pan or wok. Heat your oil over medium-high heat. Coconut oil adds extra flavor here, so if you’ve got it, use it.

2. Cook the curry paste.
Toss in your green curry paste. Stir it around for a minute or two. This is where the flavor wakes up. If your eyes start to sting a little, you’re doing it right.

3. Add the thick part of the coconut milk.
Scoop the thick creamy part from the top of the can. Stir it into the curry paste. Let it bubble until it starts to look glossy and smells like something special.

4. Chicken goes in.
Add your chopped chicken thighs. Let them get a little color—don’t just steam them. Stir until they’re no longer pink on the outside.

5. Pour the rest of the coconut milk + broth.
Stir everything in, then bring it to a gentle simmer.

6. Add the veggies.
Start with the green beans and bell peppers. Let them cook for about 5 minutes. Then toss in the zucchini and kaffir lime leaves.

7. Season it.
Fish sauce goes in now. If you’re using a sweetener, add that too. Taste it. Add a pinch of salt or a splash more fish sauce if it needs a kick.

8. Simmer until perfect.
Let everything bubble on low heat for another 10-15 minutes. You want the chicken fully cooked, the veg just right—not mushy, not raw.

9. Add lime and basil.
Right before serving, turn off the heat. Squeeze in that lime juice and tear in your basil. Stir. Done.

What to Eat it With (No Rice, No Problem)

Cauliflower rice is the usual backup singer here, but hear me out:

• Shredded cabbage sautéed in a bit of garlic and coconut oil

• Zoodles if you want to keep it light

• Just eat it as a soup. Spoon, bowl, game over.

You don’t need a carb to carry this curry—it’s bold enough on its own.

Easy Recipe Tips for Thai Green Curry with Chicken

• Don’t skip the fish sauce. Your curry will taste flat. It smells funky but trust the process.

• Use chicken thighs, not breasts. Thighs don’t dry out. Nobody likes dry chicken.

• Don’t drown the veggies. They’re meant to swim, not sink.

• Homemade curry paste? Sure, if you’ve got 45 minutes and a mortar and pestle. Store-bought is fine—just avoid the ones with added sugar or weird fillers.

Can You Meal Prep This?

Absolutely. It’s actually better the next day. The flavors settle in, the sauce thickens a bit, and the smell when you reheat it will make your co-workers jealous. Keep it in the fridge for up to 4 days. Freeze it if you must, but the veggies may get a bit soft. Still tasty though.

Keto Macros 

Depending on your portion size and how many veggies you add, you’re looking at:

• Net carbs: around 5-6g per serving

• Fat: 25-30g

• Protein: 30g

It’s a solid keto meal that won’t make your blood sugar do backflips.

Conclusion

Look, you don’t need to be a pro chef to pull this off. It’s one pan, no weird techniques, and the flavor is wild for how little effort it takes. It’s comfort food that happens to be keto.

Cook it once, mess it up a bit, tweak it the second time. Before you know it, you’ll be making it without looking at the recipe—and that’s when you know you’ve nailed it.

So yeah. Thai Green Curry. Keto style. No rice, no nonsense. Just flavor.

Let me know if you want a spicy version or even a vegan swap. I’ve done both.

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