Print

Keto Thai Green Curry with Chicken Recipe

Print Recipe

A rich and creamy Thai green curry made low-carb for the keto diet. Full of flavor from green curry paste, coconut milk, juicy chicken thighs, and keto-friendly veggies. Quick to make and perfect for weeknight dinners or meal prep.

Ingredients

Scale

  • 1.5 lbs chicken thighs, chopped

  • 2 tbsp Thai green curry paste

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

  • 1 cup chicken broth

  • 2 tbsp coconut oil or avocado oil

  • 1 tbsp fish sauce

  • 1 tsp erythritol or monk fruit (optional)

  • Salt to taste

  • 1 zucchini, chopped

  • 1 bell pepper, sliced

  • A handful of green beans or snap peas

  • 4 kaffir lime leaves (optional)

  • Handful of fresh basil

  • Juice of 1 lime

Instructions

  1. Heat oil in a large pan over medium-high heat.

  2. Add curry paste and cook for 1–2 minutes until fragrant.

  3. Scoop in thick part of coconut milk and stir until glossy.

  4. Add chicken and cook until no longer pink outside.

  5. Pour in rest of coconut milk and chicken broth. Bring to simmer.

  6. Add green beans, bell pepper, and lime leaves. Simmer 5 mins.

  7. Add zucchini and cook 10–15 mins more.

  8. Stir in fish sauce, sweetener (if using), salt, lime juice, and basil.

  9. Serve hot as-is or with cauliflower rice.

Notes

  • Chicken thighs are juicier than breasts and better for keto.

  • You can swap veggies based on what you have—just keep them low-carb.

  • Leftovers taste even better the next day.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-thai-green-curry-with-chicken/