Thai Coconut Chicken Curry

Perfectly balanced Thai curry with coconut milk, fresh vegetables, and aromatic spices. This authentic recipe delivers all the complex flavors of Thailand while keeping it completely keto-friendly.

35 min

Total Time

4 servings

Serves

Easy

Difficulty

🔥

380 cal

Per serving

8.0g

Net Carbs

28.5g

Fat

22.1g

Protein

Ingredients

• 1.5 lbs boneless chicken thighs, cubed
• 1 can (14 oz) full-fat coconut milk
• 3 tbsp red curry paste
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 cup green beans, trimmed
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp erythritol (optional)
• 1/4 cup fresh Thai basil
• 2 kaffir lime leaves (optional)
• 1 Thai chili, sliced (optional)
• Salt to taste

Instructions

Prepare the Base:

1. Heat coconut oil in a large wok or skillet over medium-high heat.
2. Add curry paste and fry for 1-2 minutes until fragrant.
3. Add thick part of coconut milk (from top of can) and stir to combine.
4. Cook for 3-4 minutes until oil starts to separate.

Add Chicken and Vegetables:

5. Add chicken pieces and cook until no longer pink, about 5-6 minutes.
6. Add remaining coconut milk, fish sauce, and erythritol if using.
7. Bring to a gentle simmer and add eggplant and green beans.
8. Cook for 8-10 minutes until vegetables are tender.

Finish the Curry:

9. Add bell pepper, onion, garlic, and ginger.
10. Cook for 3-4 minutes until peppers are crisp-tender.
11. Stir in lime juice and kaffir lime leaves if using.
12. Remove from heat and stir in fresh Thai basil.
13. Taste and adjust seasoning with salt or fish sauce.
14. Serve hot, garnished with Thai chili if desired.

Authentic Thai Tips:

• Use full-fat coconut milk for richest flavor
• Thai basil has a different flavor than regular basil
• Adjust curry paste amount to your heat preference
• Serve with cauliflower rice for a complete keto meal