This paleo and keto Thai coconut curry chicken is true comfort in a bowl! Bursting with flavor, it’s easy-peasy to whip up and makes killer leftovers (i.e. an ideal quick meal!).
Keto Thai Coconut Curry Chicken 🍛
The Easy-Peasy Version 💨
Most store-bought Thai curry pastes are loaded with sugars, so for this keto version we did a quick (and abbreviated version!) for an easy-peasy meal. Yet, count on explosive and warming flavors.
Said curry sauce is also a breeze to make. Think sautéed onions cooked up with the incredibly aromatic ginger, garlic, cumin, lime zest and chili (to taste). Finished off with a generous dose of coconut milk. All naturally keto ingredients, whoop whop!
If keto (and paleo or whole30!), we cannot recommend enough that you serve it up with cauliflower rice. It’s wonderful this way, trust us. Just keep in mind that we prefer to rice our cauliflower slightly bigger here, so you get more of a ‘mouthful’ and it doesn’t completely blend into the curry.
Paleo, Whole30 & Keto Thai Coconut Curry Chicken
This paleo and keto Thai coconut curry chicken is true comfort in a bowl! Bursting with flavor and incredibly warming, it's easy-peasy to whip up and makes killer leftovers (i.e. an ideal quick meal!).
For the keto thai coconut curry
- 1-2 tablespoons coconut oil for cooking
- 2 red peppers or color of choice, seeded & sliced
- 1 small onion very finely minced
- 1 tablespoon ginger freshly grated
- 3 cloves garlic grated or ran through a press
- 1 teaspoon lime zest freshly grated
- 1-2 green chili to taste, seeded and minced
- 1/4 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper to taste
- 2 chicken breasts diced into bite-size pieces
- 1 13.5-ounce cans full fat coconut milk or simple*
- 3/4 cup water as needed
- 1/2 cup chicken stock or more water
- 3 teaspoons Swerve or xylitol
- 1 1/2 tablespoons fish sauce
- 2 teaspoons liquid aminos
- 2 limes juice of
- cilantro leaves
- cauliflower rice
- lime wedges
Add coconut oil to a skillet or pan over medium/high heat. Add pepper slices and briefly sauté until softened, 2-4 minutes. Remove from pan, and set aside.
Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent. Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper. Cook, stirring often, until it all starts to brown (4-6 more minutes).
Add in chicken and cook, over medium heat, until it's no longer pink in the center but still tender. Add back in the peppers, coconut milk, water, stock, sweetener, fish sauce, liquid aminos, and lime juice. Simmer over low heat for 10-15 minutes, stirring occasionally. Check for seasoning and serve right away over a bed of cauliflower rice with fresh cilantro and lime wedges.
*We prefer using full fat coconut milk and diluting it with a bit more water, but you can always use simple or light. And keep in mind that, depending on amounts and produce used, nutrition facts can vary widely for this recipe.