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Whole30, Paleo & Keto Thai Coconut Curry Chicken 🍛 The Easy-Peasy Version! #ketocurry #ketothai

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!). 

Course Main
Cuisine Thai
Keyword dairy free, gluten free, keto, low carb, paleo, whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 291 kcal

Ingredients

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

Serving suggestions

  • cilantro leaves
  • cauliflower rice
  • lime wedges

Instructions

  1. 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.

  2. 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). 

  3. 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.

Recipe Notes

*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.

Nutrition Facts
Paleo, Whole30 & Keto Thai Coconut Curry Chicken
Amount Per Serving
Calories 291 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 22g110%
Cholesterol 36mg12%
Sodium 83mg3%
Potassium 580mg17%
Carbohydrates 6.5g2%
Fiber 1.5g6%
Sugar 3g3%
Protein 14g28%
Vitamin A 1905IU38%
Vitamin C 79mg96%
Calcium 29mg3%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.