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Keto Thai Green Curry Chicken

Print Recipe
Prep Time 15 minutes
25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1½ lbs boneless skinless chicken thighs (or chicken breast)
  • 1 can 13.5 oz full-fat coconut milk
  • 2 tablespoons green curry paste keto-friendly, no added sugar
  • 1 tablespoon avocado oil or coconut oil
  • 1 cup zucchini slices
  • ½ cup bell peppers green or red, thinly sliced
  • ½ cup mushrooms optional
  • 2 teaspoons fish sauce
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated ginger
  • 2 cloves garlic minced
  • 1 –2 Thai green chilies optional, for extra heat
  • Fresh basil or cilantro for garnish
Optional Keto Add-Ins
  • ½ cup baby spinach
  • ½ cup bamboo shoots check carb count
  • ½ teaspoon xanthan gum for thicker curry

Equipment

  • 1 Large skillet or wok
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Measuring spoons
  • 1 Measuring cups
  • 1 Wooden spoon or spatula
  • 1 Citrus zester
  • 1 Ladle

Method
 

Step 1: Prepare the Chicken
  1. Cut the chicken into bite-sized pieces. Pat dry with a paper towel and set aside.
Step 2: Heat the Oil
  1. Heat avocado or coconut oil in a large skillet or wok over medium heat.
Step 3: Bloom the Curry Paste
  1. Add green curry paste to the hot oil. Stir constantly for 30–60 seconds until fragrant. This step is crucial for releasing the essential oils and deepening flavor.
Step 4: Add Aromatics
  1. Add minced garlic, grated ginger, and Thai green chilies. Sauté for another 30 seconds.
Step 5: Cook the Chicken
  1. Add chicken pieces and stir to coat them evenly with the curry paste. Cook for 5–6 minutes until lightly browned.
Step 6: Add Coconut Milk
  1. Pour in the coconut milk and stir well. Bring to a gentle simmer.
Step 7: Season the Curry
  1. Add fish sauce, lime zest, and lime juice. Stir to combine.
Step 8: Add Vegetables
  1. Add zucchini, bell peppers, mushrooms, and optional bamboo shoots. Simmer uncovered for 10–12 minutes until chicken is cooked through and vegetables are tender.
Step 9: Adjust Thickness
  1. If you prefer a thicker curry, whisk ½ teaspoon xanthan gum with a tablespoon of water and stir into the curry. Simmer 1–2 minutes.
Step 10: Finish & Garnish
  1. Taste and adjust seasoning. Garnish with fresh basil or cilantro before serving.

Notes

Nutritional Facts and Total Calories (Approximate Per Serving)

  • Calories: 420
  • Fat: 34g
  • Protein: 28g
  • Total Carbs: 9g
  • Fiber: 3g
  • Net Carbs: 6g