Keto Chicken Red Curry – Low Carb Thai Dinner is a creamy, spicy, flavor-packed recipe made with tender chicken simmered in rich red curry sauce without the sugar or carbs. This Keto Chicken Red Curry – Low Carb Thai Dinner recipe offers fast prep, bold Thai flavors, and a satisfying high-protein meal perfect for weeknights, meal prep, and anyone craving authentic Thai taste while staying fully keto.
About This Recipe
If you’ve been craving bold flavors while staying true to your low-carb lifestyle, this Keto Chicken Red Curry is exactly what you need. Traditional Thai curry is known for its creamy coconut base, aromatic spices, and balance of heat, sweetness, and tang. With just a few smart swaps, you can enjoy all of that authentic flavor without the heavy carbs from rice or sugar.
At the heart of this recipe is chicken simmered in red curry paste and coconut milk, creating a rich sauce that’s spicy, savory, and comforting. Instead of starchy veggies like potatoes or carrots, we load up the curry with low-carb vegetables like zucchini, bell peppers, and spinach. These not only add vibrant colors and nutrients but also keep the dish keto-friendly and satisfying without spiking carbs.
What makes this dish shine is its versatility. You can easily adjust the spice level by adding more or less curry paste, and you can swap in your favorite keto veggies to keep things interesting. For those who want even more protein, shrimp or tofu can be added alongside the chicken. Coconut milk provides creaminess and healthy fats, making the curry deeply satisfying while fitting perfectly into keto macros.
One of the best things about this recipe is how quickly it comes together. From start to finish, you can have a full dinner ready in about 30 minutes, making it perfect for busy weeknights. And let’s be honest: nothing beats the aroma of garlic, ginger, and curry paste simmering away in your kitchen—it’s guaranteed to draw everyone to the table.
Pair this keto curry with cauliflower rice for the full Thai-inspired experience, or enjoy it just as it is for a lighter, lower-carb bowl of comfort. Either way, you’ll have a hearty dinner that proves keto meals can be exciting, flavorful, and far from boring.
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Why You’ll Love This Recipe
- Authentic Thai flavors with a low-carb twist 🇹🇭
- Creamy, spicy, and comforting in every bite
- Ready in just 30 minutes—perfect for busy nights
- Flexible—swap in your favorite keto veggies
- Pairs beautifully with cauliflower rice for a full meal
Ingredients
- For the curry:
- 1 ½ lbs (680 g) chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp red curry paste (adjust to taste)
- 1 tbsp coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce or coconut aminos
- Juice of ½ lime
- Salt & pepper, to taste
- For the veggies:
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 2 cups fresh spinach
- Fresh cilantro, for garnish
Instructions
- Heat coconut oil in a large skillet or wok over medium heat.
- Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant.
- Stir in red curry paste and cook 1 minute to release flavors.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in coconut milk, fish sauce, and soy sauce. Stir to combine.
- Add bell pepper and zucchini. Simmer 10–12 minutes until chicken is cooked through and veggies are tender.
- Stir in spinach and lime juice, cooking just until spinach wilts.
- Taste and adjust seasoning. Garnish with fresh cilantro. Serve hot with cauliflower rice if desired.
Nutrition (per serving)
- Calories: ~420
- Fat: 30g
- Protein: 32g
- Net Carbs: 6g
- Fiber: 2g
FAQ
- Is red curry paste keto-friendly?
Yes, most curry pastes are naturally low in carbs. Just check the label for hidden sugars. - Can I use chicken thighs instead of breasts?
Absolutely—thighs add extra flavor and stay juicier in the curry. - What can I serve this with on keto?
Cauliflower rice is the perfect pairing, but zucchini noodles also work great. - Can I make this ahead of time?
Yes, the flavors deepen as it sits. Store in the fridge for up to 3 days and reheat gently.
Variations & Substitutions
- Use shrimp or beef instead of chicken.
- Add mushrooms, bok choy, or eggplant for variety.
- For extra spice, add sliced chili peppers.
- For a creamier curry, stir in 1–2 tbsp almond butter.
Serving Suggestions
- Serve over cauliflower rice for a filling dinner.
- Add keto naan bread or almond flour flatbread for dipping.
- Pair with a fresh cucumber salad to balance the heat.
Keto Chicken Red Curry – Low Carb Thai Dinner
Ingredients
For the curry
- 1 ½ lbs chicken breast or thighs (cut into bite-sized pieces)
- 2 tbsp red curry paste (adjust to taste)
- 1 tbsp coconut oil
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 can 13.5 oz full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce or coconut aminos
- Juice of ½ lime
- Salt & pepper (to taste)
For the veggies
- 1 red bell pepper (sliced)
- 1 small zucchini (sliced)
- 2 cups fresh spinach
- Fresh cilantro (for garnish)
Instructions
- Heat coconut oil in a large skillet or wok over medium heat.
- Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant.
- Stir in red curry paste and cook 1 minute to release flavors.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in coconut milk, fish sauce, and soy sauce. Stir to combine.
- Add bell pepper and zucchini. Simmer 10–12 minutes until chicken is cooked through and veggies are tender.
- Stir in spinach and lime juice, cooking just until spinach wilts.
- Taste and adjust seasoning. Garnish with fresh cilantro. Serve hot with cauliflower rice if desired.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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