This Thai-inspired dinner features chicken breast or thighs simmered in a sauce of full-fat coconut milk and green curry paste. The dish includes zucchini, red bell peppers, and green beans cooked within the broth. The meal is served over cauliflower rice and topped with fresh Thai basil and a squeeze of lime juice.
About This Recipe
The preparation starts by heating avocado or coconut oil in a large pan and stirring the green curry paste for a short period. Minced garlic and sliced onions are added to the pan before pouring in the full-fat coconut milk and chicken broth. These liquids are brought to a simmer before the chicken pieces are placed into the pan. The meat stays in the bubbling liquid for approximately ten minutes or until the center is no longer pink.
Once the chicken is cooked, the sliced zucchini, bell peppers, and green beans are added to the skillet. These vegetables stay in the simmering sauce for several minutes until the colors change and the pieces soften. Fish sauce and lime juice are stirred into the curry at the end of the process. The duration of the simmer determines the final volume of the sauce in the pan.
The final dish is assembled by placing cauliflower rice into bowls and spooning the chicken, vegetables, and sauce over the top. Fresh Thai basil leaves are placed on the surface. The recipe can be modified by using different proteins such as shrimp or beef, or by substituting the zucchini with broccoli or eggplant. The components are stored in the refrigerator in an airtight container. The quantity of curry paste used at the start determines the seasoning of the finished broth.
Why You’ll Love This Recipe
- Aromatic Thai flavors with creamy coconut milk
- Spicy, bold, and deeply satisfying
- Ready in 30 minutes – perfect weeknight dinner
- Loaded with low-carb veggies for extra nutrition
What You’ll Need for This Keto Thai Green Curry with Chicken
- 1.1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp avocado oil or coconut oil
- 3 tbsp Thai green curry paste (sugar-free)
- 13.5 oz canned coconut milk (full fat)
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 3.5 oz green beans, trimmed
- 2 garlic cloves, minced
- 1 small onion, sliced
- Fresh Thai basil leaves for garnish
- Cauliflower rice, for serving
Step-by-Step Preparation
- Heat oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.
- Add garlic and onion, cooking for another minute.
- Pour in coconut milk and chicken broth. Stir well and bring to a gentle simmer.
- Add chicken pieces and cook for 10–12 minutes until fully cooked through.
- Stir in zucchini, bell pepper, and green beans. Cook for 4–5 minutes until tender but still crisp.
- Season with fish sauce and lime juice. Adjust taste as needed.
- Serve hot, garnished with fresh Thai basil leaves, alongside cauliflower rice.
FAQ
- Is Thai green curry paste keto-friendly?
Most curry pastes are fine, but always check labels to avoid added sugar. - Can I use coconut cream instead of coconut milk?
Yes, it makes the curry even richer and creamier. - What protein substitutes work in this curry?
Shrimp, beef, or tofu can all be used in place of chicken. - How spicy is this curry?
It depends on the brand and amount of curry paste. Start with less and adjust.
Variations & Substitutions
- Swap zucchini for eggplant or broccoli.
- Use shrimp or pork instead of chicken.
- Add mushrooms for extra umami.
Serving Suggestions
- Serve with cauliflower rice to soak up the curry sauce.
- Pair with a Thai cucumber salad for freshness.
- Garnish with extra lime wedges and chili flakes for added kick.
Keto Thai Green Curry with Chicken (Low Carb & Spicy)
Ingredients
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 2 tbsp avocado oil or coconut oil
- 3 tbsp Thai green curry paste (sugar-free)
- 13.5 oz canned coconut milk (full fat)
- 3/4 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 medium zucchini (sliced)
- 1 red bell pepper (sliced)
- 3.5 oz green beans (trimmed)
- 2 garlic cloves (minced)
- 1 small onion (sliced)
- Fresh Thai basil leaves for garnish
- Cauliflower rice (for serving)
Instructions
- Step 1: Heat oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.
- Step 2: Add garlic and onion, cooking for another minute.
- Step 3: Pour in coconut milk and chicken broth. Stir well and bring to a gentle simmer.
- Step 4: Add chicken pieces and cook for 10–12 minutes until fully cooked through.
- Step 5: Stir in zucchini, bell pepper, and green beans. Cook for 4–5 minutes until tender but still crisp.
- Step 6: Season with fish sauce and lime juice. Adjust taste as needed.
- Step 7: Serve hot, garnished with fresh Thai basil leaves, alongside cauliflower rice.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
Try these next:
- Keto Chicken Red Curry – Low Carb Thai Dinner
- Thai Basil Beef (Pad Krapow) – Low Carb Thai Street Food
New keto recipes are added every week — check back often for more low-carb inspiration!
