Keto Chicken Red Curry – Low Carb Thai Dinner
A creamy and spicy keto chicken red curry made with coconut milk, tender chicken, and low-carb veggies. This Thai-inspired dinner is bold, flavorful, and ready in 30 minutes.
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.