In under an hour, you can have this delicious one pan Thai keto red curry chicken on your table!
When you combine chicken with peppers, onions, fresh ginger, and garlic with a delicious low carb red curry sauce, you’ll have a new family favorite! It’s a bonus that it is made in one pan and takes less than an hour to prepare. This Thai keto red curry chicken is creamy and savory comfort food at its finest!
What is the best chicken to use for this Thai keto red curry chicken?
This recipe calls for chicken breasts. I love how the cubed chicken combines with the pepper strips to create a lovely textured dish. The sauce perfectly coats the cubed chicken pieces. You could also use boneless skinless chicken thighs if you’d prefer.
What are some tips to keep this recipe low carb and keto?
There are some important things to consider to ensure this recipe stays as low carb as possible. First, you’ll want to find the lowest carb full fat coconut milk possible. There can be quite a difference in carb counts between different brands. I used Trader Joe’s organic coconut milk as an entire can only contains 6 grams of carbs. Next, you’ll want to find a fish sauce that does not contain added sugar. I used Red Boat fish sauce because it only contains anchovies and salt! Third, I use Swerve brown sugar substitute as it is an awesome keto brown sugar option that tastes great. Lastly, we need to thicken the sauce with a low carb option. Xanthan gum works well as a thickener in this recipe. Remember a little xanthan gum goes a long way! 1 teaspoon thickens the entire sauce!
How can I serve this Thai keto red curry chicken?
There are a variety of ways you can serve this dish. You can simply ladle some into a bowl and eat it as a stand-alone dish. If you’d like, you can top it with some chopped basil, cilantro, or scallions. If you’d like to add a kick of spice, you could top it with some red chilies or jalapenos. This would also be awesome served over cauliflower rice!
Need some more keto comfort food main dishes?
Keto Cauliflower Chicken Jalapeno Popper Casserole
Keto Chicken Bacon Broccoli Casserole
Helpful Hints:
*Read your labels carefully to ensure you’re getting low carb coconut milk and no sugar added fish sauce.
*You can choose to not use xanthan gum, but you’ll have a much thinner sauce.
Main Kitchen Equipment and Utensils:
- Large skillet
- Measuring spoons
Splash of Encouragement:
***Mix things up by trying new spices in your dishes***
Thai Keto Red Curry Chicken
In under an hour, you can have this delicious one pan Thai keto red curry chicken on your table!
Ingredients
- 2 tablespoons avocado oil
- 2½ pounds chicken breast, cubed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
- 1 small orange pepper, cut into strips
- 1 small red pepper, cut into strips
- 2 tablespoons diced red onion
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 (13.5 ounce) can coconut milk
- ¼ cup chicken broth
- 3 tablespoons red curry paste
- 2 tablespoons brown sugar substitute (Swerve)
- 2 tablespoons fish sauce
- 2 tablespoons tamari
- juice of 1 small lime
- 1 teaspoon xanthan gum
Instructions
1. In a large skillet over medium high heat, add avocado oil. Add cubed chicken. Sprinkle with salt and pepper.
2. Saute chicken, stirring frequently, until chicken turns white but is not cooked through, about 5 minutes. Drain liquid from pan. Remove chicken and set aside.
3. Add butter to the skillet. Once melted, add peppers and onion. Saute, stirring frequently, for 3-4 minutes or until vegetables start to soften.
4. Decrease heat to medium. Add garlic and ginger. Saute for 1 more minute.
5. Add coconut milk, chicken broth, red curry paste, brown sugar, fish sauce, tamari, and lime juice. Stir or whisk to combine.
6. Add chicken back to pan. Increase heat to high until mixture boils.
7. Decrease heat to medium. Cover and simmer, stirring occasionally, for 5 minutes.
8. Sprinkle xanthan gum over mixture. Stir to combine.
9. Cover and simmer 5 more minutes, or until mixture thickens and chicken is cooked through.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 20gTrans Fat: 0gCholesterol: 124mgSodium: 971mgCarbohydrates: 4.5gNet Carbohydrates: 4gFiber: 0.5gProtein: 47g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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