Keto Thai Chicken
Satisfy your cravings for bold, exotic flavors with this Keto Thai Chicken recipe, a perfect low-carb twist on a classic Thai favorite! Tender, golden brown chicken thighs are simmered in a rich and fragrant blend of coconut milk, red Thai curry paste, and aromatic garlic and ginger. Enhanced with vibrant lime juice and a touch of savory fish sauce, this dish delivers an irresistible depth of flavor while staying keto-friendly. Serve it over spiralized zucchini for a light and refreshing base or enjoy it as-is for a satisfying protein-packed meal that's ready in just 40 minutes. Finished with a sprinkle of fresh cilantro, this recipe is as beautiful as it is flavorful—perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 tablespoons Coconut oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Red Thai curry paste
- 1 can (13.5 oz) Coconut milk (full-fat, unsweetened)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 2 medium-sized Zucchini, spiralized (optional, for serving)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs in the skillet and cook for 4-5 minutes on each side, or until they are golden brown and almost cooked through. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the red Thai curry paste to the skillet and stir for 1-2 minutes to release its aroma and flavor.
Pour in the can of coconut milk and stir well to combine. Simmer the mixture for 5 minutes, letting it thicken slightly.
Add the fish sauce and lime juice, and mix to incorporate all the flavors.
Return the chicken thighs to the skillet, coating them with the sauce. Let them simmer in the sauce for another 10-12 minutes, or until the chicken is fully cooked and tender.
If desired, serve the chicken and sauce over spiralized zucchini to keep the dish low-carb and keto-friendly.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.1 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3725 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
