Keto Thai Peanut Chicken
Indulge in the bold, irresistible flavors of Keto Thai Peanut Chicken—a mouthwatering fusion of creamy, nutty peanut sauce and fragrant Thai spices, tailored perfectly for a low-carb lifestyle. This easy-to-make recipe features tender, seared chicken thighs simmered in a luscious sauce crafted from coconut milk, coconut aminos, and unsweetened peanut butter, enhanced with the tangy zest of lime and the gentle heat of red curry paste. Finished with a garnish of crushed peanuts, fresh cilantro, and optional chili flakes, this dish balances rich textures with layers of savory and spicy notes. Ready in under 40 minutes, it’s perfect for busy weeknights or entertaining with flair. Serve it solo or pair with cauliflower rice to make a satisfying keto-friendly meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 tablespoons Coconut oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut aminos
- 1/3 cup Creamy peanut butter (unsweetened, no sugar added)
- 1/2 cup Unsweetened coconut milk (canned, full-fat)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lakanto monk fruit sweetener (or preferred keto-friendly sweetener)
- 1 teaspoon Red curry paste
- 2 tablespoons Crushed peanuts (for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1/4 teaspoon Red chili flakes (optional, for spice)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste to the skillet and stir for 30 seconds to combine with the aromatics.
Pour in the coconut aminos and unsweetened coconut milk, stirring to blend everything together. Add the peanut butter, lime juice, and monk fruit sweetener, whisking until the sauce becomes smooth and creamy.
Return the seared chicken back to the skillet, nestling it into the peanut sauce. Lower the heat to a gentle simmer, cover the skillet, and cook for 15 minutes, flipping the chicken halfway through to ensure even cooking.
If the sauce becomes too thick, add a splash of water or more coconut milk to thin it out to your desired consistency.
Once the chicken is fully cooked through (internal temperature should reach 165°F/75°C), remove the skillet from heat.
Garnish the dish with crushed peanuts, chopped cilantro, and a sprinkle of red chili flakes, if desired.
Serve hot and enjoy on its own or with a side of cauliflower rice for a complete keto-friendly meal!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.0 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1946 mg | 41% | |
*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.
