Low Carb Thai Peanut Chicken
Get ready to elevate your weeknight dinner with this flavorful Low Carb Thai Peanut Chicken! Featuring juicy, pan-seared chicken thighs smothered in a creamy, rich peanut butter and coconut milk sauce, this recipe is a delicious way to enjoy authentic Thai-inspired flavors without compromising your low-carb goals. Scented with fragrant garlic, freshly grated ginger, and a hint of zesty lime juice, this dish gets an extra kick from red curry paste, perfectly balancing sweet, savory, and spicy notes. Ready in just 40 minutes, it’s a quick and satisfying option for busy evenings. Serve it over cauliflower rice or zucchini noodles for a nutrient-packed, keto-friendly meal, and finish with crushed peanuts, green onions, and fresh cilantro for a restaurant-quality presentation. Perfect for those craving bold flavors while sticking to their low-carb lifestyle!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 cup unsweetened peanut butter
- 1 cup unsweetened coconut milk
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp lime juice
- 1 tbsp erythritol or low-carb sweetener
- 1.5 tbsp red curry paste
- 2 tbsp crushed peanuts (for garnish)
- 2 green onions, sliced (for garnish)
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil, along with the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute to release the flavors.
Reduce the heat to low and add the unsweetened peanut butter, coconut milk, soy sauce or coconut aminos, lime juice, and erythritol. Stir well until a smooth, creamy sauce forms.
Return the cooked chicken thighs to the skillet, spooning the sauce over the chicken to coat. Simmer for 5-7 minutes to allow the flavors to meld and the chicken to absorb the sauce.
Taste the sauce and adjust seasoning as needed with additional soy sauce, lime juice, or sweetener.
Serve immediately, topped with crushed peanuts, sliced green onions, and fresh cilantro. Pair with cauliflower rice or zucchini noodles for a complete low carb meal.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 16.4 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 666 mg | 51% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2344 mg | 50% | |
*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.
