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Keto Chicken Curry

Keto Thai Chicken Curry

  • Prep Time: 15-20
  • Cook Time: 30 -45
  • Total Time: 1 Hour
  • Yield: 4 1x
  • Cuisine: Curry


Easy Keto Thai Chicken Keto Curry



500 - 600g Free range/organic chicken thighs, (substitution: chicken breasts, fish)
1 1/4 cup coconut milk
4 teaspoons red or green thai curry paste (click the link for a homemade keto friendly curry paste)

1/3 cup onion, diced
1 tablespoon Coconut oil
Himalayan salt & pepper to taste
Fresh coriander (aka cilantro)
2 - 3 cups Cauliflower Rice


  1. Preheat the oven to 200C/400F.
  2. Prepare the chicken thighs.  Then, use 1 - 2 teaspoons of the red curry paste to rub on the chicken. Set them aside in the fridge until you ready to use them, 15 - 30 minutes.
  3. Heat a skillet/cast iron pot (oven proof) and melt the coconut oil. When the coconut oil is completely melts, saute the onions and remaining curry paste and cook for 5 minutes. Until a delicious aroma is released.
  4. Add the chicken and cook the top part of the the chicken thigh for about 2 to 3 minutes until golden brown.  Flip the chicken over reduce the heat and add the coconut milk. Bring it to a low simmer.
  5. Place the entire pot in the oven and bake the curry for 15 minutes at 200C/400F.  You can grill the curry for the last 2 minutes to ensure a golden brown on top of the chicken. Keto Chicken CurryKeto Chicken Curry
  6. While the curry is baking, steam the cauliflower rice and lightly season.
  7. Serve the curry with the cauliflower rice and fresh coriander/cilantro.

Keto Chicken Curry

Keto Chicken Curry


As an alternative to cauliflower rice, you could use organic steamed jasmine rice or zucchini noodles.

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