Keto Red Curry Chicken
Tender chicken thighs simmered in a creamy coconut red curry with crisp bell pepper and zucchini. This cozy Thai-inspired dinner lands at just 6.2g net carbs per serving and comes together in 35 minutes for an easy weeknight keto win.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This Thai-inspired keto red curry chicken delivers all the rich, creamy, fragrant comfort of takeout with just 6.2g net carbs per serving. Tender thighs and crisp vegetables simmer in coconut milk and red curry paste for an easy weeknight dinner that's ready in 35 minutes.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat unsweetened coconut milk
- 2 tbsp coconut oil
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved and sliced
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp granulated erythritol (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces and sear for 5-6 minutes until lightly browned on all sides. Remove and set aside.
- 2
Reduce heat to medium. Add the red curry paste, garlic, and ginger to the same pan and stir for about 1 minute until fragrant.
- 3
Pour in the coconut milk, scraping up any browned bits. Stir to dissolve the curry paste, then return the chicken to the pan. Simmer gently for 8-10 minutes until the chicken is cooked through.
- 4
Add the sliced bell pepper and zucchini. Continue simmering for 5-6 minutes until the vegetables are crisp-tender.
- 5
Stir in the fish sauce, lime juice, and erythritol if using. Taste and adjust seasoning.
- 6
Remove from heat, garnish with fresh cilantro, and serve hot over cauliflower rice or on its own.
Tips & notes
- Check your curry paste label — some brands add sugar. Choose one with no added sugar to keep the carbs accurate.
- Serve over cauliflower rice or shirataki noodles to soak up the sauce without adding carbs.
- Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight. Reheat gently to avoid splitting the coconut milk.
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Frequently asked questions
- How many carbs are in keto red curry chicken?
- Each serving has 6.2g net carbs (8.7g total carbs minus 2.5g fiber), 512 calories, 34g protein, and 38g fat. This recipe makes 4 servings.
- Can I make this red curry chicken dairy-free?
- It already is — the creaminess comes from full-fat coconut milk, not dairy. Just double-check your curry paste and fish sauce are dairy-free, which they almost always are.
- What should I serve with keto red curry chicken?
- Cauliflower rice is the classic low-carb pairing and soaks up the sauce beautifully. Shirataki noodles or a side of steamed broccoli also work well while keeping net carbs low.
