Keto Thai Green Curry Chicken
A fragrant, creamy Thai green curry with tender chicken thighs and crisp-tender vegetables in coconut milk. At just 6.2g net carbs per serving and ready in 35 minutes, it's a fast, restaurant-quality keto dinner that tastes far more indulgent than it is.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This weeknight green curry brings the bold, aromatic flavors of a Thai takeout favorite to your kitchen in one pan and about 35 minutes. Tender chicken thighs simmer in silky coconut milk with crisp vegetables, fish sauce, and a bright finish of lime and fresh herbs.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp Thai green curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut oil
- 1 medium zucchini, halved and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed and halved
- 1 tbsp fish sauce
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
- 1/4 cup fresh basil or cilantro, roughly chopped
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sear for 4-5 minutes until lightly browned on the outside (they won't be fully cooked yet). Remove and set aside.
- 2
Lower the heat to medium and add the green curry paste, garlic, and ginger to the same pan. Stir-fry for about 1 minute until fragrant.
- 3
Pour in the coconut milk and fish sauce, stirring to dissolve the curry paste into a smooth sauce. Bring to a gentle simmer.
- 4
Return the chicken to the pan along with the green beans and bell pepper. Simmer for 8 minutes, then add the zucchini and cook another 5-6 minutes until the chicken is cooked through and the vegetables are crisp-tender.
- 5
Turn off the heat and stir in the lime juice. Taste and adjust with extra fish sauce or lime as needed.
- 6
Garnish with fresh basil or cilantro and serve hot, on its own or over cauliflower rice.
Tips & notes
- Curry pastes vary in heat and salt. Start with 2 tbsp if you prefer milder, and add more to taste. Check the label for added sugar and pick a clean brand to keep carbs low.
- Serve over cauliflower rice or shirataki noodles to soak up the sauce while keeping it keto. Nutrition above is for the curry only.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove; the flavor deepens overnight. Not ideal for freezing as the coconut milk can separate.
Log this recipe in one tap
Save keto thai green curry chicken to CarbMeNot and track its 6.2g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto thai green curry chicken?
- Each serving has 6.2g net carbs, 512 calories, 34g protein, and 38g fat. This recipe makes 4 servings.
- Can I make this dairy-free?
- It already is. The creaminess comes entirely from full-fat coconut milk and coconut oil, so there's no dairy in the recipe at all.
- What can I serve it with to stay in ketosis?
- Cauliflower rice or shirataki noodles are the best low-carb options. Both add almost no net carbs and absorb the curry sauce beautifully. Avoid jasmine rice, which would add roughly 45g carbs per cup.
