This keto-friendly Thai green curry with chicken can be made easily at home with homemade green curry paste and a few simple ingredients. A complete tutorial on how to make keto green curry that is not only low-carb but is also low in calories!
Why This Recipe Works
It is difficult to think of low-carb Thai food when the rice many of us eat comes from Thailand! I love Thai red and brown rice which I’ve used in recipes like stir-fried Thai red rice and lemon turmeric brown rice.
Making YOUR OWN THAI CURRY PASTE helps you control the ingredients and make it keto-friendly. Also, it is so easy to make once you have the ingredients. Hunting for the ingredients is the hard part here.
I’m not on a keto diet but I try to limit the calories of my recipes as much as I can. Especially in curries like spinach kofta curry, pepper chicken gravy and chicken kofta curry where it is easy to pile on to calories unknowingly.
And this recipe turns out to be keto-friendly, accidentally!
Want to do away with coconut milk altogether, but love green curry? Try this Thai green fried rice.
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This keto Thai chicken curry is healthier since I’ve used homemade coconut milk instead of store-bought coconut cream. (Many of them may have added sugar and are high in calories.)
When you’re on a keto diet, please be mindful of the calories you consume. In this recipe, I’ve used the low-calorie alternative: a larger batch of green curry paste instead of cream to add thickness to the curry.
In addition, I’ve added chicken stock for more flavor. This helps us reduce the amount of fish sauce that can be quite high in sodium levels. (Some brands also contain added sugar.)
Ingredients
- Homemade Thai green curry paste
- coconut oil: adds to the unique Thai curry flavor. (It also provides an amazing flavor to Kerala-style curries like parippu curry and fish curry.)
- boneless chicken thighs: breasts may also be used but thigh pieces turn out more tender.
- eggplant: optional, but I would recommend adding it, since it absorbs flavors like a sponge.
- chicken stock: use low sodium variety. You can also use chicken stock cubes dissolved in hot water.
- coconut milk: homemade is perfect. If you’re buying coconut milk, ensure that it doesn’t have added sweeteners.
- fish sauce: choose reduced salt variety, if possible.
- lime zest: adds more citrus flavor.
- red bell pepper: for a pop of color and added nutrition.
- basil leaves: when you make the curry paste, reserve some to add at the end of cooking the curry. This amazing herb gives the characteristic Thai flavor to curries and many other recipes like Thai basil pesto and basil tofu stir fry.
How To Make Keto Thai Green Curry Chicken- step by step
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
Season The Chicken
Clean and dice the chicken. Season the chicken cubes with salt and pepper.
Extract Coconut Milk
Roughly blend 1 cup of grated coconut with 1/2 cup of water. Strain the milk.
Make The Curry
- Heat coconut oil in a pot and sauté the green curry paste.
- Add cubed chicken pieces and sauté.
- Dice the eggplant and add. Sauté for about 2 minutes.
- Add chicken stock, coconut milk, fish sauce and lime zest. Increase the flame and cook until the curry comes to a boil.
- Cover and simmer for 10 minutes.
- Thinly slice bell pepper and add to the simmering curry. Turn off the flame after 5 minutes.
- Add basil leaves and mix. Let it sit for 5 minutes before serving.
Common Questions About Keto Green Curry
What goes with Thai green curry instead of rice?
You must be wondering what low-carb Thai food options to serve with this keto curry. Some of them would be: cauliflower rice, zucchini noodles, carrrot and cucumber noodle salad, and quinoa salad with veggies of your choice. (quinoa is carb-heavy, so go easy on that by balancing with a lot of vegetables.)
How can I make my Thai curry more flavorful?
This Thai green curry is made extra-flavorful by adding chicken stock instead of water. Adding more of the curry paste (you can reduce the chilies if you’re using homemade curry paste) adds thickness and flavor without too many calories. Lime zest and lime leaves add more citrus punch, so they can be added to the curry paste as well as the curry.
Why is my green curry not green?
Do not sauté the green curry paste for too long. Over-frying may cause the color of the curry to turn brown. Simmering the curry for too long also changes its color. Using thick coconut cream can also make your curry less green.
Can you have coconut milk on keto?
Fresh homemade coconut milk is naturally high in fat and low in carbs making it perfect for a keto diet. However, you have to be wary when you choose store-bought ones. Some varieties contain added sweeteners and are not keto-friendly. (source)
Love coconut? You might also like the Kerala chicken curry and varutharacha chicken curry made with coconut, fennel and delicious Indian spices.
Love Thai flavors? You might also like the ground chicken stir fry with Thai flavors.
More Curries
Easy One Pot Brussels Sprouts Curry (Indian Spiced)
Simple Egg Omelet Curry with Roasted Coconut Masala
Easy Chicken Rogan Josh
Quick and Easy Kadai Vegetable
Grab a printable copy of the Indian curry paste that helps home cooks like you cook different curries in 30 minutes or less:
Keto Thai Green Curry Chicken Recipe
Ingredients
- 500 grams boneless chicken thighs/ breasts (1.1 lb)
- 2 tablespoons coconut oil
- ½ cup Thai green curry paste
- 1 cup eggplant diced
- 1 cup chicken stock (low sodium)
- 1 cup coconut milk (made with 1 cup grated coconut and ½ cup water)
- 2 teaspoons fish sauce
- 1 teaspoon lime zest
- ½ red bell pepper thinly sliced
- basil leaves a handful
- 1 teaspoon salt divided
- 1/4 teaspoon pepper
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Season the chicken
- Clean and dice the chicken. Season with 1/4 teaspoon each of salt and pepper. Keep aside.
Extract coconut milk
- Roughly blend 1 cup of grated coconut with 1/2 cup of water. Strain the milk.
Make the curry
- Make the green curry paste.
- Heat coconut oil in a pot and sauté the green curry paste for 5 minutes on low flame.
- Add the seasoned chicken pieces and sauté for about 2 minutes.
- Add diced eggplant, chicken stock, coconut milk, fish sauce and lime zest. Bring it to a boil on high flame.
- Cover and simmer for 10 minutes on medium flame.
- Add bell pepper to the simmering curry. Turn off the flame after 5 minutes.
- Mix in basil leaves. Let it sit for 5 minutes before serving.
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Notes
- Do not sauté the green curry paste for too long. Over-frying may cause the color of the curry to turn brown.
- Some low-carb Thai food options to serve with this keto curry would be: cauliflower rice, zucchini noodles, carrrot and cucumber noodle salad, and quinoa salad with veggies. (quinoa is carb-heavy, so balance it with a lot of vegetables.)
- Fresh homemade coconut milk is naturally high in fat and low in carbs making it perfect for a keto diet. However, you have to be wary when you choose store-bought ones. Some varieties contain added sweeteners.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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This looks so fresh and fragrant. I love anything Thai and will be making this for the family very soon!!
Thank you, Jo. Aren’t Thai recipes the best??!!
Loved using a homemade curry paste! Great recipe.
Hi Sisley, glad you liked the recipe. Thanks!