How to make keto Thai curry

Keto Thai curry is a savior for all keto diet followers. Thai cuisines is popular amongst the entire continent. Thai curries differ from Indian curries because they are typically lighter, whereas Indian curries are traditionally thicker and more hearty.

This keto Thai coconut keto curry recipe perfectly marries the flavors of hearty red curry with light and creamy coconut milk. The additional of chicken, basil, and lime helps bolster this dish into a well-rounded low-carb meal perfect for lunch or dinner.

You can also try our other keto recipes like keto samosa, keto avocado baked chips


  1. 1 can full-fat coconut milk or 250-200ml Homemade coconut milk
  2. 1 tsp red curry paste 
  3. 2 cloves garlic, minced 
  4. 1 lime, juiced 
  5. 2 fresh Thai chilies or normal chilies , chopped (remove seeds for less heat) 
  6. 500gm boneless, skinless chicken thighs, flattened OR 250gm paneer/tofu
  7. 1 tbsp coconut oil
  8.  ½ red bell pepper, cut into strips 
  9. 1- 1/2 yellow or green bell pepper, cut into strips 
  10. ½ cup chicken stock
  11. 1 bunch fresh Thai basil or normal basil, chopped 
  12. 2 tbsp unsweetened coconut flakes or grated coconut


  1. Marinate the chicken: Shake the can of coconut milk vigorously or Use fresh homemade coconut milk. In a mixing bowl, whisk together ¼ cup of the coconut milk, the red curry paste, garlic, lime juice, and Thai chilies. Add the chicken and toss to coat. Allow to marinate for 5 minutes.
  2. Make the curry: In a large sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the bell peppers and sauté for 2 to 3 minutes. Put the marinated chicken and any remaining marinade in the pan and sauté for 3 to 4 minutes, then pour in the chicken stock and simmer for 5 minutes.
  3. Whisk the remaining coconut milk, half of the Thai basil, peppers and the coconut flakes into the pan and allow to simmer for about 3 minutes, until the chicken is tender.
  4. Add salt to taste, about half a teaspoon or as per taste. Give it a stir, then cover it and let the veggies and chicken cook.
  5. Thai curry is ready to serve.

You can also store leftovers in an airtight container in the refrigerator for up to 4 days.

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