This Keto Thai Green Curry with Chicken recipe delivers all the complex, creamy coconut bliss and fiery green chilli kick you love, transformed into a low-carb powerhouse.

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients

• 1.5 lbs (680g) Boneless, Skinless Chicken Thighs (or breasts), sliced into thin strips
• 2 tbsp Coconut Oil or Avocado Oil
• 3-4 tbsp Thai Green Curry Paste (Check labels! Choose one with <2g net carbs/tbsp & no added sugar. Mae Ploy or Thai Kitchen often work, but read carefully. Homemade is best for keto control – see notes)
• 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk (Do NOT use “lite”)
• 1 cup Chicken Broth (low-sodium preferred)
• 1 medium Bell Pepper (any color), thinly sliced
• 1 medium Zucchini, halved lengthwise and sliced
• ½ cup Green Beans, trimmed and cut into 1-inch pieces
• 1-2 tbsp Fish Sauce (check for sugar)
• 1-2 tsp Keto-Friendly Sweetener
• ½ cup Fresh Thai Basil leaves (or regular basil), loosely packed (optional but recommended)
• 1-2 Kaffir Lime Leaves, torn (optional, adds authentic aroma)
• Salt, to taste
• Juice of ½ – 1 Lime (to taste)

For Serving (Optional)

• Cauliflower Rice (steamed or sautéed)
• Fresh Cilantro, chopped
• Thinly sliced Red Chili (for heat)
• Lime Wedges

Instructions

1. Sauté Curry Paste: Heat the oil in a large skillet, wok, or pot over medium-high heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2. Cook Chicken: Add the sliced chicken and stir to coat thoroughly with the paste. Cook for 3-4 minutes, stirring occasionally, until the chicken is mostly opaque on the outside.
3. Add Liquids & Aromatics: Pour in the coconut milk and chicken broth. Add the torn kaffir lime leaves (if using). Stir well to combine. Bring the mixture to a gentle simmer (do not boil vigorously).
4. Simmer Chicken: Reduce heat to medium-low. Let the chicken simmer in the curry sauce for 5-7 minutes, or until cooked through.
5. Add Vegetables: Add the sliced bell pepper, zucchini, and green beans to the pot. Stir to submerge in the sauce. Simmer for another 4-6 minutes, or until the vegetables are tender-crisp to your liking.
6. Season: Stir in the fish sauce and keto sweetener. Taste the curry. Balance is key! Adjust seasoning:
   • Need more salt? Add a pinch or a touch more fish sauce.
   • Too salty? Add a squeeze of lime juice.
   • Too spicy? Add a bit more coconut milk or sweetener.
   • Not flavorful enough? Add a bit more curry paste or fish sauce.
7. Finish: Remove the pot from the heat. Stir in the fresh basil leaves (if using) and the juice of ½ lime. Taste again and add more lime juice if desired. Remove kaffir lime leaves if used.
8. Serve: Ladle the hot curry into bowls. Serve over cauliflower rice. Garnish with fresh cilantro and sliced red chili if desired. Serve with lime wedges on the side.