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Homemade Keto Thai Green Curry photo

Keto Thai Green Curry

This Keto Thai Green Curry is bursting with flavor! A creamy coconut base with tender chicken and crunchy veggies makes for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1.5 lb chicken breasts or thighs (cubed)
  • 1 tablespoon groundnut oil or light olive oil
  • 2 tablespoons Thai green curry paste
  • 2 stalks lemongrass (chopped)
  • 1 clove garlic (finely minced)
  • 14 oz coconut milk (from a tin)
  • ½ cup chicken stock
  • 1 unit lime (juice)
  • 2 unit lime (zest)
  • 7 oz sugarsnap peas or green beans
  • 5 oz bean sprouts
  • 1 handful fresh coriander (cilantro) to serve
  • 1 teaspoon Thai fish sauce (optional)

Equipment

  • Large skillet or wok
  • Chopping board
  • Knife
  • Measuring cups and spoons

Method
 

Instructions:
  1. Start by cubing your chicken into bite-sized pieces. Chop the lemongrass and mince the garlic. Set these aside as you’ll need them in a moment.
  2. In a large skillet or wok, heat the groundnut oil over medium heat. Allow it to warm up before adding the garlic and lemongrass. Sauté for about 1-2 minutes until fragrant.
  3. Add the cubed chicken to the skillet and cook until it’s browned on all sides. This should take about 5-7 minutes. The chicken doesn’t need to be fully cooked at this point, as it will continue cooking in the sauce.
  4. Once the chicken is browned, stir in the Thai green curry paste. Mix well so that the chicken is coated in the paste, cooking for another 2 minutes to enhance the flavors.
  5. Slowly add the coconut milk and chicken stock to the skillet. Stir well to combine all the ingredients. Bring this to a gentle simmer.
  6. Once the curry is simmering, add the sugarsnap peas (or green beans) and bean sprouts. Allow everything to cook together for about 5 minutes until the vegetables are tender but still crisp.
  7. Remove the skillet from heat and stir in the lime juice and zest. If you’re using Thai fish sauce, add it now to enhance the umami flavor. Taste the curry and adjust seasoning if necessary.
  8. Garnish with fresh coriander (cilantro) before serving. This curry pairs beautifully with cauliflower rice or on its own as a hearty, low-carb dish.

Notes

  • Feel free to swap chicken for shrimp or tofu for a vegetarian option.
  • If you prefer a lighter version, use light coconut milk.
  • Substitute with bell peppers, zucchini, or broccoli based on your preference.