Easy Low-Carb Thai Coconut Curry Chicken Recipe

Thai coconut chicken curry
Joff Lee/Getty Images
Total Time 30 min
Prep 20 min, Cook 10 min
Yield 4 servings Thai Curry Chicken

This Easy Low-Carb Thai Coconut Curry Chicken recipe is a simple skillet meal.

You can use any Thai seasoning or curry you like. There are jars of various types of Thai curry paste in the market, or you can use a powdered mixture.

My favorite powder for this dish is Penzeys Spices Sate Seasoning mix, which is really yummy.

Ingredients

  • 1 tablespoon oil (olive, coconut, peanut or high-oleic safflower)
  • 1/2 medium onion (optional, but I like it), chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • Thai spices as described above to taste (depends on heat)
  • Salt or seasoning salt to taste
  • 1 pound boneless, skinless chicken breasts or thighs, cut in bite-sized pieces
  • 1 can unsweetened coconut milk (you can use light or regular)
  • 12 ounces fresh or frozen green beans

Preparation

  1. Heat 1 tablespoon oil (olive, coconut, peanut, or high-oleic safflower) in a large skillet. The actual amount of oil depends on the size of the pan. You want a thin coating on the bottom.
  2. Add 1/2 medium chopped onion and 1 medium chopped red bell pepper. Stir and cook until onion is translucent and getting soft.
  3. While that is cooking, chop the chicken.
  4. Add the Thai spices (including the salt or seasoning salt). The amount will depend on the brand of spice mix you use. For example, with Penzeys Sate Seasoning, I use about 4 teaspoons but for a different brand like a hot paste, use more like 2 teaspoons. It just depends on how spicy the blend is and how spicy you like your food.
  1. Stir until ​you start to smell the spices.
  2. Add the 1 pound chopped chicken pieces. Stir until almost cooked through.
  3. Add the 1 can unsweetened coconut milk. (Note: This makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.)
  4. Add the 12 ounces fresh or frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.

Serving Suggestion: Serve over Cauliflower Rice.

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