This Thai Peanut Curry with Chicken is incredibly delicious and completely keto friendly. It’s SO easy to make and will please even the pickiest of eaters.
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I have always said that if it weren’t for peanut butter, my 14-year-old son Eli, would not have survived to this point in life. It’s pretty much all he eats, and he eats it on everything you can imagine.
Being that he is a 14-year-old boy, it’s pretty tough getting him on the keto train. He is by far, the hardest one of my kids to please and lately, it seems to have only gotten worse.
So when I asked him which of our old (pre-keto) foods he missed the most -his response surprised me! “That peanut buttery chicken” – was his exact answer, but of course he meant Thai peanut curry with chicken. Little did he know just how easy it would be to make this dish completely keto friendly 😉
This recipe couldn’t be simpler and cooks in ONE skillet – making clean up a breeze, and we all know cleaning up is the worst part of cooking!
Ingredient substitutions:
- Coconut oil – You can swap this for ghee, olive or avocado oil.
- Chicken Breast – Feel free to use boneless skinless chicken thighs, or even some shrimp in place of the chicken breast. Just be sure to adjust the cooking times for shrimp as they will cook much faster.
- Fish sauce – if you don’t have fish sauce, swap it for soy sauce or coconut aminos.
- Peanut Butter – If you have a peanut allergy, I recommend swapping with sunbutter.
- Liquid Stevia – I find that liquid stevia integrates better with the sauce, but you can use any sweetener, or none at all for that matter!
Helpful tips:
- I like to serve this Keto peanut curry over cauliflower rice or shirataki noodles.
- The leftovers will keep for about 5 days in the fridge, but this also freezes well! I like to freeze in individual portions for a quick grab-and-go meal!
If you’ve never cooked with shirataki noodles, or you’ve tried them only to be disappointed – then you need to check out my ASIAN NOODLE BOWL post where I walk you through the exact steps I use to make them taste perfect!
Be sure to check out these other great recipes from This Mom’s Menu:
- Thai peanut Curry Squash Soup
- Sesame Peanut Cucumber Noodle Salad
- Keto Mongolian Beef | Instant Pot
- Korean Ground Beef |Keto, Gluten Free
Thai Peanut Curry with Chicken | Keto
Ingredients
- 1 tbsp coconut oil
- 1 clove garlic minced
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 can coconut milk
- 2 tbsp red curry paste
- 3 tsp fish sauce
- 6 tbsp peanut butter
- to taste liquid stevia
- salt and pepper
Instructions
- Heat the coconut oil over medium high heat in a large skillet. Add the garlic and cook for about a minute or so, then add the cut up chicken. Season with salt and pepper and continue cooking until chicken has cooked through.
- Remove the chicken from the pan, and set aside.
- Reduce the heat to medium, and add the coconut milk, red curry paste, fish sauce, and peanut butter to the pan. Combine all the ingredients using a whisk and allow it to come to a simmer. Taste and add stevia if desired. (I added about 15 drops)
- Return cooked chicken to the pan and stir it in with the sauce, cooking over medium heat until the chicken is hot.
- Serve as is, or over cauliflower rice, zucchini noodles or shirataki noodles
Thank you SO much for sharing! My entire family including a fifteen month old gobbled it up! I halved the red curry paste to make it a bit calmer for my girls and it was perfect!
I’m so happy you guys liked it! It’s always a crowd favorite here too!
Simply delicious!!
I just tried this with the sharitake noodles and loved it. Just the right amount of everything. Thank you! I will be making again.