This Thai Peanut Curry with Chicken is incredibly delicious and SO easy to make! It’s low carb and full of healthy fats making it the perfect meal for those following a keto diet. Pair it with cauliflower rice or shirataki noodles for a complete meal!
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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!
To get started …
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 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.
Return cooked chicken to the pan and stir it in with the sauce, cooking over medium heat until the chicken is hot.
Serve this over cauliflower rice, zucchini noodles or shirataki noodles for a complete 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!
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
Notes
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.