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:
- 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 tablespoon coconut oil
- 1 clove garlic minced
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 can coconut milk
- 2 tablespoon red curry paste
- 3 teaspoon fish sauce
- 6 tablespoon 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 it 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.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Amy says
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!
Sabra says
I’m so happy you guys liked it! It’s always a crowd favorite here too!
Amy says
Simply delicious!!
Judi says
I just tried this with the sharitake noodles and loved it. Just the right amount of everything. Thank you! I will be making again.
Ann Marie says
Have you ever made this in a crockpot?
Sabra says
I haven't, but I have made it in an instant pot with great results so I am fairly certain it would also work well in a crockpot. The end product doesn't turn out as pretty, but the taste is still great!
Ann Marie Reed says
Cooked this in the crockpot yesterday. I used chicken thighs instead of breasts, and cooked it on high for 2.5 hrs. Turned out DELICIOUS!!! Definitely one to make again. All 6 of my kids gobbled it up!!
Alanna says
I never comment on recipes, but this is way too good not to. Thank you it is delicious!
Jackie says
Tried this tonight and we loved it, I have never had satay curry before but was craving something warm and peanut-y. This is the easiest and fastest recipe ever! Instead of the liquid stevia I used 4 tsp of monk fruit sweetener and that was perfect for me, blended right in. Might use thighs next time too, found the breast a little try or maybe that was my cooking lol. Served with cauliflower rice with toasted coconut through it, topped with Coriander and peanuts yum!
Only thing is that this definitely doesn't feed 5 servings, more like 3 or 4 small servings? Might add extra chicken next time so we get 2 nights out of it.
Jill says
How many ounces is the can of coconut milk? My grocery store carries two sizes. Thanks!
Jill says
I took a chance and used a 14 fluid oz can of coconut milk. Dish turned out great, I also added 1/4 tsp of cayenne.
Anita says
Hi Sara, thank you SO MUCH for creating and sharing this recipe. We love, and have had it many times. I use the natural PB from costco...
Regarding the nutrients, can you tell me how many sugar per serving please?
Thanks!
Anita says
Sorry my grammar check did not apply... lol. Looking for grams of sugar per serving for this recipe?
Thanks,
Anita
Anita says
Sorry my grammar check did not apply... lol. Looking for grams of sugar per serving for this recipe?
Thanks,
Anita
Lorna says
Hi Sabra, Thank you for this recipe! The flavour was perfect! I did have an issue with the texture. The sauce became very thick and the oil separated from the sauce. I added more coconut milk, however, it had no affect on the consistency. Do you have any idea why this happened and perhaps a suggestion as to how to ensure that the sauce is correct. next time.....I'd like to make it again. Thank you so much!
Sabra says
Hi Lorna! You can try lowering the cooking temp a bit and pull it off the heat a little earlier in the cooking process. If it does happen again, you can usually fix it by adding a bit more liquid (in this case I would go with coconut milk or even some chicken broth) a tablespoon at a time and whisk it for a few minutes over low heat. I hope that helps 😊
Lorna says
Thank you so much, Sabra!