Keto green chicken curry is one of my favorite comfort meals — rich, fragrant, and perfect for crisp Autumn evenings, though delicious any time of year. This version is adapted for a low-carb, keto-friendly diet and pairs beautifully with cauliflower rice. The recipe is straightforward and relies on fresh aromatics, creamy coconut, and vibrant green curry paste to deliver big flavor with minimal fuss.
Green chicken curry is surprisingly easy to make into a keto dish without losing any of the taste. With coconut milk and cream, a spoonful of green curry paste, and a few fresh ingredients, you’ll have a satisfying, low-carb dinner in under an hour. Below you’ll find the full ingredients list, clear step-by-step instructions, nutrition details, and helpful tips to ensure great results every time.
Keto Green Chicken Curry
This simple chicken curry uses just a handful of ingredients yet yields a bright, layered flavor profile. Cooking the aromatics first helps release their fragrance, and simmering the chicken gently in the coconut sauce keeps it tender. The kaffir lime leaves add a classic Thai aroma, while fish sauce and a touch of erythritol (optional) balance the savory and sweet notes.
Recipe Details
- Serves: 2
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Author: FatForWeightLoss (Aaron Day)
- Calories per serving: 484 kcal
Ingredients
- 1 Tbsp coconut oil
- ½ medium onion, diced
- 200 ml coconut cream (about 6.5 oz)
- 200 ml coconut milk (about 6.5 oz)
- 2 Tbsp green curry paste
- 1 chicken breast fillet, diced into 1-inch pieces
- 10 green beans, halved
- 4 kaffir lime leaves
- 1 Tbsp fish sauce
- 1 tsp erythritol (optional)
- ½ cup fresh coriander (cilantro), diced
- 1 red chilli, sliced (to serve)
Instructions
- Heat the coconut oil in a frying pan over medium heat. Add the diced onion and cook until translucent.
- Pour in the coconut cream and simmer with the onion for about 5 minutes to meld the flavors.
- Stir in the green curry paste and cook for an additional 2 minutes, allowing the paste to release its aroma.
- Add the diced chicken, halved green beans, coconut milk, fish sauce, and kaffir lime leaves. Stir to combine and simmer gently for about 15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Stir in the erythritol (if using) and the diced coriander. Adjust seasoning to taste. Serve immediately with cauliflower rice for a keto option, or jasmine rice for those not following keto.
Nutrition Facts (per serving)
Amount per serving (approx. 329 g)
- Calories: 484
- Fat: 40 g (Calories from fat: 360)
- Saturated Fat: 30.6 g
- Cholesterol: 57.4 mg
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 26 g
*Percent daily values are based on a 2000 calorie keto diet and will vary depending on your personal macro goals.
Tips for Success
- Use full-fat coconut cream and coconut milk for a rich, silky sauce that keeps the curry keto-friendly.
- Gently simmer the chicken rather than boiling to keep it tender and juicy.
- If you can’t find kaffir lime leaves, add a little extra lime zest and a squeeze of lime at the end to brighten the dish.
- Adjust the heat by varying the amount of green curry paste or adding sliced red chilli when serving.
- For a lower-sodium version, reduce the fish sauce and taste before adding more.
Serving Suggestions
This curry is excellent served over riced cauliflower for a low-carb option. For non-keto diners, jasmine rice pairs well and soaks up the sauce beautifully. A simple side salad or steamed greens also complements the curry without overpowering the flavors.
Shopping Notes
Stock up on coconut milk and coconut cream, green curry paste, and fresh herbs to make this and other Thai-style dishes quickly. Fresh kaffir lime leaves and good-quality fish sauce make a noticeable difference in authentic flavor.
If you make this recipe, tag @FatForWeightLoss on social media or use #FatForWeightLoss — I love seeing your photos and hearing how you adapted the dish.
