Easy Keto Red Curry Chicken

A tender and oh-so-easy Keto Red Curry Chicken that you can make in less than 30 minutes!

Firstly, you need the very best Keto Red Curry Paste recipe and just a handful of easy everyday ingredients to make this super-tasty chicken curry!

Related Recipes: Keema Lamb Curry / Murgh Tikka Masala

How to Make Keto Red Curry Chicken

I have included how to make a pressure cooker or Instant Pot® red curry chicken recipe. Plus I have also given you stovetop, a Thermomix® red curry chicken and in notes, slow cooker instructions.

I have recently been enjoying my new Instant Pot® and using pressure cook. Cooking this keto red curry in the pressure cooker means I can have it on the table in less than 30 minutes. My new love and appreciation for a pressure cooker function is high.

The Ingredients

Skinless chicken thigh fillets. Feel free to use breast meat or chicken on the bone in this recipe. Other meats that go well in a red curry are beef, pork, duck or shrimp, or vegetarian protein source such as tofu.

Keto Red Curry Paste. This can be made ahead of time and store in individual serves in the freezer using a silicone mould or ice cube tray. I freeze the red curry paste in 1 tablespoon sized dome moulds, then store them in a ziplock freezer. This is great for portion control.

Star Anise gives a delicious aniseed flavour throughout the sauce.

Coconut Vinegar. Love the stuff! It has a sharp flavour that works well in this dish. Alternatively, just use an apple cider vinegar.

Fish Sauce or Fysh Sauce. Fish sauce is available from food specialty stores in a gluten free variety.

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Easy Keto Red Curry Chicken

This red curry chicken is definitely influenced by the delicious curries I tried in Chiang Mai so many years ago. Light and tangy but still rich and comforting.

4.97 from 30 votes!

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

0 minutes mins

Course: Lunch or Dinner

Cuisine: Malaysian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 454kcal

Author: Megan Ellam

Servings: 4 serves

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Equipment

• Instant Pot ®
• Thermomix®

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Ingredients 

1x2x3x

• ▢ 1 tbsp (1 tbsp) coconut oil or olive oil
• ▢ 800 g (28 oz) skinless chicken thigh fillets cut into large cubes
• ▢ 2 tbsp (2 tbsp) Keto Red Curry Paste
• ▢ 1 tsp (1 tsp) ground turmeric
• ▢ 1 (1) star anise
• ▢ 1 tbsp (1 tbsp) Sukrin Gold sweetener optional
• ▢ 1 tbsp (1 tbsp) coconut vinegar or apple cider vinegar
• ▢ 2 tbsp (2 tbsp) fish sauce or to taste
• ▢ 1/2 cup (0.5 cup) chicken bone broth or stock
• ▢ 250 g (1 cups) coconut cream

Optional

• ▢ 2-3 cups (2 cups) chopped vegetables of choice*
• ▢ Extra chillies for added heat
• ▢ Fresh coriander leaves to serve
• ▢ Yoghurt

Instructions

INSTANT POT® METHOD

• Select the high saute setting and preheat bowl. Add oil and cook chicken in batches, careful not to overcrowd the pan. Fry until golden.
• Add all remaining ingredients and close Instant Pot® and make sure steam release handle is in the sealing position. Select manual setting or pressure cook (depending on model); adjust pressure to high and set timer for 10 minutes. Do a Quick Release of pressure and open the Instant Pot.
• Taste and adjust seasoning to taste. Serve with fresh coriander leaves, yoghurt and peanuts.

CONVENTIONAL METHOD

• Heat oil in a large wide saucepan. Cook chicken in batches, careful not to overcrowd the pan. Fry until golden.
• Add all remaining ingredients and bring to a boil. Turn heat down to a simmer and cover with lid.
• Simmer until sauce has thickened and chicken (and vegetable) if using are cooked through. Taste and adjust seasons to taste. Serve with fresh coriander leaves, yoghurt and peanuts.

THERMAL METHOD

• Place coconut cream and red curry paste into mixer; cook 10 min/100°C/speed 1.
• Add remaining ingredients; cook 10 min/90°C/reverse stir. Check the chicken is cooked through and extend time if needed.
• Taste and adjust seasons to taste. Serve with fresh coriander leaves, yoghurt and peanuts.

Notes

Chicken can be substituted with beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Store in an airtight container in the fridge for up to 3 days.
Freeze up to one month.
Can be made with chicken breast, whole chicken, or drumsticks.
For a slow cooked version just cook on low for 8 -12 hours.
Goes great with pumpkin and green beens.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 454kcal | Carbohydrates: 5g | Protein: 41g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 190mg | Sodium: 995mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3.8mg | Calcium: 29mg | Iron: 3.2mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

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