Easy Keto Red Curry Chicken
A tender and oh so easy Keto Red Curry Chicken that you can make in less than 30 minutes!
My best red curry chicken recipe ever! What make it so amazing are two things.
Firstly, you need the very best Keto Red Curry Paste recipe. Check! Use the link provided here and in the recipe for a super simple curry paste.
Secondly what I love most is this is a delicious keto meal that can be made in minutes!
This recipe is a low carb version of a Chiang Mai Red Curry Chicken recipe. Originating in Chiang Mai, in the northern part of Thailand, this dish is a very light, mildly spiced and slightly sour.
How to make Keto Red Curry Chicken
Well I am surely the best when I give you not one but 3 and a half! Haha!
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.
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. Click the link for the recipe. 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.
Sukrin Gold sweetener. I use this for the malty brown sugar flavour substitute. Like with many Asian dishes the blend of sweet, sour and spice works well.
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. If you are sensitive to gluten do not use the products available in supermarkets. They do contain gluten. Fysh sauce is a great alternative as well. It is made with coconut aminos and is a very keto friendly ingredient.
Chicken Bone Broth. I use a powdered one or if I have some a fresh/frozen stash in the fridge. I often get caught out so like to have long shelf life products in my keto pantry essentials.
Coconut Cream. For even lower carbs thickened/heavy cream can be substituted.
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Easy Keto Red Curry Chicken
- Instant Pot ®
- 1 tbsp coconut oil or olive oil
- 800 g skinless chicken thigh fillets cut into large cubes
- 2 tbsp Keto Red Curry Paste
- 1 tsp ground turmeric
- 1 star anise
- 1 tbsp Sukrin Gold sweetener optional
- 1 tbsp coconut vinegar or apple cider vinegar
- 2 tbsp fish sauce or to taste
- 1/2 cup chicken bone broth or stock
- 250 g coconut cream
- 2-3 cups chopped vegetables of choice*
- Extra chillies for added heat
- Fresh coriander leaves to serve
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.
- 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.
- 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.
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.