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Chicken curry in a white bowl
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4.97 from 30 votes!

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.
Prep Time10 minutes
Cook Time12 minutes
0 minutes
Course: Lunch or Dinner
Cuisine: Malaysian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 4 serves
Calories: 454kcal
Author: Megan Ellam

Ingredients

  • 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

Optional

  • 2-3 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.

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