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Mad Creations Keto Recipes
Chicken curry in a white bowl

Keto Red Curry Chicken | Chiang Mai Style

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. A personal favourite I had to share with you.
4.67 from 3 votes
Prep Time: 10 mins
Cook Time: 12 mins
0 mins
Course: Lunch or Dinner
Cuisine: Malaysian
Recipe Category: Low Carb
Calories: 454kcal
Author: Megan Ellam
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Servings: 4 serves
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Equipment

  • Instant Pot ®
  • Thermomix®

Ingredients

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 seasons 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 usinare cooked through
  • Taste and adjust seasons to taste. Serve with fresh coriander leaves, yoghurt and peanuts.

THERMOMIX® METHOD

  • Place coconut cream and red curry paste into bowl. Cook for 10 min/100°C/speed 1.
  • Add remaining ingredients. Cook for 10 min/90°C/reverse stir.
  • Check 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
Tried this recipe?Mention @meganellam or tag #madcreations!