Easy Keto Thai Chicken Curry

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  • 2 chicken breasts, diced (preferably free range & organic)
  • 1 red onion, peeled and diced
  • 1 organic red bell pepper, diced
  • 2 cloves of garlic, peeled and minced
  • 3-4 tablespoons (60 ml) coconut oil
  • 3-4 tablespoons green or red curry paste
  • ½ – 1 can coconut milk (preferably from a BPA-Free can and without additives)
  • Himalayan sea salt and freshly ground pepper, to taste
  • 1 stalk lemongrass, cut into large & long rounds


  1. Place 4 tablespoons of coconut oil in a frying pan over medium-low heat. Once heated add the diced chicken. Add in the onions and peppers and stir until cooked.
  2. Add in the curry paste to flavor the chicken. The coconut oil will help the curry to open its flavor.
  3. Add salt and pepper to taste.
  4. Serve the chicken curry on top of white cauliflower rice or add more coconut milk and use as soup


Serves 2. Per Serving:

Calories: 531.9 |
Total Fat: 27.4 g |
Total Carbohydrate: 17.7 g |
Dietary Fiber: 2.6 g |
Protein: 53.7 g


    • Hi Katherine, Sorry for the confusion. This is an optional ingredient. There was a pop up on the screen around the 3:40 mark. It says to add some coconut milk after adding the curry paste if you like a creamier curry. I hope this helps. Happy cooking! :)

    • Hello Ruth, We totally understand your concerns. Most of the calories are in the chicken breast and the coconut milk/oil. You could try to make it your own by substituting veggies for the chicken breast and trying some lower fat options for the coconut milk. I have altered similar recipes by using chick peas for protein in place of chicken. Keep in mind these changes may alter the taste and consistency. Please let us know how this turns out if you decide to try it. Happy cooking! :)

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