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Red Thai Coconut Curry Chicken

Thai_Red_Chicken_Curry_thumbIf variety is the spice of life you are in for a real treat with this Red Thai Coconut Curry Chicken recipe! Contrary to popular belief, low-carb diets do not have to be boring. It’s time to think outside of the bun-less burger box and start experimenting with some new flavors and spices! Curry is an exotic spice that can be daunting to those who don’t have experience with it; however it is well worth the risk!

My Red Thai Coconut Curry Chicken recipe is not only low-carb but it has a good dose of healthy fats from coconut oil and milk. Not only does coconut milk dulcify the curry, but it adds a creamy, smooth texture to the sauce. I am content to serve this dish with a side of steamed broccoli, but really your options are endless. This would be great to serve with lettuce wraps or over riced cauliflower. If you are not eating low-carb, serve it over jasmine rice or better, over brown rice.

Thai Red Coconut Chicken Curry

Rating: 51

Yield: 2 Servings

Thai Red Coconut Chicken Curry


1 lb boneless, skinless chicken breast
1 c coconut milk
2 tsp lime juice
1/4 c coconut oil.
1/4 c chopped green onion
salt and pepper to taste


  1. Saute chopped onion in coconut oil until the white parts of the onions are almost transparent
  2. Add curry powder and cook 30 seconds more
  3. Add chicken and cook until chicken is approximately half done
  4. Stir in coconut milk and lime juice, cook until chicken is cooked through
  5. Continue to simmer a bit longer until sauce has thickened


Under 5 Net Carbs

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