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Kevin Curry

4-ingredient Keto Coconut Chicken Curry

This low carb easy coconut chicken curry uses no sugar or refined starches, making it friendly for those who are on the keto diet. This may be low in carbs, but it is full of protein as well as delicious flavor. You can make it in a large casserole dish, or feel free to portion it out into individual loaf pans or ramekins.

This coconut curry chicken meal prep can help when you are an athlete on the go with a busy schedule and bills to pay, as it can be stored in the fridge or even frozen and reheated later. All without the hassle of having to find the time to prepare it throughout the week. A dash of salt and pepper makes it perfect. Don’t forget the cilantro!

If you were worried that a homemade chicken curry would be too difficult or decadent, fear no more. This easy coconut curry recipe is light, healthy, tasty—a perfect chicken recipe that can be customized to fit your flavor and dietary needs. The cilantro helps with pulling heavy metals from the body.

Curry powder is rich and varied in a seasoning that provides with it many micronutrients and hormetic compounds that can help with things like circulation, allergies, disease resistance and so on. Curry recipes such as curried chicken are healthier than meets the eye and taste buds, and especially when made with coconut milk, doesn’t have to make you get a belly.

If you had a fun time trying this coconut chicken recipe for quick and easy dinners throughout the week, please drop me a comment or send me a message. Curried chicken is so easy and so yummy! I would be happy to hear from you! Keep happy and healthy! Bon appetit!



For 4 servings:

  • 1 1/2 lb (24oz) chicken thighs, raw and fat minimally trimmed
    • substitution: lean chicken breasts, firm tofu, salmon
  • 1 1/4 cup coconut milk
    • substitution: lite coconut milk to reduce amount of calories
  • 4 teaspoons red curry paste
  • 1/3 cup diced red onion
  • spray olive oil
  • Garnish:
    • sea salt & pepper to taste
    • fresh cilantro


Step 1

Set oven to 400F.

Step 2

Trim some of the large pieces of fat from the chicken thighs. Then, rub the chicken thighs in 2 teaspoons of the red curry paste. Set them aside for about 20 minutes in the fridge.

Step 3

Spray a skillet with a little oil and set on medium heat. Once it’s hot, toss in onions and 2 teaspoons red curry paste. Cook the onions in the red curry paste for 3 to 5 minutes, careful not to let them burn.

Step 4

Add the chicken thighs and sear the top part of the the chicken thigh for about 2 to 3 minutes. Flip the chicken thighs over, reduce the heat and add the canned coconut milk. Bring it to a simmer on low heat.

Step 5

Place the entire skillet in the oven and bake for 12 to 15 minutes at 400F. You can broil for the final 2 minutes in order to brown the top of the chicken.

Step 6

Garnish and enjoy!

Approximate macros for 1 of 4 servings

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Cook 25min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!