A rich and flavorful Keto Coconut Curry Chicken recipe featuring tender chicken thighs cooked slowly in a creamy coconut milk and red curry paste sauce, complemented by bell pepper and onion, perfect for a satisfying low-carb meal.
Total Time:7 hours 15 minutes
Yield:6 servings
Ingredients
Chicken
2 lbs boneless, skinless chicken thighs, cut into chunks
Salt and pepper to taste
Curry Sauce
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 cup chicken broth
2 cloves garlic, minced
1 tsp ginger, minced
Vegetables and Garnish
1 bell pepper, sliced
1 medium onion, diced
Fresh cilantro for garnish
Instructions
Season Chicken: Place the chicken thighs in the crockpot and season them evenly with salt and pepper to taste.
Prepare Curry Sauce: In a bowl, whisk together the coconut milk, red curry paste, chicken broth, minced garlic, and minced ginger until smooth.
Combine Ingredients: Pour the curry sauce mixture over the seasoned chicken in the crockpot. Then, add the sliced bell pepper and diced onion on top.
Cook: Cover the crockpot and cook on low heat for 7 hours or on high heat for 4 hours, until the chicken is thoroughly cooked and tender.
Serve: Serve the curry chicken hot, garnished with fresh cilantro leaves for added flavor and freshness.
Notes
For a spicier dish, increase the amount of red curry paste to 3 tablespoons.
You can substitute coconut milk with full-fat coconut cream for a richer sauce.
Serve this curry with cauliflower rice or steamed vegetables to keep the meal keto-friendly.
Using chicken thighs helps retain moisture and flavor during the slow cooking process.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
