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3.50 from 93 votes

4-ingredient Keto Coconut Chicken Curry

25 minutes

Ingredients

  • 1 1/2 pounds chicken thighs (raw and fat minimally trimmed)
  • chicken breasts
  • firm tofu
  • 1 1/4 cups coconut milk
  • light coconut milk (raw and fat minimally trimmed)
  • 4 teaspoons red curry paste
  • 1/3 cup diced red onions
  • 1 spray olive oil
  • sea salt
  • fresh cilantro

Instructions

  • Set oven to 400F.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish and enjoy!