Green curry is a standard, famous and delicious Thai recipe.
Keto Green Curry is the perfect compliment to a Thai food loving keto diet.
This dish is “standard” for a reason. It’s tried and true.
It’s so dang good.
If you regularly ate Thai food each week, you’d have only so much meal-space to fit this Thai Keto Green Curry in because of how many other standard amazing Thai recipes there are.
Regardless, this one is a special one, and whether you’re keto, paleo, gluten-free, or even vegetarian (Green Curry is one of the best dishes to make vegetarian), you will love this green curry chicken recipe (Gaeng Khi Wan Gai is how it’s called in Thailand – just as it looks).
Thai Keto Green Curry Chicken Soup Recipe
Ok, so here goes.
This recipe’s ingredients are shown in the image below.
- coconut milk,
- green Thai chili paste (no MSG, all natural)
- sweet basil
- kafir lime leaves
- chicken quarter
- small eggplant
- red pepper,
- And smaller green eggplants that look a bit like green lemonhead candies.
3 Thai Keto Green Curry ingredients are NOT in this picture.
- coconut oil
- stevia tea (made from brewing fresh stevia leaves)
- bone broth (water works just as good if you don’t have broth – we don’t use much)
Let’s get on with the recipe.
Step 1. Slice up the ingredients
Everything will get sliced except for the green lemonhead-looking eggplants.
Here are some images of how we sliced these ingredients:
And the red peppers which are added towards the end..
The only slicing image I did not show here is the chicken.
Once you’ve sliced up the chicken and vegetables, it’s time for step 2…
Step 2. Heat up the Green Thai Chili Paste
Turn on the stove, put the saute pan on and add coconut oil.
Let the coconut oil heat up a bit before adding the Green Thai Chili Paste.
Remember though, coconut oil’s smoking point is 350 degrees.
You can let it get pretty hot when you use coco oil.
You still don’t want to get it too hot though in case you cross that 350 degree mark.
This is how much coconut oil we used.
Step 3. Get the chicken cooking.
Before adding the chicken, add about 5 tablespoons of coconut oil.
Then put the chicken in once the coconut oil, green Thai Chili Paste and coconut milk have cooked together for a minute.
The image is no good on this one.
I wanted to include it just to show you the coconut milk added at this step.
Let it cook a bit, then add the chicken:
Step 4. Add more stuff in
First, you’ll need to let the chicken cook.
If you like to consolidate time and do things fast, this is a good time to heat up some water and make some stevia tea from dried stevia leaves (this is far better than any extract).
The first of the vegetables you’ll add in is the bigger, small round eggplants.
Thai Green Curry recipes will always have these.
After the sliced eggplants, add more coconut milk.
But first, let this medley cook for a minute or 3 (over low to medium heat).
Then, the coconut milk:
The only things left to put in are the tiny caper-looking eggplants, the sweet basil, the stevia tea, the kefir lime leaves and the red peppers.
Add in the tiny-caper-eggplants (I will one day find out their official name!), and let it simmer on low heat.
At this point, your table should be looking a bit like this image below.
Step 5. Add water or bone broth
There are a few different ways to do this step.
- Use bone broth to add and make the green curry soup
- Use water to make the green curry soup
- Don’t add broth. Don’t add water. Make this a non-soup dish and place over a cauliflower rice (a very fine option as well!)
I will include the image of the bone broth-adding we did just to show you.
We just added a bit to make it more soup-like.
If you don’t have the bone broth handy, that’s 100% fine – you can use water.
Using bone broth to make it into the green curry soup is ideal for optimal health reasons. Both are delicious (water or broth at this step), but obviously the bone broth makes it even better.
Kettle & Fire has a good bone broth that cooks up quick, or you can make it from scratch which is what we did.
Next, add in the last ingredients:
- sweet basil
- kefir lime leaves
- red peppers
- a few tablespoons of stevia tea
You can see after we added the broth, it made it more like the green curry soup we’re shooting for.
You can do this with water all the same.
Or you can leave both out, and make a less soupy green curry chicken – all variations are delish.
The red peppers aren’t spicy ones, but I try to remove all the seeds just because these add a bit more lectins, but it’s not a big deal, especially because we’re cooking everything.
The creamy, sweet and spicy Thai style soupe is now finished.
Here’s the Thai Green Curry (Gaeng Khi Wan Gai) in all its glory:
And one last Keto Green Curry Chicken beauty shot.
This one from above.
Thai Keto Green Curry Chicken Recipe
Good for ketogenic and Paleo diets.
Good for everyone…
The Thai Keto Green Curry has healthy fats from the chicken skin and coconut milk.
It’s an all-around amazing dish.
Traditionally, you would eat this with a side of white rice.
White rice is gluten-free so this will work for both Paleo and Keto diets, but if you’re looking to cut down the carbs (I wouldn’t count the veggies in as carbs as they’re pure fiber), then another option is cauliflower rice which has fewer carbs and more fiber than traditional white rice.
I just ate it as a soup… a tantalizing, tasty Thai green curry chicken soup.
Thai Keto Green Curry Chicken “Gaeng Khi Wan Gai” Ingredients:
- Chicken quarter
- Small round eggplant (not optional)
- Tiny round eggplant (the ones that look like capers)
- Red pepper
- Sweet basil (not optional)
- Kefir lime leaves (not optional)
- Coconut oil
- Stevia Tea
- Broth or water
The blog post currently contains all the details and goes in depth.
If you have any questions, you can send me a message or comment on this post.
I cannot find the paper where I weighed out all the ingredients for the life of me, so you’ll have to eyeball this one according to the images – you should be fine. The macros I don’t want to guess on, so I will leave out the nutritional information for now.
Find more recipes on our Pinterest page.