Green Curry Chicken – Braised

As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.

This Keto Green Curry Chicken is Thai Cuisine at it’s best. You’ll crave this chicken! This simple blend of warm Spring flavors and tender chicken braised in Green Curry and Coconut Milk are going to be a hit at your house.

Bonus: Picky teen approved!

Served Keto Green Curry Chicken

🥘Ingredients

  • 6 chicken thighs * or legs skin-on or off. Up to you.
  • 2 cloves garlic minced
  • 1 leek * Sliced thin – optional but FANTASTIC.
  • 3 inch Ginger Minced
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons Thai green curry paste
  • 13 oz unsweetened coconut milk

Optional Garnish

  • Cilantro
  • Green Onions
  • Jalapeno Peppers Sliced
  • lime wedges

👩‍🍳How to make the Chicken Curry:

  1. Preheat the oven to 350°F. Season chicken thighs with salt and set aside at room temp while you chop the veggies.
  2. Mince garlic, peel and mince ginger and slice the leek.
  3. Heat the olive oil in a cast iron skillet over medium-high until almost smoking. Working in batches if needed, add the chicken skin-side down and cook until the skin is golden-brown, about 4 minutes on each side. Don’t worry that it isnt cooked through. Transfer the chicken to a plate and set aside.
  4. Saute the garlic, ginger and leek for 2-3 minutes in the oil left in the pan. Add the green curry paste and stir. Add 1 can coconut milk and incorporate with a whisk. Bring to a simmer and stir until uniform. Turn off the heat.
  5. Add the chicken back to the pan skin-side up in a single layer in the sauce. Bake uncovered for 30 minutes or until the chicken reads 165F° with a meat thermometer.
  6. To serve: Spoon the sauce over the chicken and garnish with cilantro, red onion, and Serrano or jalapeno and serve with lime wedges. Make it a full meal with cauliflower rice, shirataki noodles or desired veggies.

🍽️Equipment:

If you don’t have a great cast iron pan, you should remedy that. They last FOREVER and can go from the kitchen to the campground without missing a beat.

💰Money Saving Coupons:

I made this recipe with ah-mazing organic chicken that didn’t cost an arm and a leg. If you haven’t checked out ButcherBox, now is your chance to get a bunch of money off of your first order.

Use this code to get a special deal ($30.00 off) on your order. I have done the math and this service has saved me a lot of money on quality, organic and grass fed meat that keeps my family healthy and happy.

📋Tips & FAQ’s:

This dish lasts in the fridge for 4-5 days but I don’t recommend freezing it.

Whats good with the Keto Green Curry Chicken?

That’s all for the Keto Green Curry Chicken Recipe!

I know you are going to LOVE this recipe! But, as always, please leave any questions or accolades of love for this fantastic dish below.

ไชโย = Cheers Friends!

Brandy

More Healthy Recipes to Love:

Keto Green Curry Chicken FI

Low Carb Green Curry Chicken – Braised Method

Brandy
The warm spices of Thailand abound in this Keto Green Curry Braised Chicken. The meat is tender and the the flavors of fresh Spring vegetables, spicy green curry and coconut milk will have you dancing in your kitchen. Bookmark this recipe because you are going to want it again and again.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine Keto, Thai
Servings 6 people
Calories 452 kcal

Equipment

Cast Iron Pan

Ingredients
  

  • 6 chicken thighs * or legs skin-on or off. Up to you.
  • 2 cloves garlic minced
  • 1 leek * Sliced thin – optional
  • 3 inch Ginger Minced
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons Thai green curry paste
  • 13 oz unsweetened coconut milk

Optional Garnish

  • Cilantro
  • Green Onions
  • Jalapeno Peppers Sliced
  • lime wedges

Instructions
 

  • Preheat the oven to 350°F. Season chicken thighs with salt and set aside at room temp while you chop the veggies.
    Preheat baking oven
  • Mince garlic, peel and mince ginger and slice the leek.
    Garlic and Leeks for mincing
  • Heat the olive oil in a cast iron skillet over medium-high until almost smoking. Working in batches if needed, add the chicken skin-side down and cook until the skin is golden-brown, about 4 minutes on each side. Don't worry that it isn't cooked through. We'll get there. Transfer the chicken to a plate and set aside.
    Raw Chicken
  • Saute the garlic, ginger and leek for 2-3 minutes in the oil left in the pan. Add the green curry paste and stir. Add 1 can coconut milk and incorporate with a whisk. Bring to a simmer and stir until uniform. Turn off the heat.
    Curry sauce In a pan
  • Add the chicken back to the pan skin-side up in a single layer in the sauce. Bake uncovered for 30 minutes or until the chicken reads 165F° with a meat thermometer.
    Served Keto Green Curry Chicken
  • To serve: Spoon the sauce over the chicken and garnish with cilantro, red onion, and serrano or jalapeno and serve with lime wedges. Make it a full meal with cauliflower rice, shirataki noodles or desired veggies.
    Keto Green Curry Chicken with sauce

Nutrition

Serving: 1thigh & sauceCalories: 452kcalCarbohydrates: 7gProtein: 20gFat: 39gSodium: 488mgFiber: 2gNet Carbs: 5gFat Ratio per Serving: 77.65%Protein Ratio per Serving: 17.7%Carb Ratio per Serving: 4.42%
Keyword chicken, gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Keto Green Curry Chicken Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating