Green Curry Chicken – Braised
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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!
🥘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:
- Preheat the oven to 350°F. Season chicken thighs with salt and set aside at room temp while you chop the veggies.
- Mince garlic, peel and mince ginger and slice the leek.
- 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.
- 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.
- 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.
- 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.
- Cutting Board
- Chefs Knife
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📋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?
- Riced Cauliflower
- Thai Cucumber Salad
- Strawberry Lemonade Tart
- Golden Smoothie
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:
Low Carb Green Curry Chicken – Braised Method
Equipment
Ingredients
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.
- Mince garlic, peel and mince ginger and slice the leek.
- 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.
- 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.
- 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.
- 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.
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Nutrition
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.
