Keto Thai Green Curry
Keto Thai Green Curry is a easy Thai recipe that serves 4. 518 calories per serving. Recipe by Keto Foodie on YouTube.
Prep: 15 min | Cook: 28 min | Total: 55 min
Cost: $28.14 total, $7.04 per serving
Ingredients
- 1 tablespoon Fish Sauce (Thai style, adds umami)
- 1 teaspoon Ground Cumin
- 50 grams Fresh Cilantro (Leaves only, roughly chopped)
- 5 pieces Bird's Eye Chilies (Adjust to desired heat)
- 3 cloves Garlic (peeled)
- 3 pieces Shallots (chopped)
- 2 stalks Lemongrass Stalks (outer layer removed, chopped into small pieces)
- 25 grams Fresh Ginger (peeled and chopped)
- 1 tablespoon Coconut Oil (for sautéing)
- 500 grams Chicken Breast (boneless, skinless, diced into bite‑size pieces)
- 120 grams Mushrooms (sliced (any variety))
- 100 grams Baby Sweet Corn (fresh or frozen)
- 100 grams Snow Peas (trimmed)
- 1 can Coconut Milk (full‑fat, 400 ml)
- 5 pieces Kaffir Lime Leaves (torn)
- 2 teaspoons Dried Thai Basil
- to taste Potassium‑Based Salt (low‑sodium alternative)
- to taste Cracked Black Pepper
- 100 ml Water (about a quarter of the coconut milk can)
Instructions
Prepare All Ingredients
Trim and finely chop the lemongrass, shallots, ginger, garlic, and chilies. Slice mushrooms, trim snow peas, and measure out the remaining ingredients.
Time: PT5M
Make Green Curry Paste
Add fish sauce, ground cumin, fresh cilantro, chilies, garlic, shallots, lemongrass, and ginger to the blender. Blend until a thick, slightly dry paste forms. If too wet, add a splash more fish sauce.
Time: PT5M
Sauté Paste in Coconut Oil
Heat 1 Tbsp coconut oil in a deep pan over medium‑high heat until melted. Add the green curry paste and stir‑fry for 2–3 minutes until fragrant.
Time: PT3M
Temperature: Medium‑high
Cook the Chicken
Add the diced chicken to the pan, stirring to coat each piece with the paste. Season with potassium‑based salt and cracked black pepper. Cook, stirring occasionally, until the chicken is browned on all sides (about 6–7 minutes).
Time: PT7M
Temperature: Medium
Add Dried Basil
Stir in the dried Thai basil and mix for 1 minute.
Time: PT1M
Temperature: Medium
Incorporate Coconut Milk
Pour the full can of coconut milk into the pan, stirring to combine. Bring to a gentle simmer, then add torn kaffir lime leaves.
Time: PT5M
Temperature: Medium
Add Vegetables and Water
Add mushrooms, baby sweet corn, snow peas, and the measured water. Stir, cover the pan, and let simmer for 5 minutes.
Time: PT5M
Temperature: Medium
Reduce and Finish
Uncover the pan and continue to simmer, stirring occasionally, until the sauce reaches your desired thickness (10–12 minutes). Taste and adjust seasoning if needed.
Time: PT12M
Temperature: Medium
Serve
Spoon the hot curry over cauliflower rice or serve as is. Garnish with extra fresh cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 518
- Protein
- 31 g
- Carbohydrates
- 4 g
- Fat
- 55 g
- Fiber
- 2 g
Dietary info: Keto, Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Allergens: Fish (fish sauce), Coconut
Ingredient Substitutions
- Instead of Fish Sauce: Soy sauce, Tamari
- Instead of Ground Cumin: Coriander seed
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Bird's Eye Chilies: Serrano pepper, Jalapeño
- Instead of Shallots: Red onion
- Instead of Lemongrass Stalks: Lemon zest
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Coconut Oil: Avocado oil, Ghee
- Instead of Chicken Breast: Turkey breast, Firm tofu (for vegetarian)
- Instead of Mushrooms: Zucchini
- Instead of Baby Sweet Corn: Corn kernels
- Instead of Snow Peas: Snap peas
- Instead of Coconut Milk: Coconut cream diluted with water
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Dried Thai Basil: Fresh Thai basil
- Instead of Potassium‑Based Salt: Sea salt
Equipment Needed
- Blender or Food Processor
- Deep Pan or Large Skillet
- Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Lid for Pan
- Ladle (optional)
Critical Steps — Do Not Skip
- Achieving a thick, dry‑ish paste in the blender.
- Ensuring the paste fully coats the chicken before it browns.
- Simmering the curry covered first to cook vegetables, then reducing uncovered for sauce thickness.
Chef Tips from the Video
- Use fresh lemongrass and kaffir lime leaves for authentic aroma; frozen versions lose some fragrance.
- Crush the kaffir lime leaves before adding to release more essential oils.
- Finish with a squeeze of fresh lime juice for extra brightness, if your keto plan allows.
Troubleshooting
Paste is too watery.
Add an extra half tablespoon of fish sauce or a drizzle of coconut oil and blend again until the texture thickens.
Sauce is too thin after simmering.
Continue to simmer uncovered, stirring occasionally, until it reduces to the desired consistency.
Chicken becomes dry.
Do not over‑cook the chicken; remove it from heat as soon as it is just cooked through and let it finish cooking in the simmering sauce.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- The green curry paste can be made in bulk and stored in the fridge for up to 5 days or frozen for 1 month.
- Cooked curry reheats well; add a splash of coconut milk when reheating to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Thai green curry in Thai cuisine?
Thai green curry (Gaeng Keow Wan) originates from Central Thailand and is traditionally made with fresh green chilies, herbs, and coconut milk. It showcases the balance of spicy, sweet, salty, and aromatic flavors that define Thai cooking.
What are the traditional regional variations of Thai green curry in Thailand?
In the north, green curry may include eggplant and use less coconut milk, while in the south it often features seafood and extra kaffir lime leaves. Each region adjusts the herb mix and protein to local tastes.
How is Thai green curry traditionally served in Thailand?
It is usually served hot over steamed jasmine rice, accompanied by fresh herbs, sliced chilies, and sometimes a side of pickled vegetables to cut the richness of the coconut milk.
What occasions or celebrations is Thai green curry traditionally associated with in Thai culture?
Green curry is a common family meal for everyday dining but is also featured at festivals and gatherings because its bright flavor is considered uplifting and comforting.
What makes Thai green curry special or unique in Thai cuisine?
The use of fresh green chilies, lemongrass, kaffir lime leaves, and coconut milk creates a vibrant green color and a complex, layered flavor profile that is both spicy and aromatic, distinguishing it from red or yellow curries.
What are the most common mistakes to avoid when making Thai green curry at home?
Common errors include over‑blending the paste (making it watery), burning the paste in the oil, over‑cooking the chicken, and adding too much water which dilutes the coconut richness. Follow the timing steps carefully for best results.
Why does this Thai green curry recipe use coconut oil instead of a neutral oil?
Coconut oil adds a subtle coconut flavor that complements the coconut milk and keeps the dish fully keto‑compatible, whereas neutral oils would lack that depth of flavor.
Can I make Thai green curry ahead of time and how should I store it?
Yes, the curry can be prepared up to two days ahead. Store it in an airtight container in the refrigerator and reheat gently, adding a splash of coconut milk if the sauce has thickened too much.
What texture and appearance should I look for when the Thai green curry is done?
The sauce should be a glossy, vibrant green, slightly thick enough to coat the back of a spoon, and the vegetables should be tender‑crisp while the chicken is just cooked through.
What does the YouTube channel Keto Foodie specialize in?
The YouTube channel Keto Foodie focuses on low‑carb, keto‑friendly recipes, offering quick and easy meals that fit a ketogenic lifestyle while still delivering bold flavors.
How does the YouTube channel Keto Foodie's approach to Thai cooking differ from other Thai cooking channels?
Keto Foodie adapts traditional Thai dishes by removing high‑carb ingredients like rice and sugar, using keto‑approved fats such as coconut oil, and emphasizing nutrient‑dense, low‑carb vegetables, making the cuisine accessible to keto dieters.
Last updated: September 2, 2026
