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prep time
10 min
cook time
20 min
ready time
30 min
Keto Thai Coconut Lime Chicken
Craving the exotic flavors of Thai cuisine while sticking to your Keto lifestyle? Look no further than our Keto Thai chicken recipe. Bursting with aromatic spices and creamy coconut milk, this dish is a delightful addition to your collection of Keto Asian dinner recipes or Keto Asian lunch recipes. With its customizable ingredients and easy storage options, it's sure to become a favorite in your repertoire of Keto-friendly Asian recipes.
Is Thai cuisine Keto?
Absolutely! Thai cuisine offers a plethora of options that align well with the principles of a Ketogenic diet. With its emphasis on fresh herbs, spices, and protein-rich ingredients like chicken and coconut milk, Thai dishes can easily be adapted to fit a Keto lifestyle. This Keto Thai chicken recipe is a prime example, featuring Low-Carb components and bold flavors that satisfy both your taste buds and your dietary goals.
How to customize this recipe?
The versatility of this Keto Thai chicken recipe allows for endless customization to suit your preferences. If you prefer a spicier dish, add extra red chili or even a dash of Thai chili paste. For added depth of flavor, toss in some sliced bell peppers or bamboo shoots during the cooking process. You can also experiment with different herbs and aromatics, such as lemongrass or kaffir lime leaves, to enhance the authenticity of the dish. With a few tweaks, you can personalize this recipe to create your own signature version of Keto Thai chicken.
How to store leftovers?
If you find yourself with leftovers of this delectable Keto Thai chicken, fear not, they can easily be stored for future enjoyment. Simply transfer the cooled chicken and sauce to an airtight container and refrigerate for up to three days. When ready to enjoy, simply reheat the leftovers in the microwave or on the stovetop until heated through. Serve over cauliflower rice or alongside steamed vegetables for a quick and satisfying meal. With proper storage, you can savor the flavors of this Keto Thai chicken dish whenever hunger strikes.
Net Carbs
5.4 g
Fiber
0.4 g
Total Carbs
5.8 g
Protein
32.1 g
Fats
13.3 g
276 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado Oil
2 tbsp
Chicken breast
3 large - split
Yellow onion
0.5 small
Garlic
2 clove
Ginger root, raw (Grated)
1 tbsp
Hot chili peppers, red, raw
0.5 each - approx 4" - 6" long
Lime Zest
1 tsp
Canned coconut milk
1.5 cup
Fish sauce (nam pla or nuoc mam)
1 tbsp
Lime juice, canned, bottled or boxed
2 tbsp
Cilantro
0.25 cup, chopped
Recipe Steps
steps 5
30 min
Step 1
Preheat a large skillet, over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.Step 2
Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium and cook, stirring often until the onion softens and is lightly browned, 4-5 minutes.Step 3
Next add the optional chili, lime zest, coconut milk. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.Step 4
Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 8-10 minutes, then turn the chicken breasts over and cook for an additional 6-10 minutes. Or until an instant read thermometer registers 165ºF.Step 5
When the chicken is done, stir in the fish sauce & lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh cilantro over the top if using, and serve!
