Keto Thai Peanut Chicken

Indulge in the bold, savory flavors of this Keto Thai Peanut Chicken, a low-carb twist on a classic favorite! Succulent, seared chicken thighs are simmered to perfection in a creamy, nutty peanut sauce infused with vibrant red curry paste, zesty lime juice, and a touch of keto-friendly sweetness. The combination of coconut aminos and full-fat coconut milk brings a rich, velvety texture, while fresh garlic and ginger create a fragrant, aromatic base. Finished with a sprinkle of crushed peanuts, fresh cilantro, and optional red chili flakes for a hint of spice, this dish is not only satisfying but also effortless to make in just 40 minutes. Perfect for a flavorful keto dinner, serve it alongside cauliflower rice for a restaurant-worthy, diet-friendly meal.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 2 tablespoons Coconut oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 3 tablespoons Coconut aminos
• 1/3 cup Creamy peanut butter (unsweetened, no sugar added)
• 1/2 cup Unsweetened coconut milk (canned, full-fat)
• 1 tablespoon Lime juice (freshly squeezed)
• 1 teaspoon Lakanto monk fruit sweetener (or preferred keto-friendly sweetener)
• 1 teaspoon Red curry paste
• 2 tablespoons Crushed peanuts (for garnish)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1/4 teaspoon Red chili flakes (optional, for spice)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste to the skillet and stir for 30 seconds to combine with the aromatics.

Step 5

Pour in the coconut aminos and unsweetened coconut milk, stirring to blend everything together. Add the peanut butter, lime juice, and monk fruit sweetener, whisking until the sauce becomes smooth and creamy.

Step 6

Return the seared chicken back to the skillet, nestling it into the peanut sauce. Lower the heat to a gentle simmer, cover the skillet, and cook for 15 minutes, flipping the chicken halfway through to ensure even cooking.

Step 7

If the sauce becomes too thick, add a splash of water or more coconut milk to thin it out to your desired consistency.

Step 8

Once the chicken is fully cooked through (internal temperature should reach 165°F/75°C), remove the skillet from heat.

Step 9

Garnish the dish with crushed peanuts, chopped cilantro, and a sprinkle of red chili flakes, if desired.

Step 10

Serve hot and enjoy on its own or with a side of cauliflower rice for a complete keto-friendly meal!

Nutrition Facts

Serving size	(725.1g)

Amount per serving	% Daily Value*
Calories	1989.5

Total Fat 147.9g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 436mg	0%
Sodium 2792.4mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 9.2g	0%
Total Sugars 19.0g
Protein 131.0g	0%

Vitamin D 0IU	0%
Calcium 139.6mg	0%
Iron 10.0mg	0%
Potassium 1946.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 25.8%

Carbs: 8.5%