Low Carb Thai Peanut Chicken

Indulge in the rich, bold flavors of this Low Carb Thai Peanut Chicken, a savory dish that brings authentic Thai-inspired cuisine to your table without the carb overload. Tender, golden-seared chicken thighs are simmered in a creamy, irresistible peanut sauce made with unsweetened peanut butter, coconut milk, and a vibrant blend of red curry paste, ginger, and garlic. A touch of lime juice and a hint of sweetness from erythritol balance the flavors perfectly, while garnishes of crunchy crushed peanuts, fresh cilantro, and green onions add a delightful finishing touch. This quick and satisfying recipe comes together in just 40 minutes and pairs beautifully with cauliflower rice or zucchini noodles for a low-carb meal bursting with texture and taste. Perfect for weeknight dinners or entertaining guests, it’s a healthy, flavor-packed twist on traditional Thai peanut chicken.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 cup unsweetened peanut butter
• 1 cup unsweetened coconut milk
• 2 tbsp soy sauce or coconut aminos
• 2 tbsp lime juice
• 1 tbsp erythritol or low-carb sweetener
• 1.5 tbsp red curry paste
• 2 tbsp crushed peanuts (for garnish)
• 2 green onions, sliced (for garnish)
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil, along with the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for another 1 minute to release the flavors.

Step 5

Reduce the heat to low and add the unsweetened peanut butter, coconut milk, soy sauce or coconut aminos, lime juice, and erythritol. Stir well until a smooth, creamy sauce forms.

Step 6

Return the cooked chicken thighs to the skillet, spooning the sauce over the chicken to coat. Simmer for 5-7 minutes to allow the flavors to meld and the chicken to absorb the sauce.

Step 7

Taste the sauce and adjust seasoning as needed with additional soy sauce, lime juice, or sweetener.

Step 8

Serve immediately, topped with crushed peanuts, sliced green onions, and fresh cilantro. Pair with cauliflower rice or zucchini noodles for a complete low carb meal.

Nutrition Facts

Serving size	(1032.3g)

Amount per serving	% Daily Value*
Calories	2152.3

Total Fat 153.3g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 3025.4mg	0%
Total Carbohydrate 56.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 16.4g
Protein 158.9g	0%

Vitamin D 31.8IU	0%
Calcium 665.8mg	0%
Iron 8.9mg	0%
Potassium 2344.5mg	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: 61.6%

Protein: 28.4%

Carbs: 10.0%