This Ground Chicken Red Thai Curry has restaurant-quality flavor without the extra carbs or sugar, making it a flavorful, easy weeknight that's high in protein.

This super easy ground chicken red Thai curry has that yummy restaurant-style Thai flavor thanks to a combination of Mae Ploy red curry paste, creamy coconut milk, lime juice, and fish sauce. It's a healthier take on restaurant-style red Thai curry, but you likely wouldn't guess it.

Lean ground chicken makes it high in protein, while the creamy curry sauce keeps it rich and flavorful. We use zucchini and bell pepper for texture and a tasty mix of vegetables, but you can easily swap in broccoli or another vegetable you have on hand. We love serving it over riced cauliflower for a delicious low-carb meal.

We can't overemphasize the importance of using a good Thai curry paste, such as Mae Ploy or Maesri. They're more flavorful and concentrated than milder brands like Thai Kitchen, giving the curry much more flavor. A good full-fat coconut milk is also important for a rich, creamy sauce, and we strongly recommend Aroy-D for its flavor and creaminess.

It comes together in one skillet and cooks in 25 minutes or less. Lean ground chicken and a few simple vegetables make this a quick, easy, and satisfying weeknight meal!

Ingredient Notes

Ground chicken: We recommend using 93% or 94% lean ground chicken. It has enough fat to stay juicy and flavorful while still being a lean source of protein. Leaner ground chicken can dry out quickly during cooking.

Red curry paste: We use Mae Ploy red curry paste because it's flavorful, spicy, and one of our favorites. Since it's more concentrated than milder brands like Thai Kitchen, you can use less while still getting plenty of curry flavor. This also helps keep the carbs lower and means you don't need to add extra ingredients like ginger or garlic. If you can't find Mae Ploy, Maesri is another good option. You can also substitute green curry paste for the red curry paste if you prefer.

Full-fat coconut milk: We recommend Aroy-D full-fat coconut milk because we've found it to have a rich, creamy texture and great coconut flavor. We've tried several other brands and Aroy-D is one of the best and worth it!

Fish sauce: Fish sauce adds salty, savory umami flavor and rounds out the curry flavor. If you don't have fish sauce, you can substitute soy sauce, although the flavor won't be quite the same.

Zucchini: Zucchini cooks quickly and works especially well with the creamy curry sauce. We use one medium zucchini, but you can easily substitute broccoli if you'd prefer.

Bell pepper: Bell pepper adds a little sweetness, color, and crunch to balance the rich curry sauce. Red, yellow, or orange bell peppers all work well.

Lime juice: Fresh lime juice brightens the curry and balances the the coconut milk. Add it at the end so the flavor comes through.

Fresh basil: Thai basil is especially good, but if you can find it, regular fresh basil works well too.

Preparation Steps

Cook chicken: Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into crumbles, for 5 to 7 minutes, until cooked through. Pour off any excess fat and transfer the chicken to a plate.

Heat sauce and veggies: Reduce the heat to medium. Add the curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk and fish sauce, stirring until smooth. Add the zucchini and bell pepper. Cover and simmer for 5 to 7 minutes, until the vegetables are crisp-tender.

Finish and serve: Return the chicken to the skillet and simmer for another 2 to 3 minutes. Remove from the heat and stir in the lime juice and basil. Serve over cauliflower rice.

Variations

• Swap the vegetables: Zucchini and bell pepper work well, but you can easily use broccoli, green beans, onions, mushrooms, or another favorite vegetable. Just keep in mind that cooking times may vary depending on the vegetable.
• Try green curry: Swap the red curry paste for Mae Ploy or Maesri green curry paste. Green curry has a brighter, more herby flavor and works well with vegetables.
• Try yellow curry: Yellow curry paste gives the dish a milder, warmer flavor. It's a good option if you prefer less heat.
• Use ground turkey: Ground turkey can be substituted for the ground chicken if that's what you have on hand.
• Adjust the heat: Use a little more curry paste for extra heat and flavor, or use slightly less if you prefer a milder curry.

How to Store

Store leftover curry in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.

More Low Carb Thai Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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