These easy, keto Thai green curry chicken lettuce wraps are packed full of flavor and are a lighter version of green curry in a hurry!
These keto Thai green curry chicken lettuce wraps are a lighter version of green curry in a hurry — and have fewer carbs (just 6 net carbs!). Plus, they’re packed full of flavor since the chicken and bell pepper are cooked in a coconut and Thai green curry sauce and then topped with crunchy peanuts.
It's important to use a good, quality Thai green curry paste like Mae Ploy (and not Thai Kitchen) since it's more flavorful and spicy, which means you don't need to use as much and that helps keep carbs low. A good curry paste also simplifies the recipe since you don't need to add ginger, garlic or other flavor ingredients.
These keto Thai green curry chicken lettuce wraps are a great weeknight dish since they involve minimal preparation, use just one pan and take only 20 minutes to make.
As always, you can customize the recipe to your liking by adding cilantro, a few squeezes of lime juice, or other veggies. Just don’t forget the chopped peanuts — they make the dish!
Key Ingredients
Just a few notes on key ingredients:
- Organic, air-chilled chicken tenderloins: Chicken tenderloins are narrow pieces of white chicken meat loosely connected to the chicken breast. They're much smaller and more tender than chicken breast meat, which is ideal for this recipe.
- Thai green curry paste: We use Mae Ploy curry paste since it's one of the best out there. By using a high-quality curry paste (like Mae Ploy), you typically use less paste (unlike Thai Kitchen) since it's more flavorful and spicy. This reduces the amount of carbs, and you don't need to supplement it with additional ingredients like ginger or garlic. If you can't find Mae Ploy, another good brand is Maesri. You may replace the green curry paste with red curry paste if desired (it's just as delicious!).
- Full-fat coconut milk: We recommend using Aroy-D coconut milk since it's one of the better coconut milks on the market. We've tried many other brands and weren't as happy with the results.
- Butter or romaine lettuce: You can use either butter or romaine lettuce leaves for the wraps. Both are low in carbs; however, romaine lettuce leaves tend to hold together better than butter lettuce, which can easily tear.
- Red bell pepper: Thai curries typically include sliced bell peppers and we love the crunch and flavor they add add to these wraps. You can use green, red or yellow bell peppers.
- Crushed peanuts: We love adding crushed peanuts to the top for added crunch and flavor!
- Lime juice: Although lime juice is optional, it adds some acidity to the curry sauce. Definitely worth it!
HOW TO REMOVE TENDERLOIN TENDONS
Chicken tenderloins have a strong white string running through, which is a tendon. It's connective tissue that can be chewy and a bit tough to eat after cooking.
You don't have to remove it, but we prefer to do so since we don't like the rubbery aspect. Plus, it's so easy to do, especially with a fork and paper towel.
Here's a simple how-to video to view. Basically, you pull on the tendon using one hand and push against the tenderloin with a fork with the other hand. The paper towel is used so you can get a good grasp on the tendon. You'll pull the tendon through the prongs of the fork until it's out of the tenderloin. You'll do this for each tenderloin.
How to Make
STEP 1: Rinse and dry 6 to 8 butter or romaine lettuce leaves. Roughly chop or crush peanuts into smaller pieces.
STEP 2: In a bowl, mix coconut milk and green curry paste and set aside.
STEP 3: Season chicken tenderloins with salt and pepper. In a large skillet, heat two tablespoons of oil on medium-high heat until shimmering. Add chicken and cook for 2 to 3 minutes on each side, until chicken is lightly browned. Remove from pan and set aside. Cut chicken into 1-inch chucks after resting for 5 minutes.
STEP 4: Heat another tablespoon of oil in the pan and stir in bell pepper slices. Cook for 3 to 5 minutes or until tender.
STEP 5: Stir in green curry sauce and chopped chicken and simmer for 2 to 3 minutes. Add a few squeezes of lime juice and stir to combine.
STEP 6: Assemble each lettuce cup using 1 to 2 butter lettuce leaves (we use 2 if leaves are small or weak) or 1 large romaine lettuce leaf. Add several spoonfuls of Thai green curry chicken. Top with crumbled peanuts and serve immediately.
Recipe FAQ
Most people typically use butter, romaine or iceberg lettuce leaves for wraps. Romaine and iceberg lettuce leaves tend to hold together better than the butter leaves, which can easily tear. All are low in carbs, too. Butter lettuce contains 1 gram of net carbs per two cups; iceberg lettuce has 2 grams of net carbs for two cups; and romaine lettuce has 1 gram of net carbs per two cups.
There is only 1 gram of net carbs for every two teaspoons.
What is a chicken tenderloin?
According to the USDA, a chicken tenderloin is the long, innermost muscle of the breast lying along the breastbone. It is the most tender meat on the bird.
Related 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!
Thai Chicken Lettuce Wraps
Ingredients
- 12 to 14 ounces chicken breast tenderloins, tendon removed from each tenderloin (optional; see video for instruction or above instructions
- ½ cup Aroy-D Coconut Milk
- 3 tablespoons avocado oil or coconut oil
- 1 tablespoon Mae Ploy Green Curry Paste
- 1 red bell pepper, ribs and seeds removed and cut into 2-inch long strips
- 3 tablespoons crushed peanuts, roasted and salted
- 6 to 8 butter or romaine lettuce leaves
- Salt and ground pepper to season
- Several squeezes of lime juice optional
Instructions
- Get started: Rinse and dry 6 to 8 butter or romaine lettuce leaves. Roughly chop or crush peanuts into smaller pieces. In a bowl, mix coconut milk and green curry paste and set aside.
- Cook chicken and bell pepper: Season chicken tenderloins with salt and pepper. In a large skillet, heat two tablespoons of oil on medium-high heat until shimmering. Add chicken and cook for 2 to 3 minutes on each side, until chicken is lightly browned. Remove from pan and set aside. Heat another tablespoon of oil in the pan and stir in bell pepper slices. Cook for 3 to 5 minutes or until tender. Cut chicken into 1-inch chucks and combine with sauce and simmer for 2 to 3 minutes. Add a few squeezes of lime juice.
- Finish and serve: Assemble each lettuce wrap using 1 to 2 butter lettuce leaves (we use 2 if leaves are small, weak or torn) or a larger romaine lettuce leaf and a few spoonfuls of Thai green curry chicken. Top with crumbled peanuts and serve immediately.
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