This aromatic chicken dish made with Thai red curry is not only quick and easy to make, but it is also perfect for keto! A quick marinade for the chicken is made with Thai red curry paste, coconut milk, fish sauce, and ginger before being skewered – “satay style” – and baked in the oven. Serve these skewers with some cauliflower rice and a keto peanut dipping sauce for a fast, tasty, and low-carb meal!
- What is Thai Red Curry?
- What does Thai Red Curry Taste Like?
- Is Red Thai Curry Paste Keto-Friendly?
- What You Need To Make A Thai Red Curry Marinade With 5 Ingredients
- How To Make Red Curry Thai Chicken Skewers
- (With Slideshows)
- What To Serve Red Curry Thai Chicken Skewers
- Recipe Variations:
This recipe is one of my favorite go-to weeknight dinners because it is so quick to make – and, it is another way to eat what our family eats a lot of – chicken! Luckily, there are so many ways to make chicken – including this recipe for Italian seasoned chicken. And like that recipe, this curry recipe is one of my favorites because it is:
- Quick and easy to prepare – all you have to do is mix up five ingredients (and check out this four-ingredient recipe for keto butter cookies);
- Cooks entirely in the oven – this recipe variation saves you from standing over a hot stove so you can do other things; and,
- So delicious – the premade curry paste gives so much flavor with the least amount of effort!
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What is Thai Red Curry?
Thai red curry is a dish that contains red curry paste that is sauteed in oil and simmered in coconut milk along with a protein like chicken, beef, shrimp, or pork. The paste contains shallots, garlic, lime juice, dried red chilies, galangal, lemongrass, soy sauce, coriander seeds, cumin seeds, coriander root, and white peppercorns.
Although you could make a paste yourself by crushing all of the ingredients with a mortar and pestle, a good quality Thai red curry paste is easy to find in the Asian aisle of most supermarkets or online.
What does Thai Red Curry Taste Like?
Although Thai red curry contains dried red chilis, it is milder in taste compared to Thai green curry (here is a great guide to the differences). Along with moderate spice, this paste has a “fresh” flavor due to the kaffir lime leaves, coriander, and lemongrass. A bit of savory flavor comes from the soy sauce, cumin, garlic, black pepper, and galangal (a root that is similar to ginger and turmeric) -which adds a bit of “tartness” with citrus-like characteristics.
Is Red Thai Curry Paste Keto-Friendly?
Yes, red Thai curry paste is keto-friendly! It contains only 3 net carbs per tablespoon serving (15 grams). It also contains only 1 gram of naturally occurring sugars per serving (from either the shallots or red chilis) and no added sugars.
What You Need To Make A Thai Red Curry Marinade With 5 Ingredients
- Mixing bowl – for whisking and marinating the chicken
- Whisk – for mixing the marinade
- Wooden skewers – to help the chicken hold its shape while baking
- Baking Tray – a large flat surface to spread the skewers out on while cooking
- Parchment paper – to keep the chicken from sticking to the tray
- Grater or microplane (if using fresh ginger) – for making a paste
- Red curry paste – contains all of the seasonings and herbs to flavor the chicken
- Coconut milk – adds fat and flavor while tenderizing the chicken
- Fish sauce – adds salt to the marinade with umami flavor
- Ginger paste – adds a touch of sweetness and spice to the marinade
- Chicken – tenders or skinless, boneless breast or thigh meat sliced into strips are ideal for skewering
- (Additional salt and pepper are optional)
How To Make Red Curry Thai Chicken Skewers
Preheat the oven to 400 F/200 C. Prepare the baking tray with parchment paper. Season the chicken with salt and pepper if desired.
Place the coconut milk, fish sauce, red curry paste, and ginger paste into a bowl and whisk until everything is combined. Add the chicken and cover with the marinade. Allow it to sit at least 30 minutes.
Place the chicken pieces onto the skewers. Lay the skewers onto the lined baking tray. Bake for 20 minutes or until done and lightly browned. Garnish with cilantro, sliced chili, and a keto peanut dipping sauce if desired.
What To Serve Red Curry Thai Chicken Skewers
Serve these skewers with steamed cauliflower rice and a keto peanut dipping sauce for a quick and easy low-carb Thai meal! I also like to serve this chicken cold in a salad made with kelp noodles and julienned carrots, cucumbers, red chili, coriander, and crushed peanuts.
Try these different marinated skewers:
Thai Red Curry Chicken Skewers: 5 Ingredients & Keto
- microplane (if using fresh whole ginger)
- 1 lb boneless, skinless chicken tenders/4 breasts (approx.) sliced into strips (or 1 lb/500 grams of boneless, skinless thigh meat sliced into strips)
- 1½ cups coconut milk, unsweetened (one 13.5 ounce can or 380 grams)
- 1 tbsp ginger paste
- 2-3 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tsp salt (optional)
- ½ tbsp pepper (optional)
- Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper. Season the chicken pieces with salt and pepper if desired.
- In a mixing bowl, add the coconut milk, curry paste, ginger paste, and fish sauce. Whisk the ingredients to combine and create a marinade for the chicken.
- Place the chicken pieces into the marinade. Cover the bowl with cling wrap and allow the chicken to marinate for at least 30 minutes (if marinating the chicken for an extended period of time, place the covered bowl in the refrigerator to avoid spoilage).
- After the chicken has marinated, skewer each piece of chicken, leaving enough room to comfortably hold the skewer in hand. Place each skewer on the prepared baking tray, leaving space between each so that they can brown evenly.
- Bake for the prepared skewers for 20 minutes or until the juices run clear and the chicken pieces are nicely browned. Garnish with freshly chopped coriander, red chili, and chopped peanuts. Serve immediately.
- Marinade the chicken overnight for a more intense flavor.
- Bring the leftover marinade to a boil and simmer for a few minutes to kill the bacteria and serve over the chicken and cauliflower rice.