Thai Coconut Chicken Thighs

Diverse Eastern flavors highlight this nutritious, keto-friendly chicken dish.

Coconut thai chicken thighs
 Christy Brissette, M.S., R.D.

This coconut curry chicken with bok choy, a Chinese cabbage, is loaded with flavor and contains only a few ingredients. Serve over cauliflower rice, which is low in carbs.

Nutrition (per serving):

Calories: 556, Protein: 60 grams, Fat: 28 grams, Carbs: 13 grams, Sugar: 7 grams

Recipe and photo by Christy Brissette, M.S., R.D., president of 80 Twenty Nutrition

Prep time

5 min.

Cook time

25 min.

  • 1 Tbsp. coconut oil
  • 8 chicken thighs, boneless and skinless
  • 1/2 medium onion, minced
  • 3 cloves garlic, minced
  • 2 cans light coconut milk
  • 2 Tbsp. Thai red curry paste
  • 1/2 cup chicken stock
  • 1/4 cup lime juice
  • 4 cups baby Bok choy, ends removed
  • 1 green pepper, sliced

Heat a pan over high heat. Add half of the coconut oil. Once it's melted, add the chicken thighs. Cook for 3 minutes, flip and cook for another 3 minutes. Remove from heat and set the chicken aside on a plate.

Add the other half of the coconut oil to the pan. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the green pepper and sauté for 2 minutes. 

Add the coconut milk, broth, lime juice and curry paste. Add the chicken and cover, cooking for about 8 minutes. 

Add the bok choy to the pan and cover again, steaming until the stalks are tender but still crisp (about 5 minutes). Serve and Enjoy!