Coconut-Curry Chicken Thighs with Cauliflower Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs simmered in a fragrant coconut curry sauce served over fluffy cauliflower rice for an easy keto dinner. This Thai-inspired keto recipe (low carb), ready in about 50 minutes, pairs bone-in chicken thighs, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Thai cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Season 6 bone-in skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Place skin-side down and sear for 6-7 minutes until golden and crispy.
  3. Step 3: Flip the chicken thighs and sauté for 2 minutes. Remove chicken from skillet and set aside.
  4. Step 4: Reduce heat to medium and add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
  5. Step 5: Stir in 2 tbsp red curry paste and cook for 1 minute, then pour in 1 1/2 cups full-fat coconut milk, stirring to combine.
  6. Step 6: Return chicken thighs to the skillet, cover, and simmer on low heat for 20 minutes until chicken is cooked through.
  7. Step 7: While chicken simmers, heat a separate pan over medium heat and add 4 cups cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until tender.
  8. Step 8: Remove chicken from heat, drizzle with 1 tbsp lime juice, and sprinkle 1/4 cup chopped fresh cilantro on top.
  9. Step 9: Serve the chicken thighs over the cauliflower rice with extra sauce spooned over.

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