Recipes

Low Carb Thai Crispy Chicken

Cooking low carb food has become my daily challenge. My husband prefers to eat Thai and Indian food but often I can not adapt my normal recipes for our low carb lifestyle. Thai Crispy Chicken has been a favorite of ours for many years and one that I was so happy to easily adapt.

  • 2 lbs chicken thighs or breasts
  • 2 tbsp plus 2 tsp Thai Curry Paste
  • 1 can coconut milk
  • 1 tbsp avocado (or other lightly flavored) oil
  • 1 tbsp fish sauce
  • 2 cloves fresh garlic, chopped
  • 1 tsp fresh ginger, minced
  • Salt and pepper to taste

Instructions

  1. In a large bowl, whisk together coconut milk, 2 tbsp of curry paste. Set aside 1/3 cup of the mixture
  2. Add chicken to the large bowl and coat evenly with mixture. Refrigerate for a few hours.
  3. Preheat oven to 425F. Heat oil in a skillet. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant and sizzling.
  4. Stir fish sauce and the garlic and ginger into reserved coconut mixture to make a basting sauce.
  5. Remove chicken from marinade. Marinade is thick and you will need to shake off excess. Place skin side down on a broiling pan.
  6. Brush well with basting sauce and sprinkle with salt and pepper.
  7. Bake 12 minutes, then flip chicken, brush again with basting sauce.
  8. Bake another 10 minutes or until golden brown. Turn off oven and leave chicken inside for another 15 minutes or so, to crisp.
  9. Add remaining basting sauce back to skillet with 1 tbsp water.
  10. Serve over cauliflower rice and spoon warmed, diluted basting sauce over chicken.

Low Carb Thai Crispy Chicken

Author: TheNeighborhoodMoms.com

Ingredients

  • 2 lbs Chicken Thighs or Breasts
  • 2 tbsp Thai Curry Paste
  • 2 tsp Thai Curry Paste
  • 1 can Coconut Milk
  • 1 tbsp Avocado (or other lightly flavored) oil
  • 1 tbsp Fish Sauce
  • 2 cloves Fresh Garlic, chopped
  • 1 tsp Fresh Ginger, minced
  • Salt and Pepper to taste

Instructions

  • In a large bowl, whisk together coconut milk, 2 tbsp of curry paste. Set aside 1/3 cup of the mixture

  • Add chicken to the large bowl and coat evenly with mixture. Refrigerate for a few hours.
  • Preheat oven to 425F. Heat oil in a skillet. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant and sizzling.
  • Stir fish sauce and the garlic and ginger into reserved coconut mixture to make a basting sauce.
  • Remove chicken from marinade. Marinade is thick and you will need to shake off excess. Place skin side down on a broiling pan.
  • Brush well with basting sauce and sprinkle with salt and pepper.
  • Bake 12 minutes, then flip chicken, brush again with basting sauce. Bake another 10 minutes or until golden brown.
  • Turn off oven and leave chicken inside for another 15 minutes or so, to crisp.
  • Add remaining basting sauce back to skillet with 1 tbsp water.
  • Serve over cauliflower rice and spoon warmed, diluted basting sauce over chicken.

Low Carb Thai Chicken

Robyn

Hi! I am Robyn.I have been happily partnered with my hubby for over 25 years and I am mom of two little boys. I will be sharing the good and the bad of my life and telling you about brands and products I believe you should know more about.

Contact Robyn at Robyn@theneighborhoodmoms.com
Robyn

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About the author

Robyn

Hi! I am Robyn. I have been happily partnered with my hubby for over 25 years and I am mom of two little boys. I will be sharing the good and the bad of my life and telling you about brands and products I believe you should know more about.

Contact Robyn at Robyn@theneighborhoodmoms.com

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