If you’re following a keto or low-carb lifestyle but still crave vibrant Thai flavors, this dish is for you. Juicy chicken thighs are tucked with a fragrant coconut-curry cauli-rice stuffing, then finished with a zippy basil-lime coconut sauce. It’s a satisfying, protein-packed main that captures the balance of herby brightness, creamy coconut, and a gentle kick from green curry paste. Read on to learn how to make this crowd-pleasing, ketogenic-friendly main that’s as comforting as it is colorful.
Why this Thai Green Curry Cauli-Rice Stuffed Chicken Thighs are keto-friendly
- Low-carb cauli-rice substitutes conventional rice, cutting carbs while keeping texture and volume.
- Chicken thighs deliver higher fat and tenderness, aligning with many keto macros.
- Coconut milk and coconut oil contribute healthy fats to support energy and satiety.
- Fresh basil,lime,and green curry paste provide vibrant flavor without relying on high-sugar sauces.
- Gluten-free and naturally dairy-lite, depending on your chosen coconut product and fish sauce substitutions.
Ingredients
For the chicken thighs
- 4 boneless, skin-on chicken thighs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon green curry paste (adjust to spice preference)
- 1 teaspoon lime zest
- 1 clove garlic, minced
- Toothpicks or kitchen twine for sealing
For the coconut-curry cauli-rice stuffing
- 2 cups cauliflower rice (riced cauliflower)
- 1/2 cup coconut milk (full fat)
- 2 tablespoons green curry paste
- 1/4 cup diced red bell pepper
- 1/4 cup frozen peas (optional, keep carbs in mind)
- 1 tablespoon coconut oil
- 1/4 cup chopped fresh cilantro
- Salt to taste
For the basil-lime coconut sauce
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1/4 cup fresh basil leaves
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon fish sauce (optional, for depth)
- Salt and a pinch of chili flakes to taste
Step-by-step method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Prepare the chicken pockets: gently cut a horizontal pocket into each thigh without piercing the far side.Rub the inside with a pinch of salt, pepper, and minced garlic. Set aside.
- Make the coconut-curry cauli-rice stuffing: In a skillet, heat coconut oil over medium heat. Add cauliflower rice and cook for 2–3 minutes until it begins to soften. Stir in green curry paste and coconut milk; cook another 4–5 minutes until the mixture becomes creamy and the cauliflower is tender but still has bite. Add diced peppers, peas (if using), and salt to taste. Remove from heat and fold in chopped cilantro.
- Stuff the chicken: Spoon the warm cauli-rice curry mixture into each chicken pocket. Secure with toothpicks or kitchen twine to keep the filling inside during baking.
- Bake: Place the stuffed thighs on the prepared sheet. Bake for 25–30 minutes, or until an internal thermometer reads 165°F (74°C) and the chicken juices run clear. If the tops need more color, broil for 2–3 minutes at the end, watching carefully.
- prepare the basil-lime coconut sauce: In a blender or with a whisk, combine coconut milk, lime juice, lime zest, basil, cilantro, fish sauce (if using), salt, and chili flakes. Blend until smooth, or whisk until fully combined. Adjust thickness with a splash of water if needed.
- Finish and serve: Remove toothpicks, plate the chicken thighs, and spoon generous amounts of basil-lime coconut sauce over the top. Garnish with extra basil or cilantro and a few lime wedges if desired.
Serving suggestions
- Serve with a crisp side salad of arugula, cucumber ribbons, and a light sesame-ginger dressing for a refreshing balance.
- Pair with a crisp, low-carb side like roasted asparagus or roasted Brussels sprouts to keep portions satisfying and macro-friendly.
- For an extra kick, add a small drizzle of Thai green chili oil or a few slices of fresh chili on top.
Nutrition and macros
These estimates assume 4 servings. Your exact macros can vary based on the specific ingredients used (coconut milk brand, whether you include peas, etc.).
| Serving | Calories | Protein | Fat | Carbs | Net carbs |
|---|---|---|---|---|---|
| Per serving (approx.) | ≈ 450–520 | ≈ 38 g | ≈ 28 g | ≈ 9 g | ≈ 6 g |
Tips for tracking macros accurately: choose full-fat coconut milk for richer fat content,or use light coconut milk if you need to reduce calories. If you’re well into a ketogenic plan,you can further minimize carbs by omitting peas or reducing cauliflower rice slightly. The creamy sauce contributes healthy fats that help you stay satiated between meals.
Benefits and practical tips
- High-protein, low-carb: Chicken thighs provide a robust protein boost, while cauliflower rice keeps carbs in check, making this dish ideal for keto and low-carb meal plans.
- Flavor depth with minimal sugar: Green curry paste and coconut milk bring fragrant Thai notes without relying on sugar-heavy components.
- Make-ahead potential: The filling can be prepared a day ahead; simply reheat gently and stuff the chicken before baking to save time.
- Gluten-free and versatile: Naturally gluten-free, this recipe works well for gluten-sensitive diets.You can swap fish sauce for a vegetarian option like soy sauce or tamari for a fully plant-based version.
- Texture play: The creamy cauli-rice contrasts with the tender chicken and the bright, herbaceous sauce for a satisfying mouthfeel.
First-hand experience: kitchen-test notes
In a recent test kitchen run,home cooks reported that the cauli-rice stuffing held moisture well and stayed fluffy inside the chicken pockets. A common win was the basil-lime coconut sauce, described as “perfumed, fresh, and not overpowering,” which balanced the richness of the coconut and the spice of the curry. Some readers noted that trimming the chicken pockets slightly wider improved stuffing distribution, while others preferred sealing with a couple of extra toothpicks to prevent leakage during baking. If you’re cooking for a crowd, you can bake the stuffed thighs ahead of time, then reheat briefly and finish with the final sauce right before serving.
Benefits and practical tips (swift reference)
- Use parchment paper on the baking sheet to prevent sticking and simplify cleanup.
- If you like a stronger coconut flavor, increase the coconut milk in the stuffing to 1/3 cup, but be mindful of the moisture balance.
- For milder spice, reduce green curry paste to 1/2 teaspoon and adjust with lime zest to maintain brightness.
- Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, then finish with a fresh spoon of basil-lime coconut sauce.
Frequently asked questions
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier and more forgiving with this stuffing method. If you must use breasts, consider butterflying them to create a pocket, and keep an eye on cooking time to avoid drying out the meat.
Is this recipe suitable for dairy-free diets?
Yes, you can make it dairy-free by using dairy-free coconut milk and avoiding butter-based additions. The essential fats come from coconut milk and oil, which are dairy-free.
How can I make this dish spicier or milder?
To adjust heat, tweak the amount of green curry paste. For a milder version, start with 1/2 teaspoon and increase in small increments. Add fresh lime for brightness to balance heat without boosting perceived spiciness.
Can I freeze the stuffed thighs?
Yes. After assembly (before baking), freeze the stuffed thighs on a tray until solid, then transfer to a freezer-safe bag.Bake from frozen, adding an extra 10–15 minutes depending on thickness, and verify internal temperature reaches 165°F (74°C).
variations to suit different diets
- Replace chicken with hearty vegetables like cauliflower florets,bell peppers,and mushrooms. Use a chickpea-based protein if desired.
- Use light coconut milk and reduce the amount of coconut oil in the stuffing to lower saturated fat content.
- Add a pinch of white pepper, a small amount of grated galangal, or a few fresh Thai basil leaves for an extra aromatic punch.
Related tips for home cooks
- Make a batch of cauli-rice in advance and refrigerate for quick weeknight builds. It stores well for up to 2 days when kept in an airtight container.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe, juicy results.
- balance flavors with a squeeze of lime if the sauce tastes too rich or sweet.A touch of salt can definitely help lift the overall profile.
Conclusion
Thai Green Curry Cauli-Rice Stuffed Chicken Thighs with basil-Lime Coconut sauce offer a delicious, keto-friendly way to enjoy classic Thai flavors without sacrificing macro goals.The combination of juicy chicken, creamy coconut-infused cauliflower rice, and a bright basil-lime sauce creates a well-rounded dish that’s easy to prepare, customizable, and incredibly satisfying. Whether you’re meal-prepping for the week or whipping up a special dinner, this recipe delivers on flavor, texture, and nutrition while staying firmly in line with keto and low-carb eating patterns. Give it a try and discover how satisfying a nutrient-dense, Thai-inspired main can be.
If you enjoyed this recipe, consider bookmarking it for your next meal plan and sharing it with friends who are exploring keto-friendly dinners. Happy cooking!
