Keto Coconut Curry
Indulge in the rich, creamy flavors of this Keto Coconut Curry, the perfect low-carb dish for a satisfying and wholesome weeknight meal. Bursting with bold spices and vibrant vegetables, this recipe combines tender chunks of juicy chicken with sautéed zucchini and red bell pepper, all simmered in a luscious blend of full-fat coconut milk, fragrant curry powder, and savory chicken broth. Enhanced with fresh ginger and garlic, and finished with wilted spinach and a zesty squeeze of lime, this one-pot wonder is both easy to prepare and packed with nutrition. With just 15 minutes of prep time, this keto-friendly curry is a flavorful and healthy option for feeding your family or meal-prepping for the week. Garnish with fresh cilantro for a pop of freshness and serve it piping hot—no rice needed! Perfect for those seeking low-carb recipes or gluten-free dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- 13.5 ounces coconut milk, full-fat
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound chicken breast, diced
- 2 cups fresh spinach
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
In a large skillet or pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Toss in the sliced red bell pepper and zucchini, and sauté for another 2-3 minutes until they begin to soften.
Stir in the curry powder, coating the vegetables evenly.
Add the diced chicken breast to the pot, cooking until browned on all sides, about 5-6 minutes.
Pour in the coconut milk and chicken broth, stirring well to combine.
Season with salt and black pepper. Bring the mixture to a simmer, allowing it to cook for 10-12 minutes, or until the chicken is cooked through.
Add the fresh spinach, stirring into the curry until wilted.
Remove the pot from heat and stir in the lime juice.
Serve the keto coconut curry hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 7401 mg | 322% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 24.8 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3546 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
