Keto Coconut Milk Curry
Indulge in the creamy, aromatic goodness of Keto Coconut Milk Curry, a low-carb dish that bursts with vibrant flavors and wholesome ingredients. Perfectly suited for keto enthusiasts, this recipe pairs tender diced chicken with a colorful mix of bell peppers, zucchini, and warming spices, all simmered in rich, full-fat coconut milk for a luscious texture. Infused with garlic, ginger, and curry powder, and enhanced by fish sauce and a splash of lime juice, this one-pan meal comes together effortlessly in under 40 minutes. With fresh cilantro as the finishing touch, this satisfying curry is as nutrient-rich as it is delicious, making it an ideal choice for busy weeknights or meal prepping. Serve it warm and savor this guilt-free comfort food!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 500 grams chicken breast, diced
- 2 tablespoons curry powder
- 400 milliliters coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced bell pepper and zucchini to the skillet, and cook for 4-5 minutes until they begin to soften.
Move the vegetables to one side of the skillet and add the diced chicken breast to the other side. Cook until the chicken is browned on all sides, about 6-7 minutes.
Sprinkle the curry powder over the chicken and vegetables, stirring well to coat them evenly.
Pour in the full-fat coconut milk and fish sauce, stirring to combine all ingredients.
Allow the curry to simmer gently for about 10 minutes on low heat until the chicken is fully cooked and the flavors meld together.
Add lime juice, salt, and black pepper to the curry, stirring to blend.
Garnish with chopped fresh cilantro before serving. Enjoy your keto coconut milk curry warm.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 835 mg | 18% | |
*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.
