Keto Massaman Curry
Dive into the bold and aromatic world of Thai cuisine with this Keto Massaman Curry, a low-carb twist on the traditional favorite. This recipe combines tender chicken thighs, velvety coconut milk, and a sugar-free Massaman curry paste to create a creamy, fragrant dish packed with flavor. Fresh vegetables like zucchini and red bell pepper bring vibrant color and texture, while roasted peanuts add a delightful crunch. Enhanced with lime juice, fish sauce, and a hint of erythritol for subtle sweetness, this satisfying curry is perfect for those following a keto lifestyle. Ready in under an hour, it’s a hearty meal that can be served steaming hot, topped with fresh cilantro and optional crushed red chilis for extra heat. Perfect for meal prep or an impressive dinner, this dish will transport your taste buds to Thailand—all while keeping your carb count in check!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 500 grams Chicken thighs, boneless and skinless
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Massaman curry paste (sugar-free)
- 400 ml Unsweetened coconut milk
- 250 ml Chicken broth
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Erythritol sweetener
- 1 medium Zucchini, sliced
- 1 medium Red bell pepper, sliced
- 3 tablespoons Roasted peanuts, chopped
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Crushed red chilis (optional)
Instructions
Heat the coconut oil in a large pan over medium-high heat.
Season the chicken thighs with salt and black pepper.
Add the chicken to the pan and sear on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same pan, add the sliced onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.
Stir in the Massaman curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken to the pan, add the fish sauce, lime juice, and erythritol sweetener. Stir well.
Cover and simmer on low heat for 20-25 minutes until the chicken is cooked through.
Add the zucchini and red bell pepper to the curry. Simmer for an additional 5 minutes until the vegetables are tender.
Taste and adjust the seasoning if necessary, and add crushed red chilis if using.
Serve the curry hot, garnished with chopped peanuts and fresh cilantro.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5575 mg | 242% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 21.2 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2848 mg | 61% | |
*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.
