Keto Thai Chicken Curry
Savor the bold flavors of Keto Thai Chicken Curry, a perfectly balanced dish that’s rich, creamy, and low-carb. Featuring tender chicken thighs simmered in a luxurious blend of full-fat coconut milk, fragrant red curry paste, and aromatic ginger and garlic, this recipe is bursting with authentic Thai-inspired goodness. Bright zucchini, crunchy red bell pepper, and fresh baby spinach add vibrant texture and color, while fish sauce, soy sauce (or coconut aminos), and a squeeze of lime juice create a harmony of savory and tangy notes. Served over fluffy cauliflower rice and topped with cilantro, this quick 40-minute meal is keto-friendly, gluten-free, and sure to satisfy your cravings for a healthy, comforting curry that doesn't compromise on taste. Perfect for busy weeknights or special occasions, it’s a nutritious and flavorful journey to Thailand right from your own kitchen.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 milliliters Full-fat coconut milk
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste (check for keto-friendly ingredients)
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Baby spinach
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce (or coconut aminos for strict keto)
- 1 tablespoon Fresh lime juice
- 1 tablespoon, grated Fresh ginger
- 3 cloves, minced Garlic
- 2 Kaffir lime leaves (optional)
- 2 tablespoons, chopped Fresh cilantro
- 0.25 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 400 grams Cauliflower rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the chicken pieces to the skillet and cook until they are browned on the outside, about 3-4 minutes.
Pour in the coconut milk, fish sauce, soy sauce (or coconut aminos), and lime juice. Stir well to combine.
Add the kaffir lime leaves (if using) and bring the curry to a gentle simmer.
Cut the zucchini and red bell pepper into thin slices, then stir them into the curry.
Let the curry simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the baby spinach and let it wilt, about 2 minutes.
Taste the curry and adjust the seasoning with salt and black pepper, if needed.
Serve the curry hot over cauliflower rice, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 42.7 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 413 mg | 32% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4517 mg | 96% | |
*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.
