Low Carb Coconut Milk Curry
Indulge in the creamy and flavorful delight of Low Carb Coconut Milk Curry, a wholesome one-pan meal perfect for busy weeknights or meal prepping. This vibrant recipe features tender chicken cubes simmered in a rich, full-fat coconut milk base seasoned with curry powder, cumin, and paprika. Fresh veggies like zucchini, red bell pepper, and spinach add texture and color, while lime juice and zest bring a refreshing tang that balances the spices beautifully. Cooked in fragrant coconut oil and garnished with fresh cilantro, this curry is not only low in carbs but also bursting with tropical, aromatic flavors. Ready in under an hour, this hearty dish is a satisfying option for those seeking a keto-friendly dinner that's packed with nutrition and bold, warming tastes. Perfect when served alone or paired with cauliflower rice for an extra low-carb pairing!
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 400 ml coconut milk, full-fat
- 2 tablespoons coconut oil
- 1 unit onion, medium-sized, finely chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 unit red bell pepper, sliced
- 1 unit zucchini, chopped
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams spinach, fresh
- 1 unit lime, juice and zest
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a large skillet, heat the coconut oil over medium heat.
Add the chopped onion, minced ginger, and garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the curry powder, ground cumin, paprika, salt, and black pepper. Stir well to combine and cook for 1-2 minutes until the spices become fragrant.
Add the chicken cubes to the skillet and toss them with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour the coconut milk into the skillet and give it a good stir, scraping any bits from the bottom of the pan.
Add the red bell pepper and zucchini pieces to the curry. Lower the heat, cover, and let simmer for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the fresh spinach, letting it wilt into the curry, which should take about 2-3 minutes.
Add the lime juice and zest to the curry, stirring well to combine.
Taste and adjust the seasoning if needed. Remove from heat.
Serve hot, garnished with fresh cilantro. Enjoy your Low Carb Coconut Milk Curry!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7160 mg | 311% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.5 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 317 mg | 24% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 3843 mg | 82% | |
*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.
