thai coconut keto curry
AuthorTeamKeto
Rating

This Thai coconut keto curry recipe combines all of the rich flavors of curry, garlic, lime, peppers, and basil into a savory, low-carb dish. Swap out traditional rice for cauliflower rice under this keto curry and you have a flavor-packed dinner the whole family will love.

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Yields4 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins
Directions
1

Marinate the chicken: Shake the can of coconut milk vigorously. In a mixing bowl, whisk together ¼ cup of the coconut milk, the red curry paste, garlic, lime juice, and Thai chilies. Add the chicken and toss to coat. Allow to marinate for 5 minutes.

2

Make the curry: In a large sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the bell peppers and sauté for 2 to 3 minutes. Put the marinated chicken and any remaining marinade in the pan and sauté for 3 to 4 minutes, then pour in the chicken stock and simmer for 5 minutes.

3

Whisk the remaining coconut milk, half of the Thai basil, and the coconut flakes into the pan and allow to simmer for about 3 minutes, until the chicken is no longer pink in the center and the internal temperature reaches 165°F.

4

While the chicken keto curry is simmering, make the rice: In another sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the red onion and cook for 2 to 3 minutes. Add the grated cauliflower and remaining Thai basil and cook for an additional 2 to 3 minutes, until the rice has begun to brown. Season with the salt and divide among 4 serving plates.

5

Serve the keto curry over the cauliflower rice, garnished with sliced jalapeño and lime quarters. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Servings 4

7.1g
Net Carbs

Amount Per Serving
Calories 333
% Daily Value *
Total Fat 21.5g34%
Total Carbohydrate 8.9g3%
Dietary Fiber 1.8g8%
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking MethodTags, , ,

Directions

Directions
1

Marinate the chicken: Shake the can of coconut milk vigorously. In a mixing bowl, whisk together ¼ cup of the coconut milk, the red curry paste, garlic, lime juice, and Thai chilies. Add the chicken and toss to coat. Allow to marinate for 5 minutes.

2

Make the curry: In a large sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the bell peppers and sauté for 2 to 3 minutes. Put the marinated chicken and any remaining marinade in the pan and sauté for 3 to 4 minutes, then pour in the chicken stock and simmer for 5 minutes.

3

Whisk the remaining coconut milk, half of the Thai basil, and the coconut flakes into the pan and allow to simmer for about 3 minutes, until the chicken is no longer pink in the center and the internal temperature reaches 165°F.

4

While the chicken keto curry is simmering, make the rice: In another sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the red onion and cook for 2 to 3 minutes. Add the grated cauliflower and remaining Thai basil and cook for an additional 2 to 3 minutes, until the rice has begun to brown. Season with the salt and divide among 4 serving plates.

5

Serve the keto curry over the cauliflower rice, garnished with sliced jalapeño and lime quarters. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Thai Coconut Keto Curry

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