Thai Coconut Keto Curry
ChefKetogenic.comDifficultyIntermediateRed curry is a popular Thai dish that combines the flavors of red curry with coconut milk and chicken. Thai curries differ from Indian curries because they are typically higher, whereas Indian curries are traditionally thicker and more hearty.
This Thai coconut keto curry recipe perfectly marries the flavors of hearty red curry with light and creamy coconut milk. The additional of chicken, basil, and lime helps bolster this dish into a well-rounded low-carb meal perfect for lunch or dinner.
Servings 4
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.
Ingredients
Directions
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.
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.
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.
While the chicken 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.
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.
Ingredients
Ingredients
Directions
Directions
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.
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.
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.
While the chicken 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.
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.
Made this. Added a pinch of stevia and extra red curry paste. Very good.