Keto Massaman Curry

Indulge in the rich, aromatic flavors of Keto Massaman Curry, a low-carb twist on the classic Thai dish that’s perfect for your ketogenic lifestyle. This hearty recipe features tender, golden-seared chicken thighs simmered in a creamy, fragrant base of sugar-free Massaman curry paste, coconut milk, and chicken broth. Enhanced with the zesty tang of lime juice, a hint of sweetness from erythritol, and the umami depth of fish sauce, this curry strikes the perfect balance of bold, comforting flavors. Packed with fresh zucchini, red bell peppers, and aromatic spices, this dish is topped with crunchy roasted peanuts and vibrant cilantro for the ultimate finishing touch. Ready in under an hour, this keto-friendly dinner is a satisfying, restaurant-quality meal ideal for weeknights or special occasions.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Heat the coconut oil in a large pan over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper.

Step 3

Add the chicken to the pan and sear on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.

Step 4

In the same pan, add the sliced onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.

Step 5

Stir in the Massaman curry paste and cook for 1 minute until fragrant.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Return the chicken to the pan, add the fish sauce, lime juice, and erythritol sweetener. Stir well.

Step 8

Cover and simmer on low heat for 20-25 minutes until the chicken is cooked through.

Step 9

Add the zucchini and red bell pepper to the curry. Simmer for an additional 5 minutes until the vegetables are tender.

Step 10

Taste and adjust the seasoning if necessary, and add crushed red chilis if using.

Step 11

Serve the curry hot, garnished with chopped peanuts and fresh cilantro.

Nutrition Facts

Serving size	(1838.5g)

Amount per serving	% Daily Value*
Calories	1764.8

Total Fat 104.5g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 5574.7mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 21.2g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 995.8mg	0%
Iron 10.4mg	0%
Potassium 2848.1mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 33.2%

Carbs: 14.1%