Keto Thai Chicken Curry

Dive into a bowl of comforting, flavor-packed Keto Thai Chicken Curry, a low-carb twist on a classic favorite. This vibrant dish features tender chicken thighs simmered in a rich, aromatic sauce of full-fat coconut milk and red curry paste, infused with garlic, ginger, lime, and optional kaffir lime leaves for an authentic Thai flair. A medley of colorful vegetables—zucchini, red bell pepper, and baby spinach—adds freshness and nutrition, while a keto-friendly base of cauliflower rice keeps it light yet satisfying. Finished with a touch of fish sauce and coconut aminos for perfectly balanced umami, this quick-and-easy, 40-minute recipe is the ultimate weeknight dinner for anyone following a keto lifestyle. Perfectly spiced, creamy, and packed with nutrients, this dish will transport your taste buds straight to Thailand!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Set aside.

Step 2

Heat the coconut oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for another minute to release the flavors.

Step 5

Add the chicken pieces to the skillet and cook until they are browned on the outside, about 3-4 minutes.

Step 6

Pour in the coconut milk, fish sauce, soy sauce (or coconut aminos), and lime juice. Stir well to combine.

Step 7

Add the kaffir lime leaves (if using) and bring the curry to a gentle simmer.

Step 8

Cut the zucchini and red bell pepper into thin slices, then stir them into the curry.

Step 9

Let the curry simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Stir in the baby spinach and let it wilt, about 2 minutes.

Step 11

Taste the curry and adjust the seasoning with salt and black pepper, if needed.

Step 12

Serve the curry hot over cauliflower rice, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	(1866.6g)

Amount per serving	% Daily Value*
Calories	2556.2

Total Fat 184.0g	0%
Saturated Fat 124.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 625mg	0%
Sodium 6217.9mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 42.7g
Protein 157.9g	0%

Vitamin D 35IU	0%
Calcium 413.1mg	0%
Iron 25.3mg	0%
Potassium 4517.1mg	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: 63.1%

Protein: 24.1%

Carbs: 12.8%