Keto Thai Curry with Chicken and Coconut

Keto Thai Curry with Chicken and Coconut

If you’re after something comforting and filling then look no further – this paleo and keto-friendly Thai chicken and coconut curry is goodness in a bowl! It’s packed with exotic flavours and is a super-easy to make.

The readymade Thai curry pastes that you find in the store are usually packed with sugars and preservatives. The flavour is also incredibly inauthentic and doesn’t come close to the real deal. For this recipe, I’ll show you a quick and easy way to make a curry paste that doesn’t require you to grind several spices or slave away in the kitchen.

The ingredient list might look a little long but don’t let that put you off or intimidate you – most of them are probably hiding in your pantry already. This recipe takes everyday ingredients and makes them into something pretty special.

I’ve also added a natural sweetener to this recipe, which balances the heat of the spices perfectly, but you can go for other types of sugar/sweeteners if you wish. However, I found that xylitol did a great job substituting the usual sugar found in most takeaway curries.

The amount of spice you add is also down to personal taste. I used two deseeded chilies, but if you’re feeling adventurous you could keep the seeds in and just use one (or two – it’s completely up to you!)

The curry itself is also incredibly easy to make – simply fill a pot with sauteed onions, aromatic ginger, garlic, cumin, lime zest, and chili. Finish with a splash of coconut milk and garnish however you wish. It’s a one-pot wonder – and it requires minimal washing up!

Finally, to serve, you can swap the usual rice or naan bread for cauliflower rice, which really amplifies the flavour of the curry. Just ensure that the cauliflower pieces are a bit chunkier than usual cauliflower rice or it will blend into the curry and turn into a paste. Think crunchy and crispy to complement the creaminess of the Thai curry.

You can also try out my super-simple keto naan bread recipe, which goes perfectly with the curry – just skip the garlic butter glaze.

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients for this Keto Thai Curry with Chicken and Coconut

1-2 tbsps of coconut oil
2 red peppers deseeded and sliced lengthways
1 small onion very finely diced
1 tbsp of freshly grated ginger
3 cloves of garlic, minced
1 tsp of lime zest
1-2 green chilies, deseeded and finely chopped
A pinch of ground cumin
A pinch of cayenne pepper
2 chicken breasts, diced into small pieces
1 can of full-fat coconut milk
3/4 cup of water
1/2 cup of chicken stock
3 tsp of Swerve or xylitol
1 ½ tbsps of fish sauce
2 tsp of liquid amino’s
2 limes, zested

To serve:

A handful of cilantro, roughly chopped
Cauliflower rice
Lime wedges

Method for this Keto Thai Curry with Chicken and Coconut

Heat the coconut oil in a pan and add the peppers. Cook until soft and then remove from the pan
Add some more oil to the pan and cook the onion for five minutes, until it becomes translucent and soft
Add the garlic, ginger-lime zest, chili, cumin, and cayenne pepper and cook for a further five minutes
Add the chicken and continue to cook until it becomes tender
Then add the peppers back in, along with the coconut milk, water, stock, sweetener, fish sauce, liquid amino’s, and lime juice
Leave to simmer over low heat for a further 10-15 minutes
Add seasoning, if needed, and serve immediately over some cauliflower rice
Finish by garnishing with fresh cilantro and lime wedges

Enjoy!