World · Keto
Keto Green Chicken Curry
Fragrant Thai green curry built layer by layer — sautéed onion, simmered coconut cream, toasted green curry paste, then chicken with green beans and kaffir lime. Served with riced cauliflower. Adapted from FatForWeightLoss (Aaron Day).
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 2
10g Net carbs
26g Protein
40g Fat
484 Calories
Per serving
Ingredients
- 1 tbsp Coconut oil
- 1/2 (about 55g) Medium onion, diced
- 200ml (6.5 oz) Full-fat coconut cream
- 200ml (6.5 oz) Full-fat coconut milk
- 2 tbsp Thai green curry paste
- 1 (about 200g) Chicken breast fillet, cut into 1-inch pieces
- 10 (about 50g) Green beans, halved
- 4 Kaffir lime leaves
- 1 tbsp Fish sauce
- 1 tsp Erythritol (optional)
- 1/2 cup Fresh coriander, chopped
- 1 Red chilli, sliced (to serve)
- 1 to 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
Method
- Heat the coconut oil in a frying pan or wok over medium heat. Add the diced onion and cook 3-4 minutes until translucent.
- Pour in the coconut cream and simmer 5 minutes, letting it reduce slightly.
- Stir in the green curry paste and cook another 2 minutes until fragrant and the oil splits.
- Add the diced chicken, halved green beans, coconut milk, fish sauce, and kaffir lime leaves. Stir to combine.
- Simmer 15 minutes, until the chicken is cooked through (internal temperature 165°F / 75°C) and the sauce has thickened slightly.
- Off the heat, stir in the erythritol (if using) and most of the chopped coriander.
- Spoon over steamed riced cauliflower. Top with the remaining coriander and sliced red chilli.
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