World · Keto
Keto Coconut Chicken Curry
Light Thai-style chicken curry built on red curry paste and coconut milk — simpler than the green/Massaman variants, ready in under 30 minutes. Bell pepper adds colour and a touch of sweetness. Served over cauliflower rice.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
8g Net carbs
36g Protein
32g Fat
480 Calories
Per serving
Ingredients
- 350g (12 oz) Boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp Coconut oil
- 1/3 (30g) Small onion, thinly sliced
- 80g (1 small) Red bell pepper, sliced
- 1.5 tbsp Thai red curry paste
- 200ml (6.5 oz) Full-fat coconut milk
- 1 tbsp Fish sauce
- 1 tsp Fresh lime juice
- 1/2 tsp Erythritol
- small handful (10g) Fresh Thai basil leaves
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- 1 Red chilli, sliced (optional, to serve)
Method
- Heat coconut oil in a wok or large pan over medium-high heat. Add onion and bell pepper; cook 3 minutes until softened.
- Add the red curry paste and stir 1-2 minutes until fragrant and the oil splits.
- Add the chicken pieces and cook 5 minutes, turning, until lightly browned outside.
- Pour in the coconut milk along with the fish sauce, lime juice, and erythritol. Stir to combine.
- Simmer 10-12 minutes, until the chicken is cooked through and the sauce is thickened.
- Stir in the Thai basil leaves just before serving.
- Spoon over steamed cauliflower rice. Top with sliced red chilli if you like heat.
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