World · Keto
Keto Massaman Chicken Curry
The lighter chicken-thigh version of Massaman — same coconut-rich sauce with peanuts, cinnamon, and cardamom, but ready in under an hour. Served over cauliflower rice.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 2
12g Net carbs
38g Protein
46g Fat
620 Calories
Per serving
Ingredients
- 350g (12 oz) Boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp Coconut oil
- 1/2 (40g) Small onion, diced
- 2 tbsp Massaman curry paste
- 150ml (5 oz) Full-fat coconut cream
- 150ml (5 oz) Full-fat coconut milk
- 20g (about 2 tbsp) Unsalted roasted peanuts, lightly crushed
- 4 Kaffir lime leaves
- 1 Cinnamon stick
- 1.5 tbsp Fish sauce
- 1 tsp Tamarind paste (no-sugar-added)
- 1 tsp Erythritol
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- small handful Fresh coriander, chopped (to serve)
- 2 Lime wedges (to serve)
Method
- Heat coconut oil in a wok or saucepan over medium-high heat. Add the onion and cook 3 minutes until softened.
- Add the Massaman curry paste and cinnamon stick. Stir 2 minutes until fragrant.
- Pour in the coconut cream. Simmer 3-4 minutes until the oil splits and the sauce deepens.
- Add the chicken pieces. Cook 5 minutes, stirring, until the surface is sealed and lightly browned.
- Pour in the coconut milk. Add kaffir lime leaves, fish sauce, tamarind, and erythritol.
- Cover and simmer 20-25 minutes, until the chicken is cooked through and the sauce is rich.
- Stir in the peanuts in the last 5 minutes. Taste — adjust with more fish sauce or erythritol.
- Serve over cauliflower rice with coriander and lime wedges.
You might also like
1,750+ keto recipes from around the world, in your pocket.
