Keto Thai Chicken Curry with Cauliflower Rice

Crunchy vegetables, tender chicken, and an exotic, spice-kissed cream sauce result in a ketolicious dish that’s perfect on its own or with cauliflower rice. Be sure to get coconut cream, NOT cream of coconut or coconut creamer, and if you’re avoiding dairy, swap more coconut cream for the heavy cream (and recalculate the macros). Store extras covered in the fridge for effortless future meals.
Serves 6

Ingredients List

  • 1 lb (16 oz) chicken thighs, boneless and skinless
  • sea salt and freshly ground pepper
  • 3 Tbsp coconut oil, divided
  • 1/4 cup (1-1/2 oz) yellow onion, thinly sliced
  • 1 medium (5 oz) zucchini, cut into 2 by 1/2-inch sticks
  • 2 cups (3 oz) fresh green beans, trimmed and cut into 2-inch pieces
  • 1 small red bell pepper, stem and seeds removed, cut into 1/2-inch slices
  • 1 Tbsp grated or finely minced fresh ginger
  • 1 tsp garlic powder
  • 2 Tbsp Thai red curry paste, such as Thai Kitchen
  • 1 (13.5 oz) can coconut cream
  • 1/2 cup heavy cream
  • cups (5-1/2 oz) riced cauliflower
  • 2 Tbsp unsalted butter
  • 1/2 cup chopped fresh cilantro
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  • Heat a large skillet over medium-high heat. Pat dry the chicken with a paper towel, then cut it into roughly 1-inch pieces. Season with 1 teaspoon salt and 1/2 teaspoon pepper. 
  • Add 2 tablespoons of coconut oil to the hot pan. Once it’s melted, add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate.
  • Reduce the heat under the skillet to medium, add the remaining 1 tablespoon coconut oil and the onion and cook until the onions have softened and are just starting to get golden, about 3 minutes. Add the zucchini, green beans, and bell pepper teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to brown slightly on the edges, but are still crisp tender, 6 to 8 minutes. Add the ginger and garlic powder and cook until fragrant, about 30 seconds.
  • Meanwhile, place the cauliflower rice in a glass bowl with a lid or on a plate covered with plastic wrap. Microwave for 4 minutes on full power, stopping once halfway through to stir. Let the rice sit for a couple of minutes to cool, then season to taste with salt and pepper.
  • Return the cooked chicken and any collected juices to the pan. Add the Thai curry paste, coconut cream, and heavy cream, and stir to combine. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 5 minutes. 
  • Stir in the butter, then season to taste with salt and pepper. Serve with cauliflower rice, and garnish with chopped cilantro.


RecipeEric Lundy

PhotographyErin Ng


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