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.
Keto Thai Chicken Curry with Cauliflower Rice
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
- 1½ cups (5-1/2 oz) riced cauliflower
- 2 Tbsp unsalted butter
- 1/2 cup chopped fresh cilantro
Instructions
- 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.
Credits
RecipeEric Lundy
PhotographyErin Ng
4 reviews
4 responses to “Keto Thai Chicken Curry with Cauliflower Rice”
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Food Taste wonderful .I love my keto mojo ketone level tester. Help me know if l am eating the right foods 😋
So delicious and satisfying. Better than most Thai restaurants and a lot healthier too. This will definitely become one of my go-to recipes.
Overall I liked this recipe. Nice amount of vegetables (although I added extra of all the vegetables), protein, and fat. I am not a great cook, but I found this recipe easy to follow and my family really liked the meal. However, it’s not spicy at all! I was really disappointed by the lack of heat, but gave this recipe 5 stars anyway because spice is subjective. It was still good, but next time I will definitely be adding a jalapeño. This recipe took me about a half hour to prep and about a half hour to cook. I personally found the length of time worth it for a filling, healthy meal that my whole family enjoyed.
Really enjoyed this recipe! I would modify a few things: 1. Chop all veggies and meat prior to starting recipe. 2. Needed to put chicken on med-hi to brown. 3. Add zucchini later with returned chicken. 4. Added 2T Swerve brown sugar and 5. Add more curry paste for a little more flavor and slight ‘kick’. Easy tweaks and we have 2 meals from this recipe.