This post contains affiliate links. That means that if you buy something through these links, I may earn a commission at no additional cost to you.
I LOVE curry, and I was elated to discover it’s quite easy to make a keto-friendly curry! I’ve made many versions of keto chicken curry, but this is a simple one to try if you’re unfamiliar. If you like this, there are many more keto curry recipes, and you can find a few of my favorites on my Pinterest page.
In my opinion, the best way to serve keto chicken curry is over cauliflower rice or keto-friendly noodles (miracle noodles or our new favorite–tofu noodles) and topped with lime and cilantro.
Keto Coconut Chicken Curry
4
servings10
minutes40
minutes513
kcal13
g1
hour10
minutesI LOVE curry, and luckily, curry is super easy to make keto-friendly! Try this simple recipe for keto coconut chicken curry, and if you fall in love like I did, then explore some more complicated recipes. Always great with cauliflower rice or keto-friendly noodles!
Ingredients
1 lb. boneless chicken thigh cutlets
2 Tbsp olive oil
1 onion
4 cloves garlic
2 Tbsp green Thai curry paste
1 Tbsp fresh grated ginger
2 Tbsp sriracha
1 can coconut cream
1 cup broccoli
1 chopped zucchini
2 cups chicken stock
Directions
- In a large frying pan, add 2 tablespoons of coconut cream and place on a medium-high heat until bubbling.
- Add the diced onion and garlic and fry until softened, about 10 minutes.
- Add ginger and diced chicken and cook until browned.
- Add in curry paste and sriracha and cook for an additional two minutes until fragrant.
- Pour in the rest of the coconut cream, chicken stock, broccoli and zucchini
- Reduce to a low-medium heat and leave to simmer for 20-30 minutes.
- Add salt and extra chili sauce to taste.
- Serve with cauliflower rice.