Keto Low Carb Chicken Curry

This keto low carb chicken curry really hits the spot.  We’ve been doing the ketogenic diet for a few weeks now, and have been loving it!   There aren’t many recipes out there as this diet is so new, so we decided to come up with some of our own!  This is a healthy spinoff of an amazing massaman curry recipe we shared here.  This was a family favorite and we only tweaked a few things to make it keto friendly.  The recipe along with nutritional info is below.  Enjoy!

Keto Low Carb Chicken Curry

We also featured this recipe on my cooking show – The Horlacher and Walker Cooking Show.  Check it out below:

Keto Low Carb Curry Specialty Items


Keto Low Carb Chicken Curry Pinnable
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Keto Low Carb Curry

Course Ketogenic
Cuisine Thai
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author Camille

Ingredients

  • 2 cups cooked chicken diced
  • 2 tablespoons coconut oil
  • 2 cans 13.66 oz of Organic Coconut Milk (full fat - link below)
  • 2 heaping teaspoons of Mae Ploy Massaman Curry Paste link below
  • 1 heaping teaspoon natural peanut butter link below
  • 1/3 cup stevia or other no/low-carb sweetner
  • 1/2 cup chopped red onion
  • 1/2 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1/2 cup chopped zucchini
  • 1 teaspoon chopped garlic
  • 1 teaspoon grated or powdered ginger
  • 1 teaspoon dried or fresh chopped thai basil

Instructions

  1. In a pan heat 2 tablespoons of coconut oil on medium high heat
  2. Add chicken breasts to heated coconut oil and fully cook until golden brown
  3. Dice chicken breasts and set aside (will be added to curry at the end)
  4. In a large wok or frying pan combine coconut milk, massaman curry paste, and stevia. Stir and simmer on medium heat until curry paste and sweetner have dissolved into coconut milk
  5. Add peanut butter, garlic, powdered ginger, and thai basil. Feel free to add other spices you like in curry as well
  6. Next add pre-cooked chicken and your veggies. We chose chopped oinions, carrots and zucchini. Simmer on medium heat and stir occasionally for 10 minutes until vegatables are au dente
  7. This is great with rice, but just eat as a soup if you want to stay in ketosis!

Keto Low Carb Chicken Curry Pinnable

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