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Keto Low Carb Chicken Curry Pinnable

Keto Low Carb Curry

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


  • 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


  • In a pan heat 2 tablespoons of coconut oil on medium high heat
  • Add chicken breasts to heated coconut oil and fully cook until golden brown
  • Dice chicken breasts and set aside (will be added to curry at the end)
  • 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
  • Add peanut butter, garlic, powdered ginger, and thai basil. Feel free to add other spices you like in curry as well
  • 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
  • This is great with rice, but just eat as a soup if you want to stay in ketosis!