Not only does its name roll beautifully off the tongue, but this keto curry with chicken is infused with toasted spices, and will create a flavor party that your tongue will forever love you for!
This is one of those recipes that makes you look like a master chef, even though it’s super easy and quick to throw together! Low carb, paleo and full of healthy veggies, this keto curry is GREAT for meal prep or lazy weeknight dinners.
Are you ready to wow your friends and family? I promise, you won’t believe how easy, TASTY and flavor packed this recipe is! So let’s do this!
How to Make Keto Curry:
Got all the necessary ingredients for keto curry on your low carb shopping list? Alright! Let’s get cooking!
Heat the vegetable oil in a large, heavy-bottomed saucepan.
This type of pan is important for distributing heat evenly, and is the best kitchen tool to use for this keto curry, or any keto recipes that need to cook on the stove for longer periods of time.
Once the oil is hot, add the chicken and quickly sear on each side.
It’s best to do this in batches, as overcrowding the pan will “steam” the chicken instead of browning it.
We want to just brown the edges of the chicken instead of cooking it all the way through, as the chicken will continue to cook when we simmer the keto curry — Cooking the chicken all the way through initially will result in chewy chicken.
Once browned, remove chicken to a plate and set aside.
Reduce heat to medium and add remaining vegetable oil, along with your keto vegetables.
Cook until softened, about 4 minutes. Sauteeing veggies before adding them to a dish creates a more mellow and slightly sweet flavor.
When veggies start to release their liquids, scrape up any brown bits (fond) that accumulated on the bottom of your pan when you cooked the chicken.
Add garlic and ginger and cook until the garlic becomes fragrant.
Stir in all other spices and cook until fragrant, as well.
It’s important to “toast” your spices in a dry skillet to get the best flavor — just stir frequently, you’ll know they’re done when they become more fragrant. This will perk up their flavor in our keto curry.
Add chicken, along with any juices that accumulated on the plate, back to the saucepan.
Stir in the coconut milk, chicken broth, salt, and lime zest. Stir to incorporate.
Bring to a boil, then reduce the keto curry to a simmer for 20-25 minutes, or until it’s reached your desired consistency.
Stir in cilantro, taste, and add more spices/salt/lime zest accordingly.
Serve over cauliflower rice, with fresh limes, more chopped cilantro and enjoy the best keto curry everrr!
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What to Serve with this paleo curry:
Here are a few inspiring low carb dinner ideas (or low carb lunch ideas) for making this paleo curry even more delicious!
- Keto Naan: Make a melt-in-your-mouth garlic and totally herbaceous keto naan using almond flour + psyllium husk!
- Cauliflower Rice: Cauliflower rice is a lovely-textured replacement for low carb rice in your low carb meal plan.
- Low Carb Noodles: Two of my favorite options for low carb noodles are spiralized low carb vegetables, such as zucchini, butternut squash, or carrots, and black bean spaghetti – higher in TOTAL carbs than veggies, but SO full of protein and a staple in my pantry!
- Miracle Rice: Miracle rice, also known as shirataki rice, is (are you ready?): gluten-free, zero carb, keto, vegan, soy free, paleo, and blood sugar friendly. Whew! Say that 10 times real fast!
See?! All sorts of ideas for keto lunches!
low carb curry topping ideas:
I love toppings! They’re such a fun way to celebrate eating low carb meals. There are lots of tasty and aesthetically pleasing toppings that’re perfect for this low carb curry! Here are a few to get you started…
- Basil: This is an absolute favorite on my low carb food list! Basil is so uniquely flavorful, aromatic, and versatile – and there’s something really special about the basil and keto curry combo! It just works!
- Cilantro: Another great choice as a topping for low carb chicken curry coconut milk, cilantro also has a flavor unlike anything else. It has an incredibly fresh taste and aroma, and cilantro and lime are like two peas in a pod!
- Limes: Speak of the devil! Lime is one of the wonderful low carb fruits that goes well with so many low carb recipes, and always adds its signature freshness and the perfect zing!
- Chopped Peanuts (or cashews if paleo): Either one of these toppings (can’t call them both low carb nuts, as peanuts are actually legumes) adds the triple crown to this award-winning keto curry recipe – exquisite texture, flavor, and aesthetic!
Freezing/reheating thai coconut curry:
Freezing: This Thai coconut curry freezes well in an airtight container, and how great is that!
That way, you can execute all the low carb meal prep and freeze this recipe into batches, for low carb indian chicken curry at the ready.
Reheating: You can also refrigerate this keto curry in airtight containers for a few days, to reheat as low carb lunches at work, or for quick weeknight low carb dinners. At home, however, I would recommend reheating this keto curry soup low and slow on the stove. That way, all the delicious layers of flavor can meld together even more.
Stash your keto vegetables toppings on the side so they don’t loose their crunch when you reheat!
Keto Curry Recipe
There’s no doubt that this keto curry recipe will become one of your favorite keto dinners! Let me know in the comments below what low carb foods you served on the side, on top, or underneath! Enjoy!
- 1/4 Cup Veggie Oil divided. I used coconut oil to enhance the coconut flavor, but any veggie oil will do!
- 2 Lb Chicken Breasts boneless/skinless. Cubed into bite sized pieces
- 1 Yellow onion chopped
- 2 Bell Peppers chopped
- 3 Garlic Cloves minced
- 2 Teaspoons Ginger minced
- 1 Tablespoon Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Cayenne Pepper
- 1 13.5 Oz Can Coconut Milk full fat
- 1 Cup Chicken Broth or more if you prefer a “soupier” curry. See notes below **
- 1 Teaspoon Salt
- 1 Teaspoon Lime Zest
- 1 Tablespoon Chopped Fresh Cilantro
- Add 2 tablespoons of vegetable oil to a large saucepan over medium-high heat.
- Once hot, add the chicken, and quickly sear each side — should be about 1 minute on each side. You may need to do this in batches, as overcrowding the pan will “steam” the chicken instead of browning it. You don’t want to cook the chicken all the way through (this will give it an odd texture in the curry). Once browned, remove chicken to a plate and set aside.
- Reduce the heat in the saucepan to medium, and add remaining 2 tablespoons of vegetable oil, along with your chopped onion and bell pepper.
- Cook until softened, about 4 minutes. When these veggies start to release their liquids, use your wooden spoon to scrape up any brown bits (fond) that accumulated on the bottom of your pan when you cooked the chicken.
- Add garlic and ginger, and cook for another 1-2 minutes, or until the garlic becomes fragrant.
- Stir in your spices (curry, cumin, turmeric, coriander and cayenne) until they become fragrant (about 3 minutes).
- Add chicken, along with any juices that accumulated on the plate, back to the saucepan.
- Add coconut milk, chicken broth, salt and lime zest — stir to incorporate.
- Bring curry to a boil, then reduce it to a simmer for 20-25 minutes, or until it has reached your desired consistency. Remove a larger piece of chicken and cut into the center to ensure it’s cooked all the way through.
- Stir in cilantro, and taste to make sure the seasoning is right — add more of the spices/salt/lime zest if you prefer.
- Serve over cauliflower rice, with fresh limes, more chopped cilantro and enjoy!
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