Nutrition Facts
Servings: 4 ServingCalories:320kcalTotal Fat:22gTotal Carbohydrate:5gDietary Fiber: 2gProtein:28g
Creamy Keto Thai Curry
Creamy Keto Thai Curry Recipe
Hey there, fellow home cooks! We're back with another keto-friendly recipe that we absolutely love. If there’s one thing we’ve learned on our keto journey, it’s that healthy eating doesn’t have to be boring. And when those takeout cravings hit, this Creamy Keto Thai Curry is our go-to fix!
Before keto, Thai takeout was one of our guilty pleasures—there’s just something about that rich coconut milk, warming spices, and tender meat that’s downright addictive. But most traditional Thai curries are loaded with sugar and served with rice, which didn’t fit our low-carb lifestyle. So, we got to work in the kitchen and crafted a version that’s just as satisfying—without all the extra carbs.
This dish is creamy, garlicky, a little spicy, and full of those deep, comforting flavors you love about Thai food. It’s also incredibly easy to make, meaning it’s perfect for weeknights when you need something delicious without spending hours in the kitchen. Let’s get cooking!
Description
A comforting, creamy Thai curry bursting with coconut, garlic, and aromatic spices—keto-friendly and ready in under 30 minutes!
This Keto Thai Curry is the ultimate low-carb comfort food. Tender chicken is simmered in a rich coconut sauce, infused with red curry paste, garlic, and ginger for an authentic Thai-inspired dish. It’s naturally low in carbs and pairs perfectly with cauliflower rice or keto-friendly noodles!
Ingredients
- 1 lb chicken breast
- 1 can full-fat coconut milk (13.5 oz)
- 2 tbsp red curry paste (adjust for spice preference)
- 2 tbsp coconut oil or avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp fish sauce (adds umami flavor)
- 1 tsp soy sauce or coconut aminos
- 1 tsp lime juice (for brightness)
- 1 tsp monk fruit sweetener (optional, balances flavors)
- 1 red bell pepper, sliced thin
- ½ cup zucchini, sliced
- ¼ cup Thai basil (or regular basil)
- 1 tbsp chopped cilantro (for garnish)
- ½ tsp red pepper flakes (optional for heat)
Protein
For the Curry Sauce
Veggies & Garnishes:
Instructions
- In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
- If using chicken, slice it into thin strips and add it to the pan, cooking until lightly browned (about 5 minutes). If using shrimp, add it in the next step.
- Stir in the red curry paste and let it cook for 30 seconds to release its flavors. Then pour in the coconut milk, fish sauce, soy sauce, lime juice, and monk fruit sweetener. Stir well.
- Add the bell peppers and zucchini, letting everything simmer for 5-7 minutes until the vegetables are tender. If using shrimp, add it now and cook for 3-4 minutes until pink.
- Taste and adjust seasoning. Sprinkle in Thai basil and red pepper flakes if you want extra spice.
- Garnish with fresh cilantro and serve with cauliflower rice or keto noodles for a satisfying meal!
Step 1: Sauté the Aromatics
Step 2: Cook the Protein
Step 3: Build the Curry Sauce
Step 4: Simmer & Add Veggies
Step 5: Final Touches
Step 6: Serve & Enjoy
Note
Substitutions and Variations:
Make it Vegetarian: Swap chicken/shrimp for tofu or extra veggies like mushrooms and spinach.
Spice it Up: Add extra red curry paste or sliced chili peppers for a bolder kick.
Boost the Fats: Stir in a spoonful of almond or peanut butter for a richer, nuttier sauce.
Change Up the Protein: Try this with beef strips or salmon for a fun variation!