Keto Thai Chicken Curry with Coconut Cauli Rice

Name: Keto Thai Chicken Curry with Coconut Cauli Rice
Total time: 33 min
Yield: 4 servings
Ingredients: 400 gram cauliflower rice; 2 tablespoon coconut oil; 2 teaspoon ginger; 2 teaspoon garlic; ¼ cup canned coconut milk; 1 tablespoon soy sauce; ½ teaspoon fish sauce; 1 tablespoon coconut oil; 20 ounce boneless, skinless chicken thighs; 3 teaspoon ginger; 2 teaspoon garlic; salt and pepper; 1 medium zucchini; 1 medium red bell pepper; 2 tablespoon red curry paste; 1 cup canned coconut milk; 1 teaspoon fish sauce; ½ cup cilantro; 2 tablespoon peanuts

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Total Time
33 mins
Servings
4 servings
Calories
524 kcal

Keto Thai Chicken Curry with Coconut Cauli Rice

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Coconut Cauli Rice:

400 gram cauliflower rice
2 tablespoon coconut oil
2 teaspoon ginger minced
2 teaspoon garlic minced
¼ cup canned coconut milk
1 tablespoon soy sauce
½ teaspoon fish sauce

Thai Chicken Curry:

1 tablespoon coconut oil
20 ounce boneless, skinless chicken thighs
3 teaspoon ginger minced
2 teaspoon garlic minced
salt and pepper to taste
1 medium zucchini sliced into sticks
1 medium red bell pepper sliced
2 tablespoon red curry paste
1 cup canned coconut milk
1 teaspoon fish sauce

Toppings:

½ cup cilantro chopped
2 tablespoon peanuts crushed

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Instructions

Gather and prep all ingredients. Cut chicken thighs into cubes using kitchen shears or knife.
In a skillet over medium heat, add coconut oil for the cauliflower rice. Once hot, add in the ginger and garlic and cook until fragrant, about 30-40 seconds.
Add in the cauliflower rice and stir to combine with the garlic, ginger, and oil. Add in the coconut milk, fish sauce, and soy sauce. Season with additional salt to taste if desired. Continue cooking the cauliflower, stirring occasionally, until tender. About 4-6 minutes. Top with cilantro and set aside.
In a different pan over medium heat, add the coconut oil for the chicken. Once hot, add the ginger and garlic and stir until fragrant, about 30-40 seconds. Then, add chicken to the pan and season with salt and pepper to taste. Allow to cook until outsides are partially browned, stirring occasionally, about 5-6 minutes.
Remove chicken from the pan and set aside. Add red pepper, curry paste, coconut milk and fish sauce to the pan and scrape the bottom of the pan to deglaze.
Once the curry starts to bubble, add the zucchini and chicken back into the pan. Allow to simmer for 4-5 minutes, stirring occasionally, as the zucchini cooks and sauce thickens. Turn on the heat to the cauliflower rice to bring back up to temperature.
Serve the chicken curry with the cauliflower rice and top with extra cilantro and peanuts. Optionally squeeze lime juice over the top. Enjoy!

Notes

This makes a total of 4 servings of Keto Thai Chicken Curry with Coconut Cauli Rice. Each serving comes out to be 524 calories, 41.2g fats, 10.8g net carbs, and 30.4g protein.