Keto Coconut Curry Chicken Recipe

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If you’re a fan of bold flavors and creamy textures, this Keto Coconut Curry Chicken will quickly become a favorite in your household. This delightful dish is a perfect blend of juicy chicken and fragrant spices, all enveloped in a velvety coconut sauce. You can whip it up in no time and it’s the perfect fit for anyone following a keto lifestyle.

Imagine the aroma of coconut milk simmering with curry spices, creating a warm and inviting atmosphere in your kitchen. This Coconut Curry Chicken is not just a meal; it’s an experience that transports you to a tropical paradise with each bite. Whether served over cauliflower rice or enjoyed on its own, this dish is a low-carb delight packed with flavor.

Deliciously Keto-Friendly Coconut Curry Chicken

A bowl of Keto Coconut Curry Chicken with cauliflower rice and cilantro, presented on a rustic table.

This Keto Coconut Curry Chicken is a creamy and rich dish that combines tender chicken pieces with a lovely coconut curry sauce. The taste is a harmonious blend of spices, offering a gentle heat and a hint of sweetness from the coconut milk, making it both satisfying and nourishing.

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 bell pepper, sliced
  • 1 cup spinach or kale, roughly chopped
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the chicken pieces to the skillet and cook until browned on all sides.
  4. Mix in the red curry paste, fish sauce, and coconut milk. Bring to a gentle simmer.
  5. Add the bell pepper and cook for about 5 minutes until the chicken is cooked through.
  6. Stir in the spinach or kale and cook until wilted. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro, and enjoy it with cauliflower rice for a complete keto meal.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 22g
  • Protein: 28g
  • Carbohydrates: 8g
  • Fiber: 2g

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