Enjoy perfectly cooked chicken and vegetables simmered in a coconut curry nestled on a bed of low-carb rice in our keto Thai chicken curry with coconut cauliflower rice recipe. Whether you’re in the mood for some comfort food or you’re simply craving your favorite Thai takeout, this dish is sure to hit the spot.
Perhaps one of the most flavorsome cuisines out there, Thai food is known for having a perfect balance of sweet, salty, spicy, and sour notes—and this is exactly the case for one of its most well-known dishes, Thai chicken curry. The complex flavor comes from the incredible combination of red curry paste, coconut milk, fish sauce, and aromatics like ginger and garlic. Add in a generous amount of diced chicken thigh and some vegetables, and you’ll get a fragrant bowl of curry that activates all your senses.
Regular Thai chicken curry is usually accompanied by Jasmine rice. However, to make it keto friendly, cauliflower rice is an excellent alternative. Just like regular white rice, cauliflower rice has a subtle flavor, meaning it can easily absorb the bold flavors of a curry, but unlike regular white rice, our cauliflower rice has an extra dose of Thai flavor while being low in carbs.
The addition of coconut milk and oil, fish sauce, and soy sauce is similar to the ingredients added in the curry, meaning you’ll get double the flavor with none of the extra carbs. Don’t forget to top off your curry with some freshly chopped cilantro and peanuts for crunch.
Yields 4 servings of Keto Thai Chicken Curry with Coconut Cauli Rice
The Preparation
Coconut Cauli Rice:
- 400 gram cauliflower rice
- 2 tablespoon coconut oil
- 2 teaspoon ginger, minced
- 2 teaspoon garlic, minced
- 1/4 cup canned coconut milk
- 1 tablespoon soy sauce
- 1/2 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:
- 1/2 cup cilantro, chopped
- 2 tablespoon peanuts, crushed
The Execution
1. Gather and prep all ingredients. Cut chicken thighs into cubes using kitchen shears or a knife.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 the sauce thickens. Turn on the heat to the cauliflower rice to bring back up to temperature.
7. Serve the chicken curry with the cauliflower rice and top with extra cilantro and peanuts. Optionally squeeze lime juice over the top. Enjoy!
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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 400.00 gram cauliflower rice | 100 | 1.2 | 20 | 8 | 12 | 7.6 |
| 2.00 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 2.00 teaspoon fresh ginger | 3 | 0 | 0.7 | 0.1 | 0.6 | 0.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 0.25 cup canned coconut milk | 111 | 12.1 | 1.6 | 0 | 1.6 | 1.1 |
| 1.00 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 0.25 teaspoon fish sauce | 1 | 0 | 0.1 | 0 | 0.1 | 0.1 |
| 1.00 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 20.00 ounce boneless, skinless chicken thighs | 811 | 50.6 | 0 | 0 | 0 | 96.2 |
| 3.00 teaspoon fresh ginger | 5 | 0.1 | 1.1 | 0.1 | 1 | 0.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 medium zucchini | 33 | 0.8 | 5.8 | 2.2 | 3.7 | 2.5 |
| 1.00 medium red bell pepper | 36 | 0.4 | 6.9 | 2.4 | 4.5 | 1.1 |
| 2.00 tablespoon red curry paste | 52 | 1.8 | 7.4 | 0.7 | 6.7 | 1.5 |
| 1.00 cup canned coconut milk | 445 | 48.2 | 6.4 | 0 | 6.4 | 4.6 |
| 1.00 teaspoon fish sauce | 2 | 0 | 0.2 | 0 | 0.2 | 0.3 |
| 0.25 cup fresh cilantro | 1 | 0 | 0.2 | 0.1 | 0 | 0.1 |
| 2.00 tablespoon peanuts | 107 | 9.1 | 3.9 | 1.5 | 2.4 | 4.4 |
| Totals | 2096 | 164.9 | 58.7 | 15.5 | 43.2 | 121.7 |
| Per Serving (/4) | 524 | 41.2 | 14.7 | 3.9 | 10.8 | 30.4 |
The Preparation
- Coconut Cauli Rice:
- 400 gram cauliflower rice
- 2 tablespoon coconut oil
- 2 teaspoon ginger, minced
- 2 teaspoon garlic, minced
- 1/4 cup canned coconut milk
- 1 tablespoon soy sauce
- 1/2 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:
- 1/2 cup cilantro, chopped
- 2 tablespoon peanuts, crushed
The Execution
- 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.
