Keto Thai Massaman Curry with Chicken

Keto Recipes > Keto Dinner Recipes

Massaman curry is like a warm hug in a bowl – perfect for any time of the year. It’s an extremely popular option at Thai restaurants, but now you can enjoy it at home with a low-carb variation! If you want to reduce the fat slightly in the dish, feel free to omit the butter from this, and even take the olive oil down to 1 tablespoon total. That should bring the fat and protein levels consistent with each other.

While using red curry paste isn’t the most authentic way to make massaman curry, I found it quite difficult to find a massaman curry paste. If you are able to find one, this will make the dish taste more authentic. If you are following this recipe and using red curry paste, you can optionally add some ground cinnamon, coriander, cumin, cardamom, and nutmeg. This will bring a more authentic flavor to the curry, but I find with the red curry paste alone it still tastes great.

Yields 4 servings of Keto Thai Massaman Curry with Chicken

The Preparation

  • 16 ounce boneless, skinless chicken thighs, cut into pieces
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 3 tablespoon red curry paste, or massaman curry paste
  • 2 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 2 tablespoon fish sauce
  • 4 tablespoon natural peanut butter
  • 7 ounce canned coconut milk, ~1/2 can
  • 1 cup chicken broth
  • 2 tablespoon lime juice
  • 8 drops liquid stevia, or 1 tablespoon preferred granulated sweetener
  • 8 ounce cauliflower, riced
  • 1/4 cup peanuts, crushed
  • 2 tablespoon cilantro, chopped

The Execution

1. Heat butter and olive oil in a pan over medium-high heat until butter is bubbling. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.

2. Add in chicken to the pan and let cook most of the way through, about 6-8 minutes.

3. In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sweetener and chicken stock.

4. Add the liquid ingredients into the pan. Bring the curry to a boil, then reduce to medium low.

5. Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 15-20 minutes, stirring occasionally.

6. Once finished, add lime juice and stir together. Garnish with chopped cilantro and crushed peanuts. Enjoy!

This makes a total of 4 servings of Keto Thai Massaman Curry with Chicken. Each serving comes out to be 586 calories, 45.2g fats, 9.4g net carbs, and 37.5g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
16 ounce boneless, skinless chicken thigh 744 35 0 0 0 110
2 tablespoon olive oil 239 27 0 0 0 0
2 tablespoon butter 204 23 0 0 0 0.2
3 tablespoon red curry paste 54 0.4 12 3.4 8.6 1.8
2 teaspoon fresh ginger 3.6 0 0.8 0.1 0.7 0.1
1 teaspoon fresh garlic 4.2 0 0.9 0.1 0.8 0.2
2 tablespoon fish sauce 13 0 1.3 0 1.3 1.8
4 tablespoon natural peanut butter 400 34 14 5.7 8.3 17
7 ounce canned coconut milk 390 42 5.6 0 5.6 4
1 cup chicken broth 15 0.5 1.1 0 1.1 1.6
2 tablespoon lime juice 7.7 0 2.6 0.1 2.5 0.1
8 drops liquid stevia 1 0 0 0 0 0
8 ounce cauliflower 52 1 9.3 5.2 4.1 4.2
1/4 cup peanuts 214 18 7.8 3.1 4.7 8.9
2 tablespoon cilantro 1 0 0.1 0.1 0 0
Totals 2342.5 180.9 55.5 17.8 37.7 149.9
Per Serving (/4) 586 45.2 13.9 4.5 9.4 37.5

Keto Thai Massaman Curry with Chicken

This makes a total of 4 servings of Keto Thai Massaman Curry with Chicken. Each serving comes out to be 586 calories, 45.2g fats, 9.4g net carbs, and 37.5g protein.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 586 kcal

Ingredients
  

  • 16 ounce boneless, skinless chicken thighs cut into pieces
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 3 tablespoon red curry paste
  • 2 teaspoon fresh ginger minced
  • 1 teaspoon fresh garlic minced
  • 2 tablespoon fish sauce
  • 4 tablespoon natural peanut butter
  • 7 ounce canned coconut milk ~1/2 can
  • 1 cup chicken broth
  • 2 tablespoon lime juice
  • 8 drops liquid stevia or 1 tablespoon preferred granulated sweetener
  • 8 ounce cauliflower riced
  • ¼ cup peanuts crushed
  • 2 tablespoon cilantro chopped

Instructions
 

  • Heat butter and olive oil in a pan over medium-high heat until butter is bubbling. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.
  • Add in chicken to the pan and let cook most of the way through, about 6-8 minutes.
  • In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sweetener and chicken stock.
  • Add the liquid ingredients into the pan. Bring the curry to a boil, then reduce to medium low.
  • Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 15-20 minutes, stirring occasionally.
  • Once finished, add lime juice and stir together. Garnish with chopped cilantro and crushed peanuts. Enjoy!

Nutrition

Calories: 586kcalFat: 45.2g

RELATED ARTICLES