Keto Thai Chicken Curry [with Coconut Cauli Rice]

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.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-thai-chicken-curry-with-coconut-cauli-rice/

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Ingredients:
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

Nutrition Summary: 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.

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