Keto Red Thai Curry

Keto Thai Curry is a rich, creamy, and aromatic dish that brings the bold and vibrant flavors of Thailand straight to your plate, while keeping it low-carb and keto-friendly. Traditionally, Thai curries are made with coconut milk, lemongrass, and a variety of spices that make them both comforting and full of depth. In this simplified keto version, we use coconut milk, curry paste, and fresh vegetables to create a deliciously creamy and spicy curry without the high-carb ingredients like sugar or potatoes.

You can customize this dish with your choice of protein (chicken, shrimp, or tofu) or make it a purely vegetable-basedcurry. It’s rich in healthy fats from the coconut milk and full of flavor, making it an ideal meal for those following a keto lifestyle.

Print Recipe

Keto Red Thai Curry

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Estimated Cost: Rs 120

Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₂ tbsp coconut oil (or olive oil)
• 100 chicken g breast (cubed)
• ¹⁄₄ cup coconut milk (full-fat, canned)
• 1 tbsp Thai red curry paste (check for no added sugars)
• ¹⁄₄ cup bell peppers (chopped, optional for veggies)
• ¹⁄₄ cup zucchini (chopped, optional for veggies)
• ¹⁄₄ cup mushrooms (sliced, optional for veggies)
• ¹⁄₄ cup spinach (fresh)
• 1 tbsp fish sauce (or soy sauce for a non-fish option)
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp grated ginger (optional for extra flavor)
• 1 small garlic clove (minced)
• ¹⁄₄ tsp red chili flakes (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)

Instructions

1. Cook the Protein:
2. Heat 1/2 tbsp coconut oil in a pan over medium heat. Add the cubed chicken breast (or your chosen protein) and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
3. Prepare the Curry Base:
4. In the same pan, add a little more oil if needed and sauté the minced garlic and grated ginger for about 1 minute until fragrant.
5. Add the Thai red curry paste and sauté for 1-2 minutes to release its flavors.
6. Add the Coconut Milk:
7. Pour in the coconut milk and bring to a gentle simmer. Stir to combine the curry paste with the milk.
8. Add the Vegetables:
9. Add the bell peppers, zucchini, mushrooms, and any other veggies you're using. Let the curry simmer for 3-4 minutes until the vegetables are tender but still vibrant.
10. Finish the Dish:
11. Add the cooked chicken back into the pan along with the fish sauce, lime juice, and red chili flakes (if using).
12. Simmer for another 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
13. Garnish and Serve:
14. Garnish with fresh cilantro and serve immediately. Enjoy your creamy, keto-friendly Thai curry!

Nutrition Facts

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 28g44%

Total Carbohydrate 12g4%

Protein 34g68%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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