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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.

Prep Time 15 mins
Total Time 15 mins
Difficulty: Beginner
Estimated Cost: Rs  120
Best Season: Suitable throughout the year
Ingredients
  • 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. 1
    Cook the Protein:
  2. 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. 3
    Prepare the Curry Base:
  4. 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. 5
    Add the Thai red curry paste and sauté for 1-2 minutes to release its flavors.
  6. 6
    Add the Coconut Milk:
  7. 7
    Pour in the coconut milk and bring to a gentle simmer. Stir to combine the curry paste with the milk.
  8. 8
    Add the Vegetables:
  9. 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. 10
    Finish the Dish:
  11. 11
    Add the cooked chicken back into the pan along with the fish sauce, lime juice, and red chili flakes (if using).
  12. 12
    Simmer for another 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  13. 13
    Garnish and Serve:
  14. 14
    Garnish with fresh cilantro and serve immediately. Enjoy your creamy, keto-friendly Thai curry!

Nutrition Facts

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 28g44%
Total Carbohydrate 12g4%
Protein 34g68%

* 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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Read it online: https://ketogenicwithneha.com/recepie/keto-red-thai-curry/