Keto Low Carb Green Thai Chicken Curry: 16.5g net carbs per serving (9.4g if you leave out the chickpeas).
If you love exotic food, here is a delicious keto curry-in-a-hurry you can try. Not quite made the traditional curry way. I use ground spices and I toast them quickly in ghee (or butter) before adding seasoning and chicken.
The method couldn’t be simpler: all it needs is 60 minutes of cooking time. And just like traditional curries, this one tastes better the next day.
My Keto Low Carb Green Thai Chicken Curry was actually something I created without thinking it would turn out a ‘curry’ as such.
You see, I’d never eaten a curry before. Hard to believe, being that I’m British and Great Britain is a nation of curry lovers. But I can’t stand the smell or sight of them.
Primarily because of the large quantity of onions involved. And I can’t eat more than a minute amount of onion without my stomach churning afterwards.
None the less, I’d been watching an episode of Rick Stein’s Far Eastern Odyssey, and all those wonderful spices and colours had stirred my senses. Hence I decided to cook some chicken in a sauce and to have it with some cauliflower ‘rice’. Which is pretty much what a curry is.
In case you’re new to cauliflower ‘rice’, it is simply fresh cauliflower florets put in a blender and pulsed until it turns into ‘rice’ ‘grains’. Nowadays, however, you can find cauliflower ‘rice’ in every supermarket, either in the fresh vegetable isle or in the frozen section, conveniently packaged for microwave cooking and instant use.
A rummage through the spice cupboard turned up a handful of spices that promised just the right Eastern flavour. Instinct did the rest. Of course, if – unlike me, you love onions and garlic and very spicy food, you can go to town and customise this curry to your preference.
Turns out that my ketohusband – who adores curries and is a self-proclaimed ‘expert’, said my concoction was very much a mild thai curry and he was impressed. Quite a shock, given how little I know about curries. But there you go. And here it is.
A Treat for Special Occasions
Let me be honest with you: at 16.5g net carbs per serving, this curry is on the high side for a keto meal. Most of us aim for 20 to 25g net carbs for the whole day, so one bowl uses up a good chunk of that. That’s why I see it as a treat for special occasions rather than a weeknight regular: a cosy night in, a birthday, or dinner with friends who don’t do keto. On those days, keep your other meals very low in carbs and enjoy every spoonful.
A quick word on the chickpeas. They add a lovely bite, but they also carry most of the carbs in this dish. If you keep a close eye on your numbers, simply leave them out: the chicken, the spices and the creamy sauce still do all the heavy lifting. And if you have time, make the curry a day ahead. Like every good curry, it only gets better overnight.
Recipe for Keto Low Carb Green Thai Chicken Curry.
I apologise in advance If you love traditional curries and my method, or ingredients, make you cringe. I don’t mean to offend anyone. Just remember that in the keto world we re-invent a lot of traditional dishes in the name of lowcarbification.
Try it before you diss it!
Enjoy!
Keto Low Carb Green Thai Chicken Curry
Ingredients
- 80 g ghee or butter
- ½ TBSP fine Himalayan pink salt
- 1 garlic clove minced
- 1 shallot minced
- ¼ tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp chilli powder
- 1 tsp fenugreek
- 2 tsp cumin
- 1 tsp ground green cardamom
- 1 TBSP organic broth granules or 2 crumbled stock cubes
- 400 ml coconut cream 1 can
- 15 g fresh ginger root peeled, net weight
- 750 g boneless skinless chicken thigh fillets cut into large strips
- 2 lemongrass stalks
- 230 g chickpeas canned, drained weight
- 200 g frozen chopped spinach
- 2 handfuls fresh coriander leaves
- 900 g cauliflower rice
(Ingredients in green link to the products I use. More on keto ingredients.)
Instructions
- In a large frying pan or shallow pot, melt ghee then add salt, garlic, shallot, spices and broth granules.
- Toast for 1 minute.
- Add chicken strips and cook on high heat for 5 minutes, stirring often.
- Add coconut cream and grated ginger.
- Stir, turn heat down to minimum, place lemongrass stalks (sliced lengthways) on top and let the curry simmer, lid on.
- After 45 minutes, discard lemongrass, taste and adjust seasoning as required, then incorporate chopped coriander, spinach and chickpeas.
- Let the curry simmer for another 10 minutes while you cook the cauliflower rice (5 min in microwave).
- You know how to serve it 🙂
Notes
Nutrition
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