Keto Low Carb Green Thai Chicken Curry: 11g carbs per serving (6g 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 is pretty simple. 60 minutes of cooking time is all you need. 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, usually in the fresh vegetable isle, conveniently packaged for microwave cooking and instant use.
Rummaging in the spice cupboard, I found several spices that I thought would provide the Eastern flavour. The rest was just plain instinct. Of course, if – unlike me, you love onions and garlic and very spicy food, you can go to town and customise my 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. Shocking, really. Given my lack of knowledge on the subject. But there you go. And here it is.
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. Don’t diss it before you try it!
- Yield: 6
- Serving: 1
- Calories: 702
- Fat: 37g
- Net Carbs: 11g
- Protein: 44g
- 80g ghee or butter
- ½ TBSP fine Himalayan pink salt (U.S. option HERE)
- 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)
- 400ml (1 can) coconut cream (U.S. option HERE)
- 15g fresh ginger root (peeled, net weight)
- 750g boneless skinless chicken thigh fillets (cut into large strips)
- 2 lemongrass stalks
- 230g chickpeas (canned, drained weight)
- 200g frozen chopped spinach
- 2 handfuls of fresh coriander leaves
- 900g cauliflower rice
- 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, for 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 🙂