Transform your weeknight dinner with this Low Carb Keto Chicken Yellow Curry—a perfect blend of cozy, bold flavors without the carb overload. If you’re craving something warm and comforting but want to stay true to your keto diet, this recipe hits the mark with creamy richness and vibrant spices, all while keeping carbs low.
Why This Recipe Works for Keto Enthusiasts
This curry is crafted around keto-friendly fats and proteins, delivering comfort food vibes without the unwanted carbs. Chicken thighs paired with full-fat coconut milk provide satisfying fats and protein that keep you full, while spices like turmeric, cumin, coriander, and ginger offer big, authentic flavor without any hidden sugars. Plus, it’s incredibly adaptable for busy weeknights—adjust the spice level and swap in your favorite keto vegetables anytime.
Essential Ingredients That Make a Difference
No need for a complicated spice rack; a handful of key ingredients create the magic:
- Chicken thighs (boneless, skinless): Juicy and flavorful, these are ideal for keto thanks to their natural fat content.
- Full-fat coconut milk: It’s what gives the curry that luscious, silky sauce that light coconut milk just can’t match.
- Yellow curry paste: Your shortcut to deep, all-day-simmer flavor—just choose a brand without added sugars or starches.
- Turmeric & ginger: Turmeric adds warm earthiness and beautiful color, while ginger brings a bright, zesty kick.
- Cauliflower rice: Low carb and perfect at soaking up the sauce, ensuring the curry shines front and center.
Balancing Flavor, Texture, and Satisfaction
Unlike traditional curries that come with hidden high-carb sides, this keto version keeps all the flavor and none of the guilt. You get tender chicken swimming in a creamy, spice-rich sauce, with enough texture from your choice of keto-friendly veggies. High-fat content helps curb cravings, making this a truly satisfying meal.
Pro Tips for Perfect Keto Chicken Yellow Curry
- Marinate chicken for 30 to 60 minutes with curry paste, salt, and ginger for an extra flavor boost.
- Always go for full-fat coconut milk to keep your macros balanced and the curry filling.
- Start with mild spice levels and add heat gradually to avoid overpowering the dish.
- Let the curry simmer gently to meld flavors and thicken the sauce beautifully.
Avoid these common pitfalls:
- Beware of curry pastes with added sugars—check the label carefully.
- Don’t overcook the chicken; thighs should stay tender and juicy.
Meal Prep, Storage, and Reheating Made Easy
This curry is perfect for prepping ahead. It tastes even better the next day as flavors deepen.
- Double the recipe and store curry and cauliflower rice separately in airtight containers.
- Refrigerate up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or use the microwave, stirring midway for even warmth.
Serving Suggestions
Ideal for quick weeknight dinners, casual gatherings, or make-ahead lunches. Pair it with keto naan made from almond or coconut flour for scooping, or enjoy with simple cauliflower rice accented with fresh herbs.
In Summary
In summary, this Low Carb Keto Chicken Yellow Curry proves keto dinners don’t have to be dull or repetitive. It’s rich, heartwarming, and carb-conscious—exactly what you need for a satisfying weeknight meal that feels like you really planned ahead.
Low Carb Keto Chicken Yellow Curry
Equipment
- Large skillet or sauté pan
- Mixing bowl
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- measuring cups and spoons
Ingredients
For the chicken curry
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons yellow curry paste (no sugar added)
- 1 teaspoon fine sea salt plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons unsalted butter or ghee for dairy free
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can full-fat coconut milk about 1 3/4 cups, shaken well
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lime juice
- 1 cup zucchini, sliced into half-moons
- 1 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped for serving
- 1/4 teaspoon crushed red pepper flakes optional, for heat
For the cauliflower rice
- 4 cups cauliflower rice fresh or frozen
- 1 tablespoon avocado oil
- 1/2 teaspoon fine sea salt
Instructions
- Add the chicken pieces to a mixing bowl and toss with yellow curry paste, salt, and black pepper until the meat is evenly coated.
- Let the seasoned chicken rest while you prepare the remaining ingredients to allow the flavors to begin marinating.
- Heat the avocado oil and butter in a large skillet over medium heat until the butter is melted and foamy.
- Add the diced onion to the skillet and sauté until translucent and softened, stirring occasionally to prevent browning.
- Stir in the garlic, grated ginger, turmeric, cumin, and coriander, cooking just until fragrant to bloom the spices without burning them.
- Add the seasoned chicken to the skillet in an even layer and cook, stirring occasionally, until the pieces are lightly browned on the outside but not fully cooked through.
- Pour in the full-fat coconut milk and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook until the chicken is cooked through and the sauce has slightly thickened.
- Stir in the zucchini and red bell pepper, simmering until the vegetables are tender but still slightly crisp and the curry has a rich, creamy consistency.
- Remove the skillet from the heat and stir in the lime juice and red pepper flakes, then taste and adjust seasoning with additional salt if needed.
- While the curry simmers, heat avocado oil in a separate skillet over medium heat for the cauliflower rice.
- Add the cauliflower rice and salt to the hot skillet and sauté, stirring frequently, until the rice is tender with a slight bite and excess moisture has evaporated.
- Divide the warm cauliflower rice among serving bowls and spoon the chicken yellow curry over the top.
- Garnish each bowl with chopped fresh cilantro and additional lime wedges if desired, then serve hot.
Notes
Nutrition
