Low Carb Keto Chicken Yellow Curry

The Low Carb Keto Chicken Yellow Curry is a creamy and flavorful dish made with boneless, skinless chicken thighs simmered in a rich sauce of full-fat coconut milk and yellow curry paste, enhanced with turmeric and ginger. Served over cauliflower rice instead of traditional grains, it keeps carbs low while still soaking up all the savory, aromatic flavors. Tender, juicy chicken and a silky, spice-forward sauce make this curry a deeply satisfying, comforting option for anyone following a strict keto lifestyle.

Course Dinner, Main Course

Cuisine Asian-Inspired, Keto, Thai

Keyword Cauliflower Rice, dairy free option, gluten free, keto curry, low carb chicken, yellow curry

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 540kcal

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

Check the label on your yellow curry paste to ensure there are no added sugars, starches, or unnecessary fillers to keep the dish strictly keto. For even deeper flavor, marinate the chicken with the curry paste, salt, and pepper for up to 1 hour in the refrigerator before cooking. To meal prep, store the curry and cauliflower rice in separate airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months, reheating gently on the stovetop to preserve the creamy texture. Adjust the heat level by adding more red pepper flakes or a chopped fresh chili if you prefer a spicier curry.

Nutrition