Low Carb Coconut Chicken Curry

This easy coconut chicken curry is a fresh blast of flavor that is low carb and protein packed. By using unsweetened coconut milk, skinless chicken breasts, and your choice of curry paste, it brings to mind tropical islands, sandy beach paradise, and your favorite Thai restaurant just around the corner. Of course you can use curry powder too if you don’t have any pastes, but we think the the curry sauce form works best with this coconut curry. There are different types of Thai curry, so choose the one you like the best. You can switch it up with different pastes for a change of flavor.

Usually with coconut curry, you would cook rice along with it but since this is a low carb keto version, we’ll be using cauliflower “rice” instead. It looks delicious and tastes divine too, all without the sugars and starches in regular white rice. If you wanted to, adding other vegetables like eggplant, snow pea, or red bell pepper can make this dish stand out even more.

This easy weeknight dinner can be packed away for lunch the next day, when the flavors have been given even more time to develop. You can also freeze it to portion it out as part of your healthy and fit meal prep routine, since it reheats very well from frozen. The aroma of the curry spices and the coconut with fill your kitchen with warmth and get those appetites going. However, you needn’t worry about falling off your klow carb diet with this dish.

If you enjoyed this low carb coconut chicken curry recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!

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