Keto Thai Chicken Curry with Coconut Cauliflower Rice

Keto Thai Chicken Curry with Coconut Cauliflower Rice

Servings 6
Calories 361 kcal


Cauliflower Rice

  • 1 tablespoon coconut oil
  • 1 tsp ginger minced
  • 1 clove garlic minced
  • 4 cups cauliflower grated/riced
  • ¼ cup coconut milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lime juice
  • ¼ cup cilantro chopped


  • 1 ½ tbsp coconut oil
  • 1 tsp ginger minced
  • 2 cloves garlic minced
  • 20 ounces boneless chicken thighs cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 2/3 cup red bell pepper sliced thinly
  • 1 stalk lemongrass cut into thirds
  • 2 ½ tablespoon fish sauce
  • 1 cup coconut milk
  • ½ tsp tamari
  • 1 small zucchini cut into matchsticks
  • 1 small yellow squash cut into matchsticks
  • 2 tablespoon cashews
  • 1 tsp lime juice
  • ¼ cup cilantro chopped


  • To cook the cauliflower rice, in a large skillet, heat the coconut oil over medium-high heat. Add the ginger and garlic and stir until fragrant. Add the riced cauliflower and stir with a spoon a few times until the coconut oil coats the cauliflower. Add coconut milk, salt, and pepper, and stir. Allow the cauliflower to cook, stirring occasionally for about 5-5 minutes, or until softened but still has some bite. Remove from the heat and stir in lime juice and chopped cilantro. Spoon the cauliflower rice into a bowl and set aside.
  • To prepare the curry, in a large pan, heat coconut oil over medium heat. Add the ginger and garlic. Add the chicken pieces, salt, and pepper. Cook for 1-2 minutes before flipping them over and cooking for another 2 minutes.
  • Remove the chicken from the pan and add in the pepper slices and lemongrass. Add in the curry paste, fish sauce, tamari, and coconut milk and cook for 2-3 minutes or until the coconut milk starts to bubble.
  • Return the chicken to the pan. and add in the squash. Simmer, stirring occasionally, until the chicken is cooked through and the zucchini has softened.
  • Using a slotted spoon, remove the chicken and veggies (leaving in the lemongrass if you can). Continue to cook the sauce over medium-low heat, stirring occasionally, until it becomes thick enough to coat a spoon.
  • Remove the lemongrass, and add the chicken and veggies back to the pan. Remove the pan from the heat. and add cashews, lime juice. and cilantro. Serve the chicken over the cauliflower rice.

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