Keto Coconut Chicken Curry
This keto coconut chicken curry features tender chicken simmered in a rich, creamy, and aromatic low-carb curry sauce.
Equipment
- Large Pan
- Mixing bowl
- Measuring Cups
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Chicken
- 2 lbs chicken breast cubed
- 1 tsp salt
- 1/2 tsp black pepper
Curry Sauce
- 1 can coconut milk full fat
- 2 tbsp curry paste
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp ginger grated
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant and slightly golden.
- Add chicken pieces and cook until lightly browned on the outside.
- Stir in curry paste and mix until chicken is fully coated and aromatic.
- Pour coconut milk and simmer until sauce thickens and chicken becomes tender.
- Adjust seasoning and let sauce reach a creamy consistency before serving.
Notes
Simmer longer for softer chicken or reduce time for firmer texture. Sauce thickens as it cools. Add chili for heat or vegetables for variation. Cool completely before storing. Refrigerate up to four days or freeze in portions for easy reheating later.