Keto Thai Massaman Curry with Chicken

Massaman curry is like a warm hug in a bowl – perfect for any time of the year. It’s an extremely popular option at Thai restaurants, but no...

Massaman curry is like a warm hug in a bowl – perfect for any time of the year. It’s an extremely popular option at Thai restaurants, but now you can enjoy it at home with a low-carb variation! If you want to reduce the fat slightly in the dish, feel free to omit the butter from this, and even take the olive oil down to 1 tablespoon total. That should bring the fat and protein levels consistent with each other.

While using red curry paste isn’t the most authentic way to make massaman curry, I found it quite difficult to find a massaman curry paste. If you are able to find one, this will make the dish taste more authentic. If you are following this recipe and using red curry paste, you can optionally add some ground cinnamon, coriander, cumin, cardamom, and nutmeg. This will bring a more authentic flavor to the curry, but I find with the red curry paste alone it still tastes great.

Yields 4 servings of Keto Thai Massaman Curry with Chicken

The Preparation

16 ounce boneless, skinless chicken thighs, cut into pieces
2 tablespoon olive oil
2 tablespoon butter
3 tablespoon red curry paste, or massaman curry paste
2 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2 tablespoon fish sauce
4 tablespoon natural peanut butter
7 ounce canned coconut milk, ~1/2 can
1 cup chicken broth
2 tablespoon lime juice
8 drops liquid stevia, or 1 tablespoon preferred granulated sweetener
8 ounce cauliflower, riced
1/4 cup peanuts, crushed
2 tablespoon cilantro, chopped

The Execution

1. Heat butter and olive oil in a pan over medium-high heat until butter is bubbling. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.

2. Add in chicken to the pan and let cook most of the way through, about 6-8 minutes.

3. In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sweetener and chicken stock.

4. Add the liquid ingredients into the pan. Bring the curry to a boil, then reduce to medium low.

5. Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 15-20 minutes, stirring occasionally.

6. Once finished, add lime juice and stir together. Garnish with chopped cilantro and crushed peanuts. Enjoy!

This makes a total of 4 servings of Keto Thai Massaman Curry with Chicken. Each serving comes out to be 586 calories, 45.2g fats, 9.4g net carbs, and 37.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
16 ounce boneless, skinless chicken thigh	744	35	0	0	0	110
2 tablespoon olive oil	239	27	0	0	0	0
2 tablespoon butter	204	23	0	0	0	0.2
3 tablespoon red curry paste	54	0.4	12	3.4	8.6	1.8
2 teaspoon fresh ginger	3.6	0	0.8	0.1	0.7	0.1
1 teaspoon fresh garlic	4.2	0	0.9	0.1	0.8	0.2
2 tablespoon fish sauce	13	0	1.3	0	1.3	1.8
4 tablespoon natural peanut butter	400	34	14	5.7	8.3	17
7 ounce canned coconut milk	390	42	5.6	0	5.6	4
1 cup chicken broth	15	0.5	1.1	0	1.1	1.6
2 tablespoon lime juice	7.7	0	2.6	0.1	2.5	0.1
8 drops liquid stevia	1	0	0	0	0	0
8 ounce cauliflower	52	1	9.3	5.2	4.1	4.2
1/4 cup peanuts	214	18	7.8	3.1	4.7	8.9
2 tablespoon cilantro	1	0	0.1	0.1	0	0
Totals	2342.5	180.9	55.5	17.8	37.7	149.9
Per Serving (/4)	586	45.2	13.9	4.5	9.4	37.5