Crisp Air Keto Curry (Printable)
Vibrant low-carb curry with crisp vegetables, tender chicken, and fragrant coconut sauce ready in 45 minutes.
# List of ingredients:
→ Protein
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 3.5 ounces baby spinach
05 - 1 small red onion, thinly sliced
→ Aromatics & Spices
06 - 2 tablespoons coconut oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons curry powder (sugar-free)
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon chili flakes
12 - Salt and pepper to taste
→ Sauce
13 - 1.7 cups canned full-fat unsweetened coconut milk
14 - 1 tablespoon fresh lime juice
15 - 1 tablespoon fish sauce or tamari
→ Garnish
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon toasted coconut flakes
# Steps:
01 - Heat coconut oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté for 5–6 minutes, stirring occasionally, until lightly golden and almost cooked through. Remove chicken and set aside.
02 - In the same skillet, add red onion, bell pepper, and zucchini. Cook for 4–5 minutes until vegetables start to soften but maintain their crisp texture.
03 - Add garlic and ginger to the skillet. Stir for 1 minute until fragrant, being careful not to burn.
04 - Sprinkle in curry powder, turmeric, and chili flakes. Toast for 30 seconds, stirring constantly to release their essential oils.
05 - Return chicken to the skillet. Pour in coconut milk, fish sauce, and lime juice. Stir well to combine. Bring to a gentle simmer, reduce heat to low, cover, and cook for 10 minutes until chicken is cooked through and sauce slightly thickened.
06 - Stir in baby spinach and let wilt for 2 minutes. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with fresh cilantro and toasted coconut flakes if desired. Pairs excellently with cauliflower rice.
# Expert Advice:
01 -
- The vegetables stay satisfyingly crisp, not mushy, giving you something to actually bite into
- The coconut sauce creates such richness youll swear theres cream hiding in there
02 -
- Letting the curry rest for 5 minutes off the heat makes the sauce cling better to everything
- The sauce thickens as it stands, so dont panic if it looks thinner than restaurant versions
03 -
- Toast your coconut flakes in a dry pan while the curry simmers, the crunch makes such a difference
- Freeze portions in individual containers for those nights when cooking feels impossible