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 ounces boneless, skinless chicken thighs, cubed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons red curry paste
- 2 teaspoons fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 2 tablespoons fish sauce
- 4 tablespoons peanut butter
- 6 ounces canned coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 8 drops liquid stevia
- 8 ounces cauliflower rice
- 1/4 cup peanuts, crushed
- 2 tablespoons fresh 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 Low Carb Massaman Curry. Each serving comes out to be 544 calories, 44.6g fats, 10.8g net carbs, and 28.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce boneless, skinless chicken thighs | 649 | 40.5 | 0 | 0 | 0 | 76.9 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 3 tablespoon red curry paste | 78 | 2.8 | 11.1 | 1.1 | 10 | 2.2 |
| 2 teaspoon fresh ginger | 3 | 0 | 0.7 | 0.1 | 0.6 | 0.1 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 2 tablespoon fish sauce | 13 | 0 | 1.3 | 0 | 1.3 | 1.8 |
| 4 tablespoon peanut butter | 379 | 32.3 | 12.9 | 3.9 | 9 | 16.1 |
| 6 ounce canned coconut milk | 335 | 36.3 | 4.8 | 0 | 4.8 | 3.4 |
| 1 cup chicken broth | 15 | 0.5 | 1.1 | 0 | 1.1 | 1.6 |
| 2 tablespoon lime juice | 8 | 0 | 2.6 | 0.1 | 2.4 | 0.1 |
| 8 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 8 ounce cauliflower rice | 57 | 0.7 | 11.3 | 4.5 | 6.8 | 4.3 |
| 1/4 cup peanuts | 214 | 18.1 | 7.8 | 3.1 | 4.7 | 8.9 |
| 2 tablespoon fresh cilantro | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| Totals | 2201 | 181.2 | 55.5 | 13 | 42.5 | 116.2 |
| Per Serving (/4) | 550 | 45.3 | 13.9 | 3.2 | 10.6 | 29 |
Low Carb Massaman Curry
Ingredients
- 16 ounce boneless, skinless chicken thighs cubed
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 tablespoon red curry paste
- 2 teaspoon fresh ginger minced
- 2 teaspoon fresh garlic minced
- 2 tablespoon fish sauce
- 4 tablespoon peanut butter
- 6 ounce canned coconut milk
- 1 cup chicken broth
- 2 tablespoon lime juice
- 8 drop liquid stevia
- 8 ounce cauliflower rice
- ¼ cup peanuts crushed
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat butter and olive oil in a pan until butter is starting to fry. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.
- Add in chicken to the pan and let cook through. About 6-8 minutes on medium heat.
- In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sucralose and chicken stock.
- Once chicken is cooked through, add in the measured ingredients from the previous step. Bring to a boil then reduce to medium low.
- Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 20 minutes, stirring occasionally.
- Once finished, add lime juice and stir together. Serve with some chopped cilantro and crushed peanuts over the top.
