Keto Curry

5 Stars (2 Reviews) 5 Comments

A simple keto curry recipe that you can pour over cauliflower rice and add your favorite vegetables and chicken for an easy keto chicken curry recipe. This low carb sauce will quickly become a meal prep favorite as you can pour it over anything!

This low carb curry recipe is a game-changer for those who are using the keto diet. It adds so much flavor to all of your boring meat and vegetables. Not only that, but this Thai dish is also very easy to make and efficient, and by that, I mean that you reduce your wastage by using only a few ingredients. It’s a great way to add flavor to all the leftover vegetables or meats that are about ready to expire in your fridge. It is also a good dish for meal prepping, and curry can last for a long time in the refrigerator or the freezer.

a bamboo plate with a curry dish on it next to tea towels

My keto curry also is distinctively versatile, which means you can add your favorite keto vegetables like bell pepper, onion, broccoli, zucchini, asparagus, cauliflower. Or you could add your favorite meats like chicken or shrimp. This keto curry chicken is very delicious from the creamy coconut. And the mild note of heat from the curry paste. The level of spice is what makes this delightful dish perfect for the colder months of the year.

What is curry?

Curry first made its first appearance in India but got distributed to many other Asian countries throughout the same period by traders and people who left India. Curry got referred to as “Kari” in India, and it wasn’t until many thousands of years later that the term had changed to the word we know today.

Curry has been made out of an array of herbs, spices and binding ingredients, such as tomatoes and coconut for years. Murraya koenigii is the infamous curry tree. The leaves and the seeds gets used for most curry nowadays due to its intense curry flavor.

Keto Curry Recipe Video

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Curry Sauce Ingredients

Keto Curry Directions

  • Keto Curry
  • orange colored curry sauce over cauliflower rice with zucchini and bell pepper and basil

    Is curry keto friendly?

    When it comes to low carbs, my curry recipe is the best you’ll get with only 5 grams of net carbs per serving. Many curry pastes and powders do contain carbs. The one used in this recipe has 3 grams of net carbs per tablespoon; however, in my keto curry chicken recipe, I use very little curry paste that it doesn’t contribute much carbs per serving.

    a plate of red curry sauce over cauliflower rice and vegetables next to some tea

    What's the difference between curry powder and curry paste?

    When it comes to telling apart curry powder to curry paste, the first thing you’ll notice is the physical difference. Powdered curry is typically a golden yellow-orange color, while curry paste can be red, green, or yellow. Another difference is, of course, the consistency.

    While curry powder contains no moisture and is quite dry to touch, paste has a large amount of water and have a texture that can range from smooth, chunky to thick. In most cases, you’ll have to add oil or water to the curry powder. Otherwise, it quickly burns the spices and herbs.

    I used red curry paste in this recipe. But, if you have only powder available, you can add a couple of teaspoons of the curry powder as a substitute.

    Red vs green curry paste

    The difference between red and green curry paste is quite different, from the color of the paste, the heat, to the flavor. Of course, red curry paste has a more intense kick of heat due to being made out of dry red chiles and other ingredients such as turmeric and lemongrass.

    Green curry paste has a more subtle heat to it as the paste get made from green chiles. And other spices and herbs such as coriander.

    Both red and green curry paste works perfectly with this curry recipe.

    red curry sauce over a bed of cauliflower rice and brightly colored vegetables

    Coconut milk or coconut cream?

    Run out of coconut milk for the recipe? You can always use coconut cream. Of course, cream is a lot thicker than the milk. The cream will provide you with a thick keto curry. You won’t have to boil it down as much. It also has a lower carb count and higher fat count so that may be a benefit to using coconut cream. It still will have the same flavor and won’t affect the heat of the curry.

    Meal prep

    My recipe is perfect for meal prepping and will save you a lot of time throughout your busy week because you this keto curry can get refrigerated or you can freeze it. You can freeze your low carb curry sauce for up to 3 months. This delicious curry sauce can get use to mix up your meals throughout the week.

    Perhaps try to experiment with some meals with different proteins such as chicken to make keto chicken curry or shrimp. Try pouring the curry sauce over some zucchini noodles or even cauliflower rice.

    Nutritional information & Macros

    Nutrition Information

    Keto Curry

    Servings: 6

    Amount Per Serving
    Calories 218
    Fat 20.1g
    Protein 1.8g
    Total Carbs 6.2g
    Net Carbs 5.2g

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    1. Loved this! The spices were great and with the vegetables there was a wonderful freshness. We added diced fresh jalapeno with the vegetables and then topped with with sliced green onions and cilantro leaves. Upped the spice with some red pepper flakes, too. Thanks!

    2. Has anyone tried using frozen zucchini for this? I’m planning some freezer meals for my family and red curry is my fav. I was wondering if I could just pour all the ingredients in a freezer safe bag and then reheat it in a crockpot later? Or if I need to cook the coconut milk before doing that?

      1. I haven’t tried it as a dump and go recipe. I know it would work if you made the sauce first and then froze it. But if you did it as a dump and go, where you throw everything into the freezer bag, you will just have to simmer the sauce enough to reduce it.

    3. I’m trying to use up my red curry paste. I have about a tablespoon of this. I’m going to try a half recipe. Do you think that would work?

      Thank you, Annie!

    4. Love this recipe!! The texture is amazing and the flavor is even better 🙂 I can’t describe how good this was. In my top 3 dishes would make again!!

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