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Curry Chicken in a bowl with bread
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4.75 from 4 votes

Keto Massaman Curry Chicken

Easily one of my new favourite recipes to date! Simple fast and bloody delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch and Dinner
Cuisine: Thai Keto
Diet: Gluten Free
Recipe Category: Low Carb
Servings: 4 serves
Calories: 832kcal
Author: Megan Ellam

Equipment

  • Thermomix®
  • Instant Pot ®

Ingredients

  • 800 g chicken thigh fillets
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 4 tbsp Keto Massaman Curry Paste Click for recipe
  • 400 g coconut cream
  • 2 tsp gluten free fish sauce
  • 2 tbsp lemon juice

TO SERVE

Instructions

CONVENTIONAL METHOD

  • Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
  • Heat 1 tbsp of oil in large wide frypan and fry half of seasoned chicken until lightly golden or browned. Repeat with remaining oil and chicken. Reserve.
  • Lightly fry Keto Massaman Curry Paste until fragrant and add chicken and stir through to coat. Add remaining ingredients and cook for 2-3 minutes.
  • Serve with peanuts, coriander and cauliflower rice.

THERMAL METHOD

  • Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
  • Add oil and paste for 2 minutes/100℃/stir. Place chicken into bowl and cook 6 minutes/100℃/reverse/stir/MC off.
  • Add remaining ingredients and cook for further 5 minutes/100℃/reverse/stir/MC off.
  • Serve with peanuts, coriander and cauliflower rice.

INSTANT POT® METHOD

  • Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
  • Set to Sauté and heat 1 tbsp of oil fry half of seasoned chicken until lightly golden or browned. Repeat with remaining oil and chicken. Reserve.
  • Lightly fry Keto Massaman Curry Paste for 1 minute until fragrant and add chicken and stir through to coat.
  • Add remaining ingredients and change to Pressure Cook/high/10 minutes. Do a Quick Pressure Release.
  • Serve with peanuts, coriander and cauliflower rice.

Notes

  1. Massaman Paste recipe is available on this website. Use link to download
  2. Substitute beef, chicken breast, pork, goat or lamb.
  3. For a vegetarian variation use firm tofu, haloumi, or cauliflower.
  4. Store in fridge for up to 3 days or freeze in individual serves for up to 1 month.

Nutrition

Serving: 1serve | Calories: 832kcal | Carbohydrates: 8g | Protein: 36g | Fat: 75g | Saturated Fat: 41g | Cholesterol: 196mg | Sodium: 158mg | Potassium: 735mg | Fiber: 2g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 4mg | Magnesium: 66mg | Net Carbs: 6g