Keto Thai Green Curry with Cauliflower Rice

Why You’ll Love This Recipe

• Fast, fragrant, and weeknight-friendly in about 35 minutes.
• Keto and dairy-free: rich coconut broth, low-carb veggies, and cauliflower rice.
• Customizable protein: equally great with chicken thighs or juicy shrimp.
• Restaurant-level flavor with simple supermarket ingredients.

Grocery List

• Produce: Zucchini, red bell pepper, garlic, ginger, lime, Thai basil (or basil), riced cauliflower (or a large head of cauliflower), optional kaffir lime leaves
• Dairy: None required; optional ghee or butter for finishing the cauliflower rice
• Pantry: Chicken thighs or shrimp, full-fat coconut milk, Thai green curry paste (no-sugar-added), chicken broth, fish sauce, canned bamboo shoots, avocado or coconut oil, optional keto sweetener, sea salt, black pepper

Full Ingredients

Protein (choose one)

• 1.25 lb (567 g) boneless skinless chicken thighs, thinly sliced across the grain
• OR 1 lb (454 g) large raw shrimp, peeled and deveined

Vegetables and Aromatics

• 2 medium zucchini, halved lengthwise and sliced 1/4-inch thick
• 1 large red bell pepper, thinly sliced
• 1 can (8 oz/227 g) bamboo shoots, drained
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

Curry Sauce

• 2 tbsp avocado or coconut oil
• 3 tbsp no-sugar-added Thai green curry paste (use 4 tbsp for extra heat)
• 2 cans (13.5 oz/400 ml each) full-fat coconut milk, well shaken
• 1/2 cup (120 ml) chicken broth, plus more as needed to thin
• 1.5 tbsp fish sauce (adjust to taste)
• 1 tbsp fresh lime juice
• Optional: 1 tsp keto-friendly sweetener (e.g., allulose, erythritol blend), 2 kaffir lime leaves torn in half, sea salt and black pepper to taste

Cauliflower Rice

• 1 tbsp avocado or coconut oil
• 20 oz (567 g) riced cauliflower (about 5 cups)
• 1/2 tsp sea salt, plus a pinch of black pepper
• Optional: 1 tbsp ghee or butter to finish (omit for dairy-free)

To Finish

• 1 cup loosely packed Thai basil leaves (or sweet basil), torn or left whole for garnish
• Lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and protein

Slice the chicken thighs thinly (or pat the shrimp dry). Halve and slice the zucchini, slice the bell pepper, and drain the bamboo shoots. Mince the garlic and ginger. Shake the coconut milk cans to recombine the cream and liquid.

Step 2: Cook the cauliflower rice

Heat 1 tbsp oil in a large skillet over medium heat. Add the riced cauliflower, 1/2 tsp salt, and a pinch of pepper. Sauté, stirring occasionally, until tender and just turning translucent, 5–7 minutes. Optional: stir in 1 tbsp ghee or butter for richness. Cover and keep warm off heat.

Step 3: Bloom the green curry paste

In a wide pot or Dutch oven, heat 2 tbsp oil over medium heat. Add the green curry paste and cook, stirring constantly, until fragrant and slightly darker, about 60 seconds. Stir in the garlic and ginger for another 30 seconds; do not let them brown.

Step 4: Build the coconut broth

Whisk in the coconut milk, chicken broth, fish sauce, optional sweetener, and kaffir lime leaves if using. Bring to a gentle simmer (look for small bubbles around the edges), 3 minutes. This step dissolves the paste and marries the flavors.

Step 5: Cook the protein

Stir in the bamboo shoots and your chosen protein. If using chicken, simmer uncovered, stirring occasionally, until cooked through, 6–8 minutes; the thickest piece should reach 165°F. If using shrimp, simmer 2–3 minutes until pink and opaque, being careful not to overcook.

Step 6: Add the vegetables

Add the zucchini and bell pepper. Simmer until the vegetables are bright and crisp-tender, 3–4 minutes. If the sauce is too thick, stir in a splash of extra broth; if too thin, simmer 1–2 more minutes to reduce.

Step 7: Finish and serve

Turn off the heat and stir in the lime juice and most of the basil. Taste and adjust with additional fish sauce or salt as needed. Spoon hot cauliflower rice into bowls, ladle the green curry over the top, and garnish with remaining basil. Serve immediately with extra lime wedges.

Pro Tips

• Bloom the curry paste in oil first; this unlocks deeper flavor and aroma.
• For the creamiest texture, use full-fat coconut milk and keep the simmer gentle to prevent the sauce from separating.
• Balance is key: a pinch of keto sweetener rounds out heat and acidity like traditional palm sugar.
• If using shrimp, add them late and pull from heat as soon as they turn opaque to keep them tender.
• Kaffir lime leaves and Thai basil add authentic citrusy-herbal notes; if unavailable, add 1 tsp lime zest and use regular basil.

Variations

• Extra-spicy: add 1–2 sliced Thai chilies or 1/2 tsp crushed red pepper when blooming the curry paste.
• Vegetarian: swap protein for extra-firm tofu cubes and mushrooms; use vegetable broth and replace fish sauce with coconut aminos plus salt.
• Lower-carb tweak: use half the bell pepper and add more bamboo shoots or zucchini to reduce net carbs further.

Storage & Make-Ahead

Refrigerate curry (without basil stirred in) in an airtight container up to 4 days; add fresh basil when reheating. Freeze the curry up to 2 months; thaw overnight in the fridge. Reheat gently over medium-low heat, adding a splash of broth or coconut milk if needed; avoid boiling to prevent separation. Cooked cauliflower rice keeps 3–4 days refrigerated and can be frozen up to 1 month. For shrimp, consider cooking them fresh when reheating to avoid overcooking; for chicken, reheat in the sauce until just hot.

Nutrition (per serving)

Approximate values, chicken version: about 520–560 kcal; 41–45 g fat; 10 g net carbs (13 g total carbs, 3 g fiber); 32–35 g protein. Shrimp version: about 460–500 kcal; 39–42 g fat; 8–9 g net carbs (11–12 g total carbs, 3 g fiber); 28–31 g protein. Calculated with 2 cans full-fat coconut milk, optional sweetener omitted, and 20 oz riced cauliflower.