35+ Mouthwatering Friday Keto Curry Recipes You’ll Love

Fridays are a time to unwind and enjoy something special, and if you’re following a keto lifestyle, that means finding delicious low-carb dishes to satisfy your cravings.

One dish that can always be relied on for bold flavors and comforting satisfaction is curry.

Whether you’re a fan of chicken, beef, lamb, shrimp, or even vegetables, curry is incredibly versatile, and it can easily be adapted to fit a keto diet.

In this blog, we’ll explore 35+ amazing keto curry recipes perfect for a Friday night.

These recipes are full of rich, aromatic spices, creamy coconut milk, and tender proteins, all while being low in carbs.

From hearty beef curries to vibrant vegetable-based dishes, there’s something for every palate.

So, gather your ingredients, fire up the stove, and get ready to enjoy these flavorful, keto-friendly curries that will make your Friday night dinner truly unforgettable.

35+ Mouthwatering Friday Keto Curry Recipes You’ll Love

Keto curry recipes are the perfect way to spice up your Friday night meal while staying on track with your low-carb diet.

With so many variations—ranging from hearty meat dishes to fresh, vegetable-based curries—there’s a recipe to suit every taste.

The rich, aromatic flavors of curry combined with keto-friendly ingredients ensure that you don’t have to sacrifice taste for a healthy, satisfying meal.

Whether you’re cooking for yourself or sharing with loved ones, these 35+ keto curry recipes will make your Fridays flavorful, filling, and low-carb.

So, the next time you’re thinking about what to make for dinner on a Friday night, consider one of these keto curry recipes for a fun, flavorful, and guilt-free treat.

Keto Chicken Curry

A rich, creamy, and flavorful keto-friendly chicken curry that’s perfect for a Friday night dinner. This dish is packed with tender chicken, aromatic spices, and a velvety coconut milk base, making it both comforting and satisfying. It’s low in carbs, free from grains, and still deliciously indulgent!

Ingredients:

• 1 lb chicken breast, cut into bite-sized cubes
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.
3. Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes to let the spices release their aromas.
4. Add the chicken cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer, and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Finish by adding lime juice and adjusting seasoning if needed.
7. Garnish with fresh cilantro before serving.

This keto chicken curry offers a great balance of spices and flavors without compromising your low-carb lifestyle. The richness of the coconut milk and the combination of turmeric, cumin, and curry powder elevate this dish to a restaurant-quality level. Serve it with cauliflower rice or zucchini noodles for a complete, keto-friendly meal that will leave everyone satisfied.

Keto Lamb Curry

For those who love a hearty, rich curry, this keto lamb curry is a perfect choice. Tender lamb chunks are cooked in a blend of aromatic spices and creamy coconut milk, delivering a dish that’s both warming and full of depth. It’s a fantastic way to enjoy curry on a keto diet without sacrificing flavor or satisfaction.

Ingredients:

• 1 lb lamb shoulder, cut into cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 can (14 oz) coconut milk
• 1/2 cup beef broth
• 1 tbsp lemon juice
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes until the onion softens.
3. Stir in the garam masala, ground coriander, cinnamon, turmeric, chili powder, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
4. Add the lamb cubes and brown on all sides for about 5 minutes.
5. Pour in the coconut milk and beef broth, then stir well. Bring the mixture to a simmer, cover, and let it cook on low heat for 45-60 minutes until the lamb is tender and the sauce has thickened.
6. Stir in the lemon juice for a touch of acidity.
7. Garnish with fresh cilantro before serving.

This keto lamb curry is a rich, flavorful dish that feels indulgent yet fits perfectly into a low-carb, high-fat lifestyle. The tender lamb, combined with the depth of spices and the creamy coconut milk base, creates a comforting meal perfect for a cozy Friday night. Serve with a side of sautéed spinach or cauliflower rice to keep the carbs low while enjoying every bite of this aromatic curry.

Keto Beef and Spinach Curry

A keto-friendly beef and spinach curry that’s quick to make yet packed with flavor. This dish features tender beef cooked in a creamy, spiced tomato-coconut sauce, with fresh spinach adding color and nutrients. It’s a wonderful way to enjoy a satisfying, hearty curry without the carbs.

Ingredients:

• 1 lb beef stew meat or ground beef
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
3. Stir in the curry powder, ground cumin, smoked paprika, and cinnamon. Cook for another 1-2 minutes.
4. Add the beef to the skillet and cook until browned, about 6-8 minutes.
5. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
6. Add the fresh spinach and cook for an additional 3-4 minutes until wilted.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto beef and spinach curry is a quick, comforting, and satisfying dish that brings vibrant flavors to your keto dinner rotation. The combination of beef, aromatic spices, and creamy coconut milk is irresistible, while the spinach adds a nutritious touch. It’s the perfect recipe to make your Friday dinner flavorful, nutritious, and low-carb. Pair it with a side of cauliflower rice for a complete keto meal.

Keto Shrimp Curry

This keto shrimp curry is a delightful, light, and zesty dish that’s perfect for a Friday night. The shrimp are bathed in a fragrant coconut milk sauce with hints of ginger, garlic, and lime, giving you a flavorful yet low-carb meal. With just the right amount of heat and a creamy texture, this dish will leave you craving more.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/2 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger, and sauté for about 3-4 minutes until fragrant and softened.
3. Stir in the curry powder, cayenne pepper (if using), and turmeric, cooking for another 1-2 minutes to allow the spices to bloom.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are just pink and cooked through.
5. Pour in the coconut milk and stir to combine. Let the curry simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken.
6. Add lime juice, then season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This keto shrimp curry is the epitome of simple yet flavorful cooking. The combination of tender shrimp and a creamy coconut milk sauce, seasoned with aromatic spices and fresh lime, makes this dish feel indulgent while keeping it low in carbs. It’s perfect for a quick yet impressive Friday dinner. Serve it with steamed vegetables or cauliflower rice to keep it keto-friendly.

Keto Cauliflower & Chicken Curry

A perfect Friday night curry that combines the mild sweetness of cauliflower with the richness of chicken in a velvety, coconut-based sauce. This low-carb, keto-friendly dish is full of flavor and texture, making it a filling and satisfying meal for those looking to enjoy a comforting curry while staying on track with their diet.

Ingredients:

• 1 lb chicken breast, cubed
• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for about 4 minutes, until softened and fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for an additional 1-2 minutes to allow the spices to release their aroma.
4. Add the cubed chicken and cook until browned, about 5-7 minutes.
5. Stir in the cauliflower florets, followed by the coconut milk and chicken broth. Bring the mixture to a simmer, then cover and cook for 15-20 minutes, until the cauliflower is tender and the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This keto cauliflower and chicken curry is the perfect balance of flavors and textures. The cauliflower acts as a great low-carb substitute for potatoes or rice, while the chicken provides protein and heartiness. The creamy coconut milk sauce makes the dish comforting and rich without adding carbs. It’s a great way to enjoy a filling curry while staying on track with your keto goals. Serve it with a side of sautéed greens or cauliflower rice for a complete keto meal.

Keto Eggplant Curry

This keto eggplant curry is a vegetable-forward dish that’s perfect for anyone on a low-carb diet. The eggplant absorbs the curry spices beautifully, and the creamy coconut milk ties the dish together for a rich, satisfying meal. It’s a great option for vegetarians or anyone looking to enjoy a hearty, flavorful curry without the carbs.

Ingredients:

• 2 medium eggplants, cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat coconut oil in a large skillet or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger. Sauté for about 4 minutes until fragrant and softened.
3. Stir in the curry powder, cumin, and paprika, cooking for another 1-2 minutes to release the spices’ aroma.
4. Add the cubed eggplant to the skillet, stirring to coat with the spices. Cook for 5-7 minutes, allowing the eggplant to soften and brown slightly.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the curry to a simmer and cook for 15-20 minutes, until the eggplant is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This keto eggplant curry is a satisfying, flavorful dish that showcases the versatility of eggplant. The combination of spices and creamy coconut milk makes this dish feel rich and comforting, while still keeping the carbs low. It’s a great option for a vegetarian or plant-based keto meal and can be paired with cauliflower rice or steamed greens for a complete, nutrient-packed dinner.

Keto Coconut Beef Curry

This keto coconut beef curry is a perfect combination of tender beef simmered in a rich, creamy coconut sauce with a blend of spices. The dish is flavorful and comforting, making it ideal for a cozy Friday night meal. Packed with protein, healthy fats, and vibrant flavors, this curry offers a satisfying low-carb option for curry lovers.

Ingredients:

• 1 lb beef stew meat or sirloin, cut into bite-sized cubes
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp ground cinnamon
• 1 can (14 oz) coconut milk
• 1/2 cup beef broth
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until softened and fragrant.
3. Stir in the curry powder, ground coriander, cumin, and cinnamon, cooking for another 1-2 minutes to let the spices bloom.
4. Add the beef cubes and cook until browned on all sides, about 5-6 minutes.
5. Pour in the coconut milk and beef broth, stirring to combine. Bring the curry to a simmer, then cover and cook for 45-60 minutes, or until the beef is tender and the sauce has thickened.
6. Stir in lime juice and season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This keto coconut beef curry is rich, hearty, and full of flavor. The tender beef and creamy coconut milk blend perfectly with the aromatic spices, creating a comforting and indulgent dish that is still keto-friendly. With the addition of lime juice and fresh cilantro, it has a beautiful balance of richness and brightness. Serve it with cauliflower rice or sautéed greens for a low-carb, satisfying meal that feels like a special treat.

Keto Thai Green Curry

A keto-friendly twist on the classic Thai green curry, this dish is bursting with the vibrant flavors of lemongrass, lime leaves, and Thai basil, all wrapped in a rich coconut milk base. It features chicken or tofu for protein and vegetables like bell peppers and zucchini, making it a perfect balance of freshness, heat, and creaminess. This curry is a must-try for a deliciously exotic keto meal.

Ingredients:

• 1 lb chicken breast, sliced or tofu, cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth or vegetable broth
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup Thai basil leaves
• 1 tbsp fish sauce (optional)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot or skillet over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.
3. Stir in the Thai green curry paste and cook for 1-2 minutes to bloom the flavors.
4. Add the sliced chicken or tofu and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and chicken broth, stirring to combine.
6. Add the bell pepper and zucchini, bringing the curry to a simmer. Cook for 10-12 minutes until the vegetables are tender and the flavors have melded together.
7. Stir in the Thai basil leaves, fish sauce (if using), and lime juice. Season with salt and pepper to taste.
8. Serve hot, garnished with additional basil if desired.

This keto Thai green curry is a flavorful and fragrant dish that brings all the classic tastes of Thai cuisine while keeping it low in carbs. The creamy coconut milk and spicy curry paste pair beautifully with tender chicken or tofu and fresh vegetables, making this a well-rounded and satisfying meal. With the addition of Thai basil and lime, it has a perfect balance of richness and freshness. Serve it with cauliflower rice for a truly keto-friendly Thai-inspired dinner.

Keto Vegetable Curry

This keto vegetable curry is a colorful and hearty dish that’s perfect for a Friday night meal. Packed with nutrient-dense veggies like cauliflower, bell peppers, and spinach, all simmered in a rich, spiced coconut milk sauce, this curry offers plenty of flavor and is satisfying without the carbs. It’s a great plant-based, low-carb option for anyone on a keto diet.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat.
2. Add the onion, garlic, and ginger. Sauté for 4-5 minutes until softened and fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili powder. Cook for another 1-2 minutes to let the spices bloom.
4. Add the cauliflower florets, bell pepper, and zucchini to the skillet. Stir well to coat with the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for 15-20 minutes, until the vegetables are tender.
6. Stir in the fresh spinach and cook for another 3-4 minutes until wilted.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto vegetable curry is a wonderfully aromatic and satisfying dish that’s full of color and flavor. The combination of vegetables and coconut milk creates a rich, creamy base, while the blend of spices gives the dish a warming and comforting flavor. It’s perfect for a plant-based, keto-friendly meal, and the addition of spinach adds extra nutrients and freshness. Pair it with cauliflower rice or a side of sautéed greens for a wholesome, low-carb meal that’s sure to please.

Keto Lamb Curry

This keto lamb curry offers a rich, bold flavor perfect for a Friday night treat. Tender lamb cooked in a fragrant blend of spices and creamy coconut milk provides a hearty, satisfying meal. The depth of flavors from the spices combined with the lamb’s richness makes this dish a keto-friendly delight that can easily be enjoyed with cauliflower rice or a low-carb side.

Ingredients:

• 1 lb lamb stew meat, cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp ground cloves
• 1 can (14 oz) coconut milk
• 1/2 cup beef broth
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes until softened.
3. Stir in the curry powder, cumin, cinnamon, turmeric, and cloves, cooking for another 1-2 minutes to release the spices’ aroma.
4. Add the cubed lamb and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and beef broth, stirring to combine.
6. Bring the curry to a simmer, then cover and cook for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
7. Stir in lime juice, then season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto lamb curry is the perfect dish for anyone craving a rich, flavorful, and satisfying meal without the carbs. The combination of tender lamb and aromatic spices cooked in a creamy coconut milk sauce makes this dish indulgent yet perfectly keto-friendly. It’s a great option for a hearty Friday night meal. Pair it with cauliflower rice for a complete, low-carb dinner that’s sure to impress.

Keto Chicken and Spinach Curry

This keto chicken and spinach curry is a flavorful, nutrient-packed dish that’s both hearty and healthy. With juicy chicken pieces cooked in a creamy coconut curry sauce with a blend of aromatic spices and fresh spinach, this dish is perfect for a low-carb meal that’s full of flavor. It’s a great weeknight dinner that’s quick to make and delicious.

Ingredients:

• 1 lb chicken breast, cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/4 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
3. Stir in the curry powder, cumin, and turmeric, cooking for another 1-2 minutes.
4. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and chicken broth, stirring to combine.
6. Bring the curry to a simmer, then cover and cook for 10-12 minutes, until the chicken is fully cooked.
7. Stir in the fresh spinach and cook for another 3-4 minutes until wilted.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro before serving.

This keto chicken and spinach curry is the perfect blend of creamy, comforting, and healthy. The coconut milk sauce brings richness to the dish, while the curry spices add depth and warmth. Fresh spinach enhances the nutritional value of this meal, making it a great low-carb, keto-friendly option for your weeknight dinners. Serve it with a side of cauliflower rice or steamed vegetables for a complete meal.

Keto Butternut Squash Curry

This keto butternut squash curry offers a lovely balance of sweetness and savory depth. The naturally sweet butternut squash pairs beautifully with aromatic spices and creamy coconut milk. This dish is perfect for those looking to enjoy a rich, hearty curry that’s still light on carbs. It’s ideal for a comforting and warming Friday night dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes until softened and fragrant.
3. Stir in the curry powder, cumin, and coriander, cooking for another 1-2 minutes to allow the spices to bloom.
4. Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth, stirring to combine.
6. Bring the curry to a simmer, then cover and cook for 20-25 minutes, or until the butternut squash is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto butternut squash curry is a rich, flavorful, and satisfying meal that beautifully balances the sweetness of the squash with the warm spices of curry. The coconut milk adds creaminess, making it a comforting dish without the carbs. It’s an excellent low-carb alternative to traditional squash-based curries and makes for a delicious Friday night meal. Pair it with cauliflower rice or steamed greens for a complete, keto-friendly dish.

Keto Shrimp Curry

This keto shrimp curry is a quick and flavorful dish that combines tender shrimp with a creamy coconut curry sauce. Infused with aromatic spices, this dish is low in carbs but high in flavor, making it a perfect choice for a satisfying Friday night dinner. The shrimp cooks quickly in the rich coconut milk, creating a deliciously creamy and spicy curry that’s sure to impress.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/4 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
3. Stir in the curry powder, cumin, and turmeric, cooking for another 1-2 minutes to release the flavors.
4. Add the shrimp to the skillet and cook for 2-3 minutes, turning them until they are pink and opaque.
5. Pour in the coconut milk and chicken broth, stirring to combine.
6. Bring the curry to a simmer, then cook for an additional 5-7 minutes until the sauce thickens.
7. Stir in lime juice, then season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto shrimp curry is a delightful and quick dish that’s packed with flavor. The tender shrimp absorbs the aromatic spices, while the coconut milk creates a rich, creamy sauce that makes the curry irresistible. The freshness of lime juice and cilantro adds the perfect finishing touch. Serve this curry with cauliflower rice or a keto-friendly side for a flavorful and satisfying low-carb dinner.

Keto Chicken Tikka Masala

Keto chicken tikka masala is a low-carb version of the beloved Indian classic, featuring tender chicken pieces marinated in yogurt and spices, then simmered in a rich and creamy tomato-based sauce. It’s full of flavor, with aromatic spices that bring depth and complexity to the dish. This keto-friendly version avoids sugar and flour, making it the perfect choice for a satisfying and healthy Friday dinner.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup full-fat plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, cumin, coriander, and paprika. Mix well, cover, and refrigerate for at least 30 minutes.
2. Heat coconut oil in a large skillet over medium heat.
3. Add the chopped onion, garlic, and ginger, sautéing for 4-5 minutes until fragrant.
4. Add the marinated chicken to the skillet and cook for 6-8 minutes, until browned and cooked through.
5. Stir in the diced tomatoes and cook for 3-4 minutes until the mixture is well combined.
6. Pour in the heavy cream, bringing the sauce to a simmer. Cook for an additional 5 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This keto chicken tikka masala brings all the rich, comforting flavors of the traditional dish without the carbs. The tender marinated chicken pairs beautifully with the creamy tomato sauce, full of aromatic spices like garam masala, cumin, and paprika. It’s a rich and satisfying dish that can be paired with cauliflower rice or sautéed greens for a complete, low-carb meal that brings a taste of India to your table.

Keto Beef and Cauliflower Curry

This keto beef and cauliflower curry is a hearty, comforting dish that’s full of flavor but low in carbs. The beef is tender and flavorful, while the cauliflower adds a satisfying texture. The curry sauce, made with coconut milk and a blend of spices, is creamy and rich, making it a perfect meal for a keto-friendly Friday night. This curry is filling and nutritious, offering a complete, flavorful dish without the carbs.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized cubes
• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/2 head cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1/2 cup beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until softened.
3. Stir in the curry powder, cumin, and turmeric, cooking for another 1-2 minutes to release the spices’ aroma.
4. Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes.
5. Stir in the cauliflower florets and cook for 3-4 minutes.
6. Pour in the coconut milk and beef broth, stirring to combine.
7. Bring the curry to a simmer, cover, and cook for 30-40 minutes until the beef is tender and the cauliflower is soft.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro before serving.

This keto beef and cauliflower curry is the perfect comfort food, with tender beef and flavorful cauliflower simmered in a rich, creamy coconut curry sauce. The aromatic spices bring a depth of flavor, and the cauliflower adds texture and heartiness without the carbs. It’s a filling and satisfying dish that will make your Friday night meal both delicious and keto-friendly. Serve it with cauliflower rice or a low-carb side for a complete, balanced dinner.

Note: More recipes are coming soon!