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If you’re following a keto lifestyle and are looking for a way to spice up your meal routine, you’ve come to the right place!
Keto coconut curry recipes are the perfect way to enjoy rich, flavorful dishes while staying within your low-carb goals.
Coconut milk serves as a creamy base, adding texture and depth to your curries, while the array of spices provides layers of bold flavor that will keep your taste buds satisfied.
Whether you’re craving chicken, shrimp, beef, or even vegetarian options, there’s a keto coconut curry recipe here for everyone.
From simple one-pot dishes to more intricate curries, these recipes are sure to inspire your next meal.
Plus, with 37+ recipes to choose from, you can easily rotate your favorites throughout the week, making keto dining both exciting and delicious.
Ready to explore a world of keto coconut curry goodness?
Dive in and discover over 37 variations that will keep you coming back for more!
37+ Delicious Keto Coconut Curry Recipes to Satisfy Your Low-Carb Cravings
With more than 37+ keto coconut curry recipes at your fingertips, you’ll never run out of low-carb, comforting meal options.
These dishes are rich, aromatic, and versatile, catering to various tastes and dietary needs.
Whether you prefer tender meats or hearty vegetables, there’s a coconut curry recipe to suit your cravings.
Not only do these curries provide the perfect balance of flavor and creaminess, but they are also quick to prepare, making them a great choice for busy weekdays or cozy weekend dinners.
So, if you’re looking to elevate your keto meal plan and indulge in some seriously tasty dishes, these 37+ keto coconut curry recipes will become your new go-to favorites.
Keto Coconut Chicken Curry
Creamy, spicy, and comforting, this keto coconut chicken curry is a hearty dish perfect for weeknight dinners.
It’s packed with juicy chicken, fragrant spices, and a rich coconut milk base — all while keeping carbs to a minimum. Ideal for meal prep or a cozy family dinner, this dish proves that going low-carb doesn’t mean sacrificing flavor.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (cut into chunks)
- 2 tbsp coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup chicken broth (low-sodium)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat.
- Add onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and ginger, cooking for another 1–2 minutes.
- Add curry powder, turmeric, paprika, and cayenne. Stir well to toast the spices.
- Add chicken pieces and season with salt and pepper. Sear until browned on all sides.
- Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Reduce heat to low and cover. Simmer for 20–25 minutes, or until chicken is cooked through and sauce thickens.
- Garnish with chopped cilantro and serve hot with cauliflower rice or sautéed greens.
Rich in healthy fats and protein, this keto coconut chicken curry is a deeply satisfying dish that delivers traditional curry flavor without the carb-heavy extras.
It stores well, so you can enjoy leftovers that taste even better the next day.
Keto Coconut Shrimp Curry
This keto coconut shrimp curry is a bright, flavorful, and zesty take on a seafood classic. Tender shrimp are bathed in a spicy coconut sauce infused with garlic, ginger, and lime.
It’s quick to make and perfect for when you want something light yet indulgent.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp avocado oil or coconut oil
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- Juice of 1 lime
- 1/2 tsp chili flakes (optional)
- Salt and pepper, to taste
- Fresh basil or cilantro, for garnish
Instructions:
- Heat oil in a skillet over medium heat. Add onions and cook until soft.
- Add garlic, ginger, and curry paste. Stir well and cook for 2 minutes.
- Pour in coconut milk and fish sauce. Stir and bring to a simmer.
- Add shrimp, chili flakes, and lime juice. Simmer for 5–7 minutes or until shrimp are pink and cooked through.
- Taste and adjust salt and seasoning if needed.
- Garnish with fresh herbs and serve over cauliflower rice or zoodles.
This vibrant curry hits all the right notes: savory, tangy, and creamy, with just a touch of heat.
It’s a keto-friendly dish that doesn’t compromise on taste or texture — perfect for seafood lovers looking for a quick, healthy meal.
Keto Coconut Vegetable Curry
Loaded with colorful low-carb vegetables and simmered in an aromatic coconut sauce, this keto coconut vegetable curry is a plant-based delight.
It’s perfect for vegetarians or anyone looking to sneak in more veggies while staying in ketosis. Each bite is nourishing, fragrant, and incredibly comforting.
Ingredients:
- 1 tbsp coconut oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp yellow curry powder
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup vegetable broth (low-sodium)
- 1 zucchini, chopped
- 1/2 cup cauliflower florets
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup green beans
- Salt and pepper, to taste
- Fresh cilantro or lime wedges, for serving
Instructions:
- Heat coconut oil in a large pan over medium heat. Add onions and cook until soft.
- Stir in garlic, ginger, curry powder, cumin, and garam masala. Cook for 1–2 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Stir to combine.
- Add zucchini, cauliflower, bell peppers, and green beans. Simmer for 15–20 minutes until vegetables are tender but not mushy.
- Season with salt and pepper to taste.
- Serve hot with a garnish of cilantro or a squeeze of lime juice.
This colorful curry is proof that keto meals can be both vibrant and satisfying without relying on meat or heavy starches.
The creamy coconut base and aromatic spices transform everyday vegetables into something truly special, perfect for a comforting dinner or a next-day lunch.
Keto Coconut Beef Curry
Tender chunks of beef slow-simmered in a deeply spiced coconut curry sauce — this dish is a carnivore’s dream with a keto-friendly twist.
Rich, aromatic, and intensely flavorful, this beef curry is ideal for cold evenings or when you’re craving something hearty and indulgent without breaking your carb count.
Ingredients:
- 1.5 lbs beef chuck or stew meat, cut into cubes
- 2 tbsp coconut oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup beef broth (low-sodium)
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
- Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the beef in batches, then remove and set aside.
- In the same pot, sauté onions until soft, about 4–5 minutes.
- Stir in garlic, ginger, and spices. Cook for 2 minutes to release their aroma.
- Return beef to the pot, then pour in coconut milk and beef broth.
- Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until beef is fork-tender.
- Season to taste and garnish with fresh herbs.
This luxurious beef curry is rich in protein and fat, making it incredibly satisfying.
It pairs beautifully with cauliflower mash or steamed spinach for a complete, keto-approved meal that feels like comfort food with a spicy kick.
Keto Thai Coconut Curry Meatballs
If you’re in the mood for something playful, flavorful, and totally keto, these Thai-inspired coconut curry meatballs are a must-try.
Juicy meatballs are simmered in a creamy coconut curry sauce with hints of lemongrass and lime, creating a dish that’s both zesty and indulgent.
Ingredients (Meatballs):
- 1 lb ground chicken or turkey
- 1 egg
- 2 tbsp coconut flour
- 2 green onions, finely chopped
- 1 tbsp fish sauce
- 1 tsp ground ginger
- Salt and pepper, to taste
Ingredients (Sauce):
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp lime zest + juice of 1 lime
- Optional: chopped cilantro or Thai basil for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix all meatball ingredients. Form into 1-inch balls and place on the baking sheet.
- Bake for 15–18 minutes, or until golden and cooked through.
- While baking, heat coconut oil in a skillet. Add red curry paste and cook for 1 minute.
- Stir in coconut milk, fish sauce, lime zest, and juice. Simmer for 5 minutes.
- Add baked meatballs to the sauce. Simmer for an additional 5–10 minutes.
- Garnish and serve hot.
These meatballs offer a fun, satisfying twist on traditional curry.
They’re packed with Thai-inspired flavors and are perfect served alone, over zoodles, or with a side of sautéed cabbage for a fully balanced, keto-friendly plate.
Keto Coconut Eggplant Curry
This keto coconut eggplant curry is a luscious, velvety vegetarian option that brings out the natural sweetness and creaminess of eggplant.
Spiced with turmeric and coriander, and simmered in a rich coconut milk base, it’s a comforting and satisfying meal that celebrates bold flavors without the carbs.
Ingredients:
- 2 medium eggplants, cubed
- 2 tbsp coconut oil
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- 1/2 tsp red pepper flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- Salt, to taste
- Fresh mint or cilantro, for garnish
Instructions:
- Salt the eggplant cubes and let sit for 20 minutes to draw out moisture. Pat dry.
- Heat coconut oil in a skillet over medium heat. Add cumin seeds and toast briefly.
- Add onions, garlic, and ginger. Cook until onions are soft.
- Stir in turmeric, coriander, and red pepper flakes. Cook for 1–2 minutes.
- Add eggplant cubes and cook until they start to soften and brown, about 8–10 minutes.
- Pour in coconut milk. Simmer on low heat for 15 minutes or until eggplant is tender and sauce is thick.
- Season with salt and garnish with fresh herbs.
This eggplant curry is a silky, aromatic dish that’s ideal for a light yet satisfying dinner.
It’s low in carbs, rich in fiber and flavor, and a great way to change up your keto meal routine without sacrificing that indulgent curry feel.
Keto Coconut Salmon Curry
This keto coconut salmon curry is a luxurious, omega-3-rich dish that brings together flaky salmon, velvety coconut milk, and warming spices.
With its bright flavor and comforting texture, this curry feels gourmet yet is incredibly simple to make. Perfect for a quick weeknight dinner that doesn’t skimp on elegance or nutrition.
Ingredients:
- 1 lb salmon fillet, cut into large chunks (skin removed if preferred)
- 1 tbsp coconut oil
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp yellow curry paste or powder
- 1/2 tsp turmeric
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1/2 lime
- Salt and pepper, to taste
- Fresh cilantro or dill, for garnish
Instructions:
- In a skillet, heat coconut oil over medium heat. Add onions and cook until translucent.
- Stir in garlic, ginger, and curry paste. Cook for 1–2 minutes.
- Add turmeric and coconut milk. Stir to combine and bring to a gentle simmer.
- Gently place the salmon chunks into the sauce. Cover and simmer for 10–12 minutes, or until salmon is cooked through and flakes easily.
- Squeeze lime juice over the curry, season to taste, and garnish with fresh herbs.
This salmon curry is the perfect blend of richness and lightness. The coconut milk mellows the spices while complementing the fatty fish beautifully.
It’s a satisfying, keto-friendly meal that feels both healthy and indulgent.
Keto Coconut Pumpkin Curry
Creamy, spiced, and slightly sweet, this keto coconut pumpkin curry is a warming vegetarian dish that’s perfect for autumn (or anytime you crave comfort food).
Using canned pumpkin or fresh roasted pumpkin, this curry delivers satisfying depth without the carbs of traditional root vegetables.
Ingredients:
- 1 tbsp coconut oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1 cup pumpkin puree (unsweetened, canned or homemade)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup vegetable broth
- Salt and pepper, to taste
- Optional: a pinch of ground nutmeg or cayenne
- Fresh sage or parsley, for garnish
Instructions:
- Heat coconut oil in a pan over medium heat. Sauté onions until soft.
- Add garlic, curry powder, cinnamon, and paprika. Stir until fragrant.
- Add pumpkin puree and stir well to combine.
- Pour in coconut milk and broth. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
- Season to taste with salt, pepper, and optional spices.
- Serve hot, garnished with fresh herbs or a drizzle of coconut cream.
This pumpkin curry is like a hug in a bowl — thick, creamy, and nourishing.
It’s an ideal keto meal when you’re in the mood for something cozy but still light on carbs and full of fiber and flavor.
Keto Coconut Cauliflower Curry Soup
This velvety coconut cauliflower curry soup is a keto dream: creamy, spiced, and satisfying while being incredibly light and nourishing.
It’s easy to whip up in under 30 minutes and makes a perfect lunch or starter that feels indulgent, yet supports your low-carb goals.
Ingredients:
- 1 tbsp coconut oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 3 cups cauliflower florets
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable or chicken broth
- Salt and pepper, to taste
- Optional: chili oil or red pepper flakes for heat
- Fresh herbs for garnish (cilantro, mint, or parsley)
Instructions:
- In a large pot, heat coconut oil over medium heat. Add onions and cook until soft.
- Stir in garlic, curry powder, turmeric, and cumin. Cook for 1–2 minutes.
- Add cauliflower florets and sauté for 2–3 minutes.
- Pour in coconut milk and broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until cauliflower is tender.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Season with salt and pepper, and garnish with herbs and optional heat.
This soup is rich, creamy, and deeply spiced — perfect for cold days or when you need something warm and nourishing.
It’s keto-approved and surprisingly filling despite being veggie-forward and low in calories.
Keto Coconut Lamb Curry
This rich and flavorful keto coconut lamb curry combines tender lamb pieces with a velvety coconut sauce and a medley of spices that will transport your taste buds to a different level.
The slow-cooked lamb becomes fall-apart tender while the coconut milk enhances the dish’s creamy texture and spice profile, making it a luxurious low-carb option for meat lovers.
Ingredients:
- 1.5 lbs lamb shoulder or stew meat, cut into chunks
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup beef broth (low-sodium)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot over medium-high heat. Add lamb pieces and brown on all sides, about 4-5 minutes.
- Remove lamb and set aside. In the same pot, sauté onions until softened, about 4 minutes.
- Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in curry powder, coriander, cumin, and cinnamon. Cook for 1 minute to toast the spices.
- Return lamb to the pot and add coconut milk and beef broth. Stir to combine.
- Bring to a simmer, reduce heat to low, and cover. Cook for 1.5 to 2 hours, until lamb is tender and the sauce has thickened.
- Season with salt and pepper, then garnish with cilantro.
This dish is rich in flavor, with tender lamb and a creamy coconut base.
It’s perfect for a special dinner or when you’re craving a comforting yet keto-friendly curry that’s packed with protein and healthy fats.
Keto Coconut Pork Curry
A fragrant and hearty keto coconut pork curry, simmered to perfection with aromatic spices and rich coconut milk, this dish is a perfect combination of savory, spicy, and creamy.
The tender pork takes on the flavors of the curry beautifully, making it an ideal meal for a cozy dinner or when entertaining guests on a low-carb diet.
Ingredients:
- 1.5 lbs pork shoulder or pork tenderloin, cut into chunks
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth (low-sodium)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot over medium-high heat. Add pork chunks and brown on all sides, about 5 minutes. Remove and set aside.
- In the same pot, sauté onions until soft and translucent, about 4 minutes.
- Add garlic, ginger, and curry paste. Stir and cook for 2 minutes.
- Stir in turmeric and paprika, followed by the coconut milk and chicken broth. Bring to a simmer.
- Return the pork to the pot and stir to coat. Reduce the heat to low and simmer, covered, for 45 minutes to 1 hour, until the pork is tender.
- Season with salt and pepper, and garnish with fresh cilantro before serving.
This pork curry offers a perfect balance of flavors with a rich, creamy coconut sauce that’s full of spices.
It’s a delicious keto meal that’s both filling and satisfying, ideal for any occasion.
Keto Coconut Chicken and Spinach Curry
Packed with lean chicken and nutrient-dense spinach, this keto coconut chicken and spinach curry is a light yet flavorful dish.
The creamy coconut milk provides a luxurious texture that complements the earthy spinach and tender chicken, while the curry spices give it depth and warmth.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth (low-sodium)
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, curry powder, and cumin, cooking for 2 minutes to release the spices’ fragrance.
- Pour in coconut milk and chicken broth, bringing the mixture to a simmer.
- Return the chicken to the skillet and cook for 10–15 minutes until the chicken is cooked through.
- Stir in spinach and cook for another 2–3 minutes, just until wilted. Season with salt and pepper.
- Garnish with fresh cilantro and serve.
This chicken and spinach curry is a quick, easy, and wholesome keto meal.
It’s light but packed with flavor, making it an excellent choice for a weeknight dinner or when you need something healthy and comforting.
Keto Coconut Beef and Broccoli Curry
This keto coconut beef and broccoli curry is a hearty, flavorful dish that brings together tender beef, crisp-tender broccoli, and a rich coconut milk sauce.
The spiced coconut broth makes this dish both comforting and satisfying, while the beef and broccoli provide a great balance of protein and fiber.
Ingredients:
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp coconut oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup beef broth (low-sodium)
- 2 cups broccoli florets
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet or wok over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove the beef and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute to release the flavors.
- Pour in coconut milk and beef broth. Bring to a simmer.
- Add broccoli florets and cook for 5–7 minutes until broccoli is tender but still bright green.
- Return the beef to the skillet and cook for another 3–5 minutes, until heated through. Season with salt and pepper.
- Garnish with fresh cilantro before serving.
This dish is a perfect balance of savory, creamy, and crunchy.
The coconut milk and red curry paste combine beautifully, while the beef and broccoli offer a satisfying, keto-friendly meal that’s easy to prepare.
Keto Coconut Chicken and Mushroom Curry
This keto coconut chicken and mushroom curry is a comforting and filling dish with juicy chicken pieces, earthy mushrooms, and a rich coconut sauce.
The mushrooms absorb all the flavors of the curry, making this a delicious and hearty dish that’s perfect for any meal of the day.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 2 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth (low-sodium)
- 2 cups mushrooms, sliced (button or cremini work best)
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 6 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, turmeric, coriander, and cumin. Cook for 1–2 minutes, stirring to combine.
- Pour in coconut milk and chicken broth. Stir to combine and bring to a simmer.
- Add sliced mushrooms and cook for 5 minutes until they soften.
- Return the chicken to the skillet, cover, and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
- Season with salt and pepper and garnish with fresh herbs.
The combination of mushrooms and chicken in this curry creates a hearty yet light dish that’s perfect for a keto meal.
The rich, creamy coconut milk adds a luxurious touch to the earthy flavors of the mushrooms, making this dish deeply satisfying.
Keto Coconut Curry Tofu
For those following a plant-based keto diet or simply looking for a vegetarian option, this keto coconut curry tofu is the perfect dish.
The tofu absorbs the rich coconut milk and spices, resulting in a savory and comforting curry that’s packed with flavor and satisfying textures.
Ingredients:
- 14 oz firm tofu, pressed and cut into cubes
- 2 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp yellow curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup vegetable broth (low-sodium)
- 2 cups spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add tofu cubes and cook until browned on all sides, about 8 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, curry powder, turmeric, and cumin. Stir and cook for 2 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
- Add tofu back into the skillet, along with chopped spinach. Stir and cook until spinach is wilted, about 3 minutes.
- Season with salt and pepper, and garnish with fresh cilantro.
This tofu curry is a rich and creamy dish that’s perfect for those following a keto vegetarian lifestyle.
The coconut milk brings a creamy texture, while the curry spices offer an authentic flavor profile that’s warm, savory, and utterly delicious.
Keto Coconut Shrimp Curry
This keto coconut shrimp curry is a delightful dish featuring plump shrimp in a fragrant coconut sauce infused with aromatic spices.
The combination of creamy coconut milk and the heat from curry powder gives the dish a well-balanced flavor that’s rich, satisfying, and quick to prepare.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp yellow curry powder
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup seafood broth or water
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, about 4 minutes.
- Add garlic and ginger, cooking for an additional minute until fragrant.
- Stir in curry powder and cumin, cooking for 1 minute to release the spices’ flavors.
- Pour in coconut milk and seafood broth, stirring to combine. Bring to a simmer and cook for 5 minutes to allow the sauce to thicken slightly.
- Add shrimp to the skillet and cook for 4–5 minutes, or until shrimp turn pink and are fully cooked.
- Season with salt and pepper, and garnish with fresh cilantro and lime wedges before serving.
This shrimp curry is light yet filling and perfect for a quick keto dinner.
It’s flavorful and aromatic, with a creamy coconut base that pairs wonderfully with the shrimp. Serve it alongside a cauliflower rice or simply enjoy it on its own for a satisfying low-carb meal.
Keto Coconut Chicken Korma
This creamy keto coconut chicken korma is an Indian-inspired dish that’s rich in flavor and texture. The chicken is marinated in yogurt and spices, then simmered in a luxurious coconut milk sauce.
The combination of spices like cardamom, cinnamon, and turmeric gives this dish a beautiful depth of flavor.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup full-fat coconut yogurt (or regular full-fat yogurt for a slight tang)
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- In a bowl, combine chicken pieces with coconut yogurt, curry powder, turmeric, cinnamon, and cardamom. Let marinate for at least 30 minutes (or up to overnight in the fridge).
- Heat coconut oil in a large skillet over medium-high heat. Add onions and cook until softened, about 4–5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 6–8 minutes.
- Pour in coconut milk, stirring to combine. Reduce heat to low and simmer for 20–25 minutes, until the sauce has thickened and the chicken is fully cooked.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve.
This chicken korma is indulgently creamy with the perfect balance of warm spices.
The coconut milk brings a luxurious richness to the dish, and the yogurt marinade ensures the chicken is tender and flavorful. Serve with cauliflower rice for a complete keto meal.
Keto Coconut Thai Green Curry
A fresh and fragrant Thai-inspired keto coconut green curry that’s loaded with vibrant vegetables and protein. This dish is aromatic, slightly spicy, and super satisfying, all while being completely low-carb.
The green curry paste brings a punch of flavor, perfectly balanced by the creamy coconut milk.
Ingredients:
- 1 lb chicken breast or thighs, thinly sliced
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp Thai green curry paste (adjust for desired spice level)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth (low-sodium)
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/2 cup snow peas or green beans
- 1 tbsp fish sauce
- 1 tsp lime zest
- Fresh basil or cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot or skillet over medium-high heat. Add chicken slices and cook until browned, about 5–6 minutes. Remove and set aside.
- In the same pot, sauté onions until softened, about 4 minutes. Add garlic and ginger and cook for another minute.
- Stir in green curry paste, cooking for 1–2 minutes to release the flavors.
- Add coconut milk and chicken broth. Bring to a simmer.
- Add zucchini, bell pepper, and snow peas (or green beans), and cook for about 5 minutes until vegetables are tender.
- Return chicken to the pot and cook for another 5–7 minutes until the chicken is cooked through.
- Stir in fish sauce and lime zest. Adjust seasoning with salt or additional fish sauce if needed.
- Garnish with fresh basil or cilantro before serving.
This Thai green curry is packed with vegetables and flavored with the creamy richness of coconut milk and aromatic green curry paste.
It’s a light, flavorful, and keto-friendly meal that’s perfect for weeknight dinners. Pair it with cauliflower rice or enjoy it on its own for a satisfying meal.
Keto Coconut Fish Curry
This keto coconut fish curry is a light yet flavorful dish that highlights flaky fish fillets simmered in a rich coconut milk sauce.
The curry spices infuse the fish with a savory depth, while the coconut milk adds creaminess, creating a satisfying and low-carb meal.
Ingredients:
- 1 lb white fish fillets (like cod, tilapia, or halibut), cut into large chunks
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp yellow curry powder
- 1/2 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup vegetable or fish broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onions and cook until softened, about 4 minutes.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in curry powder and turmeric, cooking for 1 minute to release the spices’ flavors.
- Pour in coconut milk and vegetable or fish broth. Bring to a gentle simmer and cook for 5 minutes.
- Add fish pieces to the skillet and cook for 8–10 minutes, or until the fish is opaque and flakes easily.
- Season with salt and pepper, and garnish with fresh cilantro and lime wedges.
This fish curry is a light, flavorful dish that’s perfect for keto meal plans.
The delicate fish pairs wonderfully with the rich coconut milk and spices, making it a quick and satisfying low-carb dinner.
Keto Coconut Eggplant Curry
A deliciously creamy and flavorful curry featuring eggplant as the star ingredient, this keto coconut eggplant curry is a perfect vegetarian meal.
The coconut milk creates a rich, creamy base while the eggplant soaks up the spices, making each bite hearty and comforting.
Ingredients:
- 2 medium eggplants, cubed
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add eggplant cubes and sauté for 8–10 minutes, until tender and slightly browned. Remove and set aside.
- In the same skillet, sauté onions until softened, about 5 minutes.
- Add garlic and ginger, cooking for 1–2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth. Stir to combine and bring to a simmer.
- Return eggplant to the skillet and simmer for an additional 10 minutes, until the curry thickens and the flavors meld together.
- Season with salt and pepper, then garnish with fresh cilantro or parsley.
This coconut eggplant curry is a flavorful, plant-based dish that’s keto-friendly and rich in textures.
It’s perfect for those who want a satisfying vegetarian curry that’s low in carbs but packed with bold flavors.
Keto Coconut Chicken and Asparagus Curry
A light yet filling dish, this keto coconut chicken and asparagus curry features tender chicken, crisp-tender asparagus, and a fragrant coconut curry sauce.
The coconut milk adds richness while keeping the curry light and perfect for a low-carb dinner.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth (low-sodium)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 6 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, curry powder, and cumin, stirring for 1–2 minutes until fragrant.
- Pour in coconut milk and chicken broth. Stir to combine and bring to a simmer.
- Add asparagus and cook for 5–7 minutes until the asparagus is tender yet crisp.
- Return the chicken to the skillet and cook for another 5–7 minutes, until the chicken is fully cooked and the sauce thickens.
- Season with salt and pepper, and garnish with fresh cilantro.
This coconut chicken and asparagus curry is light, aromatic, and packed with protein and veggies, making it a perfect option for anyone on a keto diet looking for something healthy and flavorful.
The asparagus adds a crunchy contrast to the creamy coconut curry base.
Keto Coconut Chicken and Cauliflower Curry
This keto coconut chicken and cauliflower curry is a comforting, filling dish featuring tender chicken and cauliflower in a rich, creamy coconut sauce.
The cauliflower acts as a great low-carb substitute for potatoes or rice, soaking up all the curry flavors while keeping the dish light and nutritious.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth (low-sodium)
- 1 small cauliflower, cut into florets
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, curry powder, and turmeric, cooking for another minute until fragrant.
- Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
- Add cauliflower florets to the skillet and cook for 10–12 minutes until tender.
- Return chicken to the skillet and cook for an additional 5 minutes until everything is heated through.
- Season with salt and pepper, and garnish with fresh cilantro.
This dish is a keto-friendly take on a classic curry, with cauliflower adding a healthy, low-carb twist.
The creamy coconut milk base is rich and comforting, while the chicken provides lean protein.
Keto Coconut Zucchini Curry
A perfect summer dish, this keto coconut zucchini curry highlights fresh zucchini cooked in a rich coconut sauce with a hint of heat from curry spices.
This vegetarian curry is quick, flavorful, and light yet filling, ideal for a low-carb meal.
Ingredients:
- 4 medium zucchinis, sliced into half-moons
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium-high heat. Add onions and cook until softened, about 4 minutes.
- Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
- Stir in curry powder and ground coriander, cooking for 1 minute to release the flavors.
- Pour in coconut milk and vegetable broth. Stir to combine and bring to a simmer.
- Add zucchini and cook for 7–10 minutes, or until tender but still holding their shape.
- Season with salt and pepper, and garnish with fresh cilantro.
This zucchini curry is light, fresh, and full of flavor, with the coconut milk providing creaminess and the curry spices bringing depth.
It’s a perfect vegetarian keto meal, packed with nutrients and satisfying textures.
Keto Coconut Beef and Spinach Curry
This keto coconut beef and spinach curry combines tender beef chunks with the richness of coconut milk and the earthiness of spinach, creating a comforting and hearty low-carb meal.
The spices in the curry sauce bring the flavors together beautifully, while the spinach adds a fresh, vibrant touch.
Ingredients:
- 1 lb beef stew meat or flank steak, cut into chunks
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup beef broth (low-sodium)
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot or skillet over medium-high heat. Add beef chunks and cook until browned on all sides, about 6–8 minutes. Remove and set aside.
- In the same pot, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, curry powder, and cumin. Stir and cook for 1–2 minutes until fragrant.
- Pour in coconut milk and beef broth. Stir to combine and bring to a simmer.
- Return beef to the pot and cook for 1–1.5 hours, until the beef is tender and the sauce has thickened.
- Add chopped spinach and cook for another 2–3 minutes, until wilted.
- Season with salt and pepper, and garnish with fresh cilantro.
This beef and spinach curry is hearty and packed with flavor. The beef gets tender over the long simmer, soaking up the coconut and spice flavors, while the spinach adds a nice pop of freshness and color.
It’s a perfect meal for those following a keto lifestyle!
Keto Coconut Pork Curry
This keto coconut pork curry is a deliciously hearty dish with tender pork simmered in a creamy coconut sauce, spiced with a variety of aromatic herbs and spices.
The dish is quick to prepare and perfect for a satisfying low-carb dinner.
Ingredients:
- 1 lb pork shoulder or tenderloin, cut into cubes
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet or pot over medium-high heat. Add pork cubes and cook until browned on all sides, about 5–6 minutes. Remove the pork and set aside.
- In the same skillet, sauté onions until softened, about 4 minutes.
- Add garlic, ginger, and curry paste, cooking for 1–2 minutes until fragrant.
- Stir in cumin and cinnamon, and cook for another minute.
- Pour in coconut milk and broth, bringing the mixture to a simmer.
- Return the pork to the skillet and cook for 20–25 minutes, until the pork is tender and the sauce has thickened.
- Season with salt and pepper, then garnish with fresh cilantro before serving.
This pork curry is rich and flavorful, with the coconut milk providing a creamy texture and the pork soaking up all the spices.
It’s a filling, comforting dish that’s perfect for a keto-friendly dinner.
Keto Coconut Lamb Curry
If you’re looking for a flavorful, exotic dish, this keto coconut lamb curry will impress with its bold spices and tender lamb.
The coconut milk creates a creamy base that complements the richness of the lamb and the warmth of the curry spices.
Ingredients:
- 1 lb lamb shoulder or leg, cut into cubes
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup beef or vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add lamb cubes and cook until browned on all sides, about 6–8 minutes. Remove and set aside.
- In the same skillet, sauté onions until softened, about 5 minutes.
- Add garlic, ginger, garam masala, and turmeric, cooking for 1–2 minutes until fragrant.
- Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
- Return lamb to the skillet and cook for 45 minutes to 1 hour, until the lamb is tender and the sauce has thickened.
- Season with salt and pepper, and garnish with fresh cilantro.
This rich and aromatic lamb curry is perfect for special occasions or when you want a hearty, flavorful meal.
The coconut milk creates a silky, creamy sauce that’s balanced with the deep flavors of the lamb and spices.
Keto Coconut Vegetable Curry
This keto coconut vegetable curry is a vibrant, colorful dish full of fresh vegetables simmered in a rich coconut sauce.
It’s a perfect vegetarian option that’s both satisfying and flavorful, making it a great low-carb meal for plant-based eaters.
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot over medium-high heat. Add onions and sauté until softened, about 4 minutes.
- Add garlic, ginger, curry powder, and turmeric, cooking for 1–2 minutes until fragrant.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- Add zucchini, bell pepper, cauliflower, and peas. Cook for 10–12 minutes, until vegetables are tender but not mushy.
- Season with salt and pepper, and garnish with fresh cilantro.
This keto vegetable curry is light yet hearty, perfect for a filling vegetarian dish.
The coconut milk provides a creamy texture, while the spices add depth and warmth. It’s a great option for a plant-based keto meal.
