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Keto Thai Coconut Curry Chicken on Cauliflower Rice

Keto coconut curry chicken recipe with cauliflower rice


  1. Thai Coconut Curry Chicken: Heat oil in skillet set over medium-high heat; cook chicken, tofu and salt, stirring, for 3 to 5 minutes or until browned. Stir in curry paste and ginger; cook for about 1 minute or until fragrant. Stir in coconut milk, Organic Erythritol and tamari; bring to boil.
  1. Reduce heat to medium-low; simmer for about 5 minutes or until chicken is cooked through and sauce is thickened.
  1. Cauli-Rice Bowl: Meanwhile, heat oil in separate skillet set over medium-high heat; sauté cauliflower rice, baby bok choy, mushrooms, zucchini, chili pepper and salt for 3 to 5 minutes or until vegetables are tender-crisp.
  1. Divide cauliflower rice mixture between 2 bowls. Top with curry. Garnish with almonds and cilantro. Serve with lime wedges.


  • Alternatively, garnish with Thai basil or chopped green onions
  • Substitute unsweetened toasted coconut for almonds.
  • For quick preparation, you can find cauliflower rice in the produce or frozen aisle of the grocery store. To make your own, pulse small cauliflower florets in the food processor until finely chopped into rice-like pieces.

Makes 2 servings


  • 2 tbsp organic coconut oil
  • 8 oz boneless and skinless chicken thighs, cubed
  • 4 oz firm tofu, drained, cubed and patted dry
  • 1/4 tsp salt
  • 2 tbsp Thai curry paste
  • 2 tsp minced fresh ginger
  • 1 cup coconut milk or coconut cream (unsweetened)
  • 2 tbsp Wholesome ZeroSugar Organic Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 2 tsp tamari sauce
  • Cauliflower Rice:
  • 2 tbsp organic coconut oil
  • 4 cups cauliflower rice
  • 4 baby bok choy, quartered
  • 2 oz shiitake mushrooms, sliced (stems removed)
  • 1 small zucchini, sliced into half-moons
  • 1 small Thai chili pepper, thinly sliced
  • Pinch salt
  • 3 tbsp toasted slivered or sliced almonds
  • 4 tsp finely chopped cilantro (or basil)
  • 1 lime, sliced into wedges for serving