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Keto Peanut Butter Curry

This Keto Peanut Butter Curry melds creamy peanut butter with aromatic spices to create a rich, satisfying dish that's low in carbs and high in flavor. Perfect for anyone following a ketogenic lifestyle who doesn't want to sacrifice taste for nutrition.
Course Dinner
Cuisine Fusion
Keyword Keto Dinner, Keto Peanut Butter Curry, Low Carb Curry, Peanut Butter Chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 585kcal

Equipment

  • Large skillet
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Stirring Spoon

Ingredients

  • 1.5 lbs chicken thighs, boneless and skinless 680g
  • 1 tbsp coconut oil 15ml
  • 1 medium onion, finely chopped about 150g
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated about 2.5cm
  • 1 tbsp curry powder 6g
  • 1 tsp ground cumin 2g
  • 1 tsp chili powder (optional for heat) 2g
  • ½ cup natural peanut butter, unsweetened 120g
  • 1 14-ounce can coconut milk 400ml
  • ½ cup chicken broth 120ml
  • Salt and pepper, to taste
  • Fresh cilantro, chopped for garnish

Instructions

  • Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
  • In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
  • Increase heat to medium-high and add the chicken pieces to the skillet. Cook until the chicken is browned on all sides.
  • Lower the heat to medium and stir in the curry powder, ground cumin, and chili powder if using. Cook for a minute to allow the spices to bloom.
  • Add the peanut butter to the skillet and stir until it melts and coats the chicken. Pour in the coconut milk and chicken broth, stirring well to combine.
  • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the chicken is tender and the sauce has thickened.
  • Taste and adjust salt and pepper as needed.
  • Remove from heat and let the curry rest for a few minutes. Garnish with chopped cilantro before serving.

Notes

For a nut-free version, consider using seed butter such as sunflower seed butter.
To lower the carb content even further, omit the onion or use only half.
Serve over cauliflower rice or zucchini noodles for a complete keto meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the sauce's creamy texture.

Nutrition

Calories: 585kcal | Carbohydrates: 12g | Protein: 38g | Fat: 47g | Fiber: 5g | Net Carbs: 7g