Social Media Image

Coconut Chicken Curry : Low Carb Recipes : Edify

Share this Page on Facebook
Like us on Facebook
Our Story
Your Stories
Why Low Carb/High Fat?
The Edify Food Pyramid
Where Do I Start?
         What Can I Eat?
         Cooking Tips
         Eating Out
         Life Without Bread
         How Do I Shop?
         Carb Cravings
         What We Eat
         Meal Ideas
Low Carb Recipes
The Resource Room
The Science
         Initial Side Effects
         Blood Sugar Levels
Frequently Asked Questions
The Permi In Us
Contact Us

The Edify Low Carb High Fat Food Forum

Print this Recipe

Coconut Chicken Curry

Low Carb Dinner Recipes and Ideas
Recipe by Nicky
Coconut Chicken Curry

Coconut Chicken Curry

Coconut Chicken Curry
You can make this curry as mild or as hot as you like it. The ingredients listed below are for a mild palette but feel free to ramp up the hotness factor should you be that way inclined ;)


Coconut Oil
4 Chicken Thigh Fillets
1 brown Onion, chopped
1 teaspoon crushed Garlic
1 teaspoon ground Tumeric
1 teaspoon Red Curry Paste
1 stalk of Lemongrass, sliced finely
1 can Coconut Milk, 400ml
12 fresh Curry leaves
1 cup Coriander leaves
1/2 lemon or lime, juiced


Chop your chicken thigh fillets into roughly 1 inch pieces.
Melt around a tablespoon of coconut oil in your frying pan.
Add in the chicken thigh fillets and brown.
Remove the chicken from the pan and place on a plate.
Add the onion and garlic to the pan, cook gently until the onions are soft.
Stir in the tumeric, curry paste and lemongrass and cook for around a minute.
Stir in the coconut milk and curry leaves and bring it to the boil.
Return the chicken to the pan and reduce the heat to low.
Cover and simmer for around 15-20 minutes or until the chicken is tender.
Stir in the coriander and lemon or lime juice.
Serve on a bed of Cauliflower Rice.
Serves 2 but if you want to feed 4 just add in more chicken accordingly.

Additional Notes

To ramp up the heat of this dish you can either double or triple the amount of red curry paste and even add in a small amount of red chilli, if you're game.
The first time I cooked this I put way too much curry paste in (2 tablespoons) and was barely able to eat it.
The second time I used 1/2 teaspoon and it was quite mild. For me, 1 teaspoon is perfect!!