It happens. You’re really excited about your eating plan and everything is going great.
Then boom. You’re completely bored to death with the meals you’re making. If you eat one more grilled piece of chicken, you’ll stab someone with your fork.
Thankfully, there are so many flavorful recipes that are very low-carb. You’ll be amazed at how flavorful food can be without adding carbs.
Curries have long been known for their incredible flavor. No one is going to eat a properly made curry and claim that it’s lacking in flavor.
Packed full of spices, curries will definitely add life back into your meals. And, no. Curries do not have to be spicy when it comes to heat level.
You can have a flavorful curry that doesn’t leave you chugging milk to put out the flames.
This shrimp and chicken curry recipe has a wonderful spice blend that not only tastes amazing but also adds great color to your meal. An added benefit of this curry recipe is the turmeric.
Turmeric has health benefits and this recipe contains a full tablespoon. If you’re trying to get more of the spice into your diet without taking supplements, you’ll love having this recipe on hand.
A keto shrimp recipe is always good to have on hand. The combination of the shrimp and chicken thighs in this recipe offers a combination of flavors and textures that make the curry exciting for your taste buds.
The spices and addition of coconut milk give the dish so much flavor that you’ll want to make this recipe again and again.
How to Make Keto Shrimp and Chicken Curry
Are curries healthy?
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You may think that a meal as flavorful as curry would be unhealthy. The truth is that curries are excellent for the keto plan.
There are hardly any carbs in this recipe. The problem with curries arises when you pour it over rice.
That is easily remedied by using cauliflower rice or simply eating it by itself. If you’ve never made curry before, try eating it on its own.
What to serve with Shrimp and Chicken Curry?
Curries are often thought of as a one-dish meal. Many people do serve it over rice. You can opt for cauliflower rice. Naan is also sometimes served.
If that option sounds tasty, try making cloud bread to serve on the side. You can also make a yogurt sauce called raita that is meant to cool the tongue while enjoying all the spices a curry has to offer.
What can I do with leftovers?
Transfer any leftovers to a storage container and place in the refrigerator for up to 3 to 4 days. Reheat to boiling and serve.
Do note that the longer the curry sets in the fridge, the more intense the flavors will become.
Can I freeze this Keto Shrimp and Chicken Curry?
Keto shrimp and chicken curry can be frozen if you take care to ensure that the meat is covered in the sauce. If there isn’t enough sauce to cover the meat, the meat will become freezer burnt, which will affect the taste and texture of the dish.
A trick you can use is to place the curry into a zip-top freezer bag and get out all the air. Freeze flat for two to three months. When ready to eat, allow to thaw in the fridge overnight and heat to boiling before serving.
What are the ingredients to make Keto Shrimp and Chicken Curry?
- Boneless skinless chicken thighs
- Tail on shrimp
- Butter unsalted
- Chopped onion
- Curry powder
- Fennel seed
- Coconut milk
- Tomato sauce
Now that you have all of the ingredients to make this keto shrimp recipe follow the step below.
Add butter to a skillet over medium heat and melt.
Next add the chicken and onions, salt and pepper to the melted butter.
Cook until the chicken I cooked thoroughly about 5 to 8 minutes.
Once the chicken is cooked add the curry powder, cumin, fennel seed, cardamom, and turmeric and stir until the chicken is coated.
Cook for another 30 minutes and reduce the heat to medium.
After you lower the heat, add the coconut milk and tomato sauce and stir.
Add the shrimp and cover and simmer for about 5-8 minutes or until shrimp is cooked.
Your Keto Shrimp and Chicken Curry is ready to serve.
Serve this Keto Shrimp and Chicken Curry with cauliflower rice if desired.
Keto Shrimp and Chicken Curry Recipe
Now that you have all this information it is time to print this shrimp and chicken curry recipe with the exact measurements.
Hit the print button found inside the recipe card below.
- 1.5 lb Boneless skinless chicken thighs cut into bite-sized pieces
- 1 lb Tail on shrimp
- 5 tbsp Butter unsalted
- 1 c Chopped onion
- 3 tbsp Curry powder
- 1 tbsp Cumin
- 1 tbsp Fennel seed
- 2 tsp Cardamom
- 1 tbsp Turmeric
- 1 c Coconut milk - full fat
- ¾ c Tomato sauce
- Salt and pepper to taste
Begin by melting 5 tbsp of butter in a skillet over medium-high heat.
Add the chicken pieces and chopped onion to the melted butter as well as salt and pepper to taste. Cook for 5-8 minutes until the chicken is cooked through.
Add the curry powder, cumin, fennel seed, cardamom, and turmeric, and stir until the chicken is well coated. Cook for roughly 30 seconds until the spices are fragrant.
Reduce the heat to medium, and add in the tomato sauce and coconut milk. Stir to combine well.
Mix in the shrimp, cover and simmer for 5-8 minutes until the shrimp is cooked.
Serve on its own or over cauliflower rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 485 Total Fat: 29g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 323mg Sodium: 1123mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 47g