Creamy Keto Coconut & Mango Chicken Curry Delight

Christmas calls for warm, comforting meals, and this Keto Coconut & Mango Chicken Curry brings a tropical twist to the table. Inspired by the spice trade, it combines creamy coconut milk and sweet mango for a festive, keto-friendly dish. When I served it last Christmas, even my picky kids loved it—this recipe is a winner!

Healthy and Delicious

This curry isn’t just tasty; it’s packed with benefits. Coconut milk provides healthy fats for energy, and mango adds natural sweetness and antioxidants (yes, it works in moderation on keto!). Backed by research, this dish is as smart as it is satisfying.

A Recipe Fit for Royalty

Mangoes are called the “king of fruits,” and this dish lives up to that title. With its golden sauce and tender chicken, it’s elegant yet easy to make. Whether for Christmas or a weeknight dinner, this curry is always a hit! 👑✨

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Table of Contents

Look at the Recipe (Key Highlights)

Let’s dive into what makes this Keto Coconut & Mango Chicken Curry Recipe an absolute must-try:

1. Tropical Vibes in Every Bite
   • This curry is a flavor-packed fusion of creamy coconut milk and sweet, tangy mango puree. Think tropical getaway—but in your kitchen. 🍍🌴
2. Keto-Friendly & Low-Carb Goodness
   • Say goodbye to high-carb ingredients like sweet potatoes and rice. Instead, this recipe uses cauliflower florets and keto-friendly rice, keeping your carb count low and your goals on track.
3. Rich, Creamy Sauce
   • The coconut milk base gets an aromatic boost from fresh ginger, makrut lime leaves, and red curry paste. It’s the kind of sauce you’ll want to eat with a spoon—no judgment here!
4. Balanced Nutrition
   • With lean protein from chicken, healthy fats from coconut milk, and nutrient-dense veggies, this curry has everything you need for a satisfying, guilt-free meal.
5. Quick and Easy to Prepare
   • Despite its gourmet feel, this recipe is easy to whip up on a weeknight. A little searing, a bit of simmering, and voilà—dinner is served!
6. Customizable Heat Level
   • Not a fan of spice? Dial it down. Love a fiery kick? Add some fresh chili or an extra spoonful of curry paste. You’re the boss of your curry destiny.
7. Perfect for Meal Prep
   • This dish tastes even better the next day, making it a meal prep hero. Store it in the fridge and enjoy a delicious, ready-made dinner anytime.

So, grab your ingredients, roll up your sleeves, and let this recipe bring a tropical twist to your keto lifestyle! 🌟

Ingredients Needed

Here’s everything you need to whip up this keto-friendly coconut curry recipe:

For the Curry Base

• 500g (about 2) chicken breast fillets
• 270ml can full-fat coconut milk
• 250ml (1 cup) chicken stock (low-sodium or homemade)
• 500ml (2 cups) water
• 3cm-piece fresh ginger, peeled, thinly sliced
• 6 makrut lime leaves

For the Vegetables & Flavor

• 1 brown onion, cut into wedges
• 1 red capsicum, deseeded and chopped
• 1 tbsp Maesri red curry paste (check for low-carb)
• 200g cauliflower florets (low-carb substitute for sweet potatoes)
• 1 large mango, peeled and diced
• 1 tbsp fresh lime juice
• 50g baby spinach

For Serving

• Keto-friendly rice (e.g., cauliflower rice or shirataki rice)

How to Make Keto Coconut & Mango Chicken Curry

Cook the Chicken

Heat a deep-sided pan with a spritz of oil spray. Sear the chicken breasts until golden on both sides. Add the coconut milk, chicken stock, water, ginger, and lime leaves. Simmer on low heat for 25-30 minutes, flipping the chicken halfway. Once cooked, remove the chicken and set it aside.

Reduce the Sauce

Turn up the heat and boil the coconut mixture until reduced by half. This will concentrate the flavors and create a thick, rich base for the curry.

Sauté the Vegetables

In the same pan, sauté the onion, capsicum, and red curry paste until fragrant. Add the reduced coconut sauce back to the pan, followed by the cauliflower florets. Simmer until the vegetables are tender.

Add Mango and Chicken

Blend the mango into a smooth puree and stir it into the curry sauce along with the shredded chicken. Add a squeeze of lime juice to brighten the flavors.

Add Spinach and Serve

Stir in the baby spinach just before serving to preserve its vibrant color and texture. Serve hot over keto-friendly rice.

Storage & Serving Suggestions

Storage Tips

1. Leftovers Are a Blessing… Embrace Them!
   • Store your leftover curry in an airtight container in the fridge for up to 3 days. Trust me, the flavors get even better as they sit and mingle—hello, flavor party! 🎉
2. Freezing? Yes, You Can!
   • This curry freezes beautifully. Skip adding the spinach if you’re freezing it, though—it can get mushy. Just thaw and reheat, then stir in fresh spinach before serving.
3. Reheat Like a Pro…
   • Warm your curry gently on the stovetop over medium heat. If it looks a little thick after chilling, add a splash of coconut milk or stock to loosen it up.

Serving Tips

1. Pair It Up… But Keep It Keto!
   • Serve with cauliflower rice, shirataki rice, or zucchini noodles. These low-carb options soak up all that saucy goodness without kicking you out of ketosis.
2. Garnish for the Win
   • Sprinkle on fresh cilantro, a few chili flakes, or a squeeze of lime for an extra pop of flavor. Because presentation matters—even if it’s just for you! 💫
3. Turn It Into a Bowl Meal
   • Add a side of sautéed greens or a crunchy cucumber salad to make this dish a complete, wholesome meal. A curry bowl is never a bad idea!
4. Bring Out the Tropics
   • Feeling fancy? Pair this dish with a keto-friendly coconut or mango-flavored sparkling water for a total tropical vibe. 🥥✨

And there you have it—deliciously simple storage and serving ideas to make the most of your Keto Coconut & Mango Chicken Curry! 🥳

Tips & FAQs

How do you thicken coconut chicken curry?

There are several ways to thicken coconut chicken curry:

• Simmer it down: Allow the curry to cook uncovered, letting the liquid reduce naturally.
• Add cream or coconut cream: These ingredients enhance both thickness and richness.
• Blend veggies: Puree some of the vegetables in the curry for a natural thickener.
• Ground nuts: Cashews or almonds, finely ground, add body and flavor to the sauce.

Can we eat mango with curry?

Yes, mango pairs beautifully with curry! The natural sweetness of mango balances the spice and richness of curry dishes. Mango is often used in recipes like mango chicken curry to enhance flavor, making the dish aromatic, sweet, and tangy.

How can I increase the taste of chicken curry?

Here are some tips to boost your chicken curry’s flavor:

• Use fresh spices and herbs for a robust aroma.
• Sauté the aromatics (onions, garlic, ginger) until golden brown for a flavorful base.
• Marinate the chicken with spices to infuse it with flavor.
• Adjust the salt, acidity, and sweetness for a balanced taste.
• Let the curry simmer slowly to intensify flavors.

Can I add milk to curry?

Yes, but proceed carefully! Milk adds mild creaminess but can curdle if cooked at high heat or mixed with acidic ingredients. To prevent this:

• Add milk towards the end of cooking.
• Keep the heat low and stir continuously.
  For a richer and safer option, consider using cream or coconut milk instead.

Can we drink milk after eating chicken?

Yes, from a culinary standpoint, there’s no harm in drinking milk after eating chicken. However, some traditional beliefs discourage it due to concerns about digestion or food combinations. Always consider your personal health and cultural practices.

These FAQs aim to provide clarity and guidance for your curry-cooking adventures and ingredient pairings. Enjoy experimenting in the kitchen!

Health Benefits of Keto Coconut & Mango Chicken Curry

This Keto Coconut & Mango Chicken Curry is not just a flavorful delight; it’s also a powerhouse of health benefits, making it a perfect addition to your keto lifestyle. Let’s break down the nutritional perks:

High in Healthy Fats for Energy

• The full-fat coconut milk provides MCTs (medium-chain triglycerides), which are easily digested and converted into energy. This helps sustain ketosis and keeps you feeling energetic.

Rich in Protein for Muscle Support

• Chicken breast fillets are a lean protein source that supports muscle repair and growth while keeping you full for longer.

Packed with Vitamins and Antioxidants

• The red capsicum, mango, and spinach deliver a healthy dose of vitamins A, C, and K, as well as antioxidants that support immunity, skin health, and overall vitality.

Low-Carb and Blood Sugar Friendly

• By swapping high-carb ingredients like sweet potatoes and traditional rice for cauliflower florets and keto-friendly rice, this curry keeps blood sugar levels stable and aligns with your keto goals.

Anti-Inflammatory and Digestive Benefits

• Fresh ginger and makrut lime leaves are known for their anti-inflammatory and digestive properties, helping to soothe the stomach and promote overall gut health.

Hydration and Electrolyte Balance

• The curry’s high water content, combined with lime juice and naturally occurring electrolytes in coconut milk, helps keep you hydrated and balances electrolytes.

Heart-Healthy Nutrients

• Spinach and coconut milk contribute to heart health by providing potassium and healthy fats, which can help maintain healthy blood pressure levels.

Weight-Loss Friendly

• With its low-carb profile, high-fat content, and moderate protein levels, this dish is ideal for those aiming to lose weight while adhering to a ketogenic diet.

This dish isn’t just satisfying—it’s a flavorful, nutrient-packed meal that nourishes your body and supports your health goals. 🌟

I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.

Don’t forget to share this recipe with friends and family who are looking for the Keto Coconut & Mango Chicken Curry —they’ll thank you for it! 🥚✨

Print Recipe

Healthy

Creamy Keto Coconut & Mango Chicken Curry Delight

Author: Catherine Rettig Cooking Method: Sauteing, Simmering Cuisine: Thai Courses: Dinner, Keto Recipe Keys: Gluten Free L low-carb

Difficulty: Intermediate Prep Time 5 mins Cook Time 35 mins Rest Time 5 mins Total Time 45 mins

Cooking Temp: 190  °C Servings: 4 Estimated Cost: $ 17 Calories: 350

Best Season: Summer

Description

This keto coconut & mango chicken curry recipe combines creamy coconut milk, juicy mango, and tender chicken for a low-carb, tropical-inspired dish.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Curry:

• 500 g Chicken Breast Fillets ((about 2)(Lean and Tender))
• 270 ml Can Full-Fat Coconut Milk ((Rich and Creamy, Full-Fat for Keto))
• 250 ml Chicken Stock ((1 Cup)(Salt-Reduced or Homemade))
• 500 ml Water ((2 Cups)(Pure and Fresh))
• 3 cm cm-Piece Fresh Ginger ((Aromatic, Peeled, and Thinly Sliced))
• 6 Makrut Lime Leaves ((Fragrant and Flavorful))
• 1 Brown Onion ((Fresh, Cut into Wedges))
• 1 Red Capsicum ((Crisp, Deseeded, and Coarsely Chopped))
• 1 Tbsp Maesri Red Curry Paste ((Check for Low-Carb Options))
• 1 Large Mango ((Sweet and Juicy, Peeled and Coarsely Chopped))
• 1 Tbsp Fresh Lime Juice ((Zesty and Vibrant))
• 50 g Baby Spinach ((Tender and Nutritious))

Keto Substitutes:

• 200 g Cauliflower Florets ((Low-Carb Substitute for Sweet Potato))
• Keto-Friendly Rice ((Such as Cauliflower Rice or Shirataki Rice))

Instructions

Step 1: Cook the Chicken

1. Spray a deep-sided frying pan with oil spray and heat over medium-high heat.
2. Add the chicken and cook for 2-3 minutes on each side, until golden.
3. Add coconut milk, chicken stock, water, ginger, and lime leaves. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, turning the chicken halfway, until cooked through. Remove the chicken and set aside on a cutting board.

Step 2: Reduce the Liquid

1. Increase the heat to high and boil the coconut cooking liquid for about 10-12 minutes, reducing it to about 3 cups. Transfer the reduced liquid to a heatproof jug.

Step 3: Cook the Vegetables

1. Reduce the pan heat to medium. Add onion, capsicum, and red curry paste. Cook for 3-4 minutes, stirring, until softened.
2. Pour in the reduced coconut liquid and add cauliflower florets. Simmer for 10-12 minutes, or until the cauliflower is tender but not mushy.

Step 4: Add the Mango and Chicken

1. Meanwhile, shred the chicken into large pieces.
2. Blend the mango in a food processor until smooth. Add the mango puree and lime juice to the coconut mixture, stirring to combine.
3. Return the shredded chicken to the pan and simmer gently for 2-3 minutes, until heated through.

Step 5: Add Spinach & Serve

1. Stir in the baby spinach and cook for 1-2 minutes until just wilted.
2. Serve the curry hot over keto-friendly rice, garnished with extra lime wedges or fresh herbs if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 9g3%

Dietary Fiber 3g12%

Protein 28g57%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When I first served this Keto Coconut & Mango Chicken Curry to my family, I was a little nervous—especially with my picky eaters at the table! But to my delight, my husband couldn’t stop raving about the rich, creamy sauce, and my kids practically licked their bowls clean (yes, even the one who usually side-eyes anything green). The combination of sweet mango and savory coconut hit all the right notes, and the best part? Nobody even noticed it was keto. This dish has become a household favorite, and every time I make it, I feel like a total kitchen rockstar! 🌟

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