Keto Thai Coconut Curry with Shrimp and Rice – Low-Carb Dinner

By @Sophia Rivera – Keto Meal Planning & International Cuisine Expert

Zippy Introduction

Experience the bold, exotic flavors of our Keto Thai Coconut Curry with Shrimp & Cauliflower Rice—a low-carb, budget-friendly Thai-inspired dish perfect for busy weeknights. This easy keto meal prep recipe delivers authentic flavor while keeping carbs low. Perfect for quick meal prep and busy evenings, this dish will transport your taste buds to Southeast Asia while keeping your keto lifestyle on track.

If you’re exploring more global flavors, check out our Keto Mediterranean Chicken Bowl with Cauliflower Rice – a fresh, balanced option inspired by Mediterranean cuisine.

Keto Thai Coconut Curry with Shrimp and Rice – Low-Carb Dinner

Servings

2-3

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

~25 minutes

A Personal Note

“Hola, I’m Sophia! I’ll never forget the vibrant energy of a night out in Bangkok, where street food stalls lit up the alleyways with the aromas of coconut and chili. One evening, while juggling a hectic schedule and my kids’ activities, I craved a meal that was both exotic and simple. I recreated that unforgettable Thai experience in my own kitchen with this recipe—using succulent shrimp, creamy coconut milk, and tender cauliflower rice. Not only did it add a burst of global flavor to our dinner table, but it also proved that even on a busy night, you can enjoy a healthy, keto-friendly feast that tastes like an adventure abroad. This dish is now a regular in my meal prep rotation, and I love sharing it with anyone who wants a little taste of Thailand without the hassle.” – Sophia Rivera

Ingredients Breakdown

Dry Ingredients

For the Coconut Curry

1 lb shrimp, peeled and deveined
Lean and tender, perfect for absorbing bold flavors.
1 can (14 oz) unsweetened coconut milk
Rich in healthy fats for a creamy, authentic curry base.
1 tbsp red curry paste
Delivers a spicy, aromatic kick essential to Thai cuisine.
1/2 cup diced tomatoes
Adds a subtle tang and depth to the sauce.
1 tsp fish sauce
Infuses the curry with umami richness.
1/2 tsp ground turmeric
Boosts the color and offers anti-inflammatory benefits.
Salt and pepper, to taste

For the Cauliflower Rice

1 medium head cauliflower, riced
A low-carb, nutrient-packed alternative to traditional rice.
1 tbsp olive oil
Enhances flavor while sautéing.
Salt and pepper, to taste

For Garnish (Optional)

Fresh cilantro, chopped
For a burst of herbal freshness.
Lime wedges
For an extra squeeze of citrus brightness.

Wet Ingredients

Optional Mix-Ins

For the Coconut Curry

1 lb shrimp, peeled and deveined
Lean and tender, perfect for absorbing bold flavors.
1 can (14 oz) unsweetened coconut milk
Rich in healthy fats for a creamy, authentic curry base.
1 tbsp red curry paste
Delivers a spicy, aromatic kick essential to Thai cuisine.
1/2 cup diced tomatoes
Adds a subtle tang and depth to the sauce.
1 tsp fish sauce
Infuses the curry with umami richness.
1/2 tsp ground turmeric
Boosts the color and offers anti-inflammatory benefits.
Salt and pepper, to taste

For the Cauliflower Rice

1 medium head cauliflower, riced
A low-carb, nutrient-packed alternative to traditional rice.
1 tbsp olive oil
Enhances flavor while sautéing.
Salt and pepper, to taste

For Garnish (Optional)

Fresh cilantro, chopped
For a burst of herbal freshness.
Lime wedges
For an extra squeeze of citrus brightness.

Step-by-Step Instructions

Prepare the Cauliflower Rice:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the riced cauliflower, season with salt and pepper, and sauté for 5–7 minutes until tender and lightly golden.
Make the Coconut Curry:
In a separate large pan, heat a small drizzle of olive oil over medium heat. Add the red curry paste and ground turmeric, stirring for about 1 minute until fragrant.
Add Liquids & Flavorings:
Pour in the unsweetened coconut milk and add the diced tomatoes, fish sauce, salt, and pepper. Bring the mixture to a gentle simmer, letting the flavors meld for about 8–10 minutes.
Cook the Shrimp:
Add the shrimp to the curry sauce and cook for 3–4 minutes until they turn pink and are fully cooked.
Assemble the Dish:
Spoon the sautéed cauliflower rice into serving bowls. Top with the shrimp coconut curry, ensuring a generous portion of the flavorful sauce. Looking for another satisfying keto dinner? Try our Keto Chicken Enchilada Casserole, a Mexican-inspired low-carb favorite.
Garnish & Serve:
Garnish with freshly chopped cilantro and serve with a lime wedge on the side for an extra burst of citrus. Enjoy immediately while hot.

Frequently Asked Questions

Q: Can I substitute shrimp with another protein?
A: Absolutely! This curry is very versatile. You can swap the shrimp for chicken, tofu, or even a mix of low-carb vegetables to create a vegetarian version. Whether you’re craving a classic low-carb shrimp curry or looking for healthy Thai dinner ideas, this recipe adapts beautifully while keeping all the bold, authentic flavors.

Q: Can I make this dish ahead of time?
A: The curry and cauliflower rice can be prepared in advance. Store them in separate airtight containers in the refrigerator and reheat gently before assembling.

Q: How do I adjust the spice level?
A: For a milder curry, reduce the red curry paste. If you prefer more heat, add a sliced chili or a pinch of red pepper flakes during simmering.

For more inspiration, check out this guide on How to Make Thai Curry Without a Recipe it’s a fantastic resource on curry paste.

Keto Thai Coconut Curry with Shrimp and Rice – Low-Carb Dinner

Servings

2-3

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

~25 minutes

Recipe Card

Keto Thai Coconut Curry with Shrimp & Cauliflower Rice
Servings: 2-3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: ~25 minutes

Ingredients

For the Coconut Curry:

1 lb shrimp, peeled and deveined
1 can (14 oz) unsweetened coconut milk
1 tbsp red curry paste
1/2 cup diced tomatoes
1 tsp fish sauce
1/2 tsp ground turmeric
Salt and pepper, to taste

For the Cauliflower Rice:

1 medium head cauliflower, riced
1 tbsp olive oil
Salt and pepper, to taste

Garnish (Optional):

Fresh cilantro, chopped
Lime wedges

Directions

Sauté cauliflower rice in olive oil with salt and pepper until tender (5–7 minutes).
In another pan, heat olive oil, add red curry paste and turmeric; cook for 1 minute.
Add coconut milk, diced tomatoes, fish sauce, salt, and pepper; simmer for 8–10 minutes.
Add shrimp and cook for 3–4 minutes until pink and cooked through.
Assemble by placing cauliflower rice in a bowl, topping with shrimp curry, and garnishing with cilantro and a lime wedge.
Serve immediately.

Nutritional Highlights

Calories: ~350
Protein: ~30g
Net Carbs: ~7g
Fat: ~20g

Keto Thai Coconut Curry with Shrimp and Rice – Low-Carb Dinner

Keto vegan masala tofu bowl served with cauliflower rice, spiced tofu, cilantro, and lime wedges in a ceramic bowl.

Lunch & Dinner