Creamed Coconut Curry Spinach is a fast and easy low carb, side that you'll want to have again and again. Bitter spinach, sweet coconut milk, and yellow curry, combine to create a winning dish! Garnish with fruit or nuts to add another flavor or texture dimension.
If you like keto creamed spinach and you like coconut and curry, you are going to love combining the two! My family used to get excited when I made keto creamed spinach - you know, like the one a popular steak house serves? But when we were told to cut gluten and casein out of my daughter's diet, we said goodbye to several of our favorite dishes.
Over the years we have either found replacements or have discovered new favorites along the way. This is one of our new favorites, and it is one of my go-to sides when I'm pressed for time. It goes with many main dishes and it can be changed-up with the addition of nuts or fruit.
If you have any keto creamed spinach left over, make it into meatballs! They are the most delicious Coconut Curry Meatballs you will ever have! Or you can get fancy and make Massaman Curry With Turkey Meatballs. You'll thank yourself a million times when you take your first bite!
I used pre-made Mae Ploy Yellow Curry Paste in the recipe. I have the yellow curry paste, the Massaman Curry Paste and the Panang Curry Paste. I love them all!
Keto Creamed Spinach is 3 net carbs per serving.
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Keto Creamed Spinach With Curry and Coconut Milk
Ingredients
- 16 ounces frozen spinach
- 13.5 ounces coconut milk (1 can)
- 1-2 teaspoons Mae Ploy Yellow Curry Paste (or 1-2 teaspoons madras curry powder)
- ½ teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Thaw the spinach and squeeze dry.
- Put a medium frying pan on medium heat. When it is hot, add two teaspoons of yellow curry paste and a few tablespoons of coconut milk. Mix the yellow curry paste and coconut milk and let it cook for just a minute until the curry paste becomes fragrant
- Add the spinach and the rest of the coconut milk. Stir to thoroughly combine all of the ingredients.
- Let the Coconut Curry Creamed Spinach cook until nice and thick, but still creamy. Garnish with almonds or fruit if you wish. Serve.
Sheila
What is the serving amount?? That is important. How much is the amount?
Kim Hardesty
Hi Sheila. The recipe serves 6. I always divide by eye, which isn't too hard to estimate with just 6 servings. -Kim
Karen Equils
The serving reads 1g. Is that correct? It is delicious1
Kim Hardesty
Hi Karen. No, that's not right. That happened when my recipes were switched to a newer recipe card. It used to say "1 serving". Thanks for letting me know I missed fixing one. I'll do so now. I'm happy you like the recipe. -Kim
Debra Adams
Oh this is so good. I have made it several times now. Served it first for company with a Korean hot pot as a side. Lovely. Now it goes on the table with everything while fresh spinach is in season.
Matt
I'm not a big spinach fan. It this was good!
Kim
It's a great go-to recipe. Glad you liked it. -Kim
Adel
Can you use fresh spinach?
Kim
Absolutely, Adel. I think this dish tastes better with the Thai curry paste, but use what you like. Have a nice weekend. -Kim