Paleo Asian Box Curry Chicken
Experience the rich, aromatic flavors of this Paleo Asian Box Curry Chicken, a guilt-free, wholesome take on a classic comfort dish. Tender chunks of chicken breast are sautéed to perfection and paired with vibrant vegetables like red bell pepper and zucchini, all simmered in creamy coconut milk infused with savory curry powder, fresh ginger, and garlic. A splash of fish sauce, a hint of lime juice, and coconut aminos elevate the dish with tangy, umami undertones, making it a flavor-packed meal that’s free from gluten, dairy, and refined sugars. Ready in just 45 minutes, this paleo-friendly delight is perfect for weeknight dinners or meal prep, offering a healthy, satisfying meal for the whole family. Garnish with fresh cilantro for a fragrant, herbaceous finish, and enjoy a taste of the tropics right in your kitchen!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 medium red bell pepper
- 1 medium zucchini
- 400 milliliters coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons coconut aminos
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Start by dicing the chicken breast into bite-sized cubes. Set aside in a bowl.
Chop the yellow onion finely and mince the garlic cloves and ginger.
Slice the red bell pepper into thin strips and cut the zucchini into bite-sized pieces.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the diced chicken to the skillet and season lightly with salt and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.
Add the minced garlic and ginger and stir for another minute until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Cook for about 3-4 minutes until they begin to soften.
Return the cooked chicken to the skillet. Stir in the curry powder, ensuring the chicken and vegetables are evenly coated.
Pour in the coconut milk, and add the fish sauce, lime juice, and coconut aminos. Stir well to combine all the ingredients.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 10 minutes, allowing the flavors to meld together.
Taste and adjust seasoning with additional salt or lime juice, if needed.
Serve the curry hot, garnished with fresh cilantro leaves. Enjoy your Paleo Asian Box Curry Chicken!
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 10641 mg | 463% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 59.5 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
