Paleo Classic Thai Green Curry
Indulge in the bold, aromatic flavors of this Paleo Classic Thai Green Curry—a wholesome spin on the beloved Thai comfort dish that's both dairy-free and gluten-free. This recipe combines creamy coconut milk with vibrant green curry paste to create a rich, fragrant base that envelops tender chicken and fresh vegetables like zucchini, red bell pepper, and broccoli florets. Enhanced by kaffir lime leaves and garnished with fresh basil and cilantro, this dish delivers a symphony of authentic Thai flavors while staying true to paleo principles. Perfect for a quick yet satisfying weeknight meal, this recipe is ready in under an hour and offers plenty of nutrients without compromising on taste. Don’t forget to serve it with lime wedges for an added burst of citrusy brightness! Keywords: Paleo Thai Green Curry, gluten-free recipes, dairy-free dinner, Thai-inspired chicken curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 500 grams chicken breast
- 1 teaspoon salt
- 3 tablespoons green curry paste
- 400 ml coconut milk
- 250 ml chicken broth
- 1 medium zucchini
- 1 medium red bell pepper
- 200 grams broccoli florets
- 4 leaves kaffir lime leaves
- 1 cup fresh basil leaves
- 1 whole lime
- 0.5 cup fresh cilantro
Instructions
Cut the chicken breast into 2-inch pieces and season with salt.
Heat the coconut oil in a large pan over medium-high heat. Add the chicken pieces and sear until browned, about 5 minutes. Remove and set aside.
In the same pan, reduce the heat to medium and add the green curry paste. Stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
Slice the zucchini and red bell pepper into thin strips. Add them along with the broccoli florets to the pan.
Return the chicken pieces to the pan and add the kaffir lime leaves. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.
Taste and adjust the seasoning if needed, adding more salt if necessary.
Stir in the fresh basil leaves right before serving for freshness.
Cut the lime into wedges and serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7483 mg | 325% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 52.1 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2989 mg | 64% | |
*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.
