Paleo Coconut Curry
Experience the rich, nourishing flavors of our **Paleo Coconut Curry**, a wholesome and satisfying entree that's perfect for weeknight dinners or meal prep. Made with vibrant vegetables like broccoli, red bell peppers, and zucchini, and infused with aromatic spices from curry powder, garlic, and fresh ginger, this dish combines bold flavors with nutrient-dense ingredients. Juicy, tender pieces of chicken simmer in a creamy coconut milk base, creating a luscious, dairy-free sauce that’s bursting with tropical flair. A splash of lime juice adds a hint of brightness, while a garnish of fresh cilantro provides the perfect finishing touch. Quick to prepare and paleo-friendly, this hearty curry pairs beautifully with cauliflower rice or can be enjoyed on its own. Ideal for those looking for a gluten-free, dairy-free, and flavor-packed meal, it’s a recipe you’ll come back to time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1 medium zucchini, cut into half moons
- 2 tablespoons curry powder
- 14 ounces coconut milk
- 1 cup chicken or vegetable broth
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, continuing to cook for another 1 to 2 minutes until fragrant.
Add the sliced red bell pepper, broccoli, and carrots. Sauté the vegetables for about 5 minutes, until they start to soften.
Mix in the zucchini and curry powder, stirring to coat the vegetables evenly with the spices.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer, then add the chicken pieces to the pan.
Season with sea salt and freshly ground black pepper.
Allow the curry to simmer on low heat for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice for a burst of freshness.
Garnish with chopped fresh cilantro just before serving to add a pop of color and extra flavor.
Serve the coconut curry warm in bowls, as is or with a side of cauliflower rice.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7824 mg | 340% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 51.6 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 320 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3076 mg | 65% | |
*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.
