Paleo Coconut Milk Curry
Indulge in the bold, aromatic flavors of this Paleo Coconut Milk Curry, a wholesome dish that's as nourishing as it is satisfying. Made with tender chicken, vibrant vegetables like red bell peppers, zucchini, and carrots, and infused with a rich blend of curry powder, turmeric, and fresh ginger, this curry is a celebration of warm, comforting spices. Simmered in creamy, full-fat coconut milk and a splash of chicken stock, it delivers a luscious texture that's perfect for coating every bite. Accented with the tangy brightness of lime juice and the umami depth of fish sauce, this dairy-free, gluten-free recipe is ideal for those following a paleo diet. Ready in under an hour, this curry is perfect served on its own or over cauliflower rice for a complete and flavorful meal. Garnished with fresh cilantro, it’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium red bell peppers, sliced
- 1 medium zucchini, sliced
- 2 large carrots, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 14 ounces canned full-fat coconut milk
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 bunch fresh cilantro, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the sliced bell peppers, zucchini, and carrots to the skillet, stirring occasionally, for about 5 minutes.
Push the vegetables to the side and add the chicken pieces to the center. Cook until browned on all sides, about 5-7 minutes.
Sprinkle the curry powder and ground turmeric over the chicken and vegetables, stirring to evenly coat them with the spices.
Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
Reduce the heat to low and add the fish sauce and lime juice. Stir and let the curry simmer for about 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.
Season with sea salt and black pepper to taste.
Garnish with fresh cilantro before serving.
Serve the curry hot, optionally over cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 7164 mg | 311% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 44.5 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 317 mg | 24% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4375 mg | 93% | |
*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.
