Paleo Red Curry Chicken
Savor the bold, exotic flavors of Paleo Red Curry Chicken, a wholesome and vibrant dish that’s perfect for weeknight dinners or meal prep. This recipe combines tender, bite-sized chicken thighs simmered in a rich combination of creamy coconut milk and aromatic red curry paste, creating a perfectly balanced, dairy-free dish bursting with flavor. Sweet potatoes, red bell pepper, and onions add natural sweetness and texture, while fresh ginger, garlic, and lime lend a zesty, fragrant touch. Finished with fresh basil and seasoned with fish sauce, this Paleo-friendly curry offers a harmonious blend of savory, spicy, and slightly tangy notes. Ready in just an hour and packed with nutrient-dense ingredients, this comforting one-pot meal is sure to become a family favorite. Pair it with cauliflower rice for a fully paleo dinner that is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 medium sweet potatoes
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons fish sauce
- 1 lime
- 0.5 cup fresh basil leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Peel the sweet potatoes and cut them into 1-inch cubes.
Thinly slice the red bell pepper and yellow onion.
Mince the garlic cloves and grate the fresh ginger.
In a large pot over medium heat, melt the coconut oil.
Add the onion, garlic, and ginger to the pot and sauté for 3-4 minutes until the onion is soft.
Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
Add the chicken pieces to the pot and stir to coat them in the curry paste.
Pour in the coconut milk and chicken broth, mixing well to combine.
Add the sweet potatoes and bring the mixture to a simmer.
Reduce the heat to low and cover the pot. Cook for 20 minutes.
Add the red bell pepper slices, fish sauce, salt, and pepper to the pot. Stir well.
Continue to simmer, uncovered, for another 10 minutes or until the chicken is cooked through and the sweet potatoes are tender.
Taste and adjust seasoning if necessary.
Squeeze the juice of one lime over the curry and stir in the fresh basil leaves.
Serve hot and enjoy your Paleo Red Curry Chicken!
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6908 mg | 300% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 52.2 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2468 mg | 53% | |
*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.
