Paleo Red Curry with Chicken
Dive into the bold, vibrant flavors of this Paleo Red Curry with Chicken, a nourishing and wholesome dish that's brimming with Thai-inspired ingredients. Perfectly seared chicken thighs are simmered in a rich, creamy coconut milk-based curry sauce infused with red curry paste, garlic, and ginger for a tantalizing combination of spice and aroma. Packed with colorful vegetables like bell peppers, zucchini, and onions, this one-pan recipe is not only Paleo-friendly but also gluten-free, dairy-free, and ideal for clean eating enthusiasts. Finished with a refreshing touch of lime juice, fish sauce, and fresh herbs like cilantro and Thai basil, this flavorful curry pairs beautifully with cauliflower rice for a complete low-carb meal. Ready in under 45 minutes, it's the ultimate weeknight dinner that doesn’t skimp on taste or nutrition.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 14 ounces coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 0.25 cup Thai basil leaves
Instructions
In a large pan or wok, heat the coconut oil over medium heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the pan, cooking for about 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the red bell pepper, zucchini, and onion. Sauté for 5 minutes until the vegetables are slightly tender.
Stir in the garlic and ginger, and cook for another minute until fragrant.
Add the red curry paste to the pan, stirring for 1-2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the cooked chicken to the pan, and allow it to simmer in the curry sauce for 10 minutes, allowing all the flavors to meld.
Stir in the fish sauce and lime juice, adjusting seasoning to taste.
Turn off the heat and stir in the fresh cilantro and Thai basil leaves just before serving.
Serve the curry hot, optionally with cauliflower rice or a vegetable side for a complete Paleo meal.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 6599 mg | 287% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 47.4 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 387 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3869 mg | 82% | |
*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.
