Paleo Red Curry with Chicken and Vegetables
Transform your weeknight meals with this vibrant and wholesome Paleo Red Curry with Chicken and Vegetables! Packed with fresh, nutrient-dense ingredients like zucchini, red bell peppers, carrots, and tender chicken breast, this dish is simmered in a rich, creamy coconut milk base infused with bold red curry paste, garlic, and ginger for an irresistible burst of flavor. Paleo-friendly fish sauce and a splash of lime juice elevate the dish with tangy, savory notes, while fresh basil adds a fragrant finishing touch. Ready in under 45 minutes, this gluten-free and dairy-free curry is not only a nutritious dinner option but also perfect for those following a clean-eating lifestyle. Serve it over cauliflower rice for an authentic and satisfying meal that’s sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breast
- 1 red bell pepper
- 1 zucchini
- 1 carrot
- 1 onion
- 3 cloves garlic
- 1 inch piece fresh ginger
- 2 tablespoons Paleo-friendly red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.25 cup fresh basil leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing your ingredients: cut the chicken breast into bite-sized pieces, slice the red bell pepper into thin strips, dice the zucchini, peel and slice the carrot into thin rounds, and thinly slice the onion. Mince the garlic cloves and grate or mince the fresh ginger.
Heat the coconut oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and season with a pinch of salt and pepper. Cook the chicken until it's lightly browned and cooked through, about 5-7 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions, red bell pepper, zucchini, and carrot. Cook the vegetables, stirring frequently, until they are just starting to soften, about 5 minutes.
Add the minced garlic and ginger to the skillet with the vegetables and cook for about 1 minute, stirring constantly, until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the paste to become fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Return the cooked chicken to the skillet, add the fish sauce, lime juice, and stir well to coat the chicken in the sauce.
Taste and adjust seasoning with more salt and pepper if necessary. Let the curry simmer for an additional 2-3 minutes.
Remove the skillet from heat and stir in the fresh basil leaves until they wilt slightly.
Serve the Paleo red curry hot, garnished with additional basil leaves if desired, and enjoy it over a bed of cauliflower rice or on its own.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 39.0 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3399 mg | 72% | |
*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.
