Paleo Thai Chicken
Transport your taste buds to the vibrant streets of Thailand with this flavorful Paleo Thai Chicken recipe! Perfectly tender bite-sized chicken thighs are simmered in a luscious, creamy coconut milk sauce infused with red curry paste, garlic, and fresh ginger. Packed with colorful veggies like red bell peppers, zucchini, and carrots, this wholesome dish is fully Paleo-friendly, thanks to simple ingredients like coconut aminos and a touch of optional honey for sweetness. Quick and easy to prepare in just 40 minutes, it’s ideal for a healthy weeknight dinner. Serve it over cauliflower rice for a low-carb twist, and finish with a sprinkle of fresh cilantro and green onions for a burst of freshness. Satisfy your craving for Thai food—minus the guilt!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 2 carrots, julienned or thinly sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste (ensure it's Paleo-friendly)
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp coconut aminos
- 1 tsp honey (optional)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- 4 cups cauliflower rice (optional, for serving)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Cut the chicken thighs into bite-sized pieces. Add them to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
Add the red bell pepper, zucchini, and carrots to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
Pour in the can of coconut milk, fish sauce, lime juice, and coconut aminos. If you'd like a touch of sweetness, stir in the optional honey. Mix well to combine.
Return the cooked chicken to the skillet and simmer everything together for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning as needed. Add a pinch of salt or more lime juice if desired.
Serve the Paleo Thai Chicken over cauliflower rice if using, and garnish with fresh cilantro and green onions.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 59.2 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 441 mg | 34% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5471 mg | 116% | |
*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.
