Paleo Thai Chicken Curry
Elevate your weeknight dinners with this flavorful Paleo Thai Chicken Curry, a vibrant blend of aromatic spices, hearty chicken, and fresh veggies simmered in a luscious coconut milk sauce. Perfectly tailored to meet Paleo dietary guidelines, this dish features wholesome ingredients like juicy chicken thighs, Paleo-friendly red curry paste, and fresh vegetables including carrot, zucchini, and bell pepper. Infused with the bold flavors of ginger, garlic, and lime juice, and finished with fish sauce for authentic Thai flair, this curry is both nourishing and satisfying. Ready in just 45 minutes, it’s ideal for busy nights and can be served over cauliflower rice for a truly Paleo-friendly meal. Packed with creamy textures and a harmonious balance of spice and citrus, this one-pot wonder is a must-try for lovers of Thai cuisine and clean eating alike.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp red curry paste (Paleo-friendly, no added sugar or non-compliant ingredients)
- 1 13.5-ounce can full-fat coconut milk (canned)
- 1 cup chicken broth
- 1 tbsp fish sauce (check for Paleo compliance)
- 1 tbsp, freshly squeezed lime juice
- 1 large, julienned carrot
- 1 sliced into thin strips red bell pepper
- 1 medium, sliced into half-moons zucchini
- 2 tbsp, chopped, for garnish fresh cilantro
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
In a large skillet or dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook for 1 minute, stirring constantly to coat the aromatics.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the fish sauce and lime juice to the skillet and bring the mixture to a gentle simmer.
Add the chicken pieces to the skillet and cook for 8-10 minutes, or until the chicken is fully cooked through.
Stir in the carrot, red bell pepper, and zucchini, and simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant.
Taste and adjust seasoning if needed.
Serve the curry hot, garnished with fresh cilantro. Optionally, pair it with cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 26.0 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2412 mg | 51% | |
*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.
