Paleo Thai Chicken Green Curry
Elevate your weeknight dinners with this Paleo Thai Chicken Green Curry, a fragrant and flavorful dish that’s bursting with vibrant tastes and wholesome ingredients. Made with tender chicken thighs, creamy coconut milk, and an array of colorful vegetables like zucchini, red bell pepper, and broccoli, this curry is both hearty and nutrient-packed. Paleo-friendly Thai green curry paste, fish sauce, and fresh herbs like Thai basil and cilantro bring authentic Thai flavors to your table, while the optional chili adds just the right amount of heat. Perfectly simmered in coconut milk and homemade or store-bought paleo chicken broth, this one-pot meal is ready in just 45 minutes and pairs beautifully with cauliflower rice for a satisfying, low-carb dining experience. Whether you’re following a paleo diet or simply craving a comforting, dairy-free curry packed with bold flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 3 tbsp Thai green curry paste (paleo-friendly)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth (homemade or store-bought paleo-friendly)
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 tsp fish sauce
- 1 tbsp lime juice
- 0.5 cup fresh Thai basil leaves
- 1 sliced fresh chili (optional, for spice)
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat a large skillet or pot over medium heat and add the coconut oil. When the oil is melted, add the green curry paste and sauté for 1-2 minutes, stirring frequently until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
Add the chicken pieces to the pot and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the zucchini, red bell pepper, and broccoli to the curry. Simmer for an additional 10-15 minutes until the vegetables are tender but still crisp.
Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.
Remove the curry from heat and stir in the Thai basil leaves. If desired, add sliced fresh chili for extra spice.
Serve hot, garnished with fresh cilantro. Pair with cauliflower rice for a complete paleo meal.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.3 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 504 mg | 39% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3979 mg | 85% | |
*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.
