Paleo Thai Peanut Chicken
Transform your dinner into a guilt-free indulgence with this flavorful Paleo Thai Peanut Chicken recipe. Perfect for those following a Paleo lifestyle, this dish swaps traditional peanut sauce for a delectable almond butter-based alternative, paired with creamy coconut milk, zesty lime juice, and a kick of red curry paste for that authentic Thai-inspired taste. Tender chicken thighs are simmered to perfection in a rich, velvety sauce, creating a harmonious balance of sweet, savory, and spicy flavors. Ready in just 40 minutes from start to finish, this nutrient-packed dish is a crowd-pleaser, garnished with fresh cilantro, green onions, and optional crushed cashews for added texture. Serve it over cauliflower rice or alongside steamed vegetables for a wholesome, gluten-free, and dairy-free meal that doesn’t compromise on taste or flair.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs (boneless, skinless)
- 0.25 cup coconut aminos
- 0.5 cup almond butter (unsweetened and creamy)
- 2 tablespoons red curry paste (Paleo-friendly)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated)
- 0.5 cup coconut milk (full fat, canned)
- 2 tablespoons olive oil (or avocado oil)
- 0.25 cup green onions (sliced thinly, for garnish)
- 0.25 cup cilantro leaves (chopped, for garnish)
- 2 tablespoons crushed cashews (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together the coconut aminos, almond butter, red curry paste, lime juice, honey, minced garlic, grated ginger, and coconut milk until smooth. This will serve as your sauce.
Heat the olive oil in a large skillet or wok over medium heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
Pour the prepared sauce over the chicken and stir to coat evenly.
Lower the heat to medium-low and let the chicken simmer in the sauce for 12-15 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Remove the skillet from heat and garnish the dish with sliced green onions, chopped cilantro leaves, and optional crushed cashews.
Serve immediately while hot. This dish pairs beautifully with cauliflower rice or steamed vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 42.9 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3357 mg | 71% | |
*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.
