Paleo Yogurt Curry
Indulge in the creamy richness of Paleo Yogurt Curry, a healthier twist on traditional curry that's packed with bold, warming flavors and designed to fit paleo lifestyles. This vibrant dish features a fragrant mix of turmeric, cumin, coriander, paprika, and optional cayenne pepper, melded perfectly with unsweetened coconut milk yogurt and full-fat coconut milk for a luscious dairy-free sauce. Tender pieces of chicken thighs—or shrimp or vegetables for a vegetarian option—are simmered to perfection alongside juicy cherry tomatoes, creating a wholesome and hearty meal. Ready in just 45 minutes, this gluten-free and paleo-friendly curry is ideal for weeknight dinners or meal prep. Garnished with fresh cilantro and served with lime wedges, this recipe pairs beautifully with cauliflower rice or roasted veggies for a complete and satisfying feast.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper (optional)
- 1 cup coconut milk yogurt (unsweetened)
- 1 cup full-fat coconut milk
- 1 cup cherry tomatoes, halved
- 1 pound boneless, skinless chicken thighs, diced (or use shrimp/vegetables for a vegetarian option)
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes, until translucent.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add the turmeric, cumin, coriander, paprika, and optional cayenne pepper to the pan. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.
Stir in the diced chicken thighs (or shrimp/vegetables if substituting) and coat well with the spice mixture. Cook for 5 minutes until the protein is beginning to brown.
Lower the heat and pour in the coconut milk yogurt and full-fat coconut milk. Stir well to combine, ensuring the yogurt does not curdle.
Add the cherry tomatoes, sea salt, and black pepper. Simmer gently for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning as needed.
Remove from heat and garnish with fresh cilantro.
Serve hot with lime wedges on the side, along with cauliflower rice or roasted vegetables.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 19.2 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2592 mg | 55% | |
*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.
