Whole30 Asian Box Curry Chicken
Embark on a flavor-packed culinary journey with this Whole30 Asian Box Curry Chicken recipe—an irresistible combination of tender chicken, vibrant vegetables, and a creamy, aromatic red curry sauce that's entirely Whole30-approved. Crafted with wholesome ingredients like coconut milk, red curry paste, and fresh ginger, this dish offers a delightful balance of warmth, spice, and freshness. Perfectly served over fluffy cauliflower rice, it's a health-conscious, gluten-free meal that doesn't compromise on robust flavors. Ready in just under an hour, this recipe makes a satisfying, protein-rich dinner for the whole family while staying true to your Whole30 goals. Add a sprinkle of cilantro for an enticing final touch!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 1 thinly sliced red bell pepper
- 1 medium, sliced zucchini
- 1 can (13.5 oz), full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.5 cup, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cauliflower rice
Instructions
Dice the chicken breast into bite-sized pieces and set aside.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the diced onion to the skillet, and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the sliced red bell pepper and zucchini, sautéing for 3-4 minutes until they begin to soften.
Push the vegetables to the side of the skillet and add the diced chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Reduce the heat to medium and stir in the red curry paste, mixing well to coat the chicken and vegetables.
Pour in the coconut milk and add the fish sauce, salt, and pepper. Stir to combine all the ingredients.
Bring the mixture to a simmer, cover, and cook for about 10 minutes, until the chicken is cooked through.
Add the lime juice and fresh cilantro to the skillet, stirring well.
While the curry simmers, prepare the cauliflower rice by microwaving it or lightly sautéing in a separate pan according to package instructions or preference.
Serve the curry hot over a bed of cauliflower rice and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 44.3 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3364 mg | 72% | |
*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.
