Whole30 Classic Thai Green Curry
Transport your taste buds to Thailand with this vibrant and health-conscious Whole30 Classic Thai Green Curry recipe! Bursting with bold, aromatic flavors and fresh, nutrient-packed ingredients, this dish combines juicy chicken strips, crisp zucchini, and sweet red bell pepper in a creamy, Whole30-compliant coconut milk base. Enhanced with fragrant green curry paste, fish sauce, fresh basil, and a zesty splash of lime juice, every bite is a perfect balance of spice and freshness. Ready in just 45 minutes from prep to plate, this dairy-free, gluten-free, and paleo-friendly curry is ideal for busy weeknights or meal prep. Serve it steaming hot for a wholesome, comforting meal that doesn’t compromise on flavor or wellness goals. Perfect for lovers of healthy Thai recipes and Whole30 enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste (Whole30 approved)
- 14 ounces canned coconut milk
- 2 tablespoons fish sauce (Whole30 compliant)
- 1 medium zucchini
- 1 large red bell pepper
- 2 cups baby spinach leaves
- 0.5 cup fresh basil leaves
- 1 tablespoon lime juice
- 0.5 cup water
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by slicing the chicken breasts into thin strips, roughly 1/4 inch thick for even cooking.
In a large skillet or wok over medium heat, melt the coconut oil.
Add the green curry paste and stir-fry for 1-2 minutes until aromatic.
Pour in the coconut milk and bring to a simmer, stirring to dissolve the curry paste completely into the milk.
Add the chicken strips to the curry, ensuring they are well-coated with the sauce. Simmer for about 5-6 minutes, stirring occasionally, until the chicken is cooked through.
While the chicken is cooking, slice the zucchini and bell pepper into thin strips or bite-sized pieces.
Once the chicken is cooked, add the zucchini, red bell pepper, and water. Stir well and continue to cook for another 5 minutes until the vegetables are tender but still crisp.
Stir in the fish sauce, baby spinach, and most of the basil leaves, reserving a few for garnish. Cook just until the spinach wilts, about 1-2 minutes.
Add the lime juice and season with sea salt and black pepper to taste.
Serve hot, garnished with the remaining basil leaves.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 840 mg | 18% | |
*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.
