Whole30 Coconut Curry
Dive into a world of bold flavors and wholesome ingredients with this Whole30 Coconut Curry recipe! Packed with tender chicken, vibrant red bell peppers, and sweet carrots simmered in a rich, creamy coconut milk base, this dish is seasoned to perfection with aromatic curry powder, cumin, and coriander. Brightened with a splash of fresh lime juice and garnished with fragrant cilantro, it’s a beautifully balanced meal that’s not only delicious but also dairy-free, gluten-free, and Whole30-compliant. With just 15 minutes of prep and 30 minutes of cooking, this one-pot paleo curry is perfect for weeknights yet impressive enough for guests. Serve it as is or over cauliflower rice to keep it Whole30-friendly and enjoy a nutritious, satisfying dinner bursting with flavor!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (13.5 oz) can of full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 1 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large skillet or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced red bell pepper and carrots to the skillet, cooking for about 5 minutes until they start to soften.
Move the vegetables to one side of the skillet and add the cubed chicken breasts.
Cook the chicken for 5-7 minutes until browned but not fully cooked through.
Sprinkle the curry powder, cumin, and coriander over the chicken and vegetables, stirring well to coat everything evenly.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover, allowing it to cook for about 10-15 minutes, or until the chicken is fully cooked and the flavors meld together.
Stir in the lime juice, and season with salt and black pepper to taste.
Serve the coconut curry hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7518 mg | 327% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.2 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3268 mg | 70% | |
*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.
