Whole30 Green Curry Chicken
Dive into the vibrant flavors of our Whole30 Green Curry Chicken, a wholesome and satisfying meal perfect for your clean-eating routine. Tender, bite-sized chicken thighs are simmered to perfection in a rich, creamy blend of full-fat coconut milk and fragrant green curry paste, perfectly balanced with fresh lime juice and basil leaves. Tossed with crisp, colorful vegetables like red bell pepper, zucchini, and broccoli, this one-pan dish is not only quick to whip up in just 45 minutes but also brimming with nutrient-rich ingredients. Ideal for weeknight dinners or meal prep, this recipe delivers a bold, aromatic experience that’s Whole30-compliant, dairy-free, gluten-free, and irresistibly delicious. Serve it with a garnish of vibrant cilantro and lime wedges for a refreshing finish that will leave you craving more.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons green curry paste (Whole30 compliant)
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup chicken broth (no added sugar)
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup fresh basil leaves
- 1 medium lime, juiced
- 1 teaspoon sea salt
- 0.25 cup fresh cilantro, for garnish
- 1 fresh lime wedges, for serving
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or wok, heat 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 fresh ginger, cooking for an additional 1-2 minutes until fragrant.
Add the green curry paste to the skillet, stirring well to coat the onion mixture.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a gentle simmer and add the chicken pieces.
Cook the chicken in the liquid for about 10 minutes, stirring occasionally.
Add the sliced red bell pepper, zucchini, and broccoli florets to the skillet.
Continue to simmer for another 8-10 minutes, until the vegetables are tender and the chicken is cooked through.
Stir in the fresh basil leaves, lime juice, and sea salt, allowing the flavors to meld for a few more minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh cilantro and lime wedges.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2408 mg | 51% | |
*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.
