Whole30 Green Curry with Chicken
Dive into bold, fresh flavors with this Whole30 Green Curry with Chicken recipe that's as nourishing as it is delicious. This paleo-friendly dish features tender, protein-packed chicken simmered in a fragrant blend of green curry paste, creamy coconut milk, and aromatic spices. Vibrant vegetables like zucchini, red bell pepper, and baby spinach bring texture, color, and nutrients to every bite. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro and basil, this wholesome curry is perfect for weeknight dinners or meal prep. With just 20 minutes of prep and 30 minutes of cooking time, you'll have a satisfying, gluten-free, and dairy-free meal that's fully Whole30 compliant. Serve it piping hot and let every spoonful transport you to a world of vibrant flavors!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons green curry paste (check Whole30 compliance)
- 14 ounces full-fat coconut milk
- 1 cup chicken broth
- 2 medium zucchini, sliced into half moons
- 1 large red bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves, chopped
Instructions
In a large skillet or wok, heat the coconut oil over medium-high heat.
Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned on all sides but not cooked through, about 5 minutes. Remove and set aside.
In the same skillet, add the onion and sauté until translucent, about 3 minutes.
Add the garlic and ginger to the skillet, stirring frequently, for about 1 minute until fragrant.
Stir in the green curry paste and cook for another minute, ensuring it mixes well with the onions and aromatics.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the zucchini and red bell pepper to the pan. Simmer for about 5 minutes until the vegetables are just starting to soften.
Return the chicken to the skillet and continue cooking for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Toss in the baby spinach, allowing it to wilt into the curry sauce.
Stir in the lime juice, cilantro, and basil, adjusting seasoning with additional salt if necessary.
Serve the green curry hot, garnished with extra chopped cilantro or basil if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.4 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1353 mg | 29% | |
*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.
