Whole30 Red Curry with Chicken and Vegetables
Indulge in the vibrant flavors of this Whole30 Red Curry with Chicken and Vegetables, a healthy, dairy-free, and gluten-free dish that's perfect for clean eating! Packed with tender chicken breast strips, an array of colorful veggies like broccoli, zucchini, and bell peppers, and simmered in creamy coconut milk infused with aromatic red curry paste, garlic, and ginger, this recipe offers a comforting yet invigorating meal. A splash of lime juice and fish sauce adds a tangy depth, while fresh basil brightens the dish with a burst of herbal freshness. Ready in just 50 minutes and made in one skillet, this family-friendly dinner is ideal for meal prep, busy weeknights, or anyone following the Whole30 challenge. Serve it on its own or pair with cauliflower rice for a complete, wholesome meal!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium yellow onion, sliced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 2 medium carrots, peeled and sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Whole30 compliant red curry paste
- 1 can canned full-fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing all the ingredients: slice the chicken breasts into thin strips, and prepare the vegetables as instructed.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is browned on all sides and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion, red bell pepper, zucchini, carrots, and broccoli. Sauté for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Return the chicken to the skillet and stir in the red curry paste, ensuring it coats all the ingredients evenly.
Pour in the coconut milk, stirring to combine with the curry paste. Let the mixture come to a simmer, then reduce the heat to medium-low.
Add the lime juice and fish sauce, continuing to simmer for about 10 minutes, until the chicken is cooked through and the vegetables are tender.
Stir in the fresh basil leaves, allowing them to wilt slightly in the heat.
Taste for seasoning and adjust with more salt or pepper if necessary.
Serve the red curry hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 38.2 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 623 mg | 48% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4828 mg | 103% | |
*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.
