Whole30 Thai Chicken Curry
Savor the bold and vibrant flavors of this Whole30 Thai Chicken Curry, a wholesome and hearty dish that promises to delight your taste buds while staying true to your wellness goals. Packed with tender chicken thighs, fresh vegetables like zucchini, red bell pepper, and carrots, and a creamy coconut milk base infused with aromatic ginger, garlic, and a Whole30-compliant red curry paste, this recipe is a perfect balance of spice and comfort. Enhanced with tangy lime juice, savory fish sauce, and fresh cilantro, this gluten-free, dairy-free curry is as nourishing as it is delicious. Ready in under 45 minutes, it’s a quick and satisfying meal that pairs beautifully with optional cauliflower rice for a complete Whole30-friendly dinner. Whether you're meal prepping or cooking for the family, this Thai-inspired dish is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste (Whole30 compliant)
- 14 oz can full-fat coconut milk
- 1 cup chicken broth (Whole30 compliant)
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, thinly sliced
- 2 tsp fish sauce (Whole30 compliant)
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups cauliflower rice (optional for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.
Heat the coconut oil in a large deep skillet or pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the red curry paste and mix well, allowing it to cook for 1-2 minutes to enhance its flavor.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a simmer, then add the chicken pieces. Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the red bell pepper, zucchini, and carrots. Simmer for another 10 minutes until the vegetables are tender but not mushy.
Stir in the fish sauce and lime juice, adjusting the seasoning with additional salt and black pepper if needed.
Remove from heat and garnish with chopped fresh cilantro.
Serve hot over cauliflower rice if desired.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1525 mg | 32% | |
*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.
