Whole30 Thai Chicken Green Curry
Savor the vibrant flavors of Whole30 Thai Chicken Green Curry, a wholesome and hearty dish that's packed with nutrient-dense ingredients and bold spices. This completely Whole30-compliant recipe features succulent chicken thighs simmered in a luscious coconut milk-based curry infused with fresh ginger, garlic, and Thai green curry paste. Loaded with colorful vegetables like zucchini, red bell peppers, carrots, and baby spinach, this green curry is as nutritious as it is flavorful. Finished with fragrant basil leaves, a splash of zesty lime juice, and served with optional cauliflower rice, it’s perfect for a dinner that’s hearty, healthy, and satisfying. With just 15 minutes of prep and 25 minutes to cook, this recipe is ideal for busy weeknights while catering to Whole30, paleo, or dairy-free diets.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Thai green curry paste (Whole30-compliant)
- 1 can (13.5 ounces) Full-fat coconut milk
- 1 cup Chicken broth (no sugar or additives)
- 1 medium Zucchini, sliced into rounds
- 1 large Red bell pepper, sliced
- 2 medium Carrots, sliced thinly
- 2 cups Baby spinach
- 0.25 cup Fresh basil leaves
- 1 tablespoon Lime juice
- 2 stalks Green onions, sliced (for garnish)
- 4 cups Cauliflower rice (optional, for serving)
Instructions
Heat a large skillet or Dutch oven over medium heat, and add the coconut oil.
Season the chicken thighs with salt and pepper. Add them to the skillet and sear for 3-4 minutes on each side until golden brown. Remove and set aside. (They don’t need to be fully cooked at this stage.)
In the same skillet, add the diced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and ginger, and cook for 1 minute, stirring frequently to release their fragrance.
Stir in the Thai green curry paste and cook for about 1 minute to toast the spices and deepen the flavor.
Pour in the coconut milk and chicken broth, stirring to combine.
Add the seared chicken thighs back to the skillet along with the sliced zucchini, red bell pepper, and carrots. Bring the mixture to a gentle simmer.
Cover and cook for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Add the fresh basil leaves and lime juice, stirring to combine.
Taste and adjust seasoning with additional salt or lime juice if desired.
Serve hot with optional cauliflower rice if desired, and garnish with sliced green onions.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 29.9 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1513 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.
