Paleo Asian Box Curry Chicken

Dive into a bowl of comforting and flavorful Paleo Asian Box Curry Chicken, a wholesome recipe bursting with vibrant colors and aromatic spices. Tender, bite-sized chicken breast pieces are perfectly browned and simmered in a rich, creamy coconut milk-based curry, seasoned with bold curry powder, zesty lime juice, and umami-packed fish sauce and coconut aminos for an irresistible depth of flavor. Fresh vegetables like red bell pepper and zucchini add a delightful crunch and vibrant contrast, while fragrant garlic, ginger, and cilantro elevate the dish to a true Paleo-friendly masterpiece. Ready in just 45 minutes, this gluten-free and dairy-free curry is a perfect weeknight dinner that’s as nutritious as it is satisfying. Serve it as-is or pair it with cauliflower rice for an extra hearty meal!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 garlic cloves
• 1 inch piece ginger
• 1 medium red bell pepper
• 1 medium zucchini
• 400 milliliters coconut milk
• 2 tablespoons curry powder
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 tablespoons coconut aminos
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro

Directions

Step 1

Start by dicing the chicken breast into bite-sized cubes. Set aside in a bowl.

Step 2

Chop the yellow onion finely and mince the garlic cloves and ginger.

Step 3

Slice the red bell pepper into thin strips and cut the zucchini into bite-sized pieces.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 5

Add the diced chicken to the skillet and season lightly with salt and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until it becomes translucent, about 3 minutes.

Step 7

Add the minced garlic and ginger and stir for another minute until fragrant.

Step 8

Add the sliced red bell pepper and zucchini to the skillet. Cook for about 3-4 minutes until they begin to soften.

Step 9

Return the cooked chicken to the skillet. Stir in the curry powder, ensuring the chicken and vegetables are evenly coated.

Step 10

Pour in the coconut milk, and add the fish sauce, lime juice, and coconut aminos. Stir well to combine all the ingredients.

Step 11

Reduce the heat to low, cover the skillet, and let the curry simmer for about 10 minutes, allowing the flavors to meld together.

Step 12

Taste and adjust seasoning with additional salt or lime juice, if needed.

Step 13

Serve the curry hot, garnished with fresh cilantro leaves. Enjoy your Paleo Asian Box Curry Chicken!

Nutrition Facts

Serving size	(1519.0g)

Amount per serving	% Daily Value*
Calories	1350.0

Total Fat 47.7g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 430mg	0%
Sodium 10641.1mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 7.7g	0%
Total Sugars 59.5g
Protein 146.8g	0%

Vitamin D 0IU	0%
Calcium 193.4mg	0%
Iron 13.1mg	0%
Potassium 2889.3mg	0%

*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.

Source of Calories

Fat: 31.5%

Protein: 43.1%

Carbs: 25.3%