Paleo Coconut Curry

Satisfy your craving for bold, comforting flavors with this Paleo Coconut Curry—a wholesome, one-pan meal that's both nourishing and packed with vibrant colors. Made with creamy coconut milk, tender chicken, and a medley of fresh veggies like broccoli, carrots, and zucchini, this recipe is infused with aromatic curry spices, fresh ginger, and a hint of lime juice for a zesty finish. With just 15 minutes of prep and 30 minutes of cooking time, this dairy-free, gluten-free dish is perfect for busy weeknights or meal prep. Garnished with fresh cilantro for an herby kick, this curry can be enjoyed on its own or paired with cauliflower rice for the ultimate paleo-friendly feast.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 medium zucchini, cut into half moons
• 2 tablespoons curry powder
• 14 ounces coconut milk
• 1 cup chicken or vegetable broth
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the garlic and ginger, continuing to cook for another 1 to 2 minutes until fragrant.

Step 4

Add the sliced red bell pepper, broccoli, and carrots. Sauté the vegetables for about 5 minutes, until they start to soften.

Step 5

Mix in the zucchini and curry powder, stirring to coat the vegetables evenly with the spices.

Step 6

Pour in the coconut milk and chicken or vegetable broth, stirring to combine.

Step 7

Bring the mixture to a gentle simmer, then add the chicken pieces to the pan.

Step 8

Season with sea salt and freshly ground black pepper.

Step 9

Allow the curry to simmer on low heat for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Stir in the lime juice for a burst of freshness.

Step 11

Garnish with chopped fresh cilantro just before serving to add a pop of color and extra flavor.

Step 12

Serve the coconut curry warm in bowls, as is or with a side of cauliflower rice.

Nutrition Facts

Serving size	(1978.4g)

Amount per serving	% Daily Value*
Calories	1403.7

Total Fat 47.6g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 7824.1mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 51.6g
Protein 156.6g	0%

Vitamin D 31.8IU	0%
Calcium 320.3mg	0%
Iron 18.0mg	0%
Potassium 3075.6mg	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: 30.4%

Protein: 44.4%

Carbs: 25.2%