Paleo Coconut Milk Curry

Dive into a bowl of rich, flavorful comfort with this Paleo Coconut Milk Curry, a wholesome recipe that’s perfect for a nourishing weeknight dinner. This one-pan dish combines tender chicken breast, vibrant vegetables like bell peppers, zucchini, and carrots, and a creamy coconut milk base infused with aromatic curry powder, turmeric, and fresh ginger. The addition of fish sauce and lime juice lends a subtle tangy depth, while a garnish of fresh cilantro ties everything together with a burst of freshness. Ready in under an hour, this gluten-free and dairy-free curry is not only Paleo-friendly but also customizable—serve it on its own or over cauliflower rice for a hearty, satisfying meal. Whether you’re a curry enthusiast or looking for healthy, flavor-packed options, this recipe is sure to become a staple in your rotation.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium red bell peppers, sliced
• 1 medium zucchini, sliced
• 2 large carrots, thinly sliced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 14 ounces canned full-fat coconut milk
• 1 cup chicken stock
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 bunch fresh cilantro, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the sliced bell peppers, zucchini, and carrots to the skillet, stirring occasionally, for about 5 minutes.

Step 5

Push the vegetables to the side and add the chicken pieces to the center. Cook until browned on all sides, about 5-7 minutes.

Step 6

Sprinkle the curry powder and ground turmeric over the chicken and vegetables, stirring to evenly coat them with the spices.

Step 7

Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.

Step 8

Reduce the heat to low and add the fish sauce and lime juice. Stir and let the curry simmer for about 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.

Step 9

Season with sea salt and black pepper to taste.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve the curry hot, optionally over cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(2180.7g)

Amount per serving	% Daily Value*
Calories	2299.1

Total Fat 145.7g	0%
Saturated Fat 111.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 406.9mg	0%
Sodium 7164.1mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 17.9g	0%
Total Sugars 44.5g
Protein 172.9g	0%

Vitamin D 22.7IU	0%
Calcium 317.0mg	0%
Iron 33.1mg	0%
Potassium 4375.0mg	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: 55.6%

Protein: 29.3%

Carbs: 15.1%