Paleo Green Curry with Chicken

Dive into the vibrant, flavor-packed world of this Paleo Green Curry with Chicken—a wholesome, nutrient-rich dish that’s as satisfying as it is healthy. Tender, bite-sized chicken pieces are simmered in a fragrant blend of creamy coconut milk and zesty green curry paste, creating a luscious sauce that perfectly coats an array of fresh vegetables like zucchini, red bell pepper, and carrot. Enhanced with aromatic garlic, ginger, and basil, this dairy-free and gluten-free curry is seasoned with fish sauce, lime juice, and a hint of sea salt for an authentic Thai-inspired flavor. Served over fluffy cauliflower rice, this one-pan recipe is quick to prepare, taking just 45 minutes from start to finish, making it an ideal weeknight dinner for anyone following a paleo, Whole30, or low-carb lifestyle.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons green curry paste
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup chicken broth
• 1 medium zucchini, sliced
• 1 medium red bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 cup fresh basil leaves
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground black pepper
• 4 cups cauliflower rice, for serving

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

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

Step 3

Add the diced onion and sauté for about 3 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 5

Add the green curry paste to the skillet and cook for an additional minute, stirring constantly.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine the ingredients well.

Step 7

Bring the mixture to a simmer and add the chicken pieces.

Step 8

Cook the chicken in the curry mixture for about 5 minutes.

Step 9

Add the zucchini, red bell pepper, and carrot to the skillet.

Step 10

Continue to simmer for another 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 11

Stir in the fresh basil leaves, fish sauce, lime juice, sea salt, and black pepper.

Step 12

Cook for an additional 2 minutes, allowing the flavors to meld together.

Step 13

Remove the curry from heat and serve hot over cauliflower rice.

Nutrition Facts

Serving size	(2427.9g)

Amount per serving	% Daily Value*
Calories	2350.9

Total Fat 145.9g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 4239.3mg	0%
Total Carbohydrate 104.0g	0%
Dietary Fiber 32.5g	0%
Total Sugars 48.1g
Protein 175.0g	0%

Vitamin D 22.7IU	0%
Calcium 436.2mg	0%
Iron 23.6mg	0%
Potassium 5878.0mg	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: 54.1%

Protein: 28.8%

Carbs: 17.1%