Paleo Red Curry Chicken

Transform dinner into a nourishing, flavor-packed experience with this Paleo Red Curry Chicken recipe. Perfectly tender bites of chicken thighs simmer in a rich, fragrant broth of creamy coconut milk and spicy red curry paste, complemented by hearty sweet potatoes and crisp red bell peppers. Aromatic garlic, ginger, and fresh basil bring layers of depth to this vibrant dish, while a splash of lime juice brightens every bite. Gluten-free, dairy-free, and paleo-friendly, this one-pot wonder is ideal for a wholesome weeknight meal or meal prep. Ready in just an hour, this recipe balances bold Thai-inspired flavors with simplicity—making it a go-to for both busy cooks and curry lovers alike.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 3 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 medium sweet potatoes
• 1 medium red bell pepper
• 1 medium yellow onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons fish sauce
• 1 lime
• 0.5 cup fresh basil leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes.

Step 3

Thinly slice the red bell pepper and yellow onion.

Step 4

Mince the garlic cloves and grate the fresh ginger.

Step 5

In a large pot over medium heat, melt the coconut oil.

Step 6

Add the onion, garlic, and ginger to the pot and sauté for 3-4 minutes until the onion is soft.

Step 7

Stir in the red curry paste and cook for another 1-2 minutes until fragrant.

Step 8

Add the chicken pieces to the pot and stir to coat them in the curry paste.

Step 9

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

Step 10

Add the sweet potatoes and bring the mixture to a simmer.

Step 11

Reduce the heat to low and cover the pot. Cook for 20 minutes.

Step 12

Add the red bell pepper slices, fish sauce, salt, and pepper to the pot. Stir well.

Step 13

Continue to simmer, uncovered, for another 10 minutes or until the chicken is cooked through and the sweet potatoes are tender.

Step 14

Taste and adjust seasoning if necessary.

Step 15

Squeeze the juice of one lime over the curry and stir in the fresh basil leaves.

Step 16

Serve hot and enjoy your Paleo Red Curry Chicken!

Nutrition Facts

Serving size	(1771.5g)

Amount per serving	% Daily Value*
Calories	1752.7

Total Fat 79.9g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 6907.7mg	0%
Total Carbohydrate 125.5g	0%
Dietary Fiber 16.1g	0%
Total Sugars 52.2g
Protein 131.7g	0%

Vitamin D 31.8IU	0%
Calcium 302.4mg	0%
Iron 9.6mg	0%
Potassium 2468.2mg	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: 41.1%

Protein: 30.1%

Carbs: 28.7%