Paleo Red Curry with Chicken

Dive into the warm, aromatic flavors of this Paleo Red Curry with Chicken, a wholesome and nutrient-packed dish perfect for your clean-eating lifestyle. Crafted with tender, bite-sized chicken thighs, vibrant veggies like red bell pepper and zucchini, and a creamy coconut milk base, this red curry brings the perfect balance of spice, richness, and freshness. Enhanced with fragrant garlic, ginger, and red curry paste, every bite is infused with authentic Thai-inspired flavors. A splash of fish sauce and a squeeze of lime juice add a tangy depth, while fresh cilantro and Thai basil deliver a burst of herbal brightness. Ready in just 45 minutes, this quick and satisfying curry pairs beautifully with cauliflower rice for a filling, low-carb dinner that’s gluten-free, dairy-free, and paleo-friendly.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 14 ounces coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 0.25 cup Thai basil leaves

Directions

Step 1

In a large pan or wok, heat the coconut oil over medium heat.

Step 2

Season the chicken pieces with salt and black pepper.

Step 3

Add the chicken to the pan, cooking for about 5-7 minutes until browned and cooked through. Remove from the pan and set aside.

Step 4

In the same pan, add the red bell pepper, zucchini, and onion. Sauté for 5 minutes until the vegetables are slightly tender.

Step 5

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

Step 6

Add the red curry paste to the pan, stirring for 1-2 minutes to release the flavors.

Step 7

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

Step 8

Return the cooked chicken to the pan, and allow it to simmer in the curry sauce for 10 minutes, allowing all the flavors to meld.

Step 9

Stir in the fish sauce and lime juice, adjusting seasoning to taste.

Step 10

Turn off the heat and stir in the fresh cilantro and Thai basil leaves just before serving.

Step 11

Serve the curry hot, optionally with cauliflower rice or a vegetable side for a complete Paleo meal.

Nutrition Facts

Serving size	(2045.8g)

Amount per serving	% Daily Value*
Calories	2067.9

Total Fat 105.8g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 714.4mg	0%
Sodium 6599.2mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 47.4g
Protein 192.8g	0%

Vitamin D 47.6IU	0%
Calcium 387.4mg	0%
Iron 16.9mg	0%
Potassium 3868.7mg	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: 46.2%

Protein: 37.4%

Carbs: 16.4%