Paleo Red Curry with Chicken and Vegetables
Dive into a bowl of warm, comforting flavor with this Paleo Red Curry with Chicken and Vegetables. Bursting with fresh, wholesome ingredients, this recipe is a healthy yet indulgent take on a classic Thai-inspired dish. Tender bites of chicken are simmered in a luscious red curry sauce made with creamy coconut milk, fragrant garlic, and fresh ginger, all infused with the bold flavors of Paleo-friendly red curry paste. Vibrant vegetables like red bell peppers, zucchini, and carrots add a rainbow of nutrients and a satisfying crunch, while fresh basil and a splash of lime juice provide a bright, aromatic finish. Perfectly suited for Paleo lifestyles, this one-pan meal comes together in just 45 minutes, making it simple enough for busy weeknights yet elegant enough for entertaining. Serve it over cauliflower rice for a grain-free option, and savor the balance of spicy, savory, and slightly sweet notes in every bite.
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Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breast
- 1 red bell pepper
- 1 zucchini
- 1 carrot
- 1 onion
- 3 cloves garlic
- 1 inch piece fresh ginger
- 2 tablespoons Paleo-friendly red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.25 cup fresh basil leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing your ingredients: cut the chicken breast into bite-sized pieces, slice the red bell pepper into thin strips, dice the zucchini, peel and slice the carrot into thin rounds, and thinly slice the onion. Mince the garlic cloves and grate or mince the fresh ginger.
Step 2
Heat the coconut oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and season with a pinch of salt and pepper. Cook the chicken until it's lightly browned and cooked through, about 5-7 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the onions, red bell pepper, zucchini, and carrot. Cook the vegetables, stirring frequently, until they are just starting to soften, about 5 minutes.
Step 4
Add the minced garlic and ginger to the skillet with the vegetables and cook for about 1 minute, stirring constantly, until fragrant.
Step 5
Stir in the red curry paste and cook for another 1-2 minutes, allowing the paste to become fragrant.
Step 6
Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Step 7
Return the cooked chicken to the skillet, add the fish sauce, lime juice, and stir well to coat the chicken in the sauce.
Step 8
Taste and adjust seasoning with more salt and pepper if necessary. Let the curry simmer for an additional 2-3 minutes.
Step 9
Remove the skillet from heat and stir in the fresh basil leaves until they wilt slightly.
Step 10
Serve the Paleo red curry hot, garnished with additional basil leaves if desired, and enjoy it over a bed of cauliflower rice or on its own.
Nutrition Facts
| Serving size | (1420.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2164.3 |
| Total Fat 143.1g | 0% |
| Saturated Fat 113.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 385.6mg | 0% |
| Sodium 5069.1mg | 0% |
| Total Carbohydrate 69.9g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 39.0g | |
| Protein 157.4g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 239.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 3399.4mg | 0% |
Source of Calories