Paleo Spicy Kari (Indonesian Chicken Curry)

Experience a bold burst of flavor with Paleo Spicy Kari, an irresistible Indonesian chicken curry that’s both wholesome and satisfying. This paleo-friendly recipe features tender, bite-sized chicken thighs simmered in a creamy, spiced coconut milk broth infused with garlic, ginger, and vibrant red chili peppers for a kick of heat. With aromatic highlights of turmeric, coriander, and cumin, and the optional addition of fragrant kaffir lime leaves, this dish strikes the perfect balance of richness and freshness. Packed with nutrient-dense vegetables like carrots and zucchini, this curry is a hearty and healthy meal that comes together in just 45 minutes. Garnish with fresh cilantro and serve with lime wedges for a zesty finish—perfect for weeknight dinners or impressing guests with authentic Southeast Asian flavors.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 red chili peppers, thinly sliced (adjust for spice level)
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 kaffir lime leaves (optional)
• 400 ml full-fat coconut milk (unsweetened)
• 200 ml chicken bone broth or stock
• 1 large carrot, sliced into thin rounds
• 1 medium zucchini, diced
• 1 tablespoon fish sauce (Paleo-compliant)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

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

Step 2

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

Step 3

Add the chopped onion and sauté until translucent, about 2-3 minutes.

Step 4

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

Step 5

Add the ground coriander, turmeric, cumin, and paprika. Stir well to coat the aromatics in the spices, cooking for 30 seconds to release their flavors.

Step 6

Add the chicken pieces to the pot. Increase the heat slightly and cook until the chicken is browned on all sides, about 4-5 minutes.

Step 7

Pour in the coconut milk and chicken bone broth. Stir to combine. Add the kaffir lime leaves, if using.

Step 8

Bring the mixture to a gentle simmer. Add the sliced carrot and zucchini, and stir to distribute evenly.

Step 9

Let the curry simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked through.

Step 10

Stir in the fish sauce, taste the curry, and adjust seasoning as needed (e.g., add salt if needed).

Step 11

Remove from the heat and discard the kaffir lime leaves, if used.

Step 12

Serve the curry hot in bowls, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1717.5g)

Amount per serving	% Daily Value*
Calories	2489.1

Total Fat 183.7g	0%
Saturated Fat 123.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 629.2mg	0%
Sodium 2195.5mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 32.3g
Protein 154.0g	0%

Vitamin D 35IU	0%
Calcium 335.7mg	0%
Iron 25.1mg	0%
Potassium 4042.1mg	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: 64.5%

Protein: 24.0%

Carbs: 11.5%