Paleo Thai Chicken

Treat your taste buds to the bold and vibrant flavors of Paleo Thai Chicken, a wholesome, nutrient-packed dish perfect for those seeking healthy and satisfying meals. This one-pan wonder combines tender, juicy chicken thighs with a medley of fresh vegetables—red bell peppers, zucchini, and carrots—all simmered in a creamy, aromatic coconut milk and red curry sauce. Infused with garlic, ginger, and lime juice, and sweetened optionally with a touch of honey, this recipe delivers the perfect balance of heat, tang, and richness. Paleo-friendly staples like fish sauce and coconut aminos ensure this dish remains dairy-free and grain-free without compromising on authentic Thai flavors. Ready in just 40 minutes, it’s an ideal weeknight dinner served over cauliflower rice and garnished with fresh cilantro and green onions. Let this Paleo Thai Chicken redefine your idea of comfort food with its irresistible combination of taste, nutrition, and simplicity!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 2 carrots, julienned or thinly sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste (ensure it's Paleo-friendly)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp coconut aminos
• 1 tsp honey (optional)
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 green onions, sliced (for garnish)
• 4 cups cauliflower rice (optional, for serving)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 2

Cut the chicken thighs into bite-sized pieces. Add them to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.

Step 4

Add the red bell pepper, zucchini, and carrots to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the red curry paste and cook for 1-2 minutes to release its flavors.

Step 6

Pour in the can of coconut milk, fish sauce, lime juice, and coconut aminos. If you'd like a touch of sweetness, stir in the optional honey. Mix well to combine.

Step 7

Return the cooked chicken to the skillet and simmer everything together for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 8

Taste and adjust seasoning as needed. Add a pinch of salt or more lime juice if desired.

Step 9

Serve the Paleo Thai Chicken over cauliflower rice if using, and garnish with fresh cilantro and green onions.

Nutrition Facts

Serving size	(2156.1g)

Amount per serving	% Daily Value*
Calories	2570.9

Total Fat 178.5g	0%
Saturated Fat 122.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 3355.1mg	0%
Total Carbohydrate 115.2g	0%
Dietary Fiber 32.4g	0%
Total Sugars 59.2g
Protein 148.2g	0%

Vitamin D 31.8IU	0%
Calcium 440.7mg	0%
Iron 22.2mg	0%
Potassium 5470.8mg	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: 60.4%

Protein: 22.3%

Carbs: 17.3%