Paleo Thai Chicken Curry

Experience the bold, vibrant flavors of this Paleo Thai Chicken Curry, a wholesome and satisfying dish perfect for clean eating enthusiasts. Made with juicy chicken thighs, silky coconut milk, and a fragrant medley of garlic, ginger, and Paleo-compliant red curry paste, this recipe delivers restaurant-quality Thai flavors without any added sugar or preservatives. Colorful, nutrient-packed veggies like carrots, red bell peppers, and zucchini simmer to tender perfection, while a touch of fish sauce and freshly squeezed lime juice add an irresistible balance of savory and tangy notes. Ready in just 45 minutes, this dairy-free, gluten-free curry is garnished with fresh cilantro and pairs beautifully with cauliflower rice for a complete Paleo-friendly meal. Perfect for weeknight dinners or meal prepping, this curry is as nourishing as it is delicious!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 medium, diced red onion
• 3 minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp red curry paste (Paleo-friendly, no added sugar or non-compliant ingredients)
• 1 13.5-ounce can full-fat coconut milk (canned)
• 1 cup chicken broth
• 1 tbsp fish sauce (check for Paleo compliance)
• 1 tbsp, freshly squeezed lime juice
• 1 large, julienned carrot
• 1 sliced into thin strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2 tbsp, chopped, for garnish fresh cilantro
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 2

In a large skillet or dutch oven, heat the coconut oil over medium heat.

Step 3

Add the diced onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the red curry paste and cook for 1 minute, stirring constantly to coat the aromatics.

Step 6

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

Step 7

Add the fish sauce and lime juice to the skillet and bring the mixture to a gentle simmer.

Step 8

Add the chicken pieces to the skillet and cook for 8-10 minutes, or until the chicken is fully cooked through.

Step 9

Stir in the carrot, red bell pepper, and zucchini, and simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve the curry hot, garnished with fresh cilantro. Optionally, pair it with cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(1260.3g)

Amount per serving	% Daily Value*
Calories	1499.1

Total Fat 86.4g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 567.0mg	0%
Sodium 6055.7mg	0%
Total Carbohydrate 48.4g	0%
Dietary Fiber 8.0g	0%
Total Sugars 26.0g
Protein 129.9g	0%

Vitamin D 31.8IU	0%
Calcium 213.2mg	0%
Iron 7.6mg	0%
Potassium 2411.6mg	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: 52.2%

Protein: 34.9%

Carbs: 13.0%