Paleo Thai Chicken Green Curry

Dive into the bold, aromatic flavors of this Paleo Thai Chicken Green Curry, a wholesome twist on the classic Thai favorite. Featuring tender chicken thighs simmered in a fragrant blend of paleo-friendly green curry paste, creamy coconut milk, and chicken broth, this dish is packed with vibrant vegetables like zucchini, red bell pepper, and broccoli. A splash of fish sauce and fresh lime juice enhances the authentic Thai flavors, while Thai basil and optional sliced chili add a fresh and fiery finish. Ready in just 45 minutes, this one-pot paleo curry is the perfect balance of satisfying heat and creamy comfort. Serve it with cauliflower rice for a nourishing, gluten-free, and dairy-free meal that’s sure to please your taste buds and your health-conscious lifestyle.

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
• 3 tbsp Thai green curry paste (paleo-friendly)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth (homemade or store-bought paleo-friendly)
• 1 medium zucchini, sliced into half-moons
• 1 medium red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 tsp fish sauce
• 1 tbsp lime juice
• 0.5 cup fresh Thai basil leaves
• 1 sliced fresh chili (optional, for spice)
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions

Step 1

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

Step 2

Heat a large skillet or pot over medium heat and add the coconut oil. When the oil is melted, add the green curry paste and sauté for 1-2 minutes, stirring frequently until fragrant.

Step 3

Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.

Step 4

Add the chicken pieces to the pot and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.

Step 5

Add the zucchini, red bell pepper, and broccoli to the curry. Simmer for an additional 10-15 minutes until the vegetables are tender but still crisp.

Step 6

Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.

Step 7

Remove the curry from heat and stir in the Thai basil leaves. If desired, add sliced fresh chili for extra spice.

Step 8

Serve hot, garnished with fresh cilantro. Pair with cauliflower rice for a complete paleo meal.

Nutrition Facts

Serving size	(1805.2g)

Amount per serving	% Daily Value*
Calories	2392.1

Total Fat 177.6g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4784.7mg	0%
Total Carbohydrate 69.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 30.3g
Protein 145.7g	0%

Vitamin D 31.8IU	0%
Calcium 504.5mg	0%
Iron 31.8mg	0%
Potassium 3978.7mg	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: 65.0%

Protein: 23.7%

Carbs: 11.2%