Paleo Thai Peanut Chicken
Indulge in the bold, nutty flavors of this Paleo Thai Peanut Chicken, a healthier twist on the classic Thai-inspired dish. Tender, bite-sized chicken thighs are simmered in a luscious sauce made with creamy almond butter, coconut aminos, and Paleo-friendly red curry paste, creating a perfectly balanced medley of savory, tangy, and slightly sweet flavors. Freshly squeezed lime juice, fragrant garlic, and grated ginger add a zesty kick, while full-fat coconut milk ensures a rich, velvety texture. This gluten-free, dairy-free recipe comes together in just 40 minutes, making it perfect for a quick weeknight dinner or an impressive meal to share. Garnished with fresh cilantro, green onions, and optional crushed cashews, this dish pairs beautifully with cauliflower rice or steamed vegetables for the ultimate Paleo-friendly feast.
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Ingredients
- 1.5 pounds chicken thighs (boneless, skinless)
- 0.25 cup coconut aminos
- 0.5 cup almond butter (unsweetened and creamy)
- 2 tablespoons red curry paste (Paleo-friendly)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated)
- 0.5 cup coconut milk (full fat, canned)
- 2 tablespoons olive oil (or avocado oil)
- 0.25 cup green onions (sliced thinly, for garnish)
- 0.25 cup cilantro leaves (chopped, for garnish)
- 2 tablespoons crushed cashews (optional, for garnish)
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
In a medium bowl, whisk together the coconut aminos, almond butter, red curry paste, lime juice, honey, minced garlic, grated ginger, and coconut milk until smooth. This will serve as your sauce.
Step 3
Heat the olive oil in a large skillet or wok over medium heat.
Step 4
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
Step 5
Pour the prepared sauce over the chicken and stir to coat evenly.
Step 6
Lower the heat to medium-low and let the chicken simmer in the sauce for 12-15 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Step 7
Remove the skillet from heat and garnish the dish with sliced green onions, chopped cilantro leaves, and optional crushed cashews.
Step 8
Serve immediately while hot. This dish pairs beautifully with cauliflower rice or steamed vegetables for a complete Paleo meal.
Nutrition Facts
| Serving size | (1186.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2944.4 |
| Total Fat 204.8g | 0% |
| Saturated Fat 56.1g | 0% |
| Cholesterol 741.6mg | 0% |
| Sodium 2262.2mg | 0% |
| Total Carbohydrate 80.6g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 42.9g | |
| Protein 210.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 503.7mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 3356.6mg | 0% |
Source of Calories