Paleo Yogurt Curry

Discover the creamy, flavor-packed delight of Paleo Yogurt Curry, a wholesome dish that reimagines traditional curry with a dairy-free twist. This recipe combines tender chicken thighs (or your choice of shrimp or vegetables) with a rich, velvety sauce made from unsweetened coconut milk yogurt and full-fat coconut milk, offering a paleo-friendly alternative to classic yogurt-based curries. Vibrant spices like turmeric, cumin, and coriander are sautéed with garlic and ginger to create a fragrant base, while juicy cherry tomatoes add a pop of natural sweetness. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights or weekend meal prep. Garnished with fresh cilantro and served with lime wedges for a zesty finish, it pairs beautifully with cauliflower rice or roasted vegetables. Gluten-free, dairy-free, and customizable to your dietary needs, this Paleo Yogurt Curry is a nutrient-packed comfort food you’ll crave again and again.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoons cayenne pepper (optional)
• 1 cup coconut milk yogurt (unsweetened)
• 1 cup full-fat coconut milk
• 1 cup cherry tomatoes, halved
• 1 pound boneless, skinless chicken thighs, diced (or use shrimp/vegetables for a vegetarian option)
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3–4 minutes, until translucent.

Step 3

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

Step 4

Add the turmeric, cumin, coriander, paprika, and optional cayenne pepper to the pan. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.

Step 5

Stir in the diced chicken thighs (or shrimp/vegetables if substituting) and coat well with the spice mixture. Cook for 5 minutes until the protein is beginning to brown.

Step 6

Lower the heat and pour in the coconut milk yogurt and full-fat coconut milk. Stir well to combine, ensuring the yogurt does not curdle.

Step 7

Add the cherry tomatoes, sea salt, and black pepper. Simmer gently for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 8

Taste and adjust seasoning as needed.

Step 9

Remove from heat and garnish with fresh cilantro.

Step 10

Serve hot with lime wedges on the side, along with cauliflower rice or roasted vegetables.

Nutrition Facts

Serving size	(1271.6g)

Amount per serving	% Daily Value*
Calories	2038.2

Total Fat 151.1g	0%
Saturated Fat 100.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 476.3mg	0%
Sodium 2742.7mg	0%
Total Carbohydrate 45.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 19.2g
Protein 129.9g	0%

Vitamin D 31.8IU	0%
Calcium 230.7mg	0%
Iron 18.0mg	0%
Potassium 2592.1mg	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: 66.0%

Protein: 25.2%

Carbs: 8.8%