Whole30 Classic Thai Green Curry

Experience the bold and vibrant flavors of Southeast Asia with this Whole30 Classic Thai Green Curry—a wholesome, dairy-free, and gluten-free spin on the beloved traditional dish. Made with tender strips of chicken simmered in a lusciously creamy coconut milk sauce infused with fragrant green curry paste, this recipe is bursting with fresh, nutrient-packed ingredients like zucchini, red bell pepper, baby spinach, and aromatic basil. Finished with a splash of zesty lime juice and a hint of fish sauce, it delivers the perfect balance of savory, tangy, and herby notes. Ready in just 45 minutes, this one-pan meal is a hassle-free way to enjoy a hearty, restaurant-quality Thai curry that aligns perfectly with your Whole30 lifestyle. Serve it on its own or over cauliflower rice for a satisfying and flavorful dinner.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 3 tablespoons green curry paste (Whole30 approved)
• 14 ounces canned coconut milk
• 2 tablespoons fish sauce (Whole30 compliant)
• 1 medium zucchini
• 1 large red bell pepper
• 2 cups baby spinach leaves
• 0.5 cup fresh basil leaves
• 1 tablespoon lime juice
• 0.5 cup water
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by slicing the chicken breasts into thin strips, roughly 1/4 inch thick for even cooking.

Step 2

In a large skillet or wok over medium heat, melt the coconut oil.

Step 3

Add the green curry paste and stir-fry for 1-2 minutes until aromatic.

Step 4

Pour in the coconut milk and bring to a simmer, stirring to dissolve the curry paste completely into the milk.

Step 5

Add the chicken strips to the curry, ensuring they are well-coated with the sauce. Simmer for about 5-6 minutes, stirring occasionally, until the chicken is cooked through.

Step 6

While the chicken is cooking, slice the zucchini and bell pepper into thin strips or bite-sized pieces.

Step 7

Once the chicken is cooked, add the zucchini, red bell pepper, and water. Stir well and continue to cook for another 5 minutes until the vegetables are tender but still crisp.

Step 8

Stir in the fish sauce, baby spinach, and most of the basil leaves, reserving a few for garnish. Cook just until the spinach wilts, about 1-2 minutes.

Step 9

Add the lime juice and season with sea salt and black pepper to taste.

Step 10

Serve hot, garnished with the remaining basil leaves.

Nutrition Facts

Serving size	(1501.6g)

Amount per serving	% Daily Value*
Calories	2128.8

Total Fat 142.1g	0%
Saturated Fat 111.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 385.6mg	0%
Sodium 7163.2mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 9.2g	0%
Total Sugars 34.5g
Protein 159.2g	0%

Vitamin D 4.5IU	0%
Calcium 248.8mg	0%
Iron 20.8mg	0%
Potassium 3394.9mg	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: 59.2%

Protein: 29.5%

Carbs: 11.3%