Whole30 Coconut Curry

Dive into the rich and aromatic flavors of Whole30 Coconut Curry, a wholesome, dairy-free, and nutrient-packed dish perfect for those adhering to a Whole30 or paleo lifestyle. This vibrant curry features tender cubes of chicken breast simmered in a silky blend of full-fat coconut milk, fragrant curry spices, and a splash of tangy lime juice, creating a creamy, flavor-forward sauce that's irresistibly satisfying. Fresh vegetables like red bell pepper and carrots add a natural sweetness and a delightful crunch, while ginger, garlic, and onion build the savory foundation. Easy to prepare in just 45 minutes, this one-pan meal is both weeknight-friendly and meal prep-approved. Serve it hot, topped with fresh cilantro for a pop of color and zing, and savor the comforting warmth of a better-for-you curry that's guaranteed to become a household favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (13.5 oz) can of full-fat coconut milk
• 1 cup chicken broth
• 2 tablespoons lime juice
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

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

Step 4

Add the sliced red bell pepper and carrots to the skillet, cooking for about 5 minutes until they start to soften.

Step 5

Move the vegetables to one side of the skillet and add the cubed chicken breasts.

Step 6

Cook the chicken for 5-7 minutes until browned but not fully cooked through.

Step 7

Sprinkle the curry powder, cumin, and coriander over the chicken and vegetables, stirring well to coat everything evenly.

Step 8

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

Step 9

Bring the mixture to a simmer, then reduce the heat to low and cover, allowing it to cook for about 10-15 minutes, or until the chicken is fully cooked and the flavors meld together.

Step 10

Stir in the lime juice, and season with salt and black pepper to taste.

Step 11

Serve the coconut curry hot, garnished with fresh chopped cilantro.

Nutrition Facts

Serving size	(1775.6g)

Amount per serving	% Daily Value*
Calories	1662.5

Total Fat 94.1g	0%
Saturated Fat 67.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 7518.4mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 18.6g	0%
Total Sugars 21.2g
Protein 157.7g	0%

Vitamin D 0IU	0%
Calcium 338.7mg	0%
Iron 26.0mg	0%
Potassium 3268.4mg	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: 49.7%

Protein: 37.0%

Carbs: 13.2%