Whole30 Green Curry with Chicken

Bursting with bold flavors and vibrant colors, this Whole30 Green Curry with Chicken is a healthy, comforting dinner that’s perfect for busy weeknights. Tender chicken breast pieces are simmered in a luscious, dairy-free coconut milk sauce infused with aromatic green curry paste, fresh ginger, and garlic. Crisp zucchini, sweet red bell peppers, and nutrient-rich baby spinach add a wholesome, veggie-packed twist to this savory curry, while fresh cilantro, basil, and a squeeze of lime brighten every bite. Ready in under an hour and compliant with Whole30 guidelines, this versatile recipe is perfect served over cauliflower rice or zucchini noodles for anyone craving an easy, flavorful meal without compromising their dietary goals.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons green curry paste (check Whole30 compliance)
• 14 ounces full-fat coconut milk
• 1 cup chicken broth
• 2 medium zucchini, sliced into half moons
• 1 large red bell pepper, sliced
• 2 cups baby spinach
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh basil leaves, chopped

Directions

Step 1

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

Step 2

Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned on all sides but not cooked through, about 5 minutes. Remove and set aside.

Step 3

In the same skillet, add the onion and sauté until translucent, about 3 minutes.

Step 4

Add the garlic and ginger to the skillet, stirring frequently, for about 1 minute until fragrant.

Step 5

Stir in the green curry paste and cook for another minute, ensuring it mixes well with the onions and aromatics.

Step 6

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

Step 7

Add the zucchini and red bell pepper to the pan. Simmer for about 5 minutes until the vegetables are just starting to soften.

Step 8

Return the chicken to the skillet and continue cooking for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 9

Toss in the baby spinach, allowing it to wilt into the curry sauce.

Step 10

Stir in the lime juice, cilantro, and basil, adjusting seasoning with additional salt if necessary.

Step 11

Serve the green curry hot, garnished with extra chopped cilantro or basil if desired.

Nutrition Facts

Serving size	(2470.4g)

Amount per serving	% Daily Value*
Calories	2636.8

Total Fat 151.7g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 578.3mg	0%
Sodium 4459.8mg	0%
Total Carbohydrate 87.1g	0%
Dietary Fiber 28.5g	0%
Total Sugars 41.0g
Protein 240.1g	0%

Vitamin D 6.8IU	0%
Calcium 535.5mg	0%
Iron 32.0mg	0%
Potassium 5249.2mg	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: 51.1%

Protein: 35.9%

Carbs: 13.0%