Whole30 Red Curry with Chicken and Vegetables

Transform your weeknight dinner routine with this mouthwatering Whole30 Red Curry with Chicken and Vegetables! Packed with tender chicken strips, vibrant vegetables like red bell peppers, zucchini, and broccoli, and simmered in a rich, creamy coconut milk broth infused with fragrant garlic, ginger, and Whole30-compliant red curry paste, this dish delivers a symphony of bold flavors in every bite. Perfectly balanced with a splash of lime juice and a touch of fish sauce, this one-pan meal is both nourishing and satisfying. Ready in under an hour, it’s an ideal choice for those seeking a gluten-free, dairy-free, and Paleo-friendly dinner option. Serve it piping hot and garnished with fresh basil for a restaurant-quality meal your whole family will love!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 medium yellow onion, sliced
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced into half moons
• 2 medium carrots, peeled and sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Whole30 compliant red curry paste
• 1 can canned full-fat coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing all the ingredients: slice the chicken breasts into thin strips, and prepare the vegetables as instructed.

Step 2

In a large skillet or wok, heat the coconut oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is browned on all sides and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the sliced onion, red bell pepper, zucchini, carrots, and broccoli. Sauté for about 5 minutes or until the vegetables start to soften.

Step 4

Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

Step 5

Return the chicken to the skillet and stir in the red curry paste, ensuring it coats all the ingredients evenly.

Step 6

Pour in the coconut milk, stirring to combine with the curry paste. Let the mixture come to a simmer, then reduce the heat to medium-low.

Step 7

Add the lime juice and fish sauce, continuing to simmer for about 10 minutes, until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in the fresh basil leaves, allowing them to wilt slightly in the heat.

Step 9

Taste for seasoning and adjust with more salt or pepper if necessary.

Step 10

Serve the red curry hot, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(2181.7g)

Amount per serving	% Daily Value*
Calories	2604.5

Total Fat 147.2g	0%
Saturated Fat 110.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 578.3mg	0%
Sodium 5234.7mg	0%
Total Carbohydrate 88.7g	0%
Dietary Fiber 22.7g	0%
Total Sugars 38.2g
Protein 239.0g	0%

Vitamin D 6.8IU	0%
Calcium 623.1mg	0%
Iron 33.0mg	0%
Potassium 4827.9mg	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: 50.3%

Protein: 36.3%

Carbs: 13.5%