Whole30 Spicy Chicken Curry

Dive into the comforting, flavor-packed world of the Whole30 Spicy Chicken Curry, a healthy, guilt-free dish that doesn’t skimp on heat or richness. Made with tender, juicy chicken thighs simmered in a creamy, aromatic coconut milk base, this curry is layered with bold spices like turmeric, paprika, and cayenne, balanced perfectly with Whole30-compliant red curry paste. Packed with nutrient-rich vegetables like red bell pepper and zucchini, this one-pan recipe comes together in just 45 minutes, making it an ideal weeknight dinner. Garnished with fresh cilantro and a zesty squeeze of lime, and served over cauliflower rice, it’s a satisfying, grain-free option that’s perfect for anyone following a Whole30, paleo, or low-carb lifestyle.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 large yellow onion
• 4 large garlic cloves
• 1 tbsp fresh ginger
• 2 tbsp red curry paste (Whole30-compliant)
• 1 cup canned full-fat coconut milk (unsweetened)
• 1 cup chicken broth (Whole30-compliant)
• 1 tsp turmeric powder
• 1 tsp paprika
• 0.5 tsp ground cayenne pepper
• 1 tsp sea salt
• 0.5 tsp freshly ground black pepper
• 1 large red bell pepper
• 1 medium zucchini
• 2 tbsp fresh cilantro
• 1 large lime
• 3 cups cauliflower rice (optional for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Dice the onion, mince the garlic, and grate the ginger. Chop the red bell pepper and zucchini into small, bite-sized pieces.

Step 3

Heat coconut oil in a large skillet or Dutch oven over medium heat.

Step 4

Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the red curry paste to the skillet and cook for 1 minute, stirring to combine with the aromatics.

Step 6

Pour in the coconut milk and chicken broth, stirring until smooth. Lower the heat and allow the sauce to gently simmer.

Step 7

Add turmeric, paprika, cayenne pepper, sea salt, and black pepper to the skillet. Stir the spices into the sauce.

Step 8

Add the chicken pieces to the skillet, making sure they are fully submerged in the sauce. Cover and simmer for 15 minutes.

Step 9

Stir in the red bell pepper and zucchini, cooking for an additional 10 minutes until the vegetables are tender and the chicken is cooked through.

Step 10

Taste and adjust seasoning, if necessary.

Step 11

Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with cauliflower rice for a Whole30-compliant meal.

Nutrition Facts

Serving size	(2367.7g)

Amount per serving	% Daily Value*
Calories	2257.6

Total Fat 141.1g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 567.0mg	0%
Sodium 6042.7mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 29.7g	0%
Total Sugars 51.3g
Protein 149.2g	0%

Vitamin D 31.8IU	0%
Calcium 453.3mg	0%
Iron 20.4mg	0%
Potassium 5461.6mg	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: 54.2%

Protein: 25.5%

Carbs: 20.3%