Whole30 Thai Chicken Curry

Dive into the rich, aromatic flavors of Whole30 Thai Chicken Curry, a comforting and wholesome dish that's bursting with vibrant ingredients and perfect for clean eating. Tender, juicy chicken thighs are simmered in a luscious coconut milk-based curry, infused with fragrant garlic, ginger, and Whole30-compliant red curry paste. Crisp bell peppers, zucchini, and carrots add a delightful crunch and a boost of nutrients, while a splash of fish sauce and fresh lime juice elevate the flavors with a zesty finish. Ready in just 45 minutes, this dairy-free, gluten-free, and paleo-friendly recipe is a breeze to make and pairs beautifully with cauliflower rice for a low-carb, satisfying meal. Whether you're following Whole30 or simply craving a hearty Thai-inspired dish, this curry will warm your soul and tantalize your taste buds.

Nutriscore Rating: 74/100

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 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp red curry paste (Whole30 compliant)
• 14 oz can full-fat coconut milk
• 1 cup chicken broth (Whole30 compliant)
• 1 large red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 2 medium carrots, thinly sliced
• 2 tsp fish sauce (Whole30 compliant)
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 cups cauliflower rice (optional for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.

Step 2

Heat the coconut oil in a large deep skillet or pot over medium heat.

Step 3

Add the diced onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

Step 5

Add the red curry paste and mix well, allowing it to cook for 1-2 minutes to enhance its flavor.

Step 6

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

Step 7

Bring the mixture to a simmer, then add the chicken pieces. Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.

Step 8

Add the red bell pepper, zucchini, and carrots. Simmer for another 10 minutes until the vegetables are tender but not mushy.

Step 9

Stir in the fish sauce and lime juice, adjusting the seasoning with additional salt and black pepper if needed.

Step 10

Remove from heat and garnish with chopped fresh cilantro.

Step 11

Serve hot over cauliflower rice if desired.

Nutrition Facts

Serving size	(2660.9g)

Amount per serving	% Daily Value*
Calories	2287.1

Total Fat 141.5g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4416.1mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 39.7g	0%
Total Sugars 52.8g
Protein 155.6g	0%

Vitamin D 31.8IU	0%
Calcium 484.0mg	0%
Iron 19.1mg	0%
Potassium 6375.8mg	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: 53.8%

Protein: 26.3%

Carbs: 19.9%