Whole30 Thai Chicken Green Curry

Savor the rich and vibrant flavors of this Whole30 Thai Chicken Green Curry, a wholesome, dairy-free, and gluten-free twist on a classic favorite. Tender, golden-seared chicken thighs simmer in a luscious, aromatic sauce made with creamy coconut milk, Whole30-compliant green curry paste, and a medley of fresh vegetables like zucchini, red bell pepper, and carrots. Enhanced with fragrant garlic, ginger, and fresh basil, this dish is a perfect balance of tangy, savory, and slightly spicy. Ready in just 40 minutes, it’s a flavorful weeknight dinner that’s both satisfying and nutritious. Serve over cauliflower rice for a low-carb, Whole30-approved meal, and garnish with bright green onions for the ultimate finishing touch. Perfect for anyone craving Thai-inspired cuisine while sticking to their clean-eating goals!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 pound Chicken thighs, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 3 tablespoons Thai green curry paste (Whole30-compliant)
• 1 can (13.5 ounces) Full-fat coconut milk
• 1 cup Chicken broth (no sugar or additives)
• 1 medium Zucchini, sliced into rounds
• 1 large Red bell pepper, sliced
• 2 medium Carrots, sliced thinly
• 2 cups Baby spinach
• 0.25 cup Fresh basil leaves
• 1 tablespoon Lime juice
• 2 stalks Green onions, sliced (for garnish)
• 4 cups Cauliflower rice (optional, for serving)

Directions

Step 1

Heat a large skillet or Dutch oven over medium heat, and add the coconut oil.

Step 2

Season the chicken thighs with salt and pepper. Add them to the skillet and sear for 3-4 minutes on each side until golden brown. Remove and set aside. (They don’t need to be fully cooked at this stage.)

Step 3

In the same skillet, add the diced onion. Sauté for 2-3 minutes until softened.

Step 4

Add the minced garlic and ginger, and cook for 1 minute, stirring frequently to release their fragrance.

Step 5

Stir in the Thai green curry paste and cook for about 1 minute to toast the spices and deepen the flavor.

Step 6

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

Step 7

Add the seared chicken thighs back to the skillet along with the sliced zucchini, red bell pepper, and carrots. Bring the mixture to a gentle simmer.

Step 8

Cover and cook for 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in the baby spinach and let it wilt, about 1-2 minutes.

Step 10

Add the fresh basil leaves and lime juice, stirring to combine.

Step 11

Taste and adjust seasoning with additional salt or lime juice if desired.

Step 12

Serve hot with optional cauliflower rice if desired, and garnish with sliced green onions.

Nutrition Facts

Serving size	(2482.0g)

Amount per serving	% Daily Value*
Calories	2572.6

Total Fat 179.9g	0%
Saturated Fat 123.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4893.1mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 36.7g	0%
Total Sugars 49.0g
Protein 151.4g	0%

Vitamin D 0IU	0%
Calcium 514.5mg	0%
Iron 25.0mg	0%
Potassium 5646.7mg	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: 60.9%

Protein: 22.8%

Carbs: 16.3%