Description
A simple, flavorful Thai chicken curry made with coconut milk, suitable for Paleo, Low Carb, and Whole30 diets.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon red curry paste (check label for Whole30 compliance)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup sliced onion
- 1 tablespoon fish sauce
- 1 teaspoon fresh lime juice
- 1/4 cup fresh basil leaves, for garnish
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large skillet or pot over medium heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Add the sliced bell peppers and onion. Reduce heat to low and simmer for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil and cilantro.
Notes
- Use only Whole30 compliant red curry paste; many brands contain sugar or soy.
- For extra flavor, add 1/2 teaspoon of grated fresh ginger with the curry paste.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 38
- Saturated Fat: 30
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
- Cholesterol: 100
Keywords: Thai, chicken, coconut curry, paleo, low carb, whole30, gluten free, dairy free