Sometimes, a big bowl of curry just hits the spot. Sure, it’s easy to order in curry from your favorite Thai restaurant. But as easy as that is to do, it’s hard to know the exact ingredients that were used.
When you’re prioritizing food quality, which is a big emphasis for paleo enthusiasts, knowing *what* ingredients you put in your meals is imperative. That’s why cooking your favorite take-out meals at home can be so important.
You get to choose what coconut oil you use, what chicken, the type of curry paste, or cauliflower rice…these factors can make a big difference in the overall taste, and quality, of the dish.
This dish is going to start with a heavy pot. Warm the coconut oil in the pot over medium-high heat and then add in the chicken. Let that cook, stirring occasionally, until it’s browned.
If chicken isn’t your thing, or you’re tired of it, swap in shrimp. It’s going to taste just as delicious and allows you to eat a different type of protein that may not be in your diet as often as chicken.
Then, add in your veggies. We like carrots, onions, and pepper, but you could call an audible and add in whatever else you see fit. Don’t forget your garlic and ginger. These really bring the flavor.
Next, put in the curry paste and coconut milk. This is where that signature Thai flavor comes in. We love the Thai Kitchen red curry paste. Let those flavors marinate together for 5 minutes or so.
Finally, all you have left to do is stir in the cilantro and lime juice. Again, these flavors will really complete the dish. We recommend serving this curry over cauliflower rice or white rice if you choose.
I promise you – this recipe is not to be missed! IT IS SO GOOD. Make it…make it…make it. You won’t be disappointed!
If you like this recipe, check out these others:
Thai Chicken Curry
- 2 tablespoons coconut oil
- 1 1/2 pounds chicken breast sliced
- 1 onion diced
- 1 chili pepper minced
- 1 carrot diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 14- ounce can coconut milk
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Steamed cauliflower rice for serving
- Sea salt and fresh ground pepper to taste
Heat the oil in a heavy pot over medium high heat and add the chicken. Cook until browned and add the onion, pepper, and carrot. Continue cooking until softened, and add the garlic and ginger. Cook for another minute, stir in the curry paste, and coconut milk.
Bring to a simmer, and simmer for 5 minutes.
Stir in the cilantro and lime juice, and serve over the cauliflower rice.
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