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Thai Chicken Curry

Spicy and fragrant, this easy curried is the perfect alternative to sodium and carb filled takeout. You can sub shrimp for the chicken if you’d like for a change of pace.
Course Dinner, Main Course
Cuisine Paleo
Total Time 30 minutes
Servings 4
Calories 400 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. Bring to a simmer, and simmer for 5 minutes.
  3. Stir in the cilantro and lime juice, and serve over the cauliflower rice.
Nutrition Facts
Thai Chicken Curry
Amount Per Serving
Calories 400 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 5g6%
Protein 38g76%
* Percent Daily Values are based on a 2000 calorie diet.