Paleo Coconut Chicken Curry Recipe

Paleo coconut chicken curry delivers rich Thai-inspired flavors without grains, legumes, or dairy. Tender chicken thighs simmer in a fragrant coconut milk sauce with red curry paste, ginger, and lime. Each serving packs 40g of protein and 491 calories, making it a satisfying paleo dinner that supports weight-loss goals.

Ingredients

• 700g boneless, skinless chicken thighs, cut into bite-size pieces
• 1 can (400ml) full-fat coconut milk
• 2 tbsp red curry paste (check label for paleo compliance)
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cups baby spinach
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut oil
• 1 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• 0.5 tsp sea salt
• Fresh Thai basil and lime wedges for serving
• Cauliflower rice for serving (optional)

Instructions

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add sliced onion and cook for 4 minutes until softened and slightly golden.
3. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Add red curry paste and stir constantly for 1 minute to bloom the spices.
5. Add chicken pieces in a single layer. Cook for 5 minutes, turning occasionally, until lightly browned on the outside.
6. Pour in coconut milk, coconut aminos, and fish sauce. Stir well to combine.
7. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 15 minutes until chicken is cooked through and sauce thickens slightly.
8. Add red bell pepper and cook for 3 more minutes until just tender.
9. Stir in baby spinach, lime zest, and lime juice. Cook for 1 minute until spinach wilts.
10. Taste and adjust seasoning with salt or more lime juice. Serve over cauliflower rice and top with fresh Thai basil.

Tips & Variations

• Use green curry paste for a lighter, more herbaceous flavor.
• Add sliced zucchini, broccoli, or snap peas with the bell pepper.
• For a thicker sauce, let the curry simmer uncovered for an additional 5 minutes.
• Leftover curry keeps for 4 days in the fridge and freezes well for up to 2 months.
• Make it spicier with sliced fresh Thai chili added with the garlic.

Nutrition Breakdown

Calories: 491 kcal

Protein: 38.9g

Fat: 32.9g

Carbs: 12.6g

Fiber: 2.1g

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