Paleo Coconut Curry Chicken
This Paleo Coconut Curry Chicken recipe is a delicious and healthy dish that is perfect for a cozy night in. The combination of tender chicken, creamy coconut milk, and aromatic spices creates a flavorful and comforting meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp coconut aminos
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp coconut oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat coconut oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides.
- Stir in the red curry paste, turmeric, cumin, and coriander, coating the chicken evenly.
- Pour in the coconut milk and add the sliced red bell pepper. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the coconut aminos and season with salt and pepper to taste.
- Serve the Paleo Coconut Curry Chicken over cauliflower rice or steamed vegetables.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and a squeeze of lime juice.
Tips & tricks
Tips: For a spicier curry, add a pinch of cayenne pepper or chopped red chilies.
Cost
$20