Thai Curry Chicken
My Whole30-friendly paleo Thai Curry Chicken recipe is quicker, healthier, and tastier than ordering takeout from your neighborhood Thai restaurant.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs
- ½ teaspoon Diamond Crystal brand kosher salt
- freshly ground black pepper
- 1 tablespoon coconut oil or fat of choice
- 1 small onion chopped medium
- 1-2 tablespoons Thai curry paste whichever color you prefer
- 1 cup full-fat coconut milk
- 10 ounces frozen mixed vegetables
- 2 cups leftover roasted kabocha squash or roasted butternut squash, frozen sweet potatoes, etc.
- 2 tablespoons apple juice optional
- ¼ cup fresh basil leaves thinly sliced
Instructions
- Cut the chicken into medium-sized chunks and season with salt and pepper.
- Heat a medium saucepan over medium heat until hot. Swirl in the coconut oil. When the oil is shimmering, brown the chicken and transfer to a separate plate.
- Add the onions to the saucepan and sauté until translucent. Return the chicken and juices to the pot, and add the curry paste to taste. (Start with 1 tablespoon and add more if needed later.)
- Stir-fry until you can smell the rich aroma of toasted spices. Pour in the coconut milk and toss in the frozen veggies, squash, and apple juice (if using).
- Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.
- Add the basil chiffonade and serve over zoodles, plain cauliflower rice, or Asian Cauliflower fried rice.
Video
Nutrition
Calories: 353kcal | Carbohydrates: 18g | Protein: 26g | Fat: 21g | Fiber: 4g