One of my favorite cuisines is Thai food. It’s packed with flavors and generally includes a ton of veggies and fresh herbs. That’s why I put together this Paleo-friendly Red Curry Chicken recipe. It makes for a great dinner with the whole family, but tastes even better as leftovers the next day!
This recipe complies with the following diets:
- Paleo – Yes
- SCD – Yes
- Low FODMAP – As long as you remove the onion and make sure to find or make your own red curry paste without garlic.
- Grain Free – Yes
- Gluten Free – Yes
- Dairy Free – Yes
- SIBO-Specific Diet – Yes – Remove the onion. Make sure not to use greater than 3/4 cup of zucchini. Find a red curry paste that doesn’t have garlic or make your own.
- Keto – Yes – 1 serving is 8 g net carbohydrates
This recipe makes 4 servings
Each serving includes: 318 calories, 11 g carbohydrates, 28 g protein, 18 g fat, and 3 g fiber.
- 1lb organic chicken breast, diced into 1-inch chunks
- 2tbsp coconut oil
- 1.5tbsp red curry paste
- 1cup full fat canned coconut milk (Whole Foods brand to avoid sulfites and carrageenan)
- 1 medium zucchini, chopped
- 1 medium onion, chopped
- 1 medium red bell pepper, sliced into thin strips
- 2 medium carrots, halved and thinly diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Add 1tbsp of oil to a large sauté pan on medium high heat. Season the diced chicken breast with salt and pepper and then cook in heated pan until it appears slightly browned on all sides (about 6-8-minutes).
- Remove chicken from the pan and place aside on a plate.
- Add 1tbsp of oil to the pan and then add chopped vegetables (excluding the cilantro). Sautee until tender, about 6-8-minutes.
- Add cooked chicken to the cooked vegetables in the heated pan. Then, add the red curry paste and mix to combine.
- Add the coconut milk to the pan and turn the heat down to a simmer. Allow all of the flavors to combine for ~3minutes.
- Take the pan off of the heat and then add cilantro and additional salt and pepper to taste.