Whole30 Chicken Curry. Quick, healthy and way too easy to prepare! This Whole30 curry is a serious meal planning game changer. It tastes absolutely delicious reheated and is the perfect lunch or dinner meal!
Prep time: PT20M
Cook time: PT40M
Total time: PT60M
Rating
4.66 stars (40 reviews)
Keywords
green curry, paleo dinner, whole30
Ingredients
2 pounds boneless skinless chicken thighs (rinsed, patted dry & cut into cubes)
1 1/2 tablespoons ghee
1/4 cup bone broth- Find Here!
1 large yellow onion (diced)
4 tablespoons green curry paste
40 ounces canned coconut milk ((this is about 3 cans))
1 head cauliflower (cut into florets)
2 cups green beans (trimmed)
1 small butternut squash (diced)
2 teaspoons turmeric
3/4 teaspoon ground ginger
2 teaspoons garlic powder
2 teaspoons curry powder
1 teaspoon red pepper flakes (to taste (careful!))
sea salt and black pepper (to taste)
cooked cauliflower rice (for serving)
fresh cilantro (for serving)
spiced cashew pieces (for serving)
Categories
Main Course
Cuisine
Asian
Thai
Steps
Heat a high-rimmed sauté pan with 1 tablespoon of ghee. While it is heating up, season your chicken thigh cubes with salt and pepper.
Pan fry the chicken until lightly brown on all sides. Using a slotted spoon, transfer the chunks into a bowl and set aside. Discard the excess fat and juice from the pan.
Add in bone broth and let onions cook until they look translucent (about 4-5 minutes).
Throw the chicken back into the pan and add green curry paste. Stir until well combined, and pour in the canned coconut milk. Let it just come to a boil and turn it on medium-low heat.
Add in all of the vegetables and other spices. Once the vegetables have cooked through (check if they are fork tender), lower the heat to a simmer and stir in turmeric.
Add sea salt and ground black pepper, to taste.
Let the curry simmer for 15-20 minutes, and mix in or top off with some fresh cilantro. Serve with cauliflower rice and top off with spiced cashews.
Nutitrion
Serving Size: 1 serving
Calories: 579 kcal
Carbohydrates: 28 g
Protein: 29 g
Fat: 42 g
Saturated Fat: 33 g
Cholesterol: 115 mg
Sodium: 158 mg
Sugar: 10 g
Reviews
Jess on 2024-02-25 (5 stars): This is so easy and so incredibly delicious!
Beck and Bulow on 2022-02-26 (5 stars): Excellent! I’m not a fan of chicken breasts because they are too fat.,this recipe was very little work and tastes awesome. My dad loves it and he is very critical. Will be making this from now on. Thank you for sharing and please visit us: https://www.beckandbulow.com
Francine on 2022-02-05 (5 stars): This was amazingly delicious and super easy!!!!
Leigh on 2021-12-28 (5 stars): I have made this at least 15 times. I half the recipe and only use the veggies I have on hand. Typically that is onion, green beans, and red bell pepper. I have alternated between green and red paste but my fav is the green. The seasonings in this recipe are SPOT ON. I often crave this meal and tonight was one of those nights. Thank you for creating and publishing this!
Brittany Ferguson on 2021-12-13 (3 stars): My husband liked this, but I found it to be quite bland. I followed the recipe exactly, and then decided to add a touch more of ginger and curry. It still felt bland to me.
Melissa on 2020-04-05 (5 stars): How many ounces are in a serving?
lynette on 2020-03-24 (5 stars): This is one of my favorite curry recipes ever. I stopped whole 30 a year ago and have continued to make this recipe and share it with others. You can use any veggie you like (i use green beans, peppers, and onions) and it always comes out great. It's definitely not the quickest recipe to make but it's always worth it.
Arlene M on 2020-01-21 (5 stars): Soo delicious. It really makes me happy that it's Whole30 compliant.
Kristin on 2019-11-06 (4 stars): I made this last night, halving the recipe, as it was just a family of two! Plenty of leftovers!!
When I halved the spices, it didn't have enough flavor, so next time I would maybe even use 3/4 the amount and see how that is, if not the regular amount. I subbed snap peas for the green beans (YUM!), just a bag of frozen cauliflower florets (easy and cheaper!) and threw some pre-chopped butternut squash cubes to save time! It still took me way more than 10 minutes to make, probably closer to an hour total? But, it was worth the time because it was delish.
