This Easy Dairy Free Paleo Red Chicken Curry is made with creamy coconut milk, red curry paste, zucchini ribbons, and squeeze of fresh lime! One of my favorite paleo dinners.
COURSE
Main Course
Cuisine
Thai
PREP TIME10minutes
COOK TIME25minutes
TOTAL TIME35minutes
SERVINGS4
INGREDIENTS
1tbspcoconut oil
3clovesgarlic minced
1/4cupdiced onion
1inchfresh grated Ginger
4large carrots julienned
1cupwhite mushroomssliced
2zucchini sliced into ribbonsor spiralized
1lbboneless skinless chicken breasts thinly sliced into strips
2cans full fat coconut milk
1cuplow sodium chicken broth
2tbspred curry paste
3tbspcoconut aminosor soy sauce
juice from 1/2 lime
1/4cupchopped fresh cilantro
2 scallions, thinly sliced (for serving)
INSTRUCTIONS
Heat oil in a large skillet over medium heat.
Add in onion, ginger, and garlic and sauté for 2-3 minutes. Add carrots and sauté for 2-3 minutes to soften, then add chicken strips to the skillet and sauté for 6-7 minutes, or until no longer pink. Once chicken is cooked add in zucchini and mushrooms and saute for 2-3 minutes to soften.
Pour in coconut milk, curry paste, broth, coconut aminos, and lime juice and stir well to combine. Bring the curry to a boil, and then reduce to a simmer for 5 minutes.
Add in cilantro and simmer for 4-5 more minutes to soften.
Divide into 4 bowls, top with extra cilantro and lime wedges, and enjoy!