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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.

Dairy Free Paleo Red Chicken Curry

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 TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 1 tbsp coconut oil
  • 3 cloves garlic minced
  • 1/4 cup diced onion
  • 1 inch fresh grated Ginger
  • 4 large carrots julienned
  • 1 cup white mushrooms sliced
  • 2 zucchini sliced into ribbons or spiralized
  • 1 lb boneless skinless chicken breasts thinly sliced into strips
  • 2 cans full fat coconut milk
  • 1 cup low sodium chicken broth
  • 2 tbsp red curry paste
  • 3 tbsp coconut aminos or soy sauce
  • juice from 1/2 lime
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, thinly sliced (for serving)

INSTRUCTIONS

  1. Heat oil in a large skillet over medium heat.
  2. 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.
  3. 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.
  4. Add in cilantro and simmer for 4-5 more minutes to soften.
  5. Divide into 4 bowls, top with extra cilantro and lime wedges, and enjoy!