Whole30 Chicken Curry

10 Minute Whole30 Curry easy whole30 dinner or lunch recipe- made with chicken thighs, butternut squash, cauliflower and greens… healthy and so easy! Easy Whole30 Curry. Whole30 curry recipes. Whole30 meal ideas. whole30 meal plan. Easy whole30 dinner recipes. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes. Easy whole30 dinner recipes.

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!

Course Main Course

Cuisine Asian, Thai

Keyword green curry, paleo dinner, whole30

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 579kcal

Author Monica Le

Ingredients

2 pounds boneless skinless chicken thighs rinsed, patted dry & cut into cubes
1 ½ tablespoons ghee
¼ 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
¾ 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

Instructions

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.

Notes

You can play around with the spice amounts once your curry begins to simmer. I prefer my curries with a kick, so I added a good amount more of red chili flakes and pepper, as well as turmeric.

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