Thai Red Curry Chicken

Thai Red Curry Chicken 

Thai Red Curry Chicken 

Enjoy all the spicy flavor of restaurant style curry without leaving the house! This red chicken curry is full of creamy texture, high in protein and rich in antioxidants. Best of all it’s served over cauliflower rice for a Paleo-friendly recipe.  

Thai Red Curry Chicken 

Thai Red Curry Chicken Ingredients:

  • tbsp coconut oil  
  • 1 lb. boneless skinless chicken breasts, diced  
  • 1 tsp minced garlic  
  • 1 tsp minced ginger  
  • 1 cup chopped red bell pepper  
  • 1 cup chopped white onion  
  • tbsp red curry paste 
  • 1 cup coconut cream 
  • 2 cups chicken stock  
  • 2 tsp coconut sugar  
  • tbsp lime juice  
  • 1/2 tsp sea salt  
  • 1/2 cup fresh basil leaves  
  • 8 cups riced cauliflower 

Thai Red Curry Chicken 

Thai Red Curry Chicken 

Thai Red Curry Chicken 

Thai Red Curry Chicken 

Thai Red Curry Chicken 

Thai Red Curry Chicken

Enjoy all the spicy flavor of restaurant style curry without leaving the house! This red chicken curry is full of creamy texture, high in protein and rich in antioxidants. Best of all it’s served over cauliflower rice for a Paleo-friendly recipe.
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Indian
Keyword: Chicken, dinner, gluten free, lunch, paleo
Servings: 4 meals
Calories: 646kcal
Author: Meal Prep on Fleek

Ingredients

  • 2 tbsp coconut oil
  • 1 lb. boneless skinless chicken breasts diced
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 cup chopped red bell pepper
  • 1 cup chopped white onion
  • 2 tbsp red curry paste
  • 1 cup coconut cream
  • 2 cups chicken stock
  • 2 tsp coconut sugar
  • 2 tbsp lime juice
  • 1/2 tsp sea salt
  • 1/2 cup fresh basil leaves
  • 8 cups riced cauliflower

Instructions

  • Heat 1 tablespoon of coconut oil in a 4-quart Dutch oven or heavy pot. Add riced cauliflower and sauté for 5 minutes to tenderize cauliflower. Divide cooked cauliflower rice between 4 black MPOF containers.
  • Heat remaining coconut oil in a pot over medium-high heat. Add chicken and brown for 8 minutes, stirring occasionally. Add garlic, ginger, onion and bell pepper. Cook for 5 minutes longer. Stir in curry paste to coat chicken and vegetables.
  • Stir in chicken stock, coconut sugar and sea salt. Bring to a boil and reduce heat to medium. Simmer for 10 minutes. Stir in coconut cream, lime juice, and basil leaves. Ladle curry over cauliflower rice. Cool for 10 minutes before securing lids.

Nutrition

Calories: 646kcal | Carbohydrates: 42g | Protein: 37g | Fat: 26g | Sodium: 1386mg | Fiber: 21g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

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