Whole30 Coconut Chicken Curry Recipes

WHOLE30® COCONUT CHICKEN CURRY

Whole30® Coconut Chicken Curry image

This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!

Provided by SheLovesPaleo

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h44m

Yield 8

Number Of Ingredients 18

Ingredients

3 tablespoons coconut oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 onions, sliced
1 red bell pepper, sliced
1 jalapeno pepper, seeded and minced
4 small garlic cloves, minced
1 (1 inch) piece fresh ginger, peeled and minced
1 large sweet potato, peeled and cubed
1 green plantain, sliced into 1/2-inch rounds and quartered
3 small carrots, peeled and sliced into rounds
2 (14 ounce) cans coconut milk, shaken
1 (24 ounce) container crushed tomatoes
½ cup water
1 cup packed baby kale
3 tablespoons curry powder, or more to taste
1 tablespoon sea salt
1 tablespoon ground black pepper
1 ½ teaspoons dried cilantro

Steps:

Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

Nutrition Facts : Calories 478.9 calories, Carbohydrate 39 g, Cholesterol 43.9 mg, Fat 28.7 g, Fiber 8 g, Protein 22.8 g, SaturatedFat 23.6 g, Sodium 875.1 mg, Sugar 9.8 g

WHOLE30 COCONUT CURRY MEAL PREP RECIPE BY TASTY

Whole30 Coconut Curry Meal Prep Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breasts, salt, pepper, chicken broth, yellow onion, garlic, green curry paste, coconut milk, ground turmeric, chili powder, ground coriander, ground ginger, salt, pepper, butternut squash, red bell pepper, broccoli floret, cauliflower florets, riced cauliflower, fresh cilantro

Provided by Mercedes Sandoval

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

olive oil, to taste
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
⅓ cup chicken broth
½ yellow onion, diced
2 cloves garlic, minced
3 tablespoons green curry paste
13 ½ oz coconut milk, 2 cans
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 salt, to taste
1 pepper, to taste
3 cups butternut squash, cubed
1 red bell pepper, sliced
2 cups broccoli floret
2 cups cauliflower florets
4 cups riced cauliflower, to serve
fresh cilantro, chopped, to serve

Steps:

In a large pot, add olive oil and set over medium heat.
Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove chicken and set aside.
Add the chicken broth, onion, and garlic to the pot and cook, stirring occasionally, until onions become translucent.
Add the green curry paste and stir until evenly distributed.
Add in the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until thoroughly combined.
Add in the cooked chicken, butternut squash, red bell pepper, broccoli and cauliflower and stir, bringing to a boil.
Reduce heat, cover with a lid, and simmer for 10-15 minutes, or until vegetables are tender.
Remove from heat and allow to cool.
In 4 glass containers, add in 1 cup of riced cauliflower each. Distribute curry evenly between each container.
Store in the refrigerator for up to 4 days.
When ready to enjoy, microwave, and garnish with fresh cilantro.
Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 56 grams, Fat 34 grams, Fiber 13 grams, Protein 35 grams, Sugar 14 grams

COCONUT THAI CHICKEN ZOODLE SOUP

Coconut Thai Chicken Zoodle Soup image

I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice

Provided by WendiG

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon coconut oil
2 -3 tablespoons red curry paste (depending on how hot you like it)
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 chicken breasts, cut into 1 1/2 inch chunks
2 cups chicken stock
3 tablespoons fish sauce (Whole30 compliant, if needed)
1 tablespoon honey (omit for Whole30)
1/2 red onion, chopped
15 ounces coconut milk
3 large zucchini, spiralized

Steps:

Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
Serve immediately and (if using) top with the optional toppings.

Nutrition Facts : Calories 539.6, Fat 38.5, SaturatedFat 26.6, Cholesterol 73.2, Sodium 1334.3, Carbohydrate 21.5, Fiber 3, Sugar 13.4, Protein 31.7

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