Paleo Thai Green Chicken Curry

With tender chicken, hearty spaghetti squash, and a splash of curry, this complex paleo dish is sure to please any palette.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 1 people

Rate This!

  • Makes: 4 servings
  • Serving Size: 1 cup curry + 1 cup squash
  • Prep: 20 mins
  • Bake: 40 mins 400°F

Paleo Thai Green Chicken Curry

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; remove seeds. Place squash halves, cut sides down, on prepared baking sheet. Bake 40 to 50 minutes or until tender; cool slightly. Using a fork, scrape flesh from shells.
  2. Meanwhile, in a medium bowl combine coconut milk, curry paste, and fish sauce. In a wok or extra-large skillet heat oil over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add peppers and carrots; cook and stir 4 minutes. Add garlic; cook and stir 30 seconds more. Stir in coconut milk mixture. Bring to boiling; reduce heat. Boil gently, uncovered, 6 minutes or until slightly thickened. Remove from heat. Stir in lime zest.
  3. Serve chicken curry over squash. Top with basil and serve with lime wedges.

From the Test Kitchen

Thai Shrimp or Scallop Curry

Prepare as directed, except substitute 1 pound fresh or thawed, frozen medium shrimp in shells, peeled and deveined, or 1 pound fresh or thawed, frozen sea scallops for the chicken. Rinse shrimp or scallops; pat dry. Add shrimp or scallops the last 3 minutes of cooking or until opaque.

Nutrition analysis per serving: 429 calories, 24 g protein, 35 g carbohydrate, 22 g total fat (18 g sat. fat), 159 mg cholesterol, 8 g fiber, 15 g total sugar, 148% Vitamin A, 146% Vitamin C, 1003 mg sodium, 17% calcium, 18% iron

Tip

Look for curry paste and fish sauce in the Asian section of large supermarkets or in a store specializing in Asian foods.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Paleo Thai Green Chicken Curry)

  • Per serving:
  • 482 kcal ,
  • 26 g fat
  • (19 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 107 mg chol. ,
  • 994 mg sodium ,
  • 35 g carb. ,
  • 8 g fiber ,
  • 15 g sugar ,
  • 27 g pro.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close