This easy thai chicken curry recipe is quick to make, full of nutritious veggies, and is the perfect weeknight meal for the whole family. Serve it with regular rice or cauliflower rice. It is gluten free, dairy free, paleo, and whole30.
1 pound Boneless and skinless chicken thighs cubed
2 teaspoon Kosher salt
0.5 teaspoon Black pepper
2 teaspoon Tapioca flour
1 Small white onion diced
2 tablespoon Fresh ginger minced
6 Garlic cloves minced
1 Red bell pepper
1 Yellow bell pepper
5 Carrots peeled and sliced on a diagonal
4 tablespoon Red curry paste
15 ounce Cans canned coconut milk
1 tablespoon Coconut sugar omit for whole30
2 cup Fresh spinach tightly packed
3 tablespoon Coconut aminos
1 tablespoon Rice vinegar
As required Kosher salt to taste
0.25 cup Green onions sliced
0.25 cup Fresh basil or cilantro roughly chopped
Fresh lime wedges
Nutrition value
564
calories per serving
46 g Fat21 g Protein17 g Carbs17 g FiberOther
Current Totals
46 g Fat
21 g Protein
17 g Carbs
17 g Fiber
MacroNutrients
Carbs
17 g
Protein
21 g
Fiber
17 g
Fats
Fat
46 g
Vitamins & Minerals
Calcium
137 mg
Iron
6 mg
Vitamin A
3423 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
166 mcg
Vitamin B12
0 mcg
Vitamin C
91 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
145 mg
Manganese
4 mg
Phosphorus
265 mg
Selenium
17 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment