Paleo Coconut Chicken Curry

Total time50 min

Prep time15 min

Cook time35 min

This vibrant curry builds deep flavor from a fragrant base of scallions, fresh ginger, and warm spices like turmeric, cumin, and coriander, all bloomed in garlic-infused oil before the chicken thighs go in for a quick sear. Full-fat coconut milk simmers together with diced tomatoes, a touch of fish sauce, and a whisper of maple syrup to create a rich, silky sauce that clings to tender chicken and sweet red bell pepper. Everything simmers low and slow in one pot until the chicken is cooked through and the peppers turn tender-crisp, then gets brightened at the end with a squeeze of fresh lime juice. Finished with a scatter of fresh cilantro, it's the kind of cozy, deeply spiced dish that tastes like it took far more effort than it actually did. The whole-food ingredient list and grain-free approach make this a genuinely solid pick for a Paleo dinner rotation. Serve it up in a bowl on its own or alongside your favorite Paleo-friendly side for a satisfying, complete meal.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.Texana Brands Olive Oil, Infused, Roasted Garlic
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4 scallions, green tops only, thinly sliced (white parts discarded)
1 tbsp fresh ginger, finely grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp paprika
¼ tsp cayenne pepper
1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 can (14 oz) diced tomatoes, drained
1 tbsp fish sauce
1 tsp maple syrup
1 tsp salt, plus more to taste
1 medium red bell pepper, seeded and cut into 1-inch pieces
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
4 cups cooked jasmine rice, for serving
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This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until softened and fragrant, about 2 minutes.
2
Add the turmeric, cumin, coriander, paprika, and cayenne to the pan and stir constantly for 1 minute, until the spices are fragrant and coat the scallion mixture, watching closely so they don't scorch.

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