This Paleo Basil Chicken Coconut Curry has delightful flavor and is easy to make. You'll love it!
I think curries are one of the best paleo dinner option.
Curries are pretty much just throwing a protein, some veggies and a bunch of spices in a pan and then stirring in coconut milk at the end to make it creamy and extra delicious.
Then you can serve it over cauliflower rice or zoodles or roasted sweet potatoes. Whatever you want!
It’s really one of those “use up everything in the fridge before it goes bad!” dinners and those are my favorite because I hate throwing food away.
To make this Paleo Basil Chicken Coconut Curry, you start by coating diced chicken thighs (you can definitely use chicken breasts if you prefer) with a mixture of curry powder, chili powder, and turmeric.
The mixture is so fragrant and adds a ton of flavor to the dish.
The chicken gets lightly browned in a skillet and then you can add your veggies! This is a simple curry, so the only veggies are onion and jalapeno peppers.
Once the chicken is cooked through and the veggies have softened, add in some garlic and ginger and everything is really going to start to smell amazing.
Then the part that makes this curry so amazing! Fresh basil! Chop up a bunch of basil and stir it in along with an entire can of full fat coconut milk.
Let all that cook together for about 5 minutes. The sauce will thicken a little bit on its own, but I like to add a little arrowroot powder to really thicken it up.
I serve it over cauliflower rice and then add even more fresh basil on top. You can also sprinkle crushed red pepper flakes on top if you like a bit more spice.
Paleo Basil Chicken Coconut Curry is an easy 30-minute dinner and it’s so delicious that you won’t even mind that your house smells like curry for 2 days.
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