This Paleo Thai Broccoli Chicken Curry is the perfect healthy feel good dinner recipe. Super healthy and ready in less than 30 minutes, this delicious recipe will sure to become a family favorite.
How are you doing on your New Year goals?
I hope you are finding success. Remember in order to make a real change, you have to go slow and steady. Lasting change takes time.
One thing that is easy to do is to eat more vegetables, real whole veggies. No, tomatoes on our pizza don’t count. Sorry, I wish they did. 🙂
I have really been making it a point to step up the fiber in my recipes. Adding cauliflower rice in place of grain rice. Adding toppings like Pomegranate seeds, cashews and herbs can really add a ton of vitamins, minerals, fiber and all around awesome flavor in recipes like this Paleo Thai Broccoli Chicken Curry.
This recipe is paleo, gluten free, dairy free and low in sugar and high in protein. Perfect for anyone on the ketogenic diet or macro diet.
Besides the balance nutrients, this recipe is a super immune booster. Red Curry Paste is made using Red Chili Peppers, Garlic, Lemongrass, Ginger, and Shallots. All of these ingredients are super powerful in helping our digestion system, and our immune system. Great source of antioxidants to help with overall health and aging.
The broccoli and cauliflower are great sources of fiber and may lower our chances of getting cancer.
So this is one powerful recipe for our health and our taste buds!
Cauliflower Rice note:
I added some coconut oil to my cauliflower rice in this recipe. This is totally optional, I just liked the additional coconut flavor. You can use olive oil, ghee, or nothing. Totally up to you.
Just remember coconut oil is a great healthy fat for our brains and bodies.
I like serving a lime wedge with each bowl. A squeeze of lime juice really enhances the flavors of the dish. I also placed a bowl of each pomegranate seeds and cashews so my family could sprinkle on more to their bowls to their liking.
I hope you give this recipe a try and if you do make it tag @ahealthylifeforme in your photos. I love to see how you guys whip up my recipes.
- [br][b]Thai Broccoli Curry:[/b]
- 1 teaspoon extra virgin coconut oil
- 1 medium yellow onion, diced
- • 6 cloves of garlic, minced
- • ½ teaspoon ground ginger
- • 1 teaspoon lemon zest, from organic lemon
- • 1/4 cup Thai red curry paste {sugar free}
- • 2 tablespoons fish sauce {sugar free}
- • 2 (14 ounce) cans full fat coconut milk
- • 2 tablespoons honey {optional}
- • 1 organic rotisserie chicken, skin removed, meat pulled into bite-size pieces
- • 2 cups broccoli florets
- • 1/4 cup fresh cilantro, roughly chopped
- Topping:
- • 6 tablespoons pomegranate seeds {add as little as much to your taste}
- • ¼ cup cashew, chopped
- • 3 cups Baked Cauliflower Rice {recipe below}
- Lime wedges {optional}
- Cauliflower Rice:
- 1 head of cauliflower, cleaned and grated {I use food processor grater}
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon coconut oil, melted
- Preheat oven to 400°
- Toss grated cauliflower with salt, pepper and melted coconut oil on a baking sheet. Spread out evenly and bake for 10 minutes. While Cauliflower Rice bakes start on Thai Broccoli Curry.
- Remove Cauliflower from oven when it starts to brown on edges and dries out. Set aside and let cool.
- Melt coconut oil in a stockpot over medium heat.
- Toss in onion and garlic and stir cooking until onion is soft 3-4 minutes.
- Then toss in ginger, lemon zest and curry paste. Stir coating onions evenly.
- Then add fish sauce, coconut milk, and honey. Stir to combine and raise the temperature so that sauce starts to lightly simmer. Bubbles around the edge of the pan.
- Toss in broccoli cooking 3-4 minutes, then stir in shredded chicken.
- Cook an additional 3-4 minutes or until chicken is heated through.
- Serve in bowls, topped with pomegranate seeds, cashew, and cauliflower rice.
- Squeeze lime wedge over each bowl to enhance flavor.
![Nutritional Information ![br][b]Thai Broccoli Curry:[/b]](https://i0.wp.com/ahealthylifeforme.com/wp-content/uploads/2017/01/Screen-Shot-2017-01-18-at-3.11.53-PM.png?resize=279%2C1024)
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Is there a PRINT button? Can’t seem to locate it.
Above the recipe.
Is there a replacement for the coconut milk? I am allergic to coconuts AND almonds!😣😭