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Paleo Thai Broccoli Chicken Curry

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.
Course Main Course
Keyword Chicken, Curry, Paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Amy

Ingredients

Thai Broccoli Curry

  • 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

Instructions

Cauliflower Rice

  1. Preheat oven to 400°
  2. 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.
  3. Remove Cauliflower from oven when it starts to brown on edges and dries out. Set aside and let cool.

Thai Broccoli Curry

  1. Melt coconut oil in a stockpot over medium heat.
  2. Toss in onion and garlic and stir cooking until onion is soft 3-4 minutes.
  3. Then toss in ginger, lemon zest and curry paste. Stir coating onions evenly.
  4. 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.
  5. Toss in broccoli cooking 3-4 minutes, then stir in shredded chicken.
  6. Cook an additional 3-4 minutes or until chicken is heated through.
  7. Serve in bowls, topped with pomegranate seeds, cashew, and cauliflower rice.
  8. Squeeze lime wedge over each bowl to enhance flavor.