Chicken and Plantain Paleo Curry with Paleo Bread™

Chicken and Plantain Paleo Curry With Paleo Bread™

There comes a time in your Paleo Diet where you wonder if you are actually sick of all vegetables so you have to mix it up.  I tried out plantains for a change to add a bit of Paleo friendly starch to my meal and it was perfect; a sweet unique flavor which pairs well with the coconut base curry.  Plantains are lower in sugar than bananas, high in fiber and have a good source of Paleo friendly carbohydrates so add them to any meal for some variety. Coconut Paleo Bread by the Julian Bakery uses Paleo ingredients that are low carb, high fiber, gluten free, grain free, and yeast free making the perfect meal compliment. More Info on Paleo Bread (Click Here)

Serves 4
1 lb. organic free range chicken, diced into 1” thick pieces
2 red bell peppers, cut into 1” pieces
1 small organic zucchini’s, cut into ½” thick round pieces
2 medium plantains, cut into 1/2 “thick round pieces
1 medium white onion, cut into ½” thick pieces
1 can of organic coconut milk
1 Tbs. organic coconut oil
1 tsp. curry paste (I used green)
Bunch of basil or cilantro, chopped (optional)
Julian Bakery Coconut Paleo bread, toasted


Cook the coconut oil over medium high heat, add chicken and cook until chicken is lightly browned

Add the curry paste and mix into chicken, reduce heat to medium

Pour in the coconut milk and onions and cook for  5 minutes until onions are almost soft

Add the bell peppers and zucchini and cook until the vegetables are el dente

Toss in the plantains and let them cook for about 3 minutes until they are warm

Serve and sprinkle on basil or cilantro and add the toasted bread, enjoy!


 By: Paleo Princess


Also Try Making Paleo Bread Croutons: More Info

Checkout Out Our Other Great Paleo Recipes Here: 



Instagram did not return a 200.

Follow Us!