Easy Thai Coconut Chicken Curry is loaded with chicken, veggies, potatoes, and coconut milk for an authentic Thai meal at home. All you need is 30 minutes & one pan to make healthy chicken curry that is gluten-free, dairy-free, paleo, and Whole30 approved!

I think if I had to pick a last meal, it would be Thai coconut chicken curry. It’s rich and creamy, has a good spice to it, slightly sweet from coconut milk, and packed with protein and veggies. I just can’t get enough of the flavor combo.

As much as I love getting curry when we go to Thai restaurants (or any place that has it really), we don’t eat out that often. Which means I don’t get it enjoy it as much. When I started playing around with making a Thai coconut curry recipe at home, I realized just how easy it is.

Continuing our 30 minute one pot meal month, this curry fits the bill perfectly. It’s made in one pot, comes together in 30 minutes, and loaded with flavor. It totally tastes like a version you would get at your favorite Thai restaurant, except you know exactly what is going in it.

While I think most curries are naturally dairy free, this one is also gluten free. Depending on what you serve it with, it’s paleo and Whole30 approved as well!

How to make Paleo Thai Coconut Chicken Curry

The beauty of curry is, you can make it with just about any protein and veggies you have on hand. Along with chicken breast and veggies, this Thai chicken curry is made with coconut milk and potatoes.

Coconut milk is a must for curry. You will need to use the full fat kind (it makes it so creamy) from the can. Looks for ingredients that just list coconut milk, water, and maybe guar gum (a natural thickener). I added potatoes because I love potatoes, but you could leave them out if you wanted it to be lower carb. The rest is just spices, veggies, curry paste, and a little oil!

To start, we first want to toast the spices. This is a step that only takes about 30 seconds, but it helps pump up the flavor. Add your oil to a large pan or Dutch oven and let it get hot. Then add you ginger, garlic, curry powder, and turmeric and mix into the oil. Toast for about 30 seconds – you can tell it’s done when they are fragrant.

Add your chicken and cook for 5-7 minutes until browned on all sides. It doesn’t have to be completely cooked through as we will be adding it back into the pot later.

Remove the chicken and add onions and potatoes and cover with a lid. Cook for 5 minutes. Add your pepper and broccoli and sauté for another 3-4 minutes. Then you add the remaining ingredients, mix well to combine, and let simmer for 5-10 minuets depending on how you like your veggies cooked.

The sauce will thicken as you simmer it. If you like your curry more ‘saucy’, you can add more coconut milk. I would suggest adding the coconut cream (the thick creamy part and not the water) from the top of another can.

Serve it topped with some cilantro, lime juice, and a side of rice for a delicious one pot meal.

What to serve with Coconut Chicken Curry

The classic side dish to serve alongside curry is rice. To make this a Whole30 approved and paleo chicken curry, you can serve it alongside cauliflower rice. I like to keep the rice flavor simple and have the curry be the star of the show, but you could try one of these cauliflower rice recipes if you are inclined (cilantro lime would be delicious)!

If not on the Whole30, plain white rice is great. Quinoa would also work well. To keep it as an easy one pot meal, just eat it as is! It’s loaded with protein, carbs, veggies, and healthy fats to keep you satisfied until your next meal.

Paleo & Whole30 Thai Coconut Chicken Curry Meal Prep

This healthy chicken curry is great for meal prep! Might I even say, that it is better for meal prep than eating it for dinner the day of? Just kidding, but the flavors intensify the longer it sits and makes it that much better than it already is.

To meal prep, just make as is and divide into equal portions. I love using these compartment meal prep containers as I can have one side with the curry and the other side with the rice. Then when you are ready to eat, mix them up and enjoy! The divider helps from keeping the rice getting too soggy from the curry.

More Healthy 30 Minute One Pot Meals

Paleo Beef & Broccoli Stir Fry (Whole30)

Whole30 Shrimp & Butternut Squash Noodles with Curry Peanut Sauce

Whole30 Chicken & Broccoli Alfredo

Steak Fajita Lettuce Wraps

4.64 from 36 votes

Thai Coconut Chicken Curry (Paleo/Whole30)

Author: Kelly

Easy Thai Coconut Chicken Curry is loaded with chicken, veggies, potatoes, and coconut milk for an authentic Thai meal at home. All you need is 30 minutes & one pan to make healthy chicken curry that is gluten free, dairy free, paleo, and Whole30 approved!

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Course: Main Course

Calories: 511kcal

Protein: 31g

Carbs: 41g

Fat: 25g

Prep Time: 5 minutes

Total Time: 30 minutes

Servings: 5 cups/4 servings

ingredients

• 1 tablespoon coconut oil
• 1 1/2 tablespoons curry powder, divided
• 1/2 tablespoon ground turmeric
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 pound chicken breast (cut into 1 inch pieces)
• 1 cup diced onion (120 grams)
• 1 large sweet potato, cubed (3 cups/400 grams)
• 2 large bell peppers, julienned (400 grams)
• 3 heaping cup broccoli (250 grams/2 heads)
• 1 can full fat coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• for serving: white rice, cauliflower rice, cilantro, lime wedges...

instructions

• Heat a large dutch oven or non stick pan over medium low heat. Add oil and let it get hot, about 30 seconds. Add 1 tablespoon curry powder, ground turmeric, garlic, and ginger and toast the spices by stirring until fragrant and well combined, about 30 seconds. Careful not to let the garlic burn.
• Add chicken and salt and pepper and stir to combine with the spices. Cook for 5-7 minutes until browned on the outside. Remove from the pan and set aside.
• Add onion, sweet potato and salt and pepper, cover with a lid, and cook for 5 minutes, stirring once or twice. Add broccoli and peppers, cover with a lid, and cook for another 3-5 minutes, stirring occasionally. Add coconut milk, red curry paste, tomato paste, 1/2 tablespoon curry powder, cayenne, cooked chicken, and salt and pepper. Stir to combine. I like to pour in the juices from the chicken as well for flavor, but it will thin out the curry a little bit.
• Let simmer from 5-10 minutes until vegetables are cooked to your preference. Curry will thicken as you simmer.

notes

The thickness of the curry depends on your coconut milk and if you add the juices from the chicken (which I think you should for flavor). If you want your curry more 'saucy', add the coconut cream from the top of another can of coconut milk.

nutrition

Nutrition Facts

Thai Coconut Chicken Curry (Paleo/Whole30)

Amount Per Serving (1 1/4 cup)

Calories 511 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 20g125%

Potassium 1071mg31%

Carbohydrates 41g14%

Fiber 9g38%

Sugar 11g12%

Protein 31g62%

Vitamin A 15050IU301%

Vitamin C 193.1mg234%

Calcium 60mg6%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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