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White bowl filled with rice and paleo Thai coconut chicken curry topped with cilantro and a lime wedge. It is on a grey towel with another bowl of curry, a lime wedge, and cilantro around it.
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4.79 from 38 votes

Thai Coconut Chicken Curry (Paleo/Whole30)

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!
Course Main Course
Cuisine American
Keyword Paleo Chicken Curry, Thai Coconut Chicken Curry, Thai Coconut Curry Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 cups/4 servings
Calories 511kcal
Author Kelly


  • 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...


  • 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.


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.


Serving: 11/4 cup | Calories: 511kcal | Carbohydrates: 41g | Protein: 31g | Fat: 25g | Saturated Fat: 20g | Potassium: 1071mg | Fiber: 9g | Sugar: 11g | Vitamin A: 15050IU | Vitamin C: 193.1mg | Calcium: 60mg | Iron: 2.3mg