Easy Thai Coconut Chicken Curry (Whole30, Paleo)

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Skip those blah weeknight chicken recipes and make this flavorful Thai inspired chicken curry recipe. Whether you’re looking for new Whole30 recipes or just want a flavor-filled dinner, this recipe hits all the marks.

Ok, so I thought I was totally in love with the Thai green curry shrimp I shared with you all last week. Then, I met this coconut curry chicken. Seriously, this is the recipe you need to plan to make right away. And, if you are on Whole30, this is the recipe that will make you absolutely FORGET you are on Whole30. (I even have neighbors who say so!) It is that good, promise!

I am not sure words can really describe how much flavor is packed into this dish. Don’t be fooled by the list of ingredients. This recipe is on your table in 30 minutes (or less) which is a HUGE bonus too.

Ingredients for Coconut Curry Chicken

• Spices and Seasonings: Salt, pepper, turmeric, ground coriander, curry powder, and cayenne pepper.
• Lemon Juice: Use fresh lemon juice, if possible.
• Boneless, skinless Chicken Breasts: These are cut into bite-sized pieces so they cook quickly.
• Coconut Oil: You can use ghee or avocado oil here too.
• Aromatics: Onion, garlic, and ginger
• Diced Tomatoes: I used fire roasted ones for added flavor.
• Coconut Milk: Use the full fat version for the best results.

How to Make Coconut Chicken Curry

You can make this chicken curry with coconut milk recipe in just a few easy steps. The full recipe instructions can be found in the recipe card below but here is a brief overview.

1. Marinate the chicken. The chicken doesn’t need a long time marinate and be sure to discard the marinade afterwards.
2. Brown the chicken. Since the chicken is in small pieces, they cook very quickly. However, they do not need to be fully cooked at this stage as they get added back into the sauce to finish cooking.
3. Cook the aromatics and add the spices and seasonings. Toasting the spices helps bring out their flavors.
4. Add the remaining ingredients and finish the cooking.

This is seriously my new favorite recipe! I haven’t told Mathlete yet but it is on our weekly menu for every week until the end of Whole30. I need some way to use up the curry powder I got from Costco last week. Hope he doesn’t get tired of it. 😉

What to Serve with this Coconut Chicken Curry Recipe

• Jasmine rice
• Cauliflower Rice
• Rice Noodles
• Steamed Baby Bok Choy
• Steamed Broccoli
• Sliced Mango

Thai Coconut Chicken Curry

A quick and easy dinner recipe that is full of flavor while also being Whole30 compliant!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Marinating Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Author: Shannah

Ingredients

Marinade

• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup lemon juice
• 3 boneless skinless chicken breast, cut into 1-inch cubes

Other Ingredients

• 2 Tablespoons coconut oil
• 1/2 cup onion finely chopped
• 2 garlic cloves minced
• 1 Tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 2 teaspoon ground coriander
• 2 teaspoon curry powder
• 14.5 ounce can fire roasted, petite diced tomatoes
• 15 ounce can full fat coconut milk
• 2 Tablespoons lemon juice
• 1/8 teaspoon cayenne pepper

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Video

Instructions

• In a large bowl, combine marinade ingredients. Toss to combine. Marinate for 10 minutes. Remove chicken and discard marinade.
  1/2 teaspoon salt, 1/4 teaspoon ground pepper, 1/8 teaspoon cayenne pepper, 1/4 cup lemon juice, 3 boneless
• In a large skillet, heat 1 Tablespoon coconut oil over medium heat. Add chicken pieces and cook for 5 minutes or until no longer pink (they do not need to be fully cooked). Transfer to a plate.
  2 Tablespoons coconut oil
• Heat remaining coconut oil in skillet. Add onion and cook for 2-3 minutes. Add garlic and ginger; cook for an additional 1 minute.
  1/2 cup onion, 2 garlic cloves, 1 Tablespoon grated fresh ginger
• Stir in turmeric, coriander, and curry powder. Cook for an additional 1 minutes or until fragrant.
  1 teaspoon turmeric, 2 teaspoon ground coriander, 2 teaspoon curry powder
• Stir in tomatoes, with juices, coconut milk, and chicken pieces. Bring mixture to a boil and then reduce heat to simmer. Simmer for 10 minutes or until chicken is fully cooked.
  14.5 ounce can fire roasted, petite diced tomatoes, 15 ounce can full fat coconut milk
• Remove from heat and stir in 2 Tbsp lemon juice and 1/8 tsp cayenne pepper.
  2 Tablespoons lemon juice, 1/8 teaspoon cayenne pepper

Notes

• If needed, you can shorten the marinade time to 5 minutes. 

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 7g | Protein: 20g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 285mg | Fiber: 2g | Sugar: 2g

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!