Thai Coconut Chicken Curry

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

Course Main Dishes

Cuisine Chicken

Keyword chicken curry with coconut milk, chicken dinner recipe, coconut chicken curry recipe, thai coconut chicken curry

Prep Time 5

Cook Time 25

Marinating Time 10

Total Time 40

Servings servings

Calories 238kcal

Author Shannah

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