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One-skillet dinners get all the love around here—and this Thai chicken coconut curry is at the top of my list of favorites! It’s packed with protein, nourishing vegetables, and is surrounded by an especially warm and comforting coconut milk-based sauce.
While this dish is unique and flavorful, it’s an incredibly easy Thai chicken coconut curry recipe. The whole thing cooks up in under 30 minutes, and the majority of that time is dedicated to hands-off tasks like simmering.
If you’re new to Thai flavors, this is the perfect first coconut curry to try. It’s savory, salty, and a little sweet, and has the perfect amount of spice.
I absolutely love using red curry paste for curry dishes because it gives a very smooth, subtle heat. If you like a little more heat, add an additional teaspoon or two of red curry paste to customize it to your preference.
Because the ingredients are so simple, this is a low-carb Thai chicken coconut curry recipe that’s Whole30 and paleo! It’s free of eggs and dairy, too.
If you’re low carb, you’ll love how well this pairs with cauliflower rice. While you can make cauliflower rice on your own (I have an awesome and simple recipe for it in my book, Coconuts and Kettlebells), many grocery stores now have cauliflower rice ready to cook in the freezer section. If you aren’t following a low-carb diet, serve this over jasmine rice or rice noodles.
Jump to:
Why I Love this Thai Chicken Coconut Curry
- This one-skillet Thai chicken coconut curry can be made in under 30 minutes!
- This recipe is packed with simple, nourishing ingredients.
- While this dish is unique and flavorful, it is very easy to make.
- If you’re new to making Thai food at home, chicken coconut curry is the perfect first dish to try. It’s foolproof!
- The recipe is Whole30, paleo, and low carb!
Tips and Tricks for my Chicken Coconut Curry Recipe
- This dish has a mild to medium heat level. To kick it up a notch, add another teaspoon of red curry paste.
- Any color of bell pepper works great in this recipe.
- To make this Thai chicken coconut curry recipe even easier, swap out the fresh ginger and garlic for dried spices. Use just a pinch of ground ginger, and 1/2 tsp garlic powder.
- Serve this low carb Thai chicken coconut curry recipe on top of rice or rice noodles if you or your family aren’t following a low-carb approach.
Thai Chicken Coconut Curry (Paleo, Low Carb, Whole30)
This one-skillet Thai Chicken Coconut Curry is packed with protein, nourishing vegetables, and is surrounded by an especially warm and comforting coconut milk-based sauce. The recipe is super easy, and cooks up in under 30 minutes!
Prep: 10Cook: 17Total: 27 minutes
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless skinless chicken breast or thighs, cut into bite size pieces
- ½ teaspoon sea salt
- 1 medium sweet onion, diced
- 1 red bell pepper, sliced
- 1 medium zucchini, cut lengthwise and sliced into half moons
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon fish sauce
- 5 garlic cloves, minced
- 1 teaspoon finely grated ginger root
- 2 tablespoons + 1 teaspoon red curry paste
- ½ lime, juiced
- 3 tbsp fresh basil leaves, roughly chopped (optional)
Instructions
- In a large skillet, melt the coconut oil over medium heat. Add the chicken and salt, and cook until there is no longer pink visible, about 5 to 6 minutes.
- Add the onion, bell pepper, and zucchini, and cook until the vegetables are just tender, about 3 to 4 minutes.
- Add the coconut milk, fish sauce, garlic, ginger, and red curry paste and stir until combined. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the sauce thickens slightly, about 5 to 7 minutes.
- Remove the skillet from the heat and stir in the lime juice and fresh basil (optional).
- Serve warm over cauliflower rice, if desired.
Got questions about this Thai chicken coconut curry? Made it and loved it? Share your thoughts below!
Be strong,
Cuthbert Pandey says
Thank you for your recipe . I tried it. It’s taste is great. Thanks so much
Jenny says
Do you have a paleo friendly curry paste you recommend?
Noelle Tarr, NTP, CPT says
I use the Thai kitchen foods red curry paste.
Ashley Pickett says
I simmered my cauliflower rice right in the pan with it. Yum!