Thai Chicken Coconut Curry (Paleo, Low Carb, Whole30)

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 10
  • Cook Time: 17
  • Total Time: 27 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free


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!


  • 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)


  1. 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.
  2. Add the onion, bell pepper, and zucchini, and cook until the vegetables are just tender, about 3 to 4 minutes.
  3. 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. 
  4. Remove the skillet from the heat and stir in the lime juice and fresh basil (optional).
  5. Serve warm over cauliflower rice, if desired.



Download my FREE 72-page Home Workout Program, which includes everything you need to get fit and have fun from home.

PS... There will be no spam, ever.

It's on its way! Check your inbox to confirm your email.