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


  • 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.
© Coconuts & Kettlebells

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