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Whole30 Thai Coconut Chicken Curry

I made this Coconut Chicken Red Curry the other night and, oh. my. goodness. It was all the comfort, creaminess and warmth that I could ever ask for.

Thai Coconut Chicken Curry | thefreshfind.com Chicken Curry | thefreshfind.com

It’s snowing today in Austin, which is crazy, and I plan to have many bowls of this steaming hot curry.

Last November, I traveled around Thailand and Cambodia and ate my heart out of curries and noodles! This dish had me so satiated and brought me back to that delicious trip. I seriously wish I could swim in bowls of the green and red curries I ate in Thailand.

Thai Coconut Chicken Curry | thefreshfind.com

It’s week 3 of Whole30 and going pretty well! There have been a few frustrating days, but I’ve realized that for the most part, my meals aren’t that much different than the Whole30 requirements.  However, I am very excited that it has gotten me to try new recipes and change up my routine!

This curry will definitely be incorporated to my standard recipes from here on! I adopted the recipe from Danielle Walker’s Instant Pot Thai Chicken Stew. However, since I’m one of the VERY few people in the world without an Instant Pot, I tackled this recipe via stovetop.

Thai Coconut Chicken Curry | thefreshfind.com

Make sure you check the labels on your ingredients! I was irritated to see that some chicken broths have sugar in them. Here are the brands that I used:

  • Red Curry Paste – Thai Kitchen
  • Coco Aminos – Big Tree Farms
  • Organic Tomato Paste – Whole Foods 365
  • Organic Coconut Milk – Whole Foods 365
  • Organic Chicken Broth – Whole Foods 365

Most of the work is in prepping the veggies and meat – and the rest is very simple! Enjoy!

Whole30 Coconut Chicken Curry
Prep time
Cook time
Total time
Coconut Chicken Curry - made with veggies and coconut milk. It is so creamy, comforting and hearty!
Recipe type: Main
Cuisine: Asian
Serves: 8 servings
  • 4 Organic chicken drumsticks
  • 2 Organic chicken breasts
  • 2 Tbsp. coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp ginger, chopped
  • 4 cups veggies (broccoli, zucchini, bell peppers)
  • 3 Tbsp. approved Red Curry paste (I use Thai Kitchen)
  • 3 Tbsp. tomato paste
  • 2 Tbsp. coco aminos
  • ½ tsp cayenne pepper
  • 1 can (13.5oz) coconut milk, full fat
  • ¾ cup chicken broth (check the label!)
  • Cilantro
  1. On a cast iron skillet, heat 1 Tbsp coconut oil. Brown the drumsticks, turning occasionally, about 8-10 minutes total. Set aside.
  2. In a large pot, heat 1 Tbsp coconut oil and sauté garlic, ginger and onions until onions soften, about 4-5 minutes.
  3. Add red curry paste, tomato paste, coco aminos, and cayenne. Stir until fragrant, about 1-2 minutes.
  4. Stir in coconut milk, chicken broth, chicken drumsticks, and veggies. Bring to a boil and simmer for about 25 minutes.
  5. While the curry is simmering, cut the chicken breast into thin slices (<1cm wide).
  6. After 25 minutes of simmering, add the chicken breast slices. Stir and cook for 5-6 minutes, until chicken breast is cooked through, but not overcooked!
  7. Remove from heat and serve with cauliflower rice and chopped cilantro.


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