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Whole30 Coconut Chicken Curry

Coconut Chicken Curry - made with veggies and coconut milk. It is so creamy, comforting and hearty!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Asian
Servings: 8 servings
Author: The Fresh Find


  • 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
  • 1/2 tsp cayenne pepper
  • 1 can 13.5oz coconut milk, full fat
  • 3/4 cup chicken broth check the label!
  • Cilantro


  • On a cast iron skillet, heat 1 Tbsp coconut oil. Brown the drumsticks, turning occasionally, about 8-10 minutes total. Set aside.
  • In a large pot, heat 1 Tbsp coconut oil and sauté garlic, ginger and onions until onions soften, about 4-5 minutes.
  • Add red curry paste, tomato paste, coco aminos, and cayenne. Stir until fragrant, about 1-2 minutes.
  • Stir in coconut milk, chicken broth, chicken drumsticks, and veggies. Bring to a boil and simmer for about 25 minutes.
  • While the curry is simmering, cut the chicken breast into thin slices (<1cm wide).
  • 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!
  • Remove from heat and serve with cauliflower rice and chopped cilantro.