Thai Chicken Curry
This fast and easy Thai Chicken Curry is paleo, gluten-free, Whole30-friendly, and ready in 20 minutes!
Table of Contents Faster than takeout! Stock your pantry with Thai curry pastes! Ingredients How to make Thai Chicken Curry How to save leftovers More Thai paleo recipes PRINTER-FRIENDLY RECIPE CARD Thai Chicken Curry Recipe
Faster than takeout!
My Thai Curry Chicken recipe is quicker, healthier, and tastier than ordering takeout from your neighborhood Thai joint. Just grab some chicken (or whatever quick-cooking protein on hand) add some frozen and leftover vegetables, and stir in some curry paste and coconut milk. After a few minutes on the stove, you’ll have a fragrant, flavorful curry. Instead of tipping the delivery guy, you can give yourself a pat on the back instead.
Stock your pantry with Thai curry pastes!
My PSA of the day: Make sure your pantry is stocked with a few Thai curry pastes. My favorite brands are Aroy-D and Mae Ploy and I like yellow, red, and green. You can buy these pastes at most Asian markets, but choose the ones that only contain herbs and spices. Read your labels, folks.
Ingredients
Boneless, skinless chicken thighs: I love using chicken thighs because they’re tastier and more forgiving if you get distracted while cooking. Yes, you can definitely use chicken breasts if you prefer but make sure you don’t overcook them!
Diamond Crystal brand kosher salt : Yes, you can definitely use a dash of fish sauce to add salt (and umami) in place of plain salt if you wish.
Freshly ground black pepper
Coconut oil or fat of choice
Small onion, chopped medium
Thai curry paste : You can use whichever color you prefer (e.g., Thai red curry paste, yellow curry paste, or green curry paste). This way you don’t need to waste time mincing and sautéing finger, garlic, shallots, cumin, coriander, chili peppers, etc.!
Full-fat coconut milk: My favorite brands are Aroy-D and
Frozen mixed vegetables: Of course you can use fresh veggies, but I love the convenience of dumping a bag of pre-cut and pre-washed frozen mixed veggies right into the skillet.
Leftover roasted kabocha squash : Any leftover cooked squash or root vegetable will work! (e.g., roasted butternut squash, frozen sweet potatoes, etc.)
Apple juice (optional): I use a little Martinelli’s apple juice to add a smidge of sweetness to balance out the flavors and to keep this dish Whole30.
Fresh basil leaves, thinly sliced : Or use your favorite fresh herbs like cilantro or green onions.
Lime Juice (optional): I don’t always have a lime handy, but if I do a squeeze of fresh lime juice adds a fantastic brightness to the curry dish before serving.
How to make Thai Chicken Curry
Cut the chicken into medium-sized chunks and season with salt and pepper.
Heat a medium saucepan over medium heat until hot. Swirl in the coconut oil.
When the oil is shimmering, brown the chicken…
…and transfer to a separate plate.
Add the onions to the saucepan and sauté until translucent.
Return the chicken and juices to the pot, and add the curry paste to taste.
If you don’t like spicy, just use 1 tablespoon.
Stir-fry until you can smell the rich aroma of toasted spices.
Pour in the coconut milk…
…and toss in the frozen veggies, roasted kabocha squash, and apple juice (if using).
Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.
Add the basil chiffonade and a squeeze of fresh lime juice if desired…
…and serve over zoodles , plain cauliflower rice , or Asian Cauliflower fried rice . (Yes, you can also serve over jasmine rice!)
Yep, this Thai chicken curry recipe is that simple.
How to save leftovers
Leftover chicken curry can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
More Thai paleo recipes
Tom Kha Gai (Thai Coconut Chicken Soup)
Spicy Thai Chicken Zoodles
Thai Basil Chicken
Instant Pot Lemongrass and Coconut Chicken
Looking for more recipe ideas? Head on over to my Recipe Index . You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Thai Chicken Curry
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My Whole30-friendly paleo Thai Curry Chicken recipe is quicker, healthier, and tastier than ordering takeout from your neighborhood Thai restaurant.
Course Dinner Cuisine Chicken, Curry, Dairy-free, Egg-free, Gluten-free, Paleo, Primal, Thai, Whole30
Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes
Servings 4 servings
Calories 353 kcal
Author Michelle Tam
Ingredients 1 pound boneless skinless chicken thighs ½ teaspoon Diamond Crystal brand kosher salt freshly ground black pepper 1 tablespoon coconut oil or fat of choice 1 small onion chopped medium 1-2 tablespoons Thai curry paste whichever color you prefer 1 cup full-fat coconut milk 10 ounces frozen mixed vegetables 2 cups leftover roasted kabocha squash or roasted butternut squash, frozen sweet potatoes, etc. 2 tablespoons apple juice optional ¼ cup fresh basil leaves thinly sliced 1 lime cut into wedges (optional) US Customary – Metric
Instructions Cut the chicken into medium-sized chunks and season with salt and pepper. Heat a medium saucepan over medium heat until hot. Swirl in the coconut oil. When the oil is shimmering, brown the chicken and transfer to a separate plate. Add the onions to the saucepan and sauté until translucent. Return the chicken and juices to the pot, and add the curry paste to taste. (Start with 1 tablespoon and add more if needed later.) Stir-fry until you can smell the rich aroma of toasted spices. Pour in the coconut milk and toss in the frozen veggies, squash, and apple juice (if using). Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed. Add the basil chiffonade and a squeeze of fresh lime juice (optional) and serve over cauliflower rice or jasmine rice.
Video
Nutrition Calories: 353 kcal | Carbohydrates: 18 g | Protein: 26 g | Fat: 21 g | Fiber: 4 g
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