Thai Coconut Chicken Curry with Veggies

Large white bowl filled with Thai coconut chicken curry and white rice. It is garnished with a lime wedge and fresh cilantro. Around it is another bowl of curry.

4.80 from 98 votes

Thai Coconut Chicken Curry with Veggies

Easy Thai coconut chicken curry is loaded with chicken, veggies, potatoes, coconut milk, and spice for a delicious Thai meal at home. All you need is 40 minutes and one pan for a flavorful and healthy chicken curry that is gluten-free, dairy-free, paleo, and Whole30.

Course Main Course

Cuisine American

Keyword Paleo Chicken Curry, Thai chicken curry recipe, Thai Coconut Chicken Curry, Thai coconut curry chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 230kcal

Author Kelly Nardo

Ingredients

1 tablespoon coconut oil
1 1/2 tablespoons curry powder, divided
1/2 tablespoon ground turmeric
2 cloves garlic, minced
1 tablespoon grated ginger
1 pound chicken breast (cut into 1-inch bite-size pieces)
1 cup diced onion (120 grams)
2 cups cubed sweet potato (225 grams/1 medium)
2 cups julienned bell peppers (215 grams/about 1 large)
3 cups broccoli florets (215 grams)
1 can full-fat coconut milk
1 tablespoon thai red curry paste
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper
salt and pepper, to taste
for serving: white rice, cauliflower rice, cilantro, lime wedges...

Instructions

Heat a large dutch oven or nonstick pan/pot over medium heat. Add oil and let it get hot, about 30 seconds. Add 1 tablespoon curry powder, ground turmeric, garlic, and ginger, and toast the spices by stirring until fragrant and well combined, about 30 seconds. Be careful not to let the garlic burn.
Cook chicken. Add chicken and salt and pepper and stir to combine with the spices. Saute for 5-7 minutes, stirring occasionally, until browned on the outside. If needed, add a splash of broth or water if spices are sticking to the bottom. Remove from the pan and set aside.
Cook veggies. Add onion, sweet potato, salt, and pepper, and mix to combine. Cover with a lid, and cook for 5-7 minutes, stirring once or twice. Add a splash of broth or water to scrape up the brown bits on the bottom of the pan. Next add broccoli and peppers, cover with a lid, and cook for another 3-5 minutes, stirring occasionally.
Simmer. Add coconut milk, red curry paste, tomato paste, the remaining 1/2 tablespoon curry powder, cayenne, cooked chicken, and salt and pepper. Stir to combine. I like to pour in the juices from the chicken for flavor as well. Let simmer for 5-10 minutes until vegetables are cooked to your preference. Curry will thicken as you simmer.
Enjoy! Serve with rice, lime wedges, and cilantro, and enjoy!

Notes

The thickness of the curry depends on your coconut milk and if you add the juices from the chicken (which I think you should for flavor). If you want your curry more 'saucy', add half of another can of coconut milk.

Nutrition