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!
This Thai Chicken Curry is faster, healthier, and more flavorful than ordering Thai takeout. Use chicken or any quick-cooking protein, add frozen or leftover vegetables, and stir in Thai curry paste with coconut milk. In about 20 minutes you’ll have a fragrant curry that’s perfect for weeknights.
Stock your pantry with Thai curry pastes!
Keep a few jars of Thai curry paste on hand—red, yellow, and green are all great options. My favorite brands include Aroy-D and Mae Ploy. Choose pastes made only from herbs and spices by checking labels; they save you time and still deliver authentic flavor.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and are forgiving if you get distracted. Chicken breasts work too—just don’t overcook them.
- Diamond Crystal kosher salt: Or substitute a splash of fish sauce for added umami.
- Freshly ground black pepper
- Coconut oil or other cooking fat
- One small onion, chopped
- Thai curry paste (1–2 tablespoons): Red, yellow, or green—pick your preferred heat level.
- Full-fat coconut milk (about 1 cup)
- Frozen mixed vegetables (about 10 oz): Convenient and quick; fresh vegetables also work.
- Leftover roasted squash or sweet potatoes (about 2 cups): Roasted kabocha, butternut, or frozen sweet potatoes are all good choices.
- Apple juice (optional, 1–2 tbsp): Adds a touch of sweetness and keeps the dish Whole30-friendly.
- Fresh basil leaves (¼ cup), thinly sliced: Or use cilantro or green onions.
- Lime wedges (optional): A squeeze of lime brightens the curry before serving.
How to make Thai Chicken Curry
Cut the chicken into medium-sized pieces and season with salt and pepper.
Heat a medium saucepan over medium heat and add the coconut oil. When the oil is shimmering, brown the chicken on all sides and transfer it to a plate.
Add the chopped onion to the pan and sauté until translucent. Return the chicken and any accumulated juices to the pot. Stir in 1–2 tablespoons of curry paste, starting with 1 tablespoon if you prefer milder heat.
Cook briefly until the paste becomes aromatic and the spices toast. Pour in the coconut milk, then add the frozen mixed vegetables, roasted squash, and apple juice if using.
Raise the heat until the pot comes to a boil, then reduce to medium-low and simmer for about 10 minutes, or until the vegetables are heated through and the flavors meld. Taste and adjust salt, pepper, or curry paste as needed.
Finish with the basil chiffonade and a squeeze of lime if desired. Serve over cauliflower rice, zoodles, Asian-style cauliflower fried rice, or jasmine rice.
This recipe is simple, flexible, and ideal for using up leftovers.
How to save leftovers
Store leftover curry in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove until warmed through.
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? Check the recipe index or one of the author’s cookbooks for additional Whole30-friendly and paleo dishes.
PRINTER-FRIENDLY RECIPE CARD
Thai Chicken Curry
Ingredients
- 1 pound boneless skinless chicken thighs
- ½ teaspoon Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut oil or fat of choice
- 1 small onion, chopped
- 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, thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- Cut the chicken into medium-sized chunks and season with salt and pepper.
- Heat a medium saucepan over medium heat and swirl in the coconut oil. When the oil shimmers, brown the chicken and transfer to a plate.
- Add the onions to the pan and sauté until translucent. Return the chicken and any juices to the pot. Add 1 tablespoon of curry paste, then increase to taste if needed.
- Stir-fry until the curry paste is aromatic. Pour in the coconut milk and add the frozen vegetables, roasted squash, and apple juice if using.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes, or until the vegetables are warmed and flavors meld. Adjust seasoning as needed.
- Stir in the basil and squeeze lime over the curry if desired. Serve over cauliflower rice, zoodles, or jasmine rice.
Nutrition
Nutrition information is an approximation.