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Thai Curry Chicken

My Whole30-friendly paleo Thai Curry Chicken recipe is quicker, healthier, and tastier than ordering takeout from your neighborhood Thai restaurant.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Chicken, Curry, Dairy-free, Egg-free, Gluten-free, Paleo, Primal, Thai, Whole30
Servings: 4 servings
Calories: 353kcal
Author: Michelle Tam


  • 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


  • 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 serve over zoodles, plain cauliflower rice, or Asian Cauliflower fried rice.


Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 353kcal | Carbohydrates: 18g | Protein: 26g | Fat: 21g | Fiber: 4g