This fast and easy Thai Chicken Curry is paleo, gluten-free, Whole30-friendly, and ready in 20 minutes!
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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
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
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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this curry so much. I prep everything ahead and even take it camping (it’s a regular on our camping menu!) to throw in a pot and cook up, dishing it up over steamed cauliflower rice! Yuuum!!
So delicious. So easy. So versatile. So Nom Nom!
I found this recipe after looking for ways to cook up kabocha squash. I love curry and this was a perfect dish to use up my leftover squash! Such a quick, easy meal packed full of flavor. I’ll definitely have to make this again!
This is on regular rotation at my house and is the first recipe I’ve ever memorized! It is so versatile with any frozen veggies you have on hand. Thank you for your delicious recipes that have given me more confidence in the kitchen!
Thank you Jordan!
I was meal planning with a bad cold, so was looking for simple things to make, with ingredients I could order from the shops, instead of caving to crappy choices. This was quick and tasty. I used frozen cubed butternut squash, which is something I have never bought before but now think is great, and 2 yellow peppers that probably would have not been eaten up. Family had with steamed jasmine rice, and I just had a bowl of it with lots of the sauce/broth, as I couldn’t be bothered to make cauliflower rice.
This was an easy recipe, is very healthy, and had me coming back for more. I used green curry. This was a treat to make.
I recall seeing a recipe from your site much like this only using the instant pot. Now I can’t seem to find it anywhere. Did this recipe get removed?
Is it this one? https://nomnompaleo.com/post/139586356888/pressure-cooker-thai-beef-curry