Creamy coconut curry with tender chicken
Paleo Chicken Curry
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Paleo Chicken Curry
Creamy coconut curry with tender chicken
★4.5(25)
Chunks of chicken simmered in a fragrant coconut milk curry with turmeric, cumin, and fresh ginger. Rich and warming without any dairy or grains.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This paleo curry uses full-fat coconut milk as its creamy base, delivering all the richness of a traditional curry without dairy. It is deeply flavorful and naturally anti-inflammatory.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste (check for paleo compliance)
- 1 tbsp coconut oil
- 1 inch fresh ginger, grated
- 1 tsp turmeric, 1 tsp cumin, salt to taste
Instructions
- 1
Heat coconut oil in a large skillet over medium-high heat. Sear chicken pieces 3-4 minutes until golden.
- 2
Add ginger, turmeric, and cumin. Stir 30 seconds until fragrant.
- 3
Add curry paste and stir to coat the chicken for 1 minute.
- 4
Pour in coconut milk, stir well, and bring to a simmer. Cook 18-20 minutes until chicken is tender and sauce thickens.
- 5
Season with salt and serve over cauliflower rice or roasted sweet potatoes.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with warm naan bread or basmati rice
Substitutions
Red curry pasteYellow or green curry paste
Different heat level and flavor profile
Coconut milkCashew cream
Equally paleo with a milder flavor
Tips & Storage
Pro Tips
Shake the can of coconut milk well before opening so the cream and water are evenly distributed.
Add a handful of spinach or kale in the last 2 minutes for extra nutrients.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water to thin if needed.
Nutrition Facts
Per serving (105mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat34g
Fiber420mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is red curry paste paleo?
- Most brands are, but check the label for soybean oil or sugar. Thai Kitchen brand is generally compliant.
- Can I use chicken breast?
- Yes, but cut into smaller pieces and reduce the simmer time by 5 minutes to avoid drying out.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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