Quick, healthy, and bursting with flavor, this Coconut Curry Chicken is the perfect go-to for busy weeknights. Made with tender chicken thighs, creamy coconut milk, and bold red curry paste, it delivers rich, satisfying taste without the guilt. Packed with wholesome ingredients and ready in under 30 minutes, it’s a great option for those following a paleo diet or simply choosing clean, vibrant meals. Whether you’re meal prepping or cooking last-minute, this dish proves that nutritious can still mean seriously delicious.
Ingredients
- 2 boneless, skinless chicken thighs (about 6 oz each)
- 1 tbsp coconut oil
- 1/2 cup full-fat canned coconut milk
- 1 tbsp red curry paste
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt
- 1/2 cup sliced bell peppers
- 1/4 cup chopped fresh cilantro
Instructions
- Pat the chicken thighs dry with paper towels and cut them into bite-sized chunks. Set aside.
- In a medium skillet, heat the coconut oil over medium heat until melted and shimmering.
- Add the chicken pieces to the skillet and sear for 4–5 minutes, turning occasionally, until lightly browned on all sides.
- Stir in the red curry paste, turmeric, and sea salt. Cook for 1 minute, stirring to coat the chicken evenly.
- Add the sliced bell peppers and pour in the coconut milk. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 10–12 minutes, or until the chicken is fully cooked and the peppers are tender.
- Uncover the skillet and simmer for an additional 2–3 minutes to slightly thicken the sauce if desired.
- Remove from heat and stir in the chopped fresh cilantro. Serve hot.
Nutritional Information
Calories: 375
Protein (g): 28
Fat (g): 27
Carbohydrates (g): 7
Fiber (g): 1
Sugar (g): 3
Sodium (mg): 580
Storage Instructions
Store any leftover Coconut Curry Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cooled curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
For best texture and flavor, reheat the curry gently on the stovetop over medium heat, stirring occasionally until heated through. If the sauce has thickened, add a splash of coconut milk or water to loosen it. Alternatively, you can microwave it in a covered dish for 1–2 minutes, stirring halfway through for even heating.
Modifications & Additions
To enhance the flavor and nutrition of the dish while keeping it paleo-friendly, consider adding chopped spinach or kale during the last few minutes of cooking for added fiber and micronutrients like vitamin K and iron. Diced zucchini, mushrooms, or broccoli can also complement the curry well and boost overall vegetable intake. To increase protein content, you can double the amount of chicken or add a handful of cooked shrimp near the end of cooking. These modifications retain the paleo integrity of the dish while allowing for more balanced nutrition.
