A simple Thai Coconut Chicken Curry made in just one pot, ready in 30 minutes, plus Paleo and Whole30 compliant.
Okay as I start out writing this post I am sitting at my dining room table CLEARLY avoiding cleaning up the mess that is this Thai chicken curry… And it’s not even the dishes that are bothering me (HOLLA to 1-pot meals, my friends!) it’s the fact that cauliflower bits are lingering all over the place.
If I weren’t trying to keep it Whole30 compliant around here for a few more days yet, I probably would have just used plain ole rice or quinoa. I mean I like cauliflower rice and it is a great grain-free option for dishes such as this… But every time I use cauliflower–whether it be in rice form or just chopping it up for roasted veggies with dinner–I get irrationally angry. I basically start cursing like a sailor and vow to not use cauliflower for a really long time. It just gets EVERYWHERE. Freakin’ everywhere. My OCD tendencies can’t handle it. How does one prevent making a mess with cauliflower? I would probably eat it 10x more than I currently do if I didn’t have to do a full scrub down of the kitchen every time I cook with it. Is anyone with me on this? Anyone at all…
I suppose I will stop grumbling about cauliflower rice now. It’s a love-hate relationship I suppose…
1-Pot Thai Coconut Chicken Curry
Yeah, you read that right: just one pot for this Thai chicken curry meal. Anndddd I went ahead and kept it Paleo and Whole30 for you all. Oh, except I ALMOST messed up in that department.
You see, the first time I tested this recipe a couple weeks ago I was reminded of my dear Cafe East out in Lancaster, PA (anyone know of it?). It was our go-to for take-out when we lived out there, and I almost always got the Thai curry. The first time I made this recipe it was simple with just bell peppers and chicken–probably because it was all I had on hand to test. And when I took my first bite it took me back to that deliciousness that was Cafe East. Except I was missing all the fun stuff like bamboo shoots, and those little baby corn cobs. So this time while making this chicken curry I thought “Well shoot I want to add in those little baby corn cobs!” And so I found them in the canned vegetables section and I was all ready to go. So I dumped the baby corn cobs into the pot, but something didn’t feel right. I started thinking out loud while staring into the pot.
Paleo diet… Whole30 foods… baby corn cobs…
Yes, Ashley, baby corn cobs are STILL CORN.
Annddd because corn is a grain it is not compliant with the Whole30 rules. SO I just continued staring into the pot and literally thought “Well shit.” And started laughing at myself (I’m all alone in my kitchen by the way) and carefully spooned out the little baby corn cobs out of the pot one by one. *sigh* SO, no baby corn cobs this time around for this Whole30 chicken curry, but NEXT TIME around we will see about officially adding in those baby cobs.
Okay, ANYWAYS. Back to this Whole30 Thai Chicken Curry <–I love how that rhymes.
It’s simple, delicious, and takes just about 30 minutes!! AH I know–a one-pot, 30-minute dinner. How pumped are we right now? PUMPED.
What You Need
- ghee or coconut oil
- chicken breast
- bell peppers
- canned coconut milk
- red curry paste
- fish sauce, optional but adds that “traditional” flavor
- cilantro, for garnish
Once your chicken breast and veggies are prepped, everything cooks together in one pot and simmers for about 15-20 minutes. And while the Thai chicken curry is simmering in the pot, you can prep your cauliflower rice. I just use my Ninja blender to pulse the cauliflower until it’s in bite-size pieces. Of course if not paleo or doing a Whole30, you can sub your choice of rice, quinoa or even spaghetti squash noodles or zucchini noodles! Actually, I recall enjoying this the first time around with zoodles and it was pretty awesome. AND less clean up compared to that damn caulirice… okay, I’ll stop.
- 1/2 TBS ghee or coconut oil
- 1/2 TBS minced garlic
- 1/2 medium sweet onion, diced
- 1.5 lbs chicken breast, cut into chunks
- 1 medium head broccoli, chopped, about 3–4 cups
- 1 medium red bell pepper, chopped, about 1 cup
- 1 medium orange bell pepper, chopped, about 1 cup
- 1 13.5oz canned coconut milk (full-fat is best but lite also works)
- 1 cup unsweetened almond or cashew milk (Whole30 compliant)
- 3 TBS red curry paste
- 1 tsp fish sauce, optional but adds authentic taste
- 1 heaping tsp turmeric
- 1/4 tsp pink salt
- 1/8 tsp cayenne, or to taste
- 1 large head cauliflower, pulsed for rice (about 4–6 cups)
- cilantro for garnish
- In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently about 2 minutes. Next add chicken breast chunks to pot and stir. Cover with lid and allow chicken to cook until white on the outside (it doesn’t need to be fully cooked).
- Once chicken breast is slightly cooked, add chopped broccoli and bell peppers. Next gently pour in canned coconut milk, unsweetened almond or cashew milk. Then add curry paste, fish sauce, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 15-20 minutes. Veggies should be slightly soft and chicken cooked through when done.
- While pot is simmering make cauliflower rice: Chop head of cauliflower into large pieces, then add to blender or food processor. Process until cauliflower is in bite sized pieces. You may need to do this in batches depending on size of appliance used.
- Transfer cauliflower rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!
–Recipe adapted from Minimalist Baker Nutrition approximate, based on 6 servings. Does not include cauliflower rice.
- Serving Size: 1/6
- Calories: 245
- Sugar: 14g
- Sodium: 552mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 67mg
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