Whole30 Thai Chicken Curry

Whole30 Thai Chicken Curry

Brian and I created this curry while we were on the Whole30, and it has become one of our favorite go-to dinners. Even though we’ve been finished with our strict thirty day diet of “cans” and “cannots” this Thai Chicken Curry with Cauliflower Rice is still appearing on our dinner table almost every week.

You have to commit to prepping  a ton of veggies, but once everything is ready to cook the whole dish comes together like a snap. I always start by washing and chopping all the veggies. By the time I cut the chicken into bite-size pieces, I’m already halfway done with dinner!

Curries are like most stews, meaning that once you get the technique down you can play around with any number of ingredient combos and still get tasty results. I usually add some form of meat (chicken and shrimp being our favorites), but you could skip the meat and maybe add some nice mushrooms to turn this into a delicious and hearty vegetarian meal. There are also lots of veggies that we’ve used in the past like green beans or zucchini that didn’t make the cut this time, just because we had so much in the fridge.

This would be AMAZING over rice or even rice noodles! But since we’re both still on the weight loss train we always serve it up with Cauliflower Rice. I have really been surprised by how many delicious recipes fit into the Whole30 plan, and it’s been super easy to keep the low-carb low-dairy thing going with recipes like these on my Whole30 Pinterest board.

Whole30 Thai Chicken Curry Recipe


  • 2lb Boneless Skinless Chicken (cut into bite-size pieces)
  • 2 Large Bell Peppers (thinly sliced)
  • 1 Medium Onion (thinly sliced)
  • 1 head Broccoli (cut into bite-size pieces)
  • 1-2 cup Snow Peas (trimmed)
  • 1 1/2 tablespoon Ginger (minced)
  • 1 1/2 tablespoon Garlic (minced)
  • 3 Small Carrots (peeled and shredded)
  • 3 tablespoons Cilantro (freshly minced + more for garnish)
  • Juice from 1 large Lime
  • 1 can Coconut Milk
  • 1 heaped tablespoon Red Curry Paste
  • 2-2 1/2 cups Chicken Broth
  • Coconut Oil (about 2 1/2 Tbs total)
  • Salt & Pepper (to taste)


Step 1
This is a meal that comes together fairly quickly... after chopping a million things. I always start this recipe by prepping all of the veggies first.
Step 2
Get everybody washed, chopped, and ready to go.
Step 3
Always prep all of your veggies first, and then dirty up your cutting board with the raw chicken. Cut it into bite-sized pieces and season with salt and pepper.
Step 4
Now that everything is good to go, heat 1 tablespoon of the coconut oil in a large skillet/wok/dutch oven on medium high heat.
Step 5
Brown the chicken pieces in two or three shifts and remove from pan. You may need to add a little extra coconut oil in between shifts.
Step 6
Once all of the chicken has been browned and removed from the pan add another tablespoon of coconut oil.
Step 7
Add the onions, peppers, garlic, ginger, and carrots. Stir and cook around 5 minutes.
Step 8
Add the broccoli, chicken, coconut milk, broth, and curry paste, and stir until everything (especially that clump of paste) is thoroughly incorporated.
Step 9
The amount of curry paste that you add here should be based on personal preference. Keep in mind that this is spicy and there's no taking it back once it's in there. Here's the heaping tablespoon that I used.
Step 10
Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer around 15 minutes.
Step 11
Squeeze in the lime juice and add the snow peas. Simmer another 5 minutes.
Step 12
Stir in cilantro, and pull your yummy curry off the heat.
Step 13
Serve with lime wedges, extra cilantro, cauliflower rice, and a clear conscience!
Whole30 Thai Chicken Curry
Step 14
If you enjoy spicy, healthy comfort food, you'll love this dish... even if you're not rocking the Whole30!
16 replies
    • kerrycolin
      kerrycolin says:

      We generally get about six servings out of a pot of this, but we dish it up as a main course in big bowls. I think you could easily get six to eight servings.

    • kerrycolin
      kerrycolin says:

      Hey there! I’m SO sorry it took me so long to notice this comment. The brand I used is called Bright. I bought it at the Dekalb Farmers Market in Atlanta, which has an awesome assortment in international food items. The container is much larger than the small jars of curry paste I usually find in the grocery store, and most of what is on the label isn’t in English. However, there was an ingredient list in English, so I know this one is sugar-free. I hope you can find something similar to this at an asian market near you!

  1. Bob Guy
    Bob Guy says:

    This was a staple during my whole30. I’ve kept it in regular rotation afterwards too, but now serving it on top of jasmine rice. Thanks for this recipe. Thai curry is delightful!

  2. Sue
    Sue says:

    Love it! I had to sub in thai basil for cilantro and add 1 T. Red boat fish sauce and 1 T. Coconut aminos! Just for a more authentic taste. I put on top of zoodles in place of “rice” noodles.

    • kerrycolin
      kerrycolin says:

      That is so funny. We’re planning this for Friday night dinner tomorrow, so I just bought basil today for it! Can’t wait to try it this way!


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