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This creamy coconut chicken curry is a one pot dish that takes just 30 minutes to make! It’s dairy free using coconut milk, and tastes wonderful over rice or cauliflower rice.
A Thai chicken curry with coconut milk is my go-to order when I get takeout. There’s something so wonderful and comforting about that creamy texture packed with so much flavor and spices. I’ve tried many times to recreate that amazing flavor at home, and I think I finally nailed it with this easy paleo chicken curry.
Flavorful Dairy Free Chicken Curry Recipe
While any type of curry can seem intimidating with complex flavors and ingredients, it’s actually super easy and quick to make this chicken and coconut milk curry! Not only is everything cooked in just one skillet so the cleanup is a breeze, it only takes 30 minute from start to finish. It does use some shortcuts by using pre-cooked chicken, but it’s one of my favorite ways to use up leftover rotisserie chicken and give it new life! The flavors are just so amazing with a bit of spiciness, creaminess, and citrus all in one bite.
Ingredients in Easy Chicken Curry with Coconut Milk
- cashews: You’ll be toasting these in the recipe, but you can always purchase pre-toasted ones to cut down on time!
- coconut oil or ghee
- onion
- curry powder
- garlic
- ginger
- sea salt
- paprika
- black pepper
- cayenne: You can always omit this if you like your dairy free chicken curry less spicy.
- crushed tomatoes: I really love this one.
- coconut milk
- cooked chicken
- fish sauce: This is what give this curry that Thai flavor, but if you don’t have it on hand, feel free to use coconut aminos or soy sauce.
- lime juice
- cilantro, basil, or green onions
While it might seem like a long list, most of these items are staples and you probably already have them in your kitchen!
How to Make Coconut Curry Chicken
Once you have the ingredients, the instructions are quick and easy. Here’s how to make coconut curry chicken in just 30 minutes:
- Toast the cashews: Add the cashews to a large skillet over medium heat. Toss until toasted and fragrant.
- Transfer to a cutting board, then roughly chop into small pieces. Set aside.
- Add coconut oil to the same skillet then heat over medium high heat. Then add onion and curry powder, and cook until the onions are translucent.
- Add garlic, ginger, salt, paprika, ground black pepper, and cayenne (if using). Stir for 1 minute until fragrant.
- Now add in crushed tomatoes, coconut milk, diced chicken, and fish sauce.
- Simmer uncovered until the mixture thickened to your liking.
- Turn off heat, and stir in lime juice.
- Serve warm, sprinkled with chopped cashews, and then cilantro, basil, or green onions.
Frequently Asked Questions
Any cut is fine! Since the chicken gets simmered in the sauce, even breasts will get tender and flavorful.
If you are keeping it Whole30, I recommend over cauliflower rice and veggies on the side, like broccoli, green beans, or peas. If you are fine with consuming grains, it’s fantastic over some white rice!
This chicken curry should be kept in the fridge in an airtight container. If stored properly, it can be enjoyed for up to 5 days.
Yes! You can try using beef or pork, instead of chicken. Feel free to add vegetables like bell peppers, bamboo shoots, or broccoli. If you are fine with dairy, you can even use heavy cream instead of coconut milk.
If you enjoyed this recipe, you may also like…
Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
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Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
Easy Chicken Coconut Curry
Ingredients
- 1/2 cup cashews
- 2 tbsp coconut oil, or ghee
- 1/2 onion, diced
- 3 tbsp curry powder
- 4 garlic cloves, minced
- 1/2 inch ginger, grated
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- Optional: 1/8 tsp cayenne, or more, to taste
- 14.5 oz can crushed tomatoes
- 1 cup full-fat coconut milk
- 3 cups diced cooked chicken
- 1 tbsp fish sauce
- Juice from 1/2 lime
- Cilantro, basil, or green onions, for garnish
Instructions
- Heat a large skillet over medium heat, then add the cashews. Toss frequently until toasted and fragrant, about 3-4 minutes.
- Transfer to a cutting board, then roughly chop into small pieces. Set aside.
- Heat coconut oil in the same skillet over medium high heat, then add onion and curry powder. Cook until the onions are translucent, about 5 minutes.
- Add garlic, ginger, salt, paprika, ground black pepper, and cayenne (if using). Stir for 1 minute until fragrant.
- Stir in crushed tomatoes, coconut milk, chicken, and fish sauce.
- Simmer uncovered for about 15 minutes, until thickened to your liking.
- Turn off heat, and stir in lime juice.
- Serve warm, sprinkled with chopped cashews. Top with cilantro, basil, or green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I substitute the cashews for something else? I don’t have any but I do have almonds and walnuts. Not sure how good they’d be in this dish though.
You can omit or just use almonds instead!
So easy and so good! Paired it with some coconut lime rice and it was outstanding!
YUM, coconut lime rice sounds amazing!!
Not only is everything cooked in just one skillet so the cleanup is a breeze, it only takes 30 minute from start to finish.
If stored properly, it can be enjoyed for up to 5 days. Can I make variations of this easy chicken curry with coconut milk? Yes!
This looks amazing! Did you use a Thai curry powder?
I didn’t, but you definitely can!