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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.

creamy coconut chicken curry in a bowl over cauliflower rice
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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.

sprinkling lime juice over chicken and coconut milk curry

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:

  1. Toast the cashews: Add the cashews to a large skillet over medium heat. Toss until toasted and fragrant.
  2. Transfer to a cutting board, then roughly chop into small pieces. Set aside.
  3. 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.
  4. Add garlic, ginger, salt, paprika, ground black pepper, and cayenne (if using). Stir for 1 minute until fragrant.
  5. Now add in crushed tomatoes, coconut milk, diced chicken, and fish sauce.
  6. Simmer uncovered until the mixture thickened to your liking.
  7. Turn off heat, and stir in lime juice.
  8. Serve warm, sprinkled with chopped cashews, and then cilantro, basil, or green onions.
easy paleo chicken curry in a bowl with cashews and cilantro

Frequently Asked Questions

Which part of the chicken is the best to use for this recipe?

Any cut is fine! Since the chicken gets simmered in the sauce, even breasts will get tender and flavorful.

What do you serve with this Whole30 chicken curry?

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!

How long does leftover creamy coconut chicken curry last?

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.

Can I make variations of this easy chicken curry with coconut milk?

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.

whole30 chicken curry in a bowl with a fork

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5 from 1 vote
Servings: 6 servings

Easy Chicken Coconut Curry

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.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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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

Serving: 1serving – makes 6, Calories: 348kcal, Carbohydrates: 14g, Protein: 22g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 53mg, Sodium: 540mg, Potassium: 614mg, Fiber: 4g, Sugar: 6g, Vitamin A: 306IU, Vitamin C: 9mg, Calcium: 64mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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8 Comments

  1. Sunny says:

    Can I substitute the cashews for something else? I donโ€™t have any but I do have almonds and walnuts. Not sure how good theyโ€™d be in this dish though.

    1. Jean Choi says:

      You can omit or just use almonds instead!

  2. Sarah says:

    5 stars
    So easy and so good! Paired it with some coconut lime rice and it was outstanding!

    1. Jean Choi says:

      YUM, coconut lime rice sounds amazing!!

  3. A Web Revolution says:

    Not only is everything cooked in just one skillet so the cleanup is a breeze, it only takes 30 minute from start to finish.

  4. A Web Revolution says:

    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!

  5. Jennie says:

    This looks amazing! Did you use a Thai curry powder?

    1. Jean Choi says:

      I didn’t, but you definitely can!