Easy Chicken Coconut Curry

5 from 1 vote

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 Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Thai

Keyword: 30 minute paleo meals, 30 minute whole30 meals, chicken and coconut milk curry, how to make coconut curry chicken, paleo chicken curry, thai curry, whole30 chicken curry

Servings: servings

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.

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