Paleo, Whole30 & Keto Thai Coconut Curry Chicken

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3.50 from 164 votes

Paleo, Whole30 & Keto Thai Coconut Curry Chicken

40 minutes
Calories 410kcal


  • 2 tablespoons coconut oil (for cooking)
  • 2 red pepper (for cooking)
  • 1 small onion (for cooking)
  • 1 tablespoon ginger (for cooking)
  • 3 cloves garlic (for cooking)
  • 1 teaspoon lime zest (for cooking)
  • 2 green chilies (for cooking)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (for cooking)
  • 2 chicken breasts (for cooking)
  • 13 1/2 ounces full fat coconut milk (for cooking)
  • 3/4 cup water (for cooking)
  • 1/2 cup chicken stock (for cooking)
  • 3 teaspoons Swerve Sweetener (or xylitol)
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons liquid aminos
  • 2 lime juice
  • cilantro leaves
  • cauliflower rice
  • lime wedges


  • Add coconut oil to a skillet or pan over medium/high heat.
  • Add pepper slices and briefly sauté until softened, 2-4 minutes.
  • Remove from pan, and set aside.Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent.
  • Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper.
  • Cook, stirring often, until it all starts to brown (4-6 more minutes).
  • Add in chicken and cook, over medium heat, until it's no longer pink in the center but still tender.

Add back in the peppers, coconut milk, water, stock, sweetener, fish sauce, liquid aminos, and lime juice.
  • Simmer over low heat for 10-15 minutes, stirring occasionally.
  • Check for seasoning and serve right away over a bed of cauliflower rice with fresh cilantro and lime wedges.


Calories: 410kcal

Originally posted 2019-02-20 18:14:16.

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