Easy Thai Chicken Curry

Hey there strong people!

Hope your holiday season is off to a tasty and healthy start!

Today’s recipe is so flavorful and perfect for this colder weather. Not to mention it is very simple and easy! Full disclosure, this will come no where near the amazing authentic Thai cuisine but it’s still delicious.

Here is a picture of the hands responsible for the best pad thai I’ve had in Bangkok:

After visiting Thailand, I have such an appreciation for the wonderful flavors that go into their dishes. Not to mention the people there are some of the nicest in the world. I highly recommend adding Thailand to your bucket-list!

Bellow are the amazing areas surrounding Phi Phi Island.

I typically serve thai chicken curre over white jasmine rice but if you’re sticking to paleo or even a Whole30 protocol, you can serve it over cauliflower rice. The key ingredient thats gives it the “authentic” thai flavor is the fish sauce. Sounds gross but trust me. Here is the brand I love and used:

Please go make this recipe! You will love it! Enjoy!

Print Recipe

Thai Chicken Curry (Paleo)

Cook Time30 mins

Servings: 4

Author: Julie

Ingredients

• 1 tsp ghee I used TJs brand, or fat of choice
• 1 Chopped onion
• 3 Minced garlic cloves OR 1 tsp ground garlic powder
• 1-2 tsp minced fresh ginger OR 1/2 tsp ground ginger
• 3 Chicken breasts cut into thin strips
• 2 TBSP curry paste I love and use the “Thai Kitchen” brand
• 3 Cups of broccoli florets abt. 2 small heads
• 3 red potatoes chopped into cubes
• 2 carrots chopped into coin size pieces
• 1 can of coconut milk full fat is better, I used TJs brand
• 1-2 cups of chicken or vegetable broth for a more liquid-y curry*
• 1 TBSP Coconut aminos I used TJs brand
• 1 TBSP Coconut Sugar optional**
• 1-2 tsp fish sauce optional, I love and use “Red Boat Brand”
• 1 TBSP Lime juice half a lime
• 1.5 tsp sea salt
• 1/2 tsp ground pepper
• 4-8 basil leaves + more for garnish
• Cilantro for garnish optional
• 1/4 tsp red chili pepper flakes

Instructions

• In a large pot or skillet over medium heat, melt ghee.
• Throw in chopped onion and saute onion for 2 minutes. Add garlic and ginger and saute for an additional 2 minutes.
• Add the cut chicken breasts. Cook the chicken for about 8 minutes.
• Next, add the curry paste and mix it into the chicken.
• Add the potatoes and broccoli and saute for 2 minutes.
• Throw in the rest of the ingredients starting with the coconut milk and broth.
• Bring to a boil then lower the heat and let it simmer for about 20 minutes or until the potatoes are cooked to your liking (covered).
• Taste for flavor, if you want a more intense flavor, add more curry paste.
• Add basil leaves and cilantro before serving. Use more basil and cilantro for garnish. Optional, red chili pepper flakes.

Notes

*If you like a thicker curry, add less broth. **Omit sugar for Whole30