Coconut Curry Chicken

Whole30 / Paleo compliant Coconut Curry Chicken dish. That can also be replaced with shrimp!

Servings: 4


  • 1 lb chicken breast, cut into strips

  • Coconut oil

  • 4 tbsp Thai Kitchen red curry paste

  • 1 1/2 cans of coconut milk (14 oz each)

  • 1 tbsp ginger, grated

  • 1 small onion, sliced

  • 3 garlic coves, minced

  • 1/2 lime

  • Cilantro

  • 2 cups broccoli florets

  • 1 red bell pepper, sliced


  1. Lightly coat the bottom of a skillet with coconut oil and place over a medium high heat. Add chicken and cook for 14 minutes or until fully cooked

  2. Pour coconut milk into a pot over a medium high heat and add the onions, broccoli, and red bell pepper

  3. Let it simmer for 10 minutes and then add the juice from the lime, ginger, curry paste, and season with cilantro

  4. Add grilled chicken and serve over cauliflower