Paleo Chicken Coconut Curry
You want something cozy, flavorful, and still technically “on plan.” This paleo chicken coconut curry checks every box. Toss it together and let it simmer like you have patience. The sauce turns rich and comforting. Suddenly, dinner feels impressive, and you didn’t even consider ordering takeout tonight for once.
This dish combines tender chicken with creamy coconut milk and warm spices for a satisfying paleo meal. It delivers bold flavor with simple ingredients. Perfect for quick dinners or meal prep. Texture stays rich and smooth. Adjust seasoning easily. Store leftovers well, making it a reliable option for busy schedules and repeated meals.
Paleo Chicken Coconut Curry
This paleo chicken coconut curry combines tender chicken with creamy coconut milk and spices for a rich, comforting dish.
Equipment
- Large Pan
- Mixing bowl
- Knife
- Cutting board
- Wooden Spoon
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp curry paste
- 1 can coconut milk
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned on all sides.
- Stir in curry paste and coat chicken evenly.
- Pour coconut milk and simmer until sauce thickens and chicken is tender.
- Adjust seasoning and serve warm.
Notes
Simmer longer for softer texture or less for firmer bites. Adjust spice to taste. Add vegetables for variation. Store in fridge up to four days or freeze for longer storage. Reheat gently to maintain creamy texture.
