My poor fiance. He gets to try all of these new recipes I’m working on for my blog and for food clients, but laments that I never make the same thing twice. As soon as I made this easy Thai Coconut Red Curry Chicken for dinner he anxiously asked, “Did you write down how you made this? Are you sure?” Only after I showed him my chicken scratch did he finally relax. Before he started eating again he demanded, “Please make this again and don’t change a thing!” He literally requests this recipe once a week now and wants a double batch so he can take any leftovers for lunch.
I wanted to be annoyed at him but then I thought back over what dinner usually looks like at our house. He was totally right. Even if I make the same idea of a recipe, I’ll change up one of the main ingredients or the spices. It’s research, alright? It’s what keeps me having fun in the kitchen and learning versus falling into a rut of repeating the same 4 recipes over and over again (which I used to do before starting this blog).
Complaints and disgruntled fiances aside, this is one recipe I won’t be modifying because it really is THAT GOOD!
Our favorite way to serve this red coconut curry is over cauliflower rice. If you haven’t experimented with cauliflower rice yet, or if you’re gun shy after getting cauliflower bits all over your kitchen (it happened to me, I totally get it), my rundown on how to do it with frozen cauliflower and in the food processor will literally change your life.
This delicious Thai coconut red curry chicken is gluten-free, dairy free, paleo, keto and low carb. You can just as easily serve it on a bed of brown rice or another favorite grain for a hearty and delicious meal.
Chicken Thighs versus Chicken Breasts
Are you into thighs or breasts? Get your mind out of the gutter, we’re talking about chicken here!
Chicken thighs are higher in fat than chicken breasts, which is why many of my clients prefer them. More fat means more flavor, plain and simple.
If you’re following a keto or low carb diet, you need more fat than the average person to get enough energy into your day. For the rest of us, having some saturated fat from animal sources isn’t the greatest from a cancer prevention perspective… it just needs to be a few times a week rather than at every meal (See my post on some of the health benefits of lard and tallow, animal fats that might be more nutritious than we once thought).
Personally, I prefer chicken breasts because I find the thighs too greasy. Sometimes I’ll make this dish using a couple of large chicken breasts and 4 chicken thighs rather than the 8 chicken thighs it calls for. There I go making changes to my recipes again!
Coconut Oil: Is it Healthy?
I tend to use coconut oil when I’m cooking something at a high heat that will benefit from its yummy flavor. Otherwise, olive oil is my go to.
The jury’s still out on whether coconut oil should be lathered all over everything we’re eating (my prediction: you gotta keep the amounts in check like any fat). Find out more about the health benefits of coconut oil and how often to include it in your diet.
Thai Coconut Red Curry Chicken Thighs with Bok Choy – Paleo, Gluten-Free, Keto, Low Carb!
This is one of the easiest and tastiest curry recipes you’ll ever make. Using red curry paste cuts down the ingredient list from 20+ to less than 10. More my speed.
Hope you enjoy this red curry chicken as much as we do!
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| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time |
| 25 minutes |
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- 1 tbsp coconut oil
- 8 chicken thighs, boneless and skinless
- 1/2 medium onion minced
- 3 cloves garlic minced
- 2 cans coconut milk
- 2 tbsp Thai red curry paste
- 1/2 cup chicken stock
- 1/4 cup Lime juice
- 4 cups baby Bok choy ends removed
- 1 green pepper sliced
- Heat a pan over high heat. Add half of the coconut oil. Once it's melted, add the chicken thighs. Cook for 3 minutes, flip and cook for another 3 minutes. Remove from heat and set the chicken aside on a plate.
- Add the other half of the coconut oil to the pan. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the green pepper and saute for 2 minutes.
- Add the coconut milk, broth, lime juice and curry paste. Add the chicken and cover, cooking for about 8 minutes.
- Add the bok choy to the pan and cover again, steaming until the stalks are tender but still crisp (about 5 minutes). Serve over cauliflower rice. Enjoy!
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