I finally have a Paleo, Whole30 and dairy-free Thai coconut curry that turns pantry staples into a family-pleasing dinner that disappears in minutes.
And I can’t stop thinking about the way the coconut milk wraps around every bite in this Thai coconut curry chicken. I adore the bright, slightly sweet tang that plays off chunks of tender chicken, and the sweet potato adds a rustic, satisfying heft that soaks up curry in the best way.
It’s bold, fragrant, and honest food that makes weekday dinners feel legit. Rich but not heavy.
Comfort? Nope.
Straight-up craveable. I serve it with rice or cauliflower rice and watch family faces light up.
Simple ingredients. Massive payoff.
This is the kind of dinner I want leftovers of.
Ingredients
- Chicken chunks: hearty protein, keeps it filling and comfy.
- Coconut milk: creamy, lush sauce that’s totally comforting.
- Yellow curry paste: warm spice punch, adjust it to taste.
- Sweet potato: sweet, soft bites that soak up the sauce.
- Red bell pepper: bright crunch and fresh color.
- Onion: savory backbone, gives sweetness as it cooks.
- Garlic: punchy aroma, makes everything smell like home.
- Ginger: zesty warmth, cuts through the richness.
- Chicken broth: thins the sauce a bit, keeps it saucy.
- Fish sauce: salty umami boost, makes it sing quietly.
- Lime juice: tangy pop that wakes up the curry.
- Coconut aminos: optional depth, adds mild soy-like richness.
- Coconut oil: toasty aroma and authentic coconut note.
- Sea salt: brings out all the other flavors.
- Black pepper: subtle heat, a little kick.
- Green onions: fresh, oniony garnish for brightness.
- Cilantro: herbaceous finish that lightens rich curry.
- Jasmine or cauliflower rice: soak-up friendly base for serving.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts, cut into large chunks
- 1 can (13.5 to 14 oz) full fat coconut milk
- 2 to 3 tbsp yellow curry paste (adjust to taste)
- 1 large sweet potato (about 1 lb), peeled and cut into 1 inch cubes
- 1 red bell pepper, thinly sliced
- 1 medium yellow or white onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated or finely chopped
- 1 cup low sodium chicken broth
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp coconut aminos or low sodium soy sauce alternative (optional for depth)
- 1 tbsp coconut oil or other neutral cooking oil
- 1 tsp sea salt, or to taste
- 1/2 tsp ground black pepper
- 2 green onions, thinly sliced (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or cauliflower rice for serving, optional
How to Make this
1. Turn your Instant Pot to Sauté and heat the coconut oil until shimmering, then add the chopped onion and cook about 3 minutes until starting to soften.
2. Stir in the garlic and ginger and cook 30 seconds, then add the yellow curry paste and fry it with the aromatics for another 30 seconds to wake up the flavors.
3. Pour in the coconut milk and chicken broth, scrape any browned bits off the bottom with a wooden spoon to prevent a burn notice, then whisk in the fish sauce, coconut aminos (if using), lime juice, salt and pepper.
4. Add the sweet potato cubes, sliced red bell pepper, and the chunked chicken breasts to the pot, gently pushing them into the liquid so they are mostly submerged.
5. Lock the lid, set valve to sealing, and pressure cook on HIGH for 6 minutes. It sounds short but the chicken is cut in big pieces and the sweet potato will be tender.
6. Do a quick release as soon as the cook time ends, carefully open the lid when the float valve drops and stir the curry to combine everything.
7. Taste and adjust seasoning with more salt, curry paste or lime juice if needed; if you want a thicker sauce, turn on Sauté and simmer 3 to 5 minutes, stirring, until it reduces to your liking.
8. Stir in half the chopped cilantro and most of the green onions, reserve some for garnish.
9. Serve hot over jasmine rice or cauliflower rice, top with remaining cilantro and green onions. Enjoy, and don’t be shy with extra lime or curry paste if you want it brighter or spicier.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring cups and spoons
6. Whisk
7. Can opener
8. Tongs or slotted spoon (for handling chicken/veggies)
9. Rice cooker or pot for cooking jasmine rice
FAQ
Thai Coconut Curry Chicken Recipe Substitutions and Variations
- Coconut milk: use light coconut milk for fewer calories or 1/2 cup coconut cream + 1/2 cup water if you want it richer, or try full fat evaporated milk in a pinch if you don’t mind dairy.
- Yellow curry paste: swap with red or green curry paste for a different heat/profile, or 2 tbsp curry powder + 1 tsp chili paste if you dont have paste on hand.
- Sweet potato: replace with regular russet or Yukon gold potatoes, or cubed butternut squash for a similar sweet texture.
- Fish sauce: use low sodium soy sauce or tamari + a squeeze of lime to mimic the salty umami, or 1 tbsp miso dissolved in a little water for depth.
Pro Tips
1) Bloom the curry paste: fry it with the onion, garlic and ginger until it smells really fragrant, about 30 to 60 seconds. That little step makes the curry taste way deeper, so dont skip it or just toss it in with the liquids.
2) Cut the sweet potato into even 1 inch cubes, not too big. If pieces are uneven you’ll get some mushy, some hard. Also if you want them firmer, add them in after the chicken for the last couple of minutes.
3) Prevent the burn notice by scraping the bottom well before you seal. If you see any browned bits stuck, deglaze with a splash of broth or coconut milk and whisk — don’t rush this or the IP will freak out.
4) For better texture and flavor balance, let the curry sit 5 minutes after quick release before serving. The sauce settles and the chicken finishes cooking a bit, so it wont be over-salvageable dry or weirdly soft.
5) Finish smartly: if the sauce seems thin simmer it on Sauté to reduce, or stir in a teaspoon of cornstarch slurry for a glossy finish. Always taste at the end and add a little more lime, fish sauce, or curry paste to make it pop, dont be shy.
Thai Coconut Curry Chicken Recipe
I finally have a Paleo, Whole30 and dairy-free Thai coconut curry that turns pantry staples into a family-pleasing dinner that disappears in minutes.
4
servings
616
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring cups and spoons
6. Whisk
7. Can opener
8. Tongs or slotted spoon (for handling chicken/veggies)
9. Rice cooker or pot for cooking jasmine rice
Ingredients
1 1/2 lb boneless skinless chicken breasts, cut into large chunks
1 can (13.5 to 14 oz) full fat coconut milk
2 to 3 tbsp yellow curry paste (adjust to taste)
1 large sweet potato (about 1 lb), peeled and cut into 1 inch cubes
1 red bell pepper, thinly sliced
1 medium yellow or white onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated or finely chopped
1 cup low sodium chicken broth
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp coconut aminos or low sodium soy sauce alternative (optional for depth)
1 tbsp coconut oil or other neutral cooking oil
1 tsp sea salt, or to taste
1/2 tsp ground black pepper
2 green onions, thinly sliced (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)
Cooked jasmine rice or cauliflower rice for serving, optional
Directions
- Turn your Instant Pot to Sauté and heat the coconut oil until shimmering, then add the chopped onion and cook about 3 minutes until starting to soften.
- Stir in the garlic and ginger and cook 30 seconds, then add the yellow curry paste and fry it with the aromatics for another 30 seconds to wake up the flavors.
- Pour in the coconut milk and chicken broth, scrape any browned bits off the bottom with a wooden spoon to prevent a burn notice, then whisk in the fish sauce, coconut aminos (if using), lime juice, salt and pepper.
- Add the sweet potato cubes, sliced red bell pepper, and the chunked chicken breasts to the pot, gently pushing them into the liquid so they are mostly submerged.
- Lock the lid, set valve to sealing, and pressure cook on HIGH for 6 minutes. It sounds short but the chicken is cut in big pieces and the sweet potato will be tender.
- Do a quick release as soon as the cook time ends, carefully open the lid when the float valve drops and stir the curry to combine everything.
- Taste and adjust seasoning with more salt, curry paste or lime juice if needed; if you want a thicker sauce, turn on Sauté and simmer 3 to 5 minutes, stirring, until it reduces to your liking.
- Stir in half the chopped cilantro and most of the green onions, reserve some for garnish.
- Serve hot over jasmine rice or cauliflower rice, top with remaining cilantro and green onions. Enjoy, and don’t be shy with extra lime or curry paste if you want it brighter or spicier.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 525g
- Total number of serves: 4
- Calories: 616kcal
- Fat: 28.4g
- Saturated Fat: 20.8g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 3.8g
- Cholesterol: 145mg
- Sodium: 1235mg
- Potassium: 1175mg
- Carbohydrates: 31.3g
- Fiber: 5.4g
- Sugar: 5g
- Protein: 55g
- Vitamin A: 16250IU
- Vitamin C: 70mg
- Calcium: 50mg
- Iron: 1.5mg
