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Paleo Basil Chicken Coconut Curry Recipe

I think curries are one of the best paleo dinner option.

Paleo Basil Chicken Coconut Curry Photo

Curries are pretty much just throwing a protein, some veggies and a bunch of spices in a pan and then stirring in coconut milk at the end to make it creamy and extra delicious.

Then you can serve it over cauliflower rice or zoodles or roasted sweet potatoes. Whatever you want!

It’s really one of those “use up everything in the fridge before it goes bad!” dinners and those are my favorite because I hate throwing food away.

To make this Paleo Basil Chicken Coconut Curry, you start by coating diced chicken thighs (you can definitely use chicken breasts if you prefer) with a mixture of curry powder, chili powder, and turmeric.

Paleo Basil Chicken Coconut Curry Picture

The mixture is so fragrant and adds a ton of flavor to the dish.

The chicken gets lightly browned in a skillet and then you can add your veggies! This is a simple curry, so the only veggies are onion and jalapeno peppers.

Once the chicken is cooked through and the veggies have softened, add in some garlic and ginger and everything is really going to start to smell amazing.

Then the part that makes this curry so amazing! Fresh basil! Chop up a bunch of basil and stir it in along with an entire can of full fat coconut milk.

Paleo Basil Chicken Coconut Curry Image

Let all that cook together for about 5 minutes. The sauce will thicken a little bit on its own, but I like to add a little arrowroot powder to really thicken it up.

I serve it over cauliflower rice and then add even more fresh basil on top. You can also sprinkle crushed red pepper flakes on top if you like a bit more spice.

Paleo Basil Chicken Coconut Curry is an easy 30-minute dinner and it’s so delicious that you won’t even mind that your house smells like curry for 2 days.

Paleo Basil Chicken Coconut Curry Photo

Paleo Basil Chicken Coconut Curry Recipe

Amanda Livesay
This Paleo Basil Chicken Coconut Curry has delightful flavor and is easy to make. You’ll love it!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 515.21 kcal


  • 2 Boneless Skinless Chicken Thighs cut into bite-size pieces
  • 2 Curry Powder
  • 0.5 Chili Powder
  • 0.25 Turmeric
  • 0.5 Salt
  • 0.25 Black Pepper
  • 1 Avocado Oil (or cooking oil of choice)
  • 1 White Onion diced
  • 1 Jalapeño minced
  • 3 Garlic minced
  • 1 Fresh Ginger grated
  • 0.25 Fresh Basil chopped
  • 1 Full Fat Coconut Milk
  • 2 Arrowroot Powder
  • Fresh Basil
  • Crushed Red Pepper Flakes


  • Place chicken in large bowl. Sprinkle curry powder, chili powder turmeric, salt, and black pepper over top and toss to make sure all the chicken is coated.
  • Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook until browned on each side, a few minutes per side.
  • Add onion and jalapeno and cook, stirring frequently until chicken is cooked through and the veggies have softened.
  • Add garlic and ginger and cook until fragrant, just 30 seconds. Add basil and coconut milk; stir to combine.
  • Bring to a simmer and let cook about 5 minutes, until the sauce has thickened slightly.
  • Whisk 2 tbsp of arrowroot powder into about 1/4 cup cold water and add to the pan, stirring constantly until it’s thickened to desired consistency.
  • Serve immediately with riced cauliflower or side dish of choice. Sprinkle with fresh basil.


Calories: 515.21kcalCarbohydrates: 8.75gProtein: 40.67gFat: 34.5gSaturated Fat: 14.17gSodium: 204.67mgFiber: 2.5gSugar: 3.5g
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