Thai Pineapple Paleo Chicken Curry with Coconut Milk Recipe


A creature of habit? Yes, I am.

Thai Pineapple Paleo Chicken Curry with Coconut Milk Photo

Are you one of those people who goes through “food phases?”

Liiiike, you get SUPER SUPER obsessed with one meal, eat it forever and ever and the end, until you realize the forever and ever and ever is actually a REALLY LONG TIME to eat something. So, you get bored of your super-obsession, and then move onto a d-i-f-f-e-r-e-n-t obsession?

Wash, rinse. Rep-EAT. The food phase cycle continues.

Considering we are VRY similar people, I can guess this style of eating also happens in your real-person life.

There is ONE food that I could eat for every single meal forever, not being afraid that forever is a long time, because I just DO NOT get sick of it: curry.

Especially THAI style curry.

Thai Pineapple Paleo Chicken Curry with Coconut Milk Picture

Thai curry grilled veggie burgers, Thai vegan green coconut curry bowls, Thai curry cashews. Whatever way you mash the flavors together, I’m INTO IT.

Bonus points if it’s an easy coconut CHICKEN curry, so that our taste buds are being nourished with yummy flavors and our muscles are being nourished with protein AT THE SAME TIME.

Which is why you’re going to be VRY VRY excited to eat this Thai Pineapple Paleo Chicken Curry for dins tonight.

Thai people are just ONTO something with the combination of rich, slightly-sweet, creamy coconut milk, spicy, warm curry paste and salty swirls of fish sauce. ß This whole30 chicken curry has ALL O’ DAT.

Thai Pineapple Paleo Chicken Curry with Coconut Milk Image

How do you make paleo curry?

Thai style coconut curry is one of the simplest, easiest things to make! All you have to do is:

  1. Sautee some veggies until tender-crisp in your oil of choice. We’re using coconut oil to really BRING HOME that coconut flavor that plays so nice with all the spices in the curry. For the veggies, we’re taking a little shortcut and using some broccoli slaw.

You know, because who has time to chop 1 million veggies? NOT YOU.

  1. Then, add in your coconut milk and a TOUCH of sweetness. I wanted this to be a whole30 curry sauce, which means no sugar. Instead, the pineapple juice is a natural sweetener! The natural sugar also thickens it up and makes it X-TRA creamy. You CAN use light coconut milk too, it’s just a little less flavorful.

So, liiike, don’t do it.

Thai Pineapple Paleo Chicken Curry with Coconut Milk Pic
  1. Add fish sauce and simmerrrrr. Low and slow babyyyy.

Make sure you use a fish sauce that is whole30 compliant, if need be. Fish sauce is the secret ingredient to the perfect balance of saltiness, and it adds a LOT of flavor to our Thai Pineapple Paleo Chicken Curry.

That is IT.

Then just hang out and wait while your house fills up with the ethnic-aroma of yummy curry goodness. Resist the urge to eat it straight out of the pot, without sharing with the rest of the family.

Although, I can’t lie, if I had it my way that would be the most recommended method of eating.

File 1 Thai Pineapple Paleo Chicken Curry with Coconut Milk

Thai cococut curry is usually served over rice but, in usual FFF fashion, a veggie-packed cauliflower-swap is the perfect vessel for the slurpable-curry sauce.

With a little chicken (or leave it off for a vegan coconut curry) and a HEAVY hand of cilantro and green onion, you’re on your way to dinner-deliciousness

Not having time to make something magically delicious AND nutrition happens on the weeknights: 0

Yummy, healthy eating-Thai-coconut-curry-for-dinner-tonight you: 1.

Thai Pineapple Paleo Chicken Curry with Coconut Milk Photo

Thai Pineapple Paleo Chicken Curry with Coconut Milk Recipe

Taylor Kiser
This Thai Pineapple Paleo Chicken Curry with Coconut Milk will make you skip the take-out and stay home. It’s so delicious!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Servings 2
Calories 600.1 kcal


  • 1 Coconut Oil divided
  • 8 Chicken Breast thinly sliced
  • 2 Broccoli Slaw
  • 1 Fresh Ginger minced
  • 0.66 Full Fat Coconut Milk
  • 6 Pineapple Juice
  • 2 Yellow Curry Paste
  • 2 Cauliflower cut into bite sized florets
  • Sea Salt
  • 0.33 Pineapple Tidbits
  • Fresh Cilantro for garnish
  • Sliced Green Onions for garnish


  • Heat 1 tsp of the coconut oil up in a large pan on medium/high heat. Add in the chicken breast and cook until it just begins to brown, about 5 minutes.
  • Add in another 1 tsp of coconut oil, the broccoli slaw and ginger and cook until it just begins to soften, about 1 minute.
  • Add in the coconut milk, pineapple juice and curry paste. Reduce the heat to medium and bring to a boil. Boil for one minute, then reduce the heat to medium/low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes.
  • Place the cauliflower in a SMALL food processor (mine is 3 cups) and process until broken down and “rice-like.”
  • Heat the last tsp of coconut oil in a medium pan on medium/high heat. Cook the cauliflower rice until golden brown, stirring occasionally.
  • Once thickened, divide the curry between two bowls, followed by the rice and pineapple tidbits.
  • Garnish with cilantro and green onion and DEVOUR!


Calories: 600.1kcalCarbohydrates: 33.91gProtein: 36.49gFat: 34.31gSaturated Fat: 22.33gTrans Fat: 0.99gSodium: 902.56mgFiber: 6.65gSugar: 20.93g
Keyword Asian, Broccoli, Cauliflower, Chicken, Coconut, Curry, Ginger, Healthy Eating, Paleo, Pineapples, Simmered, Thai
Tried this recipe?Let us know how it was!

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