Thai Pineapple Paleo Chicken Curry with Coconut Milk
This easy Thai Pineapple Paleo Chicken Curry uses coconut milk to make it extra creamy and is naturally sweetened with pineapple! It’s a spicy-sweet dinner that is whole30 compliant!
A creature of habit? Yes, I am.
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 veggie burgers, Thai vegan green coconut curry bowls, Thai curry roasted cashews. Whatever way you mash the flavors together, I’m INTO IT.
Bonus points if it’s an easy 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. <– This whole30 chicken curry has ALL O’ DAT.
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:
- 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.
- 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.
- 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.
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 Recipe
Ingredients
- 1 tablespoon Coconut Oil divided
- 8 ounces Chicken Breast thinly sliced
- 2 cups Broccoli Slaw
- 1 teaspoon Fresh Ginger minced
- 2/3 cup Full Fat Coconut Milk
- 6 tablespoons Pineapple Juice
- 2 teaspoons Yellow Curry Paste
- 2 cups Cauliflower cut into bite sized florets
- Sea Salt
- 1/3 cup Pineapple Tidbits
- Fresh Cilantro for garnish
- Sliced Green Onions for garnish
Instructions
- 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!
Nutrition
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