Thai Chicken Curry with Coconut Milk (AIP)

Now you can make delicious curry dishes at home with our brand new Enlightened Curry Powder (AIP). Chef Ann has created this simple to follow recipe for you to make at home and enjoy with your family. Our new curry powder has all of the flavor of a traditional curry while being completely autoimmune protocol compliant.  Serve with a side of cauliflower rice, you’ll want something to capture all that delicious sauce!

Thai Chicken Curry with Coconut Milk
Serves 4
Write a review
Total Time
40 min
Total Time
40 min
  1. 1 tablespoon coconut oil
  2. 1 tablespoon POTG curry powder
  3. 1/2 medium onion finely diced
  4. 2 1/2 " piece of ginger peeled and finely minced
  5. 4 cloves garlic minced
  6. 1, 15 ounce can coconut milk
  7. 2 pounds boneless skinless chicken breast thinly sliced
  8. 1 1/2 teaspoons sea salt
  9. 1 zucchini, sliced
  10. 6 ounces baby spinach
  11. 1/2 cup fresh cilantro chopped
  1. Heat oil in a large skillet over medium heat. Stir curry powder into oil and cook for about 1 minute, stirring constantly until fragrant.
  2. Stir onion into spices and cook, stirring until onions are tender-- about 3-4 minutes. Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk and bring to a simmer. Let simmer for a few minutes to thicken.
  3. Heat a little coconut oil in a second saute pan.
  4. Season chicken with the salt and add to the pan.
  5. Sauté 5-6 minutes or until chicken is cooked through and tender.
  6. Spoon the chicken into the reduced curry sauce, then quickly sauté the zucchini in the same pan.
  7. Add to reduced curry sauce, then stir spinach and cilantro at the end.
  8. Serve with cauliflower rice.
Paleo on the Go Test Kitchen