Paleo Yellow Thai Curry

  • Paleo, Gluten Free, Dairy Free Paleo, Gluten Free, Dairy Free
  • Serves 4 Serves 4
  • 40 minutes40 minutes


  1. 4 chicken breasts
  2. 1 ½ cup chicken/vegetable broth
  3. 1 cup coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste or garam masala
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish


Dice the chicken into 1 inch cubes.

Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.

Mix curry paste with coconut milk and chicken broth and pour over the chicken.

Add the tomatoes, carrots and sweet potatoes and stir.

Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.

Cook on medium heat with the lid on for 40 minutes, stirring occasionally.

Top with fresh cilantro and serve!

Garnish with green onions, roasted peanuts and garlic!

Nutritional Value

Kcal: 269

Protein (g): 28.8

Fat (g): 9

Carbohydrates (g): 17.1


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Paleo Yellow Thai Curry