This Whole30 Thai Coconut Chicken Curry is bursting with warm and hearty flavors.  Prior to this recipe, I didn’t have much experience cooking with Thai flavors, but now I’m converted.  The spices and seasonings here add such a rich depth of flavor to the chicken and vegetables.  This dish is anything but boring and bland!  The boldest seasoning I used was this North American Herb and Spice Triple Spice Latte Golden Milk Mix which is a blend of Indian spices, turmeric, ginger and Ceylon cinnamon.  This blend of spices supports healthy digestion and a healthy inflammation response.  I love that these spices provide bone and joint support, good antioxidants, and blood sugar support. I chose to use chicken as my protein since it has a basic flavor profile, thus allowing the curry sauce to really shine.  The vegetables here are both subtle and bold: the onion provides just a hint of flavor while the red and green peppers provide quite the punch!  Cubed sweet potatoes provide some added color and texture while the bed of cauliflower rice serves as a nice backdrop to the chicken and veggies.  This would make the perfect meal prep as well!  You can definitely meal prep the entire dish and then reheat as necessary; another option would be to prep the chicken and veggies separately from the sauce and then reheat that way.  Either way, this is one flavorful and healthy meal!  It’s Whole30 approved, filled with vegetables, and is sure to be a big hit for your family and friends!

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Dinner
Servings: 8 servings


2 pounds chicken breast, cut into 1 inch pieces
1/4 cup white onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 sweet potato, cubed
1 cup broccoli
1 tsp olive oil
2/3 cup coconut cream
1 TBL red curry paste
1/2 tsp paprika
1/2 tsp ground pepper
2 TBL North American Herb and Spice Triple Spice Latte Golden Milk Mix
1/2 tsp curry powder
4 cups cooked cauliflower rice


In a large skillet over medium heat, add olive oil, onion and chicken.  Cook 3-4 minutes or until chicken is browned on the outside.

Add red and green peppers, sweet potatoes and broccoli.  Continue cooking for 5-6 minutes covered.

In a small bowl, combine remaining ingredients.  Stir to combine.

Pour sauce mixture in skillet.  Allow chicken to simmer in sauce (on low heat) for 5-6 minutes.

Serve over cauliflower rice.