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AIP Thai Coconut Chicken served on cauliflower rice, garnished with basil, gluten free, dairy free, soy free, nightshade free, Paleo dinner.
AIP Wellness Journey

AIP Thai Coconut Chicken

AIP Thai Coconut Chicken is a creamy coconut curry with tender chicken and cauliflower rice. Gluten free, dairy free, soy free, nightshade free, Paleo, and Autoimmune Protocol compliant.
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: AIP, Paleo, Thai
Calories: 305

Ingredients
  

  • 1 ½ lbs chicken breast cut into strips
  • 2 tbsp avocado oil divided
  • 1 small onion finely diced
  • 1 inch fresh ginger grated
  • 1 stalk lemongrass chopped (or skip if not available)
  • 1 tsp ground turmeric
  • 1 cup full-fat coconut milk
  • ½ cup chicken bone broth
  • 2 tsp coconut aminos
  • 2 tsp tapioca starch mixed with 2 tsp cold water
  • 2 tsp lemon juice fresh squeezed
  • ½ tsp kelp granules or powder
  • 1 tsp sea salt
  • Fresh basil leaves for garnish

Method
 

  1. Heat 1 tbsp avocado oil in a skillet over medium heat. Add chicken strips, season lightly with sea salt, and cook until browned on both sides. Transfer chicken to a plate.
    Chicken breast pieces browning in a skillet for AIP Thai Coconut Chicken recipe.
  2. Add the remaining oil if needed. Stir in onion and sauté for 1–2 minutes.
    Onion, ginger, and lemongrass sautéing in a skillet for AIP Thai Coconut Chicken.
  3. Add ginger, lemongrass, and turmeric. Cook another 1–3 minutes until fragrant.
  4. Pour in bone broth and coconut milk. Stir in coconut aminos and kelp, then return chicken to the pan. Simmer 8–10 minutes until chicken is cooked through.
  5. Stir in the tapioca slurry and cook 1–2 more minutes until the sauce thickens.
    Chicken simmering in coconut milk, bone broth, turmeric, and spices for AIP Thai Coconut Chicken.
  6. Remove from heat and finish with lemon juice. Taste and adjust seasoning if needed.
  7. Garnish with fresh basil and serve warm.

Video

Notes

  • You can swap chicken breast for chicken thighs if you prefer a richer flavor.
  • If lemongrass is not available, replace with 1 tsp lemon zest for brightness.
  • For a thicker sauce, adjust tapioca slurry to your liking. Start small and add gradually.
  • Use lime juice instead of lemon juice if you want a sharper citrus flavor.
  • This dish is best served fresh, but leftovers keep well in the fridge for up to 3 days.
  • Garnish with fresh basil or cilantro depending on what you have on hand.