Paleo Semi-Homemade Red Curry Chicken. Whole30 Curry Chicken. Paleo Thai food. Paleo Asian food.
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Semi-Homemade Red Curry Chicken

A quick and easy way to make Super Flavorful Red Curry Chicken. Freeze the extra homemade curry booster in the freezer for a super quick curry meal. No added sugar cooking. Your family will love it!
Course Main, Main Course
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 564kcal
Author ChihYu


  • 1 ½ lbs chicken breast skinless & boneless, slice into thin/bite-sized pieces
  • 2 tbsp coconut oil sauteing
  • 14 oz full fat coconut milk 1 can
  • 2 tsp Red curry paste from the Thai kitchen brand
  • 4 Thai eggplant diced (alt. 1 medium size Italian eggplant, cubed)
  • 2 tbsp fresh pineapple juice optional
  • Handful Italian basil best. Thai sweet basil

My curry flavor booster: (store extra in ice cube trays in the freezer for up to 4 week.)

  • 5 cloves garlic
  • Half one whole shallot
  • 1 ½ tbsp sliced ginger
  • 1 cup fresh cilantro
  • 2 red Fresno chili pepper remove seeds
  • Half one whole lime zest
  • Half one whole lime juice
  • 1 tsp sea salt
  • ½ tsp Red boat fish sauce
  • 2 tbsp extra virgin olive oil


  • Blend everything under “my curry flavor booster” in a food processor. Blend until a fine mixture.
  • Heat 2 tbsp coconut oil over a wok/saute pan, when hot, add 3 ½ tbsp curry flavor booster. Stir the ingredients with a wooden spoon. Add 2 tsp store-bought red curry paste. Keep stir-frying over medium/medium-high heat until fragrant.
  • Add 1 can full-fat coconut milk. Turn the heat down to medium. Cover with a lid and let the broth simmer until it’s slightly thickened.
  • Add sliced chicken breast. Turn the heat up to medium-high. Cook until the chicken is cooked through. About 8-10 minutes. *Note: you’ll see a light layer of red color oil surface to the pot during the cooking process. That’s the oil from the homemade curry flavor booster, mixed with tons of herbs and aromatics.
  • Add diced eggplants. Turn the heat to medium and cover the wok/saute pan with a lid. Cook until the eggplants turn softer.
  • When the eggplants are cooked through/turn softer, taste and see if more salt or fish sauce is needed. If you like, add 2 tbsp fresh pineapple juice to make the curry slightly sweeter. Add basil to the curry pot, give a quick stir, and then turn off the heat.
  • Before serving, garnish with more basil (optional), and a bit more lime zest.


*Note My curry flavor booster is meant to be a bit salty. This mixture will enhance any store-bought curry paste (red, green, or yellow curry paste). If your store-bought curry paste is very salty, please start from adding smaller quantity of the store-bought curry paste first before adding more. When you mix a few tablespoons of my curry flavor booster in the curry pot, it will make your curry taste amazingly delicious !


Calories: 564kcal