Paleo Coconut Chicken Curry with Stir Fried Cabbage

Coconut Chicken Curry served with Stir Fried Garlic Cabbage is a very simple Paleo recipe, and therefore low carb. It is very quick and easy to make and tastes delicious. The cabbage is a good substitute for rice, very healthy and seriously  filling.

Prep Time: 15 Minutes

Cooking Time: 25-30 Minutes

Ready In: 40 – 45 Minutes

Easy – Tried and Tested

Serves 2-3


To cook the curry

  • 2-3 skinless boneless chicken breasts – cut into pieces
  • 1 large whole chopped onion – roughly chopped
  • 4 large whole garlic cloves – chopped in half
  • 1 Thai red chili (add more or less depending on how spicy you like it)
  • 4 slices of fresh ginger
  • A handful of roughly chopped fresh coriander
  • 2 tablespoons of olive oil
  • 4 tablespoons of (Madras) curry powder
  • 1 can of pure coconut cream or pure coconut milk
  • small pack of oyster mushrooms
  • 1 red pepper – cut in strips

To taste

  • Some finely chopped coriander (1/2 tablespoon of ground coriander is also fine)

To cook the cabbage

  • Half a green cabbage – chopped roughly
  • 3 large whole garlic cloves – chopped in half
  • Half an onion – chopped roughly
  • 1 Thai red chili 


  • A dash of salt
  • A dash of ground black pepper

Method – Coconut Chicken Curry

1. Lightly season the chicken with salt and the curry powder

2. Heat the pan and add the olive oil

3. Add the ginger, chili and garlic and cook for 1 more minute

4. Add the seasoned chicken pieces and stir for 3 – 4 minutes

5. Add the onion, cook for a few minutes until softened

6. Cook for about 8-10 minutes, or until chicken is no longer pink in centre and juices run clear

7. Add salt, pepper and chopped coriander

8. Slowly add the coconut milk/cream

9. Cover and leave to simmer for about 15 minutes

10. Then add the red pepper and oyster mushrooms

11. Cover and simmer for a further 10 minutes, stirring occasionally

–        Serve with some freshly chopped coriander

* For best results –  marinate the chicken in the curry powder and spices the night before cooking. The flavours will really soak into the chicken.

Method – Stir fried Garlic Cabbage

1. Heat the pan and add the olive oil

2. Add the onion and cook until softened slightly

3. Add the garlic and chili and cook for one minute

4. Add the cabbage and cook on a high heat for about 5 minutes, or until the cabbage starts to soften and reduce

5. Add the salt and pepper

6. Cook for a further minute and it will be ready to serve

*To serve 4 people simply add 2 more chicken breasts to the curry and use ¾ of a whole green cabbage.

Paleo Recipe Coconut Chicken Curry Served With Stir Fried Garlic Cabbage

Vegetarian Option

For Paleo Vegetarians or Low Carb Vegetarians,  this dish works extremely well with cauliflower as a replacement for chicken. Keep in mind that cauliflower cooks a lot quicker than chicken. Therefore, add onions one minute after stir frying the cauliflower, and reduce simmering time to about 4 minutes. The cauliflower should be be crisp and not too soggy.

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