Easy Rotisserie Chicken Thai Coconut Curry (Whole30 & Paleo!)

nothing will teach you how to improvise quite like a Parisian kitchen - at least that’s been my experience living here for six months. our apartment has a teeny tiny little (though very cute!) kitchen, and it’s nearly impossible for both me and my husband to be in there at the same time. since the “oven” in our place is pretty much a countertop convection thing that is incredibly janky, i’ve been trying my hand at as many simple stovetop recipes as possible, and this one is my new favorite.

although i’ve discovered many a delicious coconut curry via deliveroo (Paris’ food delivery app) this year, i wanted to try making one at home that’s healthy, easy, and quick.


i adapted this recipe from this one here, switching out the chicken breasts for an already-cooked rotisserie. here in Paris, there is a butcher shop just around the corner that always has delicious rotisserie chickens, so buying one of those is a thousand times easier for me than attempting to roast a chicken in my convection oven or cook chicken breasts on my tiny stovetop. that said, the original recipe looks awesome and definitely worth a try if you’d rather not go the rotisserie route. how ‘paleo’ a rotisserie chicken is largely depends on where you buy it and how it’s prepared, so check the ingredients if you’re trying to keep it super strict.


there is definitely a lot about this recipe that is subjective - namely the amount of cayenne and chilis, depending on how spicy you like your curry. in Paris it’s SUPER hard to find chilis and anything spicy at all, so i ended up having to use a super mild green pepper of some kind. the good news is i was able to kick it up with a little extra cayenne and it turned out amazing.

Whole30, Paleo Easy Rotisserie Chicken Thai Coconut Curry

(serves 4)


1-2 tablespoons coconut oil for cooking

1 head of cauliflower for cauliflower rice

2 red peppers seeded & sliced

1 small onion finely chopped

1 tablespoon ginger freshly grated

3 cloves garlic finely minced, grated or pressed

1 teaspoon lime zest freshly grated

1-2 green chili to taste, seeded and minced

fresh cilantro leaves for garnish

1/4 teaspoon ground cumin

1/8-1/4 teaspoon cayenne pepper to taste

1 rotisserie chicken, shredded

1 13.5-ounce cans full fat coconut milk

1/2 cup water as needed

1/2 cup chicken stock or more water

1 1/2 tablespoons fish sauce

1 1/2-2 limes juice of (depending on size of limes)


Shred the rotisserie chicken (not including skin) into a bowl and set aside.

Grate or pulse the tops of the cauliflower in a food processor to create the cauliflower rice. Pat the ‘rice’ dry with a paper towel to absorb excess water and set aside.

Add coconut oil to a skillet or pan over medium/high heat. Add pepper slices sauté until softened and slightly browned, 8-10 minutes. Remove from pan, and set aside.

Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent. Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper. Cook, stirring often, until it all starts to brown (4-6 more minutes).

Add back in the peppers, along with the coconut milk, water, stock, fish sauce, and lime juice. Stir together and then add the shredded chicken. Simmer over low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust and add cayenne if necessary.

While the curry simmers, add the cauliflower rice to a separate small pan with a bit of coconut oil over medium heat. Season lightly with salt and pepper and cook about 5-8 minutes until softened a bit.

Serve the curry right away over the cauliflower rice with fresh cilantro and lime wedges.

this was seriously SO good and made the perfect leftover lunch the next day. it will definitely be a staple for cozy fall and winter nights to come!

what are your favorite easy recipes to make??

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