Stress-Free Coconut Curry Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A soothing coconut curry with chicken and bell peppers, made with Whole30-compliant ingredients for a calming meal. This Thai-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs Chicken thighs, Coconut milk, Curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), boneless and skinless Chicken thighs
• 1/2 cup (canned, full fat, no additives) Coconut milk
• 1 tsp Curry powder
• 1 tbsp, minced Ginger
• 2 cloves, minced Garlic
• 1/2 cup, diced Bell pepper
• 1/2 cup, thinly sliced Carrots
• 1, juiced Lime
• 2 tbsp, chopped Cilantro
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium-high heat, add 1 tbsp olive oil, then cook chicken thighs for 5-6 minutes per side until golden brown and cooked through.
2. Step 2: In the same skillet, add minced ginger and garlic, sauté for 1 minute until fragrant, then add diced bell pepper and sliced carrots, cooking for 3-4 minutes until slightly softened.
3. Step 3: Stir in coconut milk, curry powder, lime juice, salt, and black pepper, then return chicken to the skillet and simmer for 5-7 minutes until sauce thickens and coats the chicken.