If your weeknights are a juggling act of work, family, and the eternal question, “What’s for dinner?”—this Thai Chicken Coconut Curry is your new best friend. Not only is it an easy curry recipe, but it’s also a healthy curry that brings the vibrant flavors of Thailand straight to your kitchen. With its creamy coconut milk base, tender chicken, and a medley of spices, this chicken curry skillet dish is both comforting and invigorating.
Why You’ll Love This Thai Chicken Coconut Curry
This dish is a lifesaver for those evenings when time is short, but the craving for something delicious is strong. It’s a one-pan wonder that combines the richness of coconut milk with the warmth of spices, creating a meal that’s both satisfying and nourishing. Plus, it’s versatile—serve it over rice, quinoa, or with naan to soak up every last drop.
Ingredients
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2 tablespoons coconut oil (or olive oil)
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1 medium sweet Vidalia or yellow onion, diced
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1 pound boneless, skinless chicken breast, diced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, chopped (or 2-3 teaspoons ground ginger)
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2 teaspoons ground coriander
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1 can (13.5 oz) coconut milk (lite or full-fat)
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1 to 1½ cups shredded carrots
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1 to 3 tablespoons Thai red curry paste (adjust to taste)
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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3 cups fresh spinach leaves
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1 tablespoon lime juice
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1 to 2 tablespoons brown sugar (optional)
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¼ cup fresh cilantro, chopped (or basil)
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Cooked rice, quinoa, or naan for serving (optional)
Instructions
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Heat the coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.
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Add the diced chicken to the skillet and cook for another 5 minutes, stirring often to ensure even browning.
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Stir in the minced garlic, chopped ginger, and ground coriander. Cook for 1 minute until fragrant.
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Pour in the coconut milk, then add the shredded carrots, Thai red curry paste, salt, and pepper. Stir to combine and let the mixture simmer on medium heat for 5 minutes until slightly thickened.
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Add the fresh spinach and lime juice to the skillet. Stir and cook for 1–2 minutes until the spinach wilts. Taste and adjust seasoning, adding brown sugar if desired for a touch of sweetness.
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Garnish with chopped cilantro and serve hot over rice, quinoa, or with naan.
Cooking Tips
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Adjusting the Heat: Thai red curry paste can vary in spiciness. Start with a smaller amount and add more to suit your taste.
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Protein Variations: Feel free to substitute chicken with tofu or shrimp for a different take on this dish.
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Vegetable Add-Ins: This curry is versatile—add bell peppers, zucchini, or mushrooms to increase the veggie content.
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Creaminess Factor: For a richer curry, use full-fat coconut milk. Lite coconut milk will result in a lighter sauce.
A Personal Touch
I remember the first time I made this curry—it was a chilly evening, and I wanted something warm and comforting. The aroma of garlic and ginger sizzling in coconut oil filled my kitchen, and as I added the curry paste, the scent transported me straight to a bustling Thai market. Since then, this dish has become a staple in my home, especially on busy weeknights when I need a quick yet satisfying meal.
What to Serve with Thai Chicken Coconut Curry
This curry pairs beautifully with jasmine rice, which soaks up the flavorful sauce. For a healthier option, try serving it over quinoa or cauliflower rice. Warm naan bread is also perfect for scooping up the curry. To complete the meal, consider a side of steamed vegetables or a simple cucumber salad to add a refreshing crunch.
How to Store Leftovers
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of coconut milk or water to loosen it. This curry also freezes well—place it in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use a different protein?
Absolutely! This recipe is versatile. You can substitute the chicken with tofu, shrimp, or even chickpeas for a vegetarian option.
Is this curry spicy?
The spiciness depends on the amount of Thai red curry paste you use. Start with a smaller amount and adjust to your heat preference.
Can I make this ahead of time?
Yes, this curry can be made ahead and stored in the refrigerator for up to 3 days. The flavors often deepen over time, making leftovers even more delicious.
What if I don’t have Thai red curry paste?
If you can’t find Thai red curry paste, you can use curry powder as a substitute. Keep in mind that the flavor profile will be different, but still tasty.
Bringing the flavors of Thailand to your dinner table has never been easier. This Thai Chicken Coconut Curry is not only a quick and easy curry recipe but also a healthy curry that doesn’t compromise on taste. Whether you’re cooking for your family or just for yourself, this chicken curry skillet dish is sure to become a favorite in your meal rotation.
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Thai Chicken Coconut Curry: A Weeknight Wonder for Busy Home Cooks
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Thai Chicken Coconut Curry is a quick, one-pan meal made with tender chicken, creamy coconut milk, and Thai red curry paste. It’s comforting, flavorful, and ready in under 30 minutes—perfect for busy weeknights.
Ingredients
Main Ingredients:
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2 tablespoons coconut oil (or olive oil)
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1 medium Vidalia or yellow onion, diced
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1 pound boneless, skinless chicken breast, diced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, chopped (or 2–3 teaspoons ground ginger)
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2 teaspoons ground coriander
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1 can (13.5 oz) coconut milk (lite or full-fat)
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1 to 1½ cups shredded carrots
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1 to 3 tablespoons Thai red curry paste (to taste)
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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3 cups fresh spinach leaves
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1 tablespoon lime juice
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1 to 2 tablespoons brown sugar (optional)
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¼ cup fresh cilantro, chopped (or basil)
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Cooked rice, quinoa, or naan for serving (optional)
Instructions
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Heat coconut oil in a large skillet over medium-high heat. Add diced onion and cook for about 5 minutes until soft.
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Add chicken and cook for another 5 minutes, stirring frequently.
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Stir in garlic, ginger, and ground coriander. Cook for 1 minute until fragrant.
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Pour in coconut milk. Add shredded carrots, curry paste, salt, and pepper. Stir well and let simmer for 5 minutes to thicken slightly.
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Add spinach and lime juice. Stir and cook for 1–2 minutes until spinach wilts. Taste and adjust seasoning. Add brown sugar if desired.
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Garnish with chopped cilantro and serve hot with rice, quinoa, or naan.
Notes
Spice Level: Adjust the red curry paste amount to control heat.
Protein Swap: Use tofu or shrimp as a variation.
Vegetables: Bell peppers or mushrooms work well too.
Richness: Use full-fat coconut milk for a creamier curry.
Storage: Refrigerate for up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai