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