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:
2 tablespoons coconut oil (or olive oil)
1 medium Vidalia or yellow onion, diced
1 pound boneless, skinless chicken breast, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, chopped (or 2–3 teaspoons ground ginger)
2 teaspoons ground coriander
1 can (13.5 oz) coconut milk (lite or full-fat)
1 to 1½ cups shredded carrots
1 to 3 tablespoons Thai red curry paste (to taste)
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar (optional)
¼ cup fresh cilantro, chopped (or basil)
Cooked rice, quinoa, or naan for serving (optional)
Instructions
Heat coconut oil in a large skillet over medium-high heat. Add diced onion and cook for about 5 minutes until soft.
Add chicken and cook for another 5 minutes, stirring frequently.
Stir in garlic, ginger, and ground coriander. Cook for 1 minute until fragrant.
Pour in coconut milk. Add shredded carrots, curry paste, salt, and pepper. Stir well and let simmer for 5 minutes to thicken slightly.
Add spinach and lime juice. Stir and cook for 1–2 minutes until spinach wilts. Taste and adjust seasoning. Add brown sugar if desired.
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