Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is an easy one-skillet meal that comes together in just 20 minutes. It combines vibrant flavors like fragrant ginger and Thai red curry paste with creamy coconut milk, making it both comforting and healthy. Perfect for a busy weeknight or when you want something satisfying without spending hours in the kitchen.

I first made this during a hectic week and was impressed how fast and flavorful it was. Now it’s a go-to whenever I crave that warming curry taste with minimal fuss.

Gather Your Ingredients

• Two to three tablespoons coconut oil: for authentic richness, olive oil works if preferred
• One medium to large sweet Vidalia or yellow onion: diced small to add a natural sweetness and body
• One pound boneless skinless chicken breast: diced bite-sized for quick, even cooking
• Three cloves garlic: finely minced to lend aromatic depth
• Two to three teaspoons ground ginger or one tablespoon fresh ginger: finely chopped which adds warmth and a slight zing
• Two teaspoons ground coriander: bringing citrusy, slightly nutty undertones
• One 13-ounce can coconut milk: use lite for a lighter option or full-fat for creaminess
• One to one and a half cups shredded carrots: for sweetness and texture
• One to three tablespoons Thai red curry paste: adjust for preferred heat or substitute curry powder for a milder curry
• One teaspoon kosher salt or to taste: for seasoning balance
• Half teaspoon freshly ground black pepper or to taste: for subtle heat
• About three cups fresh spinach leaves: for color, nutrients, and volume
• One tablespoon lime juice: to brighten and balance rich flavors
• One to two tablespoons brown sugar optional and to taste: for a touch of sweetness
• Quarter cup fresh cilantro: finely chopped for fresh herbal garnish, basil can substitute
• Rice quinoa or naan optional: for serving to soak up the curry sauce

How to Make It

Sauté the Aromatics:

Add the oil and diced onion to a large skillet and sauté over medium-high heat. Stir intermittently and cook until the onion softens which usually takes about five minutes. This step builds the flavorful base for the curry.

Cook the Chicken:

Add the diced chicken pieces to the skillet and cook for about five minutes. Flip and stir often to ensure the chicken cooks evenly and stays juicy but fully done.

Add the Spices:

Sprinkle in the garlic, ginger, and coriander. Cook for about one minute stirring frequently until fragrant. This step releases the spices’ essential oils enhancing the overall flavor.

Simmer the Curry:

Pour in the coconut milk and add the shredded carrots, curry paste, salt, and pepper. Stir everything to combine. Reduce the heat to medium and let the mixture gently boil for five minutes or until the sauce has thickened slightly to your liking.

Finish with Greens and Lime:

Stir in the fresh spinach and lime juice. Cook until the spinach is wilted and tender which takes around one to two minutes. Taste the curry and add brown sugar, extra curry paste or salt and pepper if needed.

Serve and Garnish:

Sprinkle chopped cilantro on top and serve immediately with rice, quinoa, or naan. The curry tastes best warm and fresh but can be refrigerated in an airtight container for up to one week.

One of my favorite things about this recipe is the fresh lime juice added at the end which brightens the creamy richness like magic. I often remember making this with friends over a casual dinner and everyone loving how balanced and comforting it was.

Flavor Boosters

Serve with fragrant jasmine rice or brown rice for whole grains. Pair with warm naan bread to scoop up the curry sauce. Add a side of fresh cucumber salad to cut through the richness. Top with crushed peanuts or roasted cashews for crunch and texture.

Serving Suggestions

Store leftover curry in an airtight container in the refrigerator for up to seven days. When reheating, do so gently over low heat to prevent the coconut milk from separating. To freeze, portion the curry into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before warming.

Creative Twists

Chicken thighs can be used instead of breast for juicier meat. Curry powder can replace Thai red curry paste for a milder taste. Leafy greens like kale or swiss chard can substitute spinach. Use coconut cream instead of coconut milk for richer texture. White sugar or honey can replace brown sugar if desired.

This curry is a perfect balance of spice, creaminess, and freshness that can please any palate. It’s always a winner for quick weeknight dinners or casual gatherings.

Recipe FAQs

→ Can I substitute the chicken with another protein?

Yes, firm tofu or shrimp can work well as alternatives, adjusting cooking times accordingly.

→ What can I use instead of Thai red curry paste?

You can substitute with curry powder, but the flavor will be milder and less complex.

→ Is it possible to use full-fat coconut milk?

Absolutely, full-fat coconut milk creates a richer, creamier sauce with a thicker consistency.

→ How do I store leftovers for best freshness?

Store in an airtight container in the refrigerator for up to one week; reheat gently before serving.

→ What side dishes pair well with this dish?

Rice, quinoa, or naan bread complement the flavors and help soak up the sauce.