Easy Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry delivers rich, comforting flavors in just one skillet and takes only about 20 minutes to make. It balances the creaminess of coconut milk with the vibrant heat of Thai red curry paste, making it both healthy and satisfying. Perfect for busy weeknights when you want something flavorful but simple.

I made this during a particularly hectic week and loved how fast it came together. Now it’s a go-to whenever I want a quick meal that still feels special.

Gather Your Ingredients

• Coconut oil: two to three tablespoons for richness and a subtle tropical aroma. Olive oil can work too if you prefer. Use unrefined for more flavor.
• Medium to large sweet Vidalia or yellow onion: diced finely to build a sweet flavor base and soften well during cooking
• One pound boneless skinless chicken breast: diced bite-sized for quick and even cooking, choose fresh for best texture
• Three cloves garlic: minced finely to provide depth and aroma
• Two to three teaspoons ground ginger or one tablespoon fresh ginger: finely chopped for warmth and a little zing
• Two teaspoons ground coriander: adds earthiness and complexity to the curry
• One 13-ounce can coconut milk: use lite for less fat or full-fat for a richer, creamier sauce
• One to one and a half cups shredded carrots: for sweetness and texture
• One to three tablespoons Thai red curry paste: adjust to your preferred heat level or substitute curry powder for a milder flavor
• One teaspoon kosher salt: to enhance all the flavors
• Half teaspoon freshly ground black pepper: adds subtle heat and balance
• About three cups fresh spinach leaves: for a nutritious touch and vibrant color
• One tablespoon lime juice: to add brightness and a bit of tang
• One to two tablespoons brown sugar: optional to balance the spiciness and round out the flavors
• Quarter cup fresh cilantro: finely chopped for garnish offering freshness and a lovely herbal note. Basil can be used if you prefer

How to Make It

Sauté the Onion:

Add the coconut oil and diced onion to a large skillet over medium-high heat. Cook for about five minutes until the onion softens and becomes fragrant. Stir occasionally to prevent burning and develop sweetness.

Cook the Chicken:

Add the diced chicken pieces to the skillet. Cook for roughly five minutes, flipping and stirring often to ensure the chicken cooks evenly and stays juicy. The goal is to lightly brown the chicken while cooking through.

Add the Aromatics:

Stir in the minced garlic, ground or fresh ginger, and ground coriander. Cook for about one minute, stirring frequently. This step unlocks the flavors and fills your kitchen with inviting aromas.

Combine Curry Ingredients:

Pour in the coconut milk and add shredded carrots and Thai red curry paste. Season with salt and black pepper. Stir well to combine everything evenly. Lower the heat to medium and let the mixture gently boil for around five minutes or until the sauce thickens slightly.

Wilt the Spinach and Finish:

Add fresh spinach leaves and lime juice. Stir and cook for one to two minutes until the spinach wilts and becomes tender. Taste the curry and add brown sugar, more curry paste, salt, or pepper as needed to balance the flavors.

Garnish and Serve:

Sprinkle chopped cilantro on top just before serving. This curry is delicious with rice, quinoa, or naan on the side. Best served warm and fresh but can be refrigerated for up to one week in an airtight container.

I truly love the combination of the creamy coconut milk with the bright lime juice and fresh cilantro. It creates an addictive balance of richness and freshness. This dish reminds me of a family dinner when my kids were first discovering how much they actually enjoy curry, and now they ask for it regularly.

Flavor Boosters

Storage Tips
Store any leftovers in an airtight container in the refrigerator. This curry maintains its flavor well and can be gently reheated on the stove or microwave. Avoid freezing if possible as the coconut milk texture may change.

Ingredient Substitutions
If you prefer, chicken thighs can substitute chicken breast for juicier, richer meat. Use curry powder instead of red curry paste if you want a milder or more pantry-friendly version. Fresh basil can replace cilantro for garnish to give it a different herbal touch.

Serving Suggestions

Serve with steamed jasmine rice for a classic pairing or alongside warm naan bread to scoop up the sauce. Quinoa is also a nice, protein-rich alternative to grains.

Creative Twists

Cultural Context
Thai red curry is a fundamental part of Thai cuisine known for its balance of spicy, sweet, sour, and salty tastes. Coconut milk is a common base lending richness to many traditional Thai dishes.

Seasonal Adaptations
Add some bell peppers, green beans, or snap peas in spring and summer for extra crunch and freshness. For a heartier winter version, stir in potatoes or substitute carrots with sweet potatoes.

This Thai Chicken Coconut Curry is a quick and flavorful dish that balances creaminess and spice perfectly. It’s a family favorite that offers comfort and nutrition in every bite.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast works well as it cooks quickly and absorbs the curry flavors effectively.

→ Can I substitute the coconut oil?

Yes, olive oil is a good substitute that maintains the dish’s richness.

→ Is it possible to adjust the spiciness?

Absolutely. Vary the amount of Thai red curry paste to make it milder or spicier according to taste.

→ What can I serve this dish with?

This curry pairs nicely with rice, quinoa, or naan bread for a satisfying meal.

→ How should leftovers be stored?

Keep leftovers airtight in the refrigerator and consume within one week for best flavor and freshness.