Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
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Thai Chicken Curry with Coconut Milk
This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving — no rice or naan included.
With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.
The Thai red curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.
Since sharing this recipe in 2017, I’ve received almost 600 comments and 240+ five-star reviews on it. To say it’s a reader favorite is an understatement!
Thai Chicken Coconut Curry Ingredients
To make the easy Thai red curry recipe, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts
- Garlic
- Ground or fresh ginger
- Ground coriander
- Canned coconut milk
- Shredded carrots
- Thai red curry paste
- Fresh spinach
- Lime juice
- Brown sugar
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Using Curry Powder vs Curry Paste
Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.
How to Make Thai Red Curry
This is a very easy Thai curry recipe to make! Here’s how the coconut milk curry comes together:
- Add the oil and chopped onion to a large skillet and sauté until softened.
- Add the diced chicken and cook until done, then add the garlic, ginger, and coriander.
- Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
- Stir in the spinach, lime juice, and optional brown sugar last.
I like to serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop.
Recipe Tips
Curry paste: As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.
Veggies: If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.
Meal Prep: Something I love about this Thai curry recipe is that the flavors deepen as the leftovers sit in the fridge. So feel free to make a big batch of curry before a busy work week to enjoy later on!
Storage Instructions
If stored in an airtight container in the fridge, this coconut milk curry will last up to five days.
Can You Freeze Red Curry?
Absolutely! I like to store smaller quantities in freezer bags to reheat at a moment’s notice. Frozen curry will last up to three months.
Ingredient Substitutions and Shortcuts
This is a very flexible chicken coconut curry recipe, so feel free to tweak the ingredients list as needed to use up what you have on hand.
- Coconut oil: May be substituted with olive oil.
- Chicken: Use shredded rotisserie chicken or meal prepped chicken instead to save time. Or, use a can of chickpeas to keep this dish vegetarian.
- Veggies: Mix and match the veggies to use up whatever is in your produce drawer.
- Ground coriander: Omit if you don’t have it on hand, but note that the curry won’t have quite the same depth of flavor.
What to Serve with Thai Chicken Curry
We like to serve this Thai chicken curry with naan bread, rice (brown, basmati, or white), or quinoa.
There are so many veggies in the curry itself that a vegetable side isn’t really needed, in my opinion. However, curry pairs nicely with steamed veggies or a crisp green salad.
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Thai Chicken Coconut Curry
Ingredients
- 2 to 3 tablespoons coconut oil, olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- one 13-ounce can coconut milk, I used lite; full-fat will deliver a richer/thicker result
- 1 to 1 ½ cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar, optional and to taste
- ¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Thai Curry Recipes:
Favorite CHICKEN RECIPES HERE, CURRY RECIPES HERE, and RECIPES USING COCONUT MILK HERE.
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This is one of the easiest and best curry recipes I’ve come across and I’ve been cooking for a LOT of years now. Usually I’m making up my own curry spice concoctions but this time I just used the Thai brand red curry paste from the store as listed. I added extra chopped veggies as Averie suggested as a variation, with the onion – 1/2 small head cauliflower, 1 yellow (any color) pepper, and 3/4 c. fresh tomatoes. I added the coconut milk after the veggies, including the carrots, had simmered for about 8 minutes. For the chicken, I used about 3/4 lb diced chicken and juices from a Costco deli chicken – both white and dark meat and added that at the end. I served this with brown rice. SOOO amazing! My husband is not a huge leftovers guy but he wanted this for lunch and dinner the next day! Thank you!!
Glad this is one of the best and easiest curries you’ve tried and your husband wanted leftovers!
The best Thai red curry recipe I have made till now ! I substituted the carrots for coloured mini bell peppers and it was absolutely delish ! So much that we didn’t have any leftovers 😃 thank you !
I am glad it’s the best Thai red curry recipe you’ve tried!
This is one of the easiest and best curry recipes I’ve come across and I’ve been cooking for a LOT of years now. Usually I’m making up my own curry spice concoctions but this time I just used the Thai brand red curry paste from the store as listed. I added extra chopped veggies as Averie suggested as a variation, with the onion – 1/2 small head cauliflower, 1 yellow (any color) pepper, and 3/4 c. fresh tomatoes. I added the coconut milk after the veggies, including the carrots, had simmered for about 8 minutes. For the chicken, I used about 3/4 lb diced chicken and juices from a Costco deli chicken – both white and dark meat and added that at the end. I served this with brown rice. SOOO amazing! My husband is not a huge leftovers guy but he wanted this for lunch and dinner the next day! Thank you!!
This is the best chicken curry that I had in a years.. thanks for great recipe!!!
Thanks for the 5 star review and I am glad that it’s the best chicken curry you’ve had in years!
This is the best chicken curry that I had in a years.. thanks for great recipe!!!
I heard about this recipe on the podcast Sorta Awesome with Meg Tietz. It was her “Awesome of the Week” and it was DELICIOUS!!! It was quick to make and even more delicious 2 days later for leftovers. Definitely will make again!
Thanks for the 5 star review and I didn’t know that it was featured on that podcast but I appreciate it! Glad it was even more delish a few days later (I find that too after the flavors marry even more) and that you’ll make it again!
I heard about this recipe on the podcast Sorta Awesome with Meg Tietz. It was her “Awesome of the Week” and it was DELICIOUS!!! It was quick to make and even more delicious 2 days later for leftovers. Definitely will make again!
I never was a big fan of the Indian style curry. Even hearing/reading they have a different taste I was still hesitant. One day I had been watching the Food Network competitions and most of the episodes included Thai red curry dishes. At this point i started searching for recipes and found this one. I looked over at my girlfriend and said we have to make this tonight. Man I am so glad we did. This dish was awesome! We cut the portion in half and it came out great. We served ours with the option of jasmine rice or naan. Thank you for sharing! This was great and will become a normal meal that we might change up every now and again with shrimp or vegetables.
Thanks for the five star review and glad that you took the plunge and made this! I know exactly what you mean about Indian style curries…totally different flavor than this. Glad this will be a keeper for you!
I never was a big fan of the Indian style curry. Even hearing/reading they have a different taste I was still hesitant. One day I had been watching the Food Network competitions and most of the episodes included Thai red curry dishes. At this point i started searching for recipes and found this one. I looked over at my girlfriend and said we have to make this tonight. Man I am so glad we did. This dish was awesome! We cut the portion in half and it came out great. We served ours with the option of jasmine rice or naan. Thank you for sharing! This was great and will become a normal meal that we might change up every now and again with shrimp or vegetables.
Hi, I’ve made this recipe yesterday with just a tweak or two (added a bell pepper, just a few raisins instead of the sugar, and a little more oil) and it’s soooo good!
Thank you so much! :D
It was my first time cooking with curry paste too. This was so easy to follow and it tastes delicious <3
Thanks for the five star review and I’m glad that your first time cooking with curry paste was a big success! The raisins I could see being a nice touch (I personally love them) and glad they worked well.
Hi, I’ve made this recipe yesterday with just a tweak or two (added a bell pepper, just a few raisins instead of the sugar, and a little more oil) and it’s soooo good!
Thank you so much! :D
It was my first time cooking with curry paste too. This was so easy to follow and it tastes delicious <3
I hadn’t even started cooking, I was still just prepping, but the coriander and ginger, and lime, and coconut, and garlic, already smelled heavenly.
Then I had it on some brown basmati rice…oh my. This recipe is a keeper. Thank you so much.
Funnily enough as I’m stirring the pan I’m thinking I’d do it again maybe with sweet potatoes and chick peas. When I scrolled down to write this review I see: Sweet Potato and Chickpea Coconut Curry.
I think we’re going to be good friends.
Thanks for the five star review and I’m glad that you are loving this so far!
I already have a sweet potato and chickpea version of this :) https://www.averiecooks.com/2017/09/sweet-potato-chickpea-coconut-curry.html It was actually the dish I made a few months before I made this with chicken. It’s excellent!
I hadn’t even started cooking, I was still just prepping, but the coriander and ginger, and lime, and coconut, and garlic, already smelled heavenly.
Then I had it on some brown basmati rice…oh my. This recipe is a keeper. Thank you so much.
Funnily enough as I’m stirring the pan I’m thinking I’d do it again maybe with sweet potatoes and chick peas. When I scrolled down to write this review I see: Sweet Potato and Chickpea Coconut Curry.
I think we’re going to be good friends.
One of my favorite Fall/Winter recipes!
Thanks for the five star review and I’m glad it’s one of your fall/winter favorites!
One of my favorite Fall/Winter recipes!
So I just tried this 3 days ago and it was amazing. My husband asked me to make it again tomorrow. Thanks for the great recipe. Simple and delicious
Thanks for the five star review and I’m glad you’re making it again because it turned out amazing!
So I just tried this 3 days ago and it was amazing. My husband asked me to make it again tomorrow. Thanks for the great recipe. Simple and delicious