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 dish is SO WONDERFUL! I’ve made it 3 times already and double it for 4 of us so there’s a little left over. And I mean a little! I use the entire small jar of red curry paste in the doubled recipe. It’s not heat-spicy at all, just deliciously flavorful. My husband adds a little heat to his serving with some spicy sauce. I chopped up carrots because it was easier than shredding (get one of these if you don’t have it already: https://www.amazon.com/gp/product/B004HINF3U/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
I put loads of spinach in, which withered down nicely. Thanks so much for sharing the recipe. I came looking for your website so I can try other ones!
Thanks for the 5 star review and glad you loved the recipe! LMK what else you try!
One time when I was impatient, the dish turned out soupy. The mistake was not waiting for the chicken juices to simmer away. It happened when I quadrupled the recipe, so all that chicken added a lot of liquid. Your pressure cooker Tikka Masala is amazing as well! It’s so much easier than the recipe I had been using.
This dish is SO WONDERFUL! I’ve made it 3 times already and double it for 4 of us so there’s a little left over. And I mean a little! I use the entire small jar of red curry paste in the doubled recipe. It’s not heat-spicy at all, just deliciously flavorful. My husband adds a little heat to his serving with some spicy sauce. I chopped up carrots because it was easier than shredding (get one of these if you don’t have it already: https://www.amazon.com/gp/product/B004HINF3U/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
I put loads of spinach in, which withered down nicely. Thanks so much for sharing the recipe. I came looking for your website so I can try other ones!
This dish was really great! I was craving coconut curry but had never made it before. It’s cool to know that now when I want some thai food, I can just make it myself! Thank you for the great recipe. I couldn’t talk the husband into trying it but that’s ok – more for me!
Glad you loved this and now you know you can make Thai food at home!
This dish was really great! I was craving coconut curry but had never made it before. It’s cool to know that now when I want some thai food, I can just make it myself! Thank you for the great recipe. I couldn’t talk the husband into trying it but that’s ok – more for me!
Made this today and my goodness it’s yummy. Actually made for my lunch for next week as hubby doesn’t like Thai but I bet he loves these flavors. I added Serrano chili’s, red pepper flakes, red bell pepper and 1/2 cup of rice. I also added 2 cups chicken stock just cuz I wanted it more soupy. Yum yum yum!!!! Definitely a keeper!
Thanks for the five star review and I’m glad that it’s a keeper for you!
This was the best Thai food I have ever had – much better than a restaurant. I just made it today and was blown away by the flavors! This one is a keeper and will be part of a regular rotation.
Thanks for the five star review and I’m glad that this was better than a restaurant and is a keeper!
Made this today and my goodness it’s yummy. Actually made for my lunch for next week as hubby doesn’t like Thai but I bet he loves these flavors. I added Serrano chili’s, red pepper flakes, red bell pepper and 1/2 cup of rice. I also added 2 cups chicken stock just cuz I wanted it more soupy. Yum yum yum!!!! Definitely a keeper!
This was the best Thai food I have ever had – much better than a restaurant. I just made it today and was blown away by the flavors! This one is a keeper and will be part of a regular rotation.
Last night my daughter and I made this for dinner. It was not only easy and fast but super delicious. We used the brown sugar and added more of the ginger and red curry paste but for the most part followed the recipe. Next time we plan to add more curry paste and other vegetables. It was absolutely amazing. The taste was phenomenal
Thanks for the five star review and I’m glad that it was easy and amazing for you!
Last night my daughter and I made this for dinner. It was not only easy and fast but super delicious. We used the brown sugar and added more of the ginger and red curry paste but for the most part followed the recipe. Next time we plan to add more curry paste and other vegetables. It was absolutely amazing. The taste was phenomenal
I am so happy to have found this easy recipe!!!! I live in the country and the best Thai food is 2 hours away! I’m in heaven with the results. Mmmmmmm! Hubby wanted a little more spice/heat even though I added the max curry paste called for. He added some sriracha sauce. I think I’ll try the red pepper flakes as suggested. Left out the spinach as hubby doesn’t like texture of it. Replaced with broccoli. This will be made regularly in this household. Thank you.
I am glad you loved this and that it will be made regularly!
I am so happy to have found this easy recipe!!!! I live in the country and the best Thai food is 2 hours away! I’m in heaven with the results. Mmmmmmm! Hubby wanted a little more spice/heat even though I added the max curry paste called for. He added some sriracha sauce. I think I’ll try the red pepper flakes as suggested. Left out the spinach as hubby doesn’t like texture of it. Replaced with broccoli. This will be made regularly in this household. Thank you.
What can you use instead of spinach? Making this tonight but local country store doesnt have any spinach. Thanks
If you don’t have it, then I would probably omit it. If you’re like most people.
But if you’re like me… You could try adding really any dark leafy green you can get. The tops of radishes, the tops of bok choy, escarole, basil, really any green you like and can access. Test a few leaves, throw them in, see what happens, and add more if the result was good.
Hi there,
I’m just wondering how spicy this recipe is? I love spice but am making it for someone who only likes mild spice.
Thank you,
Lisa
I did discuss this in the blog post: 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.
Adjust to your needs, start slowly, work up from there.
Fantastic!!! We were craving Thai and this recipe exceeded our expectations. We added some red pepper flakes as well. The dish was even better as leftovers. Thank you for publishing this. We’ll be definitely making this again.
Thanks for the 5 star review and I am glad to hear that my recipe exceeded your expectations!
Fantastic!!! We were craving Thai and this recipe exceeded our expectations. We added some red pepper flakes as well. The dish was even better as leftovers. Thank you for publishing this. We’ll be definitely making this again.