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 was pretty good, but not 5 stars. Needs some more pizazz. Would give recipe one more shot to see how it comes out, then try different ones.
I loved this recipe! The only change i made was to not use carrots, but instead I used 1 red bell pepper! Fantastic recipe!
Thanks for the five star review and I’m glad you loved it! It’s such a versatile recipe that I’m sure red bell peppers were great instead of carrots.
I loved this recipe! The only change i made was to not use carrots, but instead I used 1 red bell pepper! Fantastic recipe!
So delicious! Made this for my family with dietary restrictions- no dairy, no gluten, no soy, no eggs, etc. Full of flavour, aromatic. Skipped the brown sugar and added red pepper. Added some curry powder because I only had 1 tbsp of red curry paste left in the jar.
Thanks for the 5 star review and great to hear this was delicious and worked out with your allergy restrictions!
So delicious! Made this for my family with dietary restrictions- no dairy, no gluten, no soy, no eggs, etc. Full of flavour, aromatic. Skipped the brown sugar and added red pepper. Added some curry powder because I only had 1 tbsp of red curry paste left in the jar.
Came across your recipe and looks/sounds delicious! Cannot wait to make it. I do have a question, can this be done in the instant pot? I am limited on time with cooking it on the stove top. Can all ingredients be added and placed in instant pot? Please let me know what your thoughts/suggestions are, I would appreciate it!!
This is a 20-25 minute recipe from start to finish on the stove. The IP isn’t going to be any faster! Make it as written is my advice.
Delicious! I used a chili infused oil to sauté the onions, to add a little punch since I cannot eat garlic. This curry is easy and (as my husband says) a “keeper”.
Thanks for the 5 star review and glad this is a keeper for you and that you found a way to add some punch, sans garlic!
Delicious! I used a chili infused oil to sauté the onions, to add a little punch since I cannot eat garlic. This curry is easy and (as my husband says) a “keeper”.
Just made this recipe. Super easy and delicious!! I added some random peppers that I needed to use up and it complemented the rest nicely. My 2 year old even loved it. Definitely making again soon!
Thanks for the 5 star review and glad you will make it again soon and that your 2 year old loved it, too!
Just made this recipe. Super easy and delicious!! I added some random peppers that I needed to use up and it complemented the rest nicely. My 2 year old even loved it. Definitely making again soon!
Easy to make, full of flavor, and makes for amazing leftovers! Can’t wait to make more of your recipes!
Thanks for the 5 star review and glad this was easy and so flavorful for you!
Easy to make, full of flavor, and makes for amazing leftovers! Can’t wait to make more of your recipes!
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 !
This recipe is sooooooo delicious!!! My family and I loved it!! Will definitely be making this regularly!!!
Thanks for the 5 star review and I’m glad you and your family loved it and that it’ll be a regular dish for you!
This recipe is sooooooo delicious!!! My family and I loved it!! Will definitely be making this regularly!!!
Really good! I added Cayenne Pepper for the Thai Kick. The red Paste I got from walmart wasn’t doing it. Also, if you’re using fresh Ginger, you should add a little more than a table spoon!