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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As good as my favorite thai restaurant, this is a fabulous recipe! This will be a new staple recipe for me and my friends say I’m “a good cook”. I emailed my adult children the link. I used almost exactly as written. Did not add optional sugar- didn’t need it; maybe because Vidalia’s are in season or the coconut milk (lite) because there is no sugar in the Red Thai paste, but it was sweet
• I brined my bone-in organic grass fed chicken breast and cooked on instant pot trivet (a little less than 1 minute per oz, 7 minute natural release, then rest 5 before cutting) so I did not add any more salt, and it didn’t need it; I do this to avoid meats injected with chemicals• I always use fresh ginger. YUM!
Thanks for the 5 star review and glad this is as good as your favorite Thai restaurant!
This was easy and delicious! I will definitely make this again.
Thanks for the 5 star review and glad it was easy, delish, and you’ll make it again!
Delicious thank you Averie!:)
You’re welcome! And glad it was delicious!
As good as my favorite thai restaurant, this is a fabulous recipe! This will be a new staple recipe for me and my friends say I’m “a good cook”. I emailed my adult children the link. I used almost exactly as written. Did not add optional sugar- didn’t need it; maybe because Vidalia’s are in season or the coconut milk (lite) because there is no sugar in the Red Thai paste, but it was sweet
• I brined my bone-in organic grass fed chicken breast and cooked on instant pot trivet (a little less than 1 minute per oz, 7 minute natural release, then rest 5 before cutting) so I did not add any more salt, and it didn’t need it; I do this to avoid meats injected with chemicals• I always use fresh ginger. YUM!
This was easy and delicious! I will definitely make this again.
Delicious thank you Averie!:)
Wow ! I like many types of curries ….but this recipe is in a different league than the rest! Very different and incredibly delicious. It’s an exceptional recipe and deserving of all the 5 star ratings and positive reviews. The whole family loved it! Thanks for sharing.
Thanks for the 5 star review and glad that you are a curry fan and that my recipe is in a different league than others and that your whole family loved it!
Wow ! I like many types of curries ….but this recipe is in a different league than the rest! Very different and incredibly delicious. It’s an exceptional recipe and deserving of all the 5 star ratings and positive reviews. The whole family loved it! Thanks for sharing.
Is there a substitute I can use for the ground coriander?
Just omit it if you don’t have it.
Wow, just wow. SUCH a great recipe. I’m honestly so surprised at the depth of flavor in this dish, given that it only has to simmer for 20 minutes. I wound up using frozen spinach since that’s what I had on hand, and I threw in half a bell pepper that needed to be used up. But otherwise I followed this recipe to a tee and it was amazing! Easily the best curry I’ve made!
Thanks for the 5 star review and glad you are impressed and glad it’s easily the best curry you’ve ever made (and with a 20 min simmer time)!
Wow, just wow. SUCH a great recipe. I’m honestly so surprised at the depth of flavor in this dish, given that it only has to simmer for 20 minutes. I wound up using frozen spinach since that’s what I had on hand, and I threw in half a bell pepper that needed to be used up. But otherwise I followed this recipe to a tee and it was amazing! Easily the best curry I’ve made!
I just made this and it’s excellent. I will definitely make it again. The only change I made was doubling the garlic. I used the full 3T of red curry paste and 2T of brown sugar. Next time I’ll try using only 2T of the paste and adjust at the end if it needs more. I used the Lite coconut milk, next time I’ll use the full fat version for a thicker sauce. Also, I think I’ll add a couple tablespoons of peanut butter to add character. It is difficult to judge 3c of spinach so I just put in a big pile. Prep time took me about an hour but I’m a slow chopper and I’m not very organized. Definitely have everything ready to go before you start cooking.
Thanks for the 5 star review and glad you will make it again! There is a fair amount of chopping but you will get faster with practice :) and use ground ginger and garlic in a jar that’s already minced (store bought) to save time too.
I just made this and it’s excellent. I will definitely make it again. The only change I made was doubling the garlic. I used the full 3T of red curry paste and 2T of brown sugar. Next time I’ll try using only 2T of the paste and adjust at the end if it needs more. I used the Lite coconut milk, next time I’ll use the full fat version for a thicker sauce. Also, I think I’ll add a couple tablespoons of peanut butter to add character. It is difficult to judge 3c of spinach so I just put in a big pile. Prep time took me about an hour but I’m a slow chopper and I’m not very organized. Definitely have everything ready to go before you start cooking.
SO good!! Added some mushroom, but other than that followed the recipe exactly. Best curry I’ve had at home and better than some restaurants!
My partner doesn’t like Thai curry or coconut so when we left to go camping with a buddy, I went searching for an easy recipe that I could enjoy on my own. This was soooo good! I added a diced red pepper, a minced jalapeno (that was turning red and starting to shrivel, lol) and 2T natural peanut butter (stole that idea from another recipe I saw). Dang, this was so good. I used a heaping 3T of the curry paste as I love that flavor and the heat. I plated it over rice and then finished it with some sea salt flakes which made all the flavors pop. Thank you so much for this super easy, super tasty recipe!!
Thanks for the 5 star review and glad this turned out great for you! I totally hear you about the peanut butter, I have similar recipes that I put PB in and I know it adds another great flavor dimension!
SO good!! Added some mushroom, but other than that followed the recipe exactly. Best curry I’ve had at home and better than some restaurants!
Thanks for the 5 star review and glad it’s the best curry you’ve had at home and better than some restaurants!
My partner doesn’t like Thai curry or coconut so when we left to go camping with a buddy, I went searching for an easy recipe that I could enjoy on my own. This was soooo good! I added a diced red pepper, a minced jalapeno (that was turning red and starting to shrivel, lol) and 2T natural peanut butter (stole that idea from another recipe I saw). Dang, this was so good. I used a heaping 3T of the curry paste as I love that flavor and the heat. I plated it over rice and then finished it with some sea salt flakes which made all the flavors pop. Thank you so much for this super easy, super tasty recipe!!