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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I use bone-in chicken thighs (cook 1 hour with everything but spinach and cilantro, add chicken broth if more liquid needed). I use Chinese broccoli and fresh bean sprouts instead of spinach. Over fresh Asian noodles. Heaven. Don’t forget the lime zest. I can’t explain how much I love this! Made many times.
Thanks for the 5 star review and glad you love this recipe and have made it many times with a variety of tweaks.
I use bone-in chicken thighs (cook 1 hour with everything but spinach and cilantro, add chicken broth if more liquid needed). I use Chinese broccoli and fresh bean sprouts instead of spinach. Over fresh Asian noodles. Heaven. Don’t forget the lime zest. I can’t explain how much I love this! Made many times.
Insanely good recipe, made it with a thai paste recipe from ‘thespruceeats.com’, tastiest meal i ate ever
Thanks for the 5 star review and I am glad you it was the BEST MEAL you’ve EVER EATEN! That is super high praise and thank you!!
Insanely good recipe, made it with a thai paste recipe from ‘thespruceeats.com’, tastiest meal i ate ever
Delicious!! Just made this and devoured. Don’t usually leave reviews but must say this is excellent. Easy to follow recipe. I added broccoli and red peppers with the carrots because I had some to use up. Super tasty but would be good with carrots alone too. Love that there were great stoping points to tidy up as I went too. – always a plus in my book. Thank you for sharing!!
Thanks for the 5 star review and I am glad it was devoured and thanks for taking the time to. leave a review!
Love that there were great stoping points to tidy up as I went too. – always a plus in my book. <--- In mine too! I am a clean-as-I-go cook all the way!
Delicious!! Just made this and devoured. Don’t usually leave reviews but must say this is excellent. Easy to follow recipe. I added broccoli and red peppers with the carrots because I had some to use up. Super tasty but would be good with carrots alone too. Love that there were great stoping points to tidy up as I went too. – always a plus in my book. Thank you for sharing!!
I made this yesterday and used fresh ginger, garlic, carrots, onion, and green pepper. I used leftover rotisserie chicken but it was still fantastic. I did not have any fresh spinich but I garnished with a lot of fresh basil and a spritz of a quarter lime, over white rice because that’s what I had. This is my favorite Red Curry Chicken recipe by far! Thank you.
Thanks for the 5 star review and I am glad it’s your favorite red curry recipe by far! Great you were able to use and improv with what you had on hand and I bet the basil was lovely in it!
I made this yesterday and used fresh ginger, garlic, carrots, onion, and green pepper. I used leftover rotisserie chicken but it was still fantastic. I did not have any fresh spinich but I garnished with a lot of fresh basil and a spritz of a quarter lime, over white rice because that’s what I had. This is my favorite Red Curry Chicken recipe by far! Thank you.
I’ve never been too enthused about Thai curry as it always seems too watery. Love the noodle dishes though. On Fathers day my son and I made this dish following your recipe. It came together like a charm and was fabulous! I got a little carried away and put 4 heaping spoonful’s of red curry paste. The dish was warm to say the least, but flavorful, rich and creamy. I think we’re both converts now. Thank you for the detailed instructions and advice/tips. It turned out just as you described it…
Thanks for the 5 star review and I am glad you love the recipe – 4 tbsp of curry paste and all! :) Glad you enjoyed my detailed tips as well.
I’ve never been too enthused about Thai curry as it always seems too watery. Love the noodle dishes though. On Fathers day my son and I made this dish following your recipe. It came together like a charm and was fabulous! I got a little carried away and put 4 heaping spoonful’s of red curry paste. The dish was warm to say the least, but flavorful, rich and creamy. I think we’re both converts now. Thank you for the detailed instructions and advice/tips. It turned out just as you described it…
LOVE THIS!!!! I never leave reviews on recipe blogs but this recipe literally changed my life. Already made it ten times in the last two months, and recommended it to all my friends. My mom even said this was the best curry she ever had (and I agree). So far the only tweak I’ve done is adding hot sauce a a little bit of seasoning, and potatoes. THANK U FOR THIS RECIPE 1000/10
Thanks for the 5 star review and I am truly glad this recipe changed your life and that you’ve made it ten times in a few months and that your mom says it’s the best curry she’s ever had. What amazing praise! I read this in bed late last night after a very long and trying day and I have to say, your comment really helped me feel like I do some good sometimes helping people cook great food at home, so thank you for taking the time!!!
And I am all about hot sauce. I add it to everything I make (unmentioned) since most people don’t love HOT like I do lol.
LOVE THIS!!!! I never leave reviews on recipe blogs but this recipe literally changed my life. Already made it ten times in the last two months, and recommended it to all my friends. My mom even said this was the best curry she ever had (and I agree). So far the only tweak I’ve done is adding hot sauce a a little bit of seasoning, and potatoes. THANK U FOR THIS RECIPE 1000/10
Holy cow, this recipe is BANGIN’ !!! Restaurant quality and extremely tasty. I used shrimp, just added it after boiling the curry down a bit since it cooks way faster than chicken. I do recommend adding the brown sugar, I used a table spoon. And ,I didn’t have a pepper, so I used a little chili oil.
If you like Thai food, this is a keeper and should definitely be added to your home-cooking rotation. Super simple to make too.
Thanks for the 5 star review and glad it’s a keeper for you!
Holy cow, this recipe is BANGIN’ !!! Restaurant quality and extremely tasty. I used shrimp, just added it after boiling the curry down a bit since it cooks way faster than chicken. I do recommend adding the brown sugar, I used a table spoon. And ,I didn’t have a pepper, so I used a little chili oil.
If you like Thai food, this is a keeper and should definitely be added to your home-cooking rotation. Super simple to make too.
It was wonderful – I didn’t use the carrots but added a little dash of Sriracha for my heat-loving husband + some bean sprouts that needed using up. Thank you for the recipe. It’s now going to be our favorite!
Thanks for the 5 star review and glad this was wonderful and will be a new favorite of yours! I bet the bean sprouts as well as the Sriracha were both great additions!
It was wonderful – I didn’t use the carrots but added a little dash of Sriracha for my heat-loving husband + some bean sprouts that needed using up. Thank you for the recipe. It’s now going to be our favorite!