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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Honestly I am always failing at online recipes, and not a good cook in general… but this one – I didn’t have many hopes but it turned out delicious!! I didn’t have some ingredients (curry powder instead of Thai curry paste, no ground coriander), and it still is amazing. It’s so difficult for me to find and to be able to cook something I really like, so I almost gave up on trying to improve my poor culinary skills. This one made me proud of myself :D Thank you for making it easy for people like me!
Thanks for the 5 star review and glad this recipe turned out great for you, and cooking well takes practice, don’t give up! My recipes are designed for people exactly like you, they aren’t fussy and complicated, so hope you continue to try more out!
Delicious. I made it tonight! I doubled the recipe & topped it over jasmine rice. Everybody loved it. I didn’t have lime juice or coriander but will add to my shopping list for next time! I can’t imagine it tasting any better but will definitely find out.
Thanks for the 5 star review and glad this was a winner with everyone!
Honestly I am always failing at online recipes, and not a good cook in general… but this one – I didn’t have many hopes but it turned out delicious!! I didn’t have some ingredients (curry powder instead of Thai curry paste, no ground coriander), and it still is amazing. It’s so difficult for me to find and to be able to cook something I really like, so I almost gave up on trying to improve my poor culinary skills. This one made me proud of myself :D Thank you for making it easy for people like me!
Delicious. I made it tonight! I doubled the recipe & topped it over jasmine rice. Everybody loved it. I didn’t have lime juice or coriander but will add to my shopping list for next time! I can’t imagine it tasting any better but will definitely find out.
Hi
So excited to make this recipe tonight. I’m going to sub flank steak in place of chicken and add bamboo shoots. Question – do you think I could freeze this?
Thanks
Jeanne
Yes absolutely, in a freezer safe container for up to 3-4 months.
I’ve been making this recipe for well over two years now and it’s a regular staple in our house. We always double it and enjoy every lost drop. Don’t have carrots? No problem! Have extra veggies to use.. you’ve come to the right place.. don’t have chicken? Who cares… I just pulled it up to make with shrimp tonight and thought.. “I have never left a review!”
To say we love this recipe is an understatement.. the best thing I can say is that this is my go to recipe to share with others when they’re looking for something delicious, quick and simple but tastes like it took hours!! I make it for company as well and get nothing but rave reviews!
Thanks for the five star review and I appreciate you taking the time to come back and leave a review! Sounds like you have made it with so many combos – from missing/additional veggies, with chicken and shrimp, glad it always comes out great. And that it’s your go to recipe and that you make it for company and also get rave reviews, love hearing that thank you!
I’ve been making this recipe for well over two years now and it’s a regular staple in our house. We always double it and enjoy every lost drop. Don’t have carrots? No problem! Have extra veggies to use.. you’ve come to the right place.. don’t have chicken? Who cares… I just pulled it up to make with shrimp tonight and thought.. “I have never left a review!”
To say we love this recipe is an understatement.. the best thing I can say is that this is my go to recipe to share with others when they’re looking for something delicious, quick and simple but tastes like it took hours!! I make it for company as well and get nothing but rave reviews!
Made today, it turned out wonderfully and will certainly make again for the family. Thanks for a fantastic recipe!
From: New Zealand
Thanks for the 5 star review and glad it came out wonderfully! Thanks for reading all the way in NZ!
Made today, it turned out wonderfully and will certainly make again for the family. Thanks for a fantastic recipe!
From: New Zealand
One of the curries I’ve ever made. Thanks for the recipe!
I added sliced almonds (on the plate) to make it more crunchy and it worked very well
This is my new favorite dish to make!! so delicious and the flavors were so perfect together
Thanks for the 5 star review and glad it’s your new favorite dish to make!
This is my new favorite dish to make!! so delicious and the flavors were so perfect together
Out of all the recipes I have tried (similar to this one) this one is now one of our family favorites and I make it on a bi-weekly basis. Thanks again, can’t wait to have this tonight!
Thank you for the 5 star review and glad this is a bi-weekly favorite and that of all the recipes similar to this one, that mine is the family fave!
Out of all the recipes I have tried (similar to this one) this one is now one of our family favorites and I make it on a bi-weekly basis. Thanks again, can’t wait to have this tonight!
I have made this several times and it is sooooo good! My family loves it and it’s got so many good things in it! This recipe is in my regular rotation. It is definitely a favorite! Thank you!
Thanks for the 5 star review and glad this is a family favorite that’s in your regular rotation!
I have made this several times and it is sooooo good! My family loves it and it’s got so many good things in it! This recipe is in my regular rotation. It is definitely a favorite! Thank you!