Thai Chicken Coconut Curry

One-skillet, 20-minute comfort food that’s creamy, spicy, and packed with bold Thai flavors.

This Thai Chicken Coconut Curry is a game-changer for busy weeknights or when you’re craving something rich and soul-warming without spending hours in the kitchen. With tender chicken, fragrant red curry paste, and creamy coconut milk, this dish delivers serious flavor in a single pan.

Whether you’re cooking for your family, meal prepping for the week, or just trying to spice things up in your kitchen routine, this recipe has your back. Plus, it’s naturally gluten-free, dairy-free, low-carb, and can be easily customized with your favorite veggies or protein swaps.

Let’s dive into this warm, spicy, and downright cozy meal that’s perfect for any day of the week.

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Why You’ll Love This Thai Chicken Coconut Curry

Let’s be honest—we all need that one recipe that makes us feel like we have our life together. This is it.

• It’s ready in about 20 minutes.
• You only need one pan (less cleanup!).
• It’s creamy, comforting, and loaded with bold flavor.
• Naturally gluten-free and dairy-free.
• It’s incredibly customizable—make it spicy or mild, swap the protein, add more veggies, or make it totally vegetarian.

This one’s especially perfect for busy parents, students, diet-conscious foodies, and pretty much anyone who’s tired of dry chicken breasts and bland weeknight meals.

And hey, if you’re into coconut-based recipes, you’ll also love our Coconut Chicken Rice Bowl for another dinner win.

Ingredients You’ll Need (and Easy Swaps)

Here’s everything you need to bring this curry to life. Most of it you probably already have, and the rest is easy to grab from any grocery store.

Basic Ingredients:

• 2 tablespoons coconut oil (or olive oil)
• 1 medium sweet onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 to 3 tablespoons Thai red curry paste (adjust to your heat level)
• 1 (14 oz) can full-fat coconut milk
• 1 large carrot, sliced thin
• 2 cups baby spinach
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (optional—can sub with honey or skip for low-carb)
• Salt, to taste
• Fresh cilantro, for garnish

Optional Add-ins:

• Red bell peppers
• Cauliflower florets
• Cherry tomatoes
• Zucchini or snap peas

Substitution Ideas:

• Swap chicken for shrimp, tofu, or even chickpeas
• Use lite coconut milk for a lower-cal version (but full-fat gives max flavor)
• Want a sweeter profile? Try adding mango or pineapple chunks

You can toss in just about any veggie hanging out in your fridge—this curry plays well with others.

Curry Paste vs. Curry Powder: What’s the Difference?

This is one of those questions that comes up a lot, especially if you’re just starting out with Thai-style cooking.

Curry Paste:
Thai red curry paste is your go-to for this recipe. It’s made with ingredients like red chilies, garlic, lemongrass, galangal, and kaffir lime leaves—all blended into a flavor bomb. It gives the curry that authentic Thai taste.

Curry Powder:
This is usually more of an Indian-style blend and doesn’t quite hit the same flavor notes. You can use it in a pinch, but you’ll be missing that signature Thai vibe.

If spice worries you, start with just one tablespoon of curry paste and work your way up. You can always add more but taking spice out? That’s trickier.

Pro tip: Want it really spicy? Add a spoonful of chili garlic sauce or a dash of cayenne. Want it mild? Use less paste and toss in a splash of coconut cream to mellow it out.

Step-by-Step: How to Make Thai Chicken Coconut Curry

This curry comes together in under 30 minutes, and it’s honestly hard to mess up. Here’s the play-by-play:

1. Sauté the Aromatics
   Heat the coconut oil in a large skillet over medium heat. Add the sliced onion and cook for 3–4 minutes until it softens and turns golden.
2. Add Garlic and Ginger
   Stir in the garlic and ginger. Let them sizzle for about a minute—your kitchen will start to smell amazing right about now.
3. Add the Chicken
   Toss in the chicken pieces and season lightly with salt. Cook for 5–6 minutes, flipping occasionally, until browned on all sides.
4. Add the Curry Paste
   Push the chicken to the side, and drop in your Thai red curry paste. Stir it in the oil for 30 seconds to wake up the spices, then mix everything together.
5. Pour in the Coconut Milk
   Add the full can of coconut milk and stir. Scrape up any browned bits from the bottom of the pan (that’s flavor gold right there).
6. Add Carrots and Simmer
   Add your carrots (or any other firm veggies) and let the curry simmer for 8–10 minutes. The sauce will thicken slightly and the chicken should be fully cooked.
7. Add Spinach and Lime Juice
   Stir in the spinach and lime juice. The spinach will wilt down in about 30 seconds.
8. Taste and Adjust
   Add sugar or honey if you want a touch of sweetness. Adjust salt and lime juice to taste.
9. Garnish and Serve
   Sprinkle with chopped cilantro and serve immediately.

You now have a one-skillet dinner that tastes like it came from a Thai restaurant. But better—because you made it yourself.

Tips and Variations to Make It Your Own

• Swap the protein: Use tofu, shrimp, or even chickpeas for a vegetarian or pescatarian twist.
• Make it low-carb: Skip the rice and pair with cauliflower rice or just load up on veggies.
• Add sweetness: Pineapple chunks or a splash of orange juice bring a fun, fruity flavor.
• Control the heat: Use less curry paste for mild, or add Thai chilies for a fire-breathing dragon level.
• Go Paleo: Leave out the sugar and use natural ingredients only.
• Meal prep magic: Double the batch and store it for easy weeknight dinners all week long.

Storage and Freezing Instructions

This curry keeps beautifully, which makes it a top-tier meal prep recipe.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Let it cool completely before freezing.
• Reheat: Use the stovetop or microwave. Add a splash of water or coconut milk to loosen it up if needed.

Fun fact: The flavors deepen over time, so leftovers often taste even better the next day.

What to Serve with Thai Chicken Coconut Curry

This dish is hearty on its own, but here are some pairing ideas to round out the meal:

• Steamed jasmine or basmati rice
• Quinoa for a nutty, protein-rich base
• Warm naan or roti to scoop up the sauce
• Cauliflower rice for a low-carb option
• A fresh green salad or fruit salad on the side

Nutrition Facts (Per Serving, Approx.)

• Calories: ~141 (without rice)
• Protein: 20g
• Carbs: 8g
• Fat: 9g
• Fiber: 2g
• Sugar: 3g
• Gluten-free and dairy-free

Serving size based on 4–5 portions per batch. Macros may vary depending on swaps and add-ins.

Frequently Asked Questions

Related recipes

And hey, if you’re into coconut-based recipes, you’ll also love

• Coconut Chicken Rice Bowl
• Strawberry Spinach Salad
• Lime Chicken with Corn and Poblano Salad
• Honey Garlic Chicken

Thai Chicken Coconut Curry

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• Author: Jake
• Total Time: 20 minutes
• Yield: 4–5 servings

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Description

One-skillet, 20-minute comfort food that’s creamy, spicy, and packed with bold Thai flavors.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons coconut oil (or olive oil)
• 1 medium sweet onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 to 3 tablespoons Thai red curry paste (adjust to your heat level)
• 1 (14 oz) can full-fat coconut milk
• 1 large carrot, sliced thin
• 2 cups baby spinach
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (optional)
• Salt, to taste
• Fresh cilantro, for garnish

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Instructions

1. Heat coconut oil in a large skillet over medium heat.
2. Add onion and cook 3–4 minutes until softened.
3. Stir in garlic and ginger and cook for 1 minute.
4. Add chicken, season with salt, and cook 5–6 minutes until browned.
5. Push chicken to the side and stir in curry paste for 30 seconds.
6. Add coconut milk and stir, scraping the bottom of the pan.
7. Add carrots and simmer for 8–10 minutes.
8. Stir in spinach and lime juice until spinach wilts.
9. Taste and adjust seasoning; add sugar or more lime as needed.
10. Garnish with cilantro and serve.

Notes

Customize with your favorite veggies or protein like shrimp, tofu, or chickpeas. Use lite coconut milk for a lower-cal version. Add chili paste for extra heat or coconut cream to mellow spice.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: Thai

Nutrition

• Serving Size: 1 portion
• Calories: 141
• Sugar: 3g
• Fat: 9g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 20g

Final thoughts

That’s a wrap on this Thai Chicken Coconut Curry. Warm, creamy, and ridiculously easy—this dish will earn its place in your weekly rotation.

When you’re ready for your next flavor-packed adventure, try our Crispy Bang Bang Chicken or stick with the coconut theme and go for the Coconut Chicken Rice Bowl.

No matter what, you’re in for a seriously delicious time.

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