Name: Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 to 3 tablespoons coconut oil (olive oil may be substituted); 1 medium/large 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; 1 (13-ounce) can coconut milk (lite or full-fat); 1 to 1 1/2 cups shredded carrots; 1 to 3 tablespoons Thai red curry paste (or curry powder, to taste); 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 3 cups fresh spinach leaves; 1 tablespoon lime juice; 1 to 2 tablespoons brown sugar (optional, to taste); 1/4 cup fresh cilantro, finely chopped (or basil substitute); Rice, quinoa, or naan (optional for serving)

Jump to Recipe·Leave a Review

This Thai Chicken Coconut Curry is a quick and flavorful one-skillet dish that comes together in just 30 minutes. Tender chicken, fresh veggies, creamy coconut milk, and bold red curry paste create a healthy, comforting meal that’s naturally low-carb and loaded with flavor.

Thai Chicken Coconut Curry

Why You’ll Love This Recipe

Quick & easy: Ready in 30 minutes, perfect for weeknights.
Healthy comfort food: Rich in protein, fiber, and nutrients while tasting indulgent.
Customizable: Adjust spice, veggies, or protein to your liking.
Great leftovers: Flavors deepen as it sits, making it delicious the next day.

Ingredients

2–3 Tbsp coconut oil (or olive oil)
1 medium/large sweet Vidalia or yellow onion, diced small
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, finely minced or pressed
2–3 tsp ground ginger or 1 Tbsp fresh ginger, finely chopped
2 tsp ground coriander
1 (13-oz) can coconut milk (lite for lighter, full-fat for creamier)
1–1 ½ cups shredded carrots
1–3 Tbsp Thai red curry paste (adjust to spice preference; curry powder may be substituted)
1 tsp kosher salt, or to taste
½ tsp freshly ground black pepper, or to taste
3 cups fresh spinach leaves
1 Tbsp lime juice
1–2 Tbsp brown sugar, optional (to balance flavors)
¼ cup fresh cilantro, finely chopped (basil may be substituted)
Rice, quinoa, or naan, for serving (optional)

Directions

Heat oil in a large skillet over medium-high heat. Add onion and sauté for about 5 minutes until softened, stirring occasionally.
Add chicken and cook about 5 minutes, stirring and flipping often, until cooked through.
Stir in garlic, ginger, and coriander; cook 1 minute until fragrant.
Pour in coconut milk, carrots, curry paste, salt, and pepper. Stir well. Reduce heat to medium and simmer about 5 minutes until slightly thickened.
Add spinach and lime juice. Stir until spinach is wilted, 1–2 minutes. Taste and adjust seasoning with more curry paste, salt, pepper, or optional brown sugar.
Garnish with fresh cilantro. Serve immediately with rice, quinoa, or naan if desired.

Servings & Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegetarian: Swap chicken for chickpeas, tofu, or extra vegetables.
Extra heat: Add Thai chilies or a splash of sriracha.
Different protein: Try shrimp, salmon, or turkey instead of chicken.
Veggie boost: Add bell peppers, zucchini, or snap peas for extra crunch.
Creamier: Use full-fat coconut milk for a richer curry.

Storage

Store airtight in the refrigerator for up to 1 week.
Reheat gently on the stovetop over medium-low or in the microwave in short intervals.
Freeze in portions for up to 2 months. Thaw overnight before reheating.

Nutrition (per serving)

Calories: 474
Carbohydrates: 34g
Protein: 32g
Fat: 25g
Saturated Fat: 19g
Fiber: 5g
Sugar: 7g
Cholesterol: 66mg
Sodium: 445mg

Conclusion

This Thai Chicken Coconut Curry is proof that you don’t need takeout for a restaurant-worthy meal. With creamy coconut milk, warm spices, and tender chicken, it’s rich yet healthy, comforting yet light. Perfect for busy weeknights or meal prep, it’s a dish you’ll want to make again and again.