Thai Chicken Coconut Curry

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!!

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!!

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.

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.

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!!

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 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.

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.

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!!

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.

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.

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!!


Thai Chicken Coconut Curry

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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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 1/2 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
  • 1/2 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
  • 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • rice, quinoa, or naan, optional for serving

Directions:

  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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.
  6. 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.

Adapted from Sweet Potato Chickpea Coconut Curry

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345 comments on “Thai Chicken Coconut Curry”

  1. I subbed extra firm tofu for chicken and added red peppers and 1/2 habanero. It was DELICIOUS. For a silky, flavorful tofu, let the diced onions sauté for their allotted time. Then, lay the tofu on the bed of onions and add garlic and ginger. Let the mixture steam under a lid for 5 minutes. Continue as usual!I added the red peppers and 1/2 habanero when I added the carrots. One thing I forgot was how SWEET carrots are! I know I love sweetness, so I added the brown sugar before tasting. I could have done less brown sugar because this recipe is SO sweet and flavorful without the sugar. I love a recipe that is sweet enough for me without sugar.

    Rating: 5
    • Thanks for the 5 star review and glad to hear that extra firm tofu worked well and for sharing the method you used. I am a habanero fan so next time I make this I may add a bit, too!

  2. I made this recipe during the time of crisis. I have been scared to go to the store so I just had to use what I had. I didn’t have enough chicken so I added 2 cups of canned sweet potato to make the sauce look fuller. I also had no onions, or thai curry paste, but I did use some lovely Madras curry powder. I also had no cilantro or spinach. Nonetheless, it was an awesome recipe. We garnished with a tsp. of peanut butter, chopped peanuts, and coconut flakes. My hubby loved it!

    Rating: 5
  3. Excellent and simple recipe. Sadly, I can’t eat grains and so I could not pair it with rice. It would have added so much more to it. I will make it again.

    Rating: 5
  4. Stuck at home and was able to pull together all of the ingredients for this with some help from my friends and family who picked up the ingredients I couldn’t get delivered (I’m in the high risk category). Totally worth the effort!! SUPER delicious and I wouldn’t change a thing. Did add more ginger and spinach than it called for but otherwise stuck to the recipe. Can’t wait for leftovers tomorrow!!

    Rating: 5
  5. This was amazing! So much flavor and the sauce over rice made the rice was so creamy and delicious.

    Rating: 5
  6. I love this recipe! Last year I went to Thailand and fell in love with its food. I’ve tried many recipes ever since, but THIS is the only one that brought back memories! I was very surprised how great it turned out! I love it!! I added a half eggplant (Chopped big pieces) and it was perfect! Thank you so much! Ps: My husband loved it too! And he wished to have a Chang beer too, which means that it brought him back to the amazing time we had there.

    Rating: 5
  7. Wow!! What great flavor!! I Followed the recipe as instructed with the exception of I diced boneless skinless chicken thighs, as that is what I had at the house, and it turned out great. My wife said one of the best things I’ve ever made for her, and I cook every night!! Fabulous!

    Rating: 5
    • Thanks for the 5 star review and glad this turned out great with the boneless skinless chicken thighs. Ironically I made a meal using them that will be posted in the future because that’s all I could find these days at the store.

      Glad your wife said this was one of the best things you’ve ever made for her and that you cook for her every night! Wow that is wonderful to hear!

  8. Great Recipe! It tasted better than some of the Thai restaurants of my experience. Definitely will be made again (and again). Added a few ingredients: some diced red pepper (more for looks than taste), 2 tsp. fish sauce, 2 Tbs. peanut butter, 1 tsp. sweet chili sauce and 1/4 tsp. cayenne. Thank you!

    Rating: 5
  9. DELICIOUS!

    Rating: 5
  10. Made the Thai Chicken Coconut Curry for my girls tonight. Excellent! They are vegan, so I substituted tofu baked in a vegan chicken marinade for the chicken. Absolutely awesome!

    Rating: 5
  11. I’ve tried other thai curry recipes but this has definitely trumped them for me. It must be the the fact that there are fewer ingredients/spices and perhaps the lack of fish sauce? Next time I may use less red curry paste to reduce the heat. Anyhoo, the addition of carrot and spinach works well. Thanks Averie!

    Rating: 5
    • Thanks for the 5 star review and glad my recipes trumped the others you’ve tried! I know not many people keep fish sauce on hand so typically don’t call for it, or oyster sauce, etc. in my Asian/Thai-inspired recipes. Glad you preferred it without it as well as with fewer spices overall than in other recipes.

  12. Made this recipe with the high end (~3 Tablespoons) measure of the Thai Red Chili Paste, and skipped the optional brown sugar. It had a perfect level of spiciness and was delicious. Served it with rice. If you’re a spinach fan like I am, you could add a little more spinach, but it wasn’t necessary. This recipe is definitely a keeper. I love that it is all in one pan, too. I grated the carrots the day before, which made prep and cleanup pretty quick.

    Rating: 5
  13. Amazing! I thought it would be ok or not turn out how I wanted it to taste but it surpassed expectations and my parents loved it. Dad went back to the pot a couple times. Thank you!

    Rating: 5
  14. Instant favorite!! And so easy to make. Thank you!!

    Rating: 5
  15. Fabulous, easy recipe my family loved. I served it with glass noodles – highly recommend!!!! The brand is Miracle Noodle, Angel hair style, (made from Konjac flour). These noodles are non GMO, gluten-free, grain and soy free, keto, vegan AND zero calories. :-) I recommend one bag per person for very generous servings.YUM!!

    Rating: 5
  16. I am not the greatest cook nor do I leave reviews, but this recipe was so good that I just had to come on here! It is such an easy and delicious meal!

    Rating: 5
    • Thank you!! For the 5 star review and for being honest about your cooking skills and that you don’t leave reviews, but that this was good enough to come back to leave one, love hearing that. Thank you :)

  17. Chicken should have been seasoned first while cooking. I used green beans, broccoli, carrot chips and Bell peppers, also came out good

  18. Great – I used Thai Kitchen red curry if you are looking for a brand. I like ginger so used lots. We enjoyed a lot!

    Rating: 5
  19. This is an amazing recipe! I will definitely make this again!

    Rating: 5
  20. It says 141 calories per serving but not what size the serving is. How big is a serving?

  21. Amazing recipe! I’ve made this multiple times. When I have a vegan friend over i simply substitute butternut squash instead of the chicken. It’s amazing either wAy! Thank you!

    Rating: 5

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