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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93 comments on “Thai Chicken Coconut Curry”

  1. I made this for the 2nd time tonight and it’s the BEST!! So easy and absolutely to die for!!!

    Rating: 5
  2. I would like to serve this Christmas Day…how many days can I make it ahead of time and how long will it keep in the fridge? Can it be frozen? If so, for how long?

  3. All I can say – best Thai Curry I have ever made – Family desperate for a repeat !

    Rating: 5
  4. What a pleasant treat!

    Rating: 5
  5. This recipe was wonderful and so easy! Added sweet potatoes with the carrots and it was a huge hit with my family! Will be making again

    Rating: 5
    • Thanks for the five star review and I’m glad that you loved it! I’ve also linked in the blog post to similar curry recipes to this one that use both sweet potatoes and carrots. Glad you will make it again

  6. This Stuff if Addictive! I absolutely love this recipe! I had made it once before when I combined the chicken one with the sweet potato one and I did not like the sweet potatoes in it, yuck! So, this time I made it as written and we just can’t get enough of it! The only change I made was to add a finely diced tomato close to the end , when I added the spinach. This added some freshness and acidity. The fresh ginger and garlic as well as the brown sugar and lime juice really make this dish special! Only thing is that I suppose that the taste of the dish will really vary depending on the red curry paste that you use. I actually couldn’t find anything called ‘red curry paste” at the store, so used Patak’s Tikka Masala paste. Will try others but I will be making this a lot! Easy, quick, yummy!

    Rating: 5
  7. Thank you. Another recipe that is a hit with my daughter’s. I often have to choose recipes that both of my daughters will eat to avoid cooking two meals at a time. They cleaned the plate and my eldest, only stopped to tell me she would make this at college. My youngest daughter told me that she wanted me to make it again and again.

  8. Without a doubt, the best I’ve made. I added a tiny bit of corn starch (I’m a cheater) and some lime rind at the end. I think we’re having this again tomorrow!

    Rating: 5
  9. Tried this for dinner and it was wonderful. Full of flavor and a big hit with the family. The cilantro on top is a must. It really brings out all the flavors. I will be making this again!

    Rating: 5
  10. Excellent with authentic taste.

    Rating: 5
  11. Just made this, and it is definitely one of my favorite coconut curry dishes I have tried (and I have tried quite a lot). I did opt to use the brown sugar, and I have a feeling that it took the dish to another level. Love it, thank you for sharing!

    Rating: 5
  12. Ok so I’m the type of person that can eat the same thing over and over again. With that being said, I am about to make this for the 5th time in 2 weeks. I’ve had it for dinner every night fit 2 weeks AND I make it extra spicy so that my family won’t ask for any😂

    Rating: 5
    • Thanks for the 5 star review and glad that you’re loving it and making it over and over! I love extra spicy food and if I didn’t have a food blog I could eat the same thing over and over and over too lol

  13. This was fabulous! Best Thai food i have ever made! Hubby was delighted as he loves a good coconut curry! I didn’t have spinach, so I used bell pepper instead along with all the other veggies listed. I added mushrooms and chose the fresh basil option over the cilantro – yummy! Thank you, thank you for such a great recipe!

    Rating: 5
  14. Hi I’m very excited to make this it looks so good. Do you think I could use tofu instead of chicken?

  15. This was amazing!!!! I was trying to find a recipe because my this is one of my favorite dishes from a restaurant I go to. DEFINITELY will be cooking this more often.

  16. I’m on my 7th time😄

    Rating: 5
  17. I made the thai chicken curry tonight for dinner & it was simply amazing. I added kale instead of spinach, and added cilantro, mushrooms, corn, peas and aldi’s thai red sauce , it was simply amazing!! I will for sure try it again

    Rating: 5
  18. Averie, This is hands down the best curry recipe I’ve ever tried. The ingredients were so simple but it was so good! I usually don’t eat curry and make it just for my husband, but this was delicious. It’ll for sure be my new go-to for curry. I didn’t have any spinach on hand but it still turned out wonderful. Thank you for sharing this with us!

    Rating: 5
  19. My first time attempting to make this, and I’m thrilled how it turned out!!! I can’t wait to reheat this for lunch tomorrow.

    Rating: 4
  20. Trying to cook healthier for myself and my parents and this came out awesome!! I’m not the best chef but the instructions were easy to follow and it was so simple to make! I made a side of white rice with it as well and my parents and I gobbled it up! Thank you so much for this tasty recipe!

    Rating: 5
  21. I would love to try this with shrimp instead of chicken. This weekend maybe.

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