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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178 comments on “Thai Chicken Coconut Curry”

  1. I grow Asian herbs when I put lemon grass in the mix and fresh ginger… It was out of this world. Even the kids love it. And they don’t like Asian food. It went as far as eating leftovers… They never eat leftovers. Now we have Thi night.

    Rating: 5
  2. I made this recipe last night and it’s the best new recipe I’ve tried in a long time, maybe EVER. Excellent flavor. I used all 3 TB of the Thai red curry paste and it wasn’t too spicy. I also added a little red pepper. I’ll be trying more recipes from this website soon.

    Rating: 5
    • Thanks for the 5 star review and glad it’s the best new recipe you’ve tried in a long time, or ever! Glad you will be trying new recipes – keep me posted in the comments how they go!

  3. Hi,

    I am planning on making this for dinner. It looks delicious. How would you suggest making it in a crock pot? Thanks!

    • I wouldn’t personally because it’s so fast, that I just wouldn’t even bother with a slow cooker. I haven’t adapted this recipe for a slow cooker so not sure what to say. It’s a total hit and reader favorite as-is so I would just make it as written.

  4. This was delish and very easy to make. I used chicken tenders. Didn’t have shredded carrots but added sliced red pepper instead. Used 3 Tbsp of red curry paste, regular coconut milk, and added some crushed red pepper for a little extra heat. This will definitely be in regular rotation.

    Rating: 5
  5. I saw this recipe with like 56 five star reviews and I was like. It can’t be that good.

    Then I made it with my wife and it was delicious. Tasted just like the curry we had at a restaurant the other day.
    We added a few hot red peppers. I think next time we’ll add a habanero pepper or two. We like it spicy.

  6. I saw this recipe with like 56 five star reviews and I was like. It can’t be that good.

    Then I made it with my wife and it was delicious. Tasted just like the curry we had at a restaurant the other day.
    We added a few hot red peppers. I think next time we’ll add a habanero pepper or two. We like it spicy.

  7. I tried this recipe and it was pretty good. The flavour was dominated by the carrot, so I might use a bit less next time. I would also put less curry paste in, as it was a bit on the spicy side for me.

  8. Wowwww this was GOOD! I swapped out the veggies and chicken for some tofu, red bell peppers, kale, and the carrots because I just wanted to use what was left in my fridge, and it’s really really good. I also couldn’t find the mentioned red curry paste so I used the MAESRI brand and WOWWWWW a little goes a long way! My nose was running and I only used half of the 4 oz can. Definitely recommend that brand for people who want some spice.

    Rating: 5
    • Thanks for the 5 star review and glad this turned out so good for you! I have never heard of or seen the Maesri brand but now I am going to be on the lookout since I love things spicy :)

  9. *second* to the gentleman who said “I saw this recipe with like 56 five star reviews and I was like: It can’t be that good.” and HECK YES IT IS! I used leftover roasted chicken (which made this even faster to make) , subbed cauliflower for the carrots, and used coconut oil instead of vegetable oil for extra coco-nuttiness (ha!), and this was a huge win! (I’m sure it’s perfect as written, I just used what I had on hand). I cook almost every night, love trying new recipes, and this was DELICIOUS and SO EASY seriously anyone can do this and you will feel like a rockstar chef!

    Rating: 5
    • Hahah! I am glad you second the 56 five star review gentleman :) Thank you!

      I love to hear this type of thing because this is what I strive for in my recipes: DELICIOUS and SO EASY seriously anyone can do this and you will feel like a rockstar chef!

  10. This says 6 servings… is that pretty accurate???

  11. This recipe came out great! I added green onions as a garnish. Otherwise I followed this to the T and it was easy, and tasty. Thank you for posting

    Rating: 5
  12. Amazing <3

    Rating: 5
  13. THIS RECIPE IS AMAZING!! I surfed on it last night, when I was in the mood for something Thai-Lime-Coconut and I’m totally shook!. Only changes I made were to use Thai Green Curry paste (I didn’t have red) and I added a diced (unpeeled) russet potato, to bulk it up a little. Doing so meant I had to add a little almond milk in order to cover all the chicken and veggies (to allow the potatoes to cook) and I through in a couple spoons of coconut cream to compensate for diluting the coconut milk with the Almond. I’m speechless; I just had a bowl for lunch and licked the bowl!

    Rating: 5
  14. I can’t say enough about this recipe! Everyone in my house loved it, and tasted super authentic! My 2 year old had seconds!!! I did skip the carrots and substituted dill for the coriander (my grocery store didn’t have any).

    Rating: 5

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