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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Thai Chicken Curry with Coconut Milk
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.
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 Thai red 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.
Since sharing this recipe in 2017, I’ve received almost 600 comments and 240+ five-star reviews on it. To say it’s a reader favorite is an understatement!
Thai Chicken Coconut Curry Ingredients
To make the easy Thai red curry recipe, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts
- Garlic
- Ground or fresh ginger
- Ground coriander
- Canned coconut milk
- Shredded carrots
- Thai red curry paste
- Fresh spinach
- Lime juice
- Brown sugar
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Using Curry Powder vs 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.
How to Make Thai Red Curry
This is a very easy Thai curry recipe to make! Here’s how the coconut milk curry comes together:
- Add the oil and chopped onion to a large skillet and sauté until softened.
- Add the diced chicken and cook until done, then add the garlic, ginger, and coriander.
- Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
- Stir in the spinach, lime juice, and optional brown sugar last.
I like to serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop.
Recipe Tips
Curry paste: 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.
Veggies: 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.
Meal Prep: Something I love about this Thai curry recipe is that the flavors deepen as the leftovers sit in the fridge. So feel free to make a big batch of curry before a busy work week to enjoy later on!
Storage Instructions
If stored in an airtight container in the fridge, this coconut milk curry will last up to five days.
Can You Freeze Red Curry?
Absolutely! I like to store smaller quantities in freezer bags to reheat at a moment’s notice. Frozen curry will last up to three months.
Ingredient Substitutions and Shortcuts
This is a very flexible chicken coconut curry recipe, so feel free to tweak the ingredients list as needed to use up what you have on hand.
- Coconut oil: May be substituted with olive oil.
- Chicken: Use shredded rotisserie chicken or meal prepped chicken instead to save time. Or, use a can of chickpeas to keep this dish vegetarian.
- Veggies: Mix and match the veggies to use up whatever is in your produce drawer.
- Ground coriander: Omit if you don’t have it on hand, but note that the curry won’t have quite the same depth of flavor.
What to Serve with Thai Chicken Curry
We like to serve this Thai chicken curry with naan bread, rice (brown, basmati, or white), or quinoa.
There are so many veggies in the curry itself that a vegetable side isn’t really needed, in my opinion. However, curry pairs nicely with steamed veggies or a crisp green salad.
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Thai Chicken Coconut Curry
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 ½ 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
- ½ 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
- ¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
Instructions
- 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.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Thai Curry Recipes:
Favorite CHICKEN RECIPES HERE, CURRY RECIPES HERE, and RECIPES USING COCONUT MILK HERE.
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This was spectacular! I omitted the Thai Red Curry Paste and used curry powder instead. I also used sweetened condensed milk in place of the coconut milk, which I didn’t happen to have on hand. Other than that, I made it exactly as directed, served it over white rice, and my hubby and I absolutely loved it! It made a lot, so we enjoyed it for three nights’ worth of dinners. I can’t wait to make it again, and it will definitely be added to our menu rotation. Thanks so much for this recipe!
Thanks for the five star review and I’m glad it turned out great for you with the changes that you made!
This was spectacular! I omitted the Thai Red Curry Paste and used curry powder instead. I also used sweetened condensed milk in place of the coconut milk, which I didn’t happen to have on hand. Other than that, I made it exactly as directed, served it over white rice, and my hubby and I absolutely loved it! It made a lot, so we enjoyed it for three nights’ worth of dinners. I can’t wait to make it again, and it will definitely be added to our menu rotation. Thanks so much for this recipe!
Was looking for something new. And this was a great find! Made it exactly as directed. Notes: cook in coconut oil, it really adds depth. Add for the paste- I used 3 Tblspns. I think if mostly depends on the paste you buy as to how much you want to use. Each paste is unique.
Can’t wait to make again
Thanks for the 5 star review and I’m glad will make it again! Totally agree about both the coconut oil and the brand of paste you use.
Was looking for something new. And this was a great find! Made it exactly as directed. Notes: cook in coconut oil, it really adds depth. Add for the paste- I used 3 Tblspns. I think if mostly depends on the paste you buy as to how much you want to use. Each paste is unique.
Can’t wait to make again
I have made this three times in as many weeks! Absolutely delicious. This last time I replaced the chicken with red lentils and diced water chestnuts; it tasted great! Served with fresh naan and basmati rice, this has become one of my favorites. Thank you for posting!
Thanks for the 5 star review and I’m glad this has become one of your favorites!
I have made this three times in as many weeks! Absolutely delicious. This last time I replaced the chicken with red lentils and diced water chestnuts; it tasted great! Served with fresh naan and basmati rice, this has become one of my favorites. Thank you for posting!
I followed the recipe and it turned out great. Tasted like authentic thai cuisine!
Thanks for the 5 star review and I’m glad it tasted like authentic Thai cuisine!
I followed the recipe and it turned out great. Tasted like authentic thai cuisine!
This is my absolute favorite curry recipe using the paste. For years I’ve followed the recipe on the back of the red curry paste jar and have always felt it lacked depth of flavor. THIS dish is what I’ve been looking for! The carrots add a wonderful texture and the wilted spinach feels velvety on the tongue. I added some red peppers as well. One of the secrets is having the small pieces of chicken and veggies – they really absorb the complex flavors better than large chunks.
Has anyone tried this with the green curry paste?
Thanks for the 5 star review and I’m glad this dish is what you’ve been looking for! I agree, this curry paste is great. I have not personally tried it with their green curry paste, which I also enjoy, but I think it would turn out good.
This is my absolute favorite curry recipe using the paste. For years I’ve followed the recipe on the back of the red curry paste jar and have always felt it lacked depth of flavor. THIS dish is what I’ve been looking for! The carrots add a wonderful texture and the wilted spinach feels velvety on the tongue. I added some red peppers as well. One of the secrets is having the small pieces of chicken and veggies – they really absorb the complex flavors better than large chunks.
Has anyone tried this with the green curry paste?
I made this last night and served over basmati rice and with naan. I made it as written, but tried adding some curry powder in addition to the thai red curry paste and then some chili powder to try to make it spicier. I didn’t get the heat I wanted, but it tasted wonderful. I couldn’t put my fork down. It may have ended up tasting more Indian than Thai, but I’ll definitely make it again. The chicken was very moist and tender, no dryness whatsoever. Thank you!
I think the addition of actual curry powder made it taste more Indian than Thai, which is why I didn’t call for it in this recipe because it does tend to overwhelm things at times.
For more heat, I would say use some cayenne pepper. That would do the trick with minimal flavor alterations of the flavors you want to keep. Glad you enjoyed it overall!
If you want more heat, you will not get it from the curry paste linked in this recipe – I have used this product, both red and green, and I practically have to use the whole jar to get any “kick!” If you can get your hands on curry paste that is imported from Asia, you will find you need less, but get lots of heat.
I made this last night and served over basmati rice and with naan. I made it as written, but tried adding some curry powder in addition to the thai red curry paste and then some chili powder to try to make it spicier. I didn’t get the heat I wanted, but it tasted wonderful. I couldn’t put my fork down. It may have ended up tasting more Indian than Thai, but I’ll definitely make it again. The chicken was very moist and tender, no dryness whatsoever. Thank you!
I had some Thai curry paste and lite coconut milk sitting around needing to be used up (just moved into an apartment with a smaller kitchen), and I figured I’d use it up making this. It was pretty easy to put together. I did add diced red bell pepper, and instead of adding carrot I threw in a bag of mixed veggies (peas, carrots, green beans, and lima beans) that had been lurking in the freezer for half an age. Turned out magnificently! I’m eating it over quinoa this week for my work dinners. Thanks for the recipe!
Thanks for the five star review and I’m glad it worked out great given what you had on hand! <--- This is exactly what I wish more people could/would do - throw in a bag of this, an extra this, maybe a piece of that because they have it, and voila, it all works out beautifully!
I am normally SUPER nervous about deviating from recipes. I don’t really know what goes together. I’ve Googled pictures of food before to figure out what goes with things. lol Enough of what I remembered being in the mixed veggies (I forgot about the lima beans) were already suggestions, though, that I felt perfectly comfortable substituting/adding.
I had some Thai curry paste and lite coconut milk sitting around needing to be used up (just moved into an apartment with a smaller kitchen), and I figured I’d use it up making this. It was pretty easy to put together. I did add diced red bell pepper, and instead of adding carrot I threw in a bag of mixed veggies (peas, carrots, green beans, and lima beans) that had been lurking in the freezer for half an age. Turned out magnificently! I’m eating it over quinoa this week for my work dinners. Thanks for the recipe!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
There is a turquoise blue print button towards the top of the recipe card, it’s pretty large, rectangle, check again because it’s definitely pretty visible.
I’m glad you’ve been enjoying the recipes.
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.