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Chicken Coconut Curry

As seen in Quick and Satisfying Dinner Solutions for Busy Weeknights.

Make this creamy and savory Thai Chicken Coconut Curry packed with seasoned chicken, veggies, and bold spices in a smooth coconut milk base. Ready in half an hour, it’s a speedy option for any busy evening. Sweet coconut milk meets the warmth of curry paste, tangy lime, and fresh herbs like cilantro. Pair it with jasmine rice, naan, or even quinoa for a hearty, adaptable meal. Bonus: It tastes even better as leftovers!
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Sun, 23 Feb 2025 16:37:49 GMT
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Thai Chicken Coconut Curry | yummygusto.com

Experience the authentic flavors of Thailand with this rich and creamy coconut curry chicken. The combination of tender chicken, aromatic spices, and velvety coconut milk creates a restaurant-quality dish that's surprisingly simple to prepare. Ready in just 20 minutes, this one-pan meal delivers bold Thai flavors perfect for a satisfying weeknight dinner.

This curry has become a trusted recipe in my kitchen, consistently delivering rich, complex flavors that make it a family favorite. The secret lies in using quality coconut milk and authentic Thai curry paste for that perfect balance of spice and creaminess.

Key Ingredients

  • Full-fat coconut milk: Creates the rich, creamy base
  • Thai red curry paste: Provides authentic spice and aromatics
  • Sweet onion: Adds natural sweetness and depth
  • Fresh ginger root: Delivers essential zesty warmth
  • Fresh lime: Adds crucial brightness and acidity

Cooking Method

Build the Base:
Heat coconut oil in a large skillet over medium heat. Cook diced onion until soft and translucent, about 5 minutes.
Cook the Chicken:
Add chicken pieces in a single layer, cooking until golden brown on each side, approximately 3 minutes per side.
Add Aromatics:
Stir in minced garlic, ginger, and ground coriander. Cook for 30 seconds until fragrant.
Create the Sauce:
Pour in coconut milk and curry paste. Add carrots and simmer until sauce thickens.
Finish and Season:
Fold in fresh spinach until wilted. Season with lime juice and adjust sweetness if needed.
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Delicious Thai Chicken Coconut Curry | yummygusto.com

Full-fat coconut milk is essential for achieving that silky, luxurious curry sauce. Its natural richness creates the perfect base for the aromatic spices and tender chicken, resulting in an authentically creamy Thai curry.

Serving Suggestions

Serve this curry over fragrant jasmine rice to soak up the flavorful sauce. Add fresh cucumber salad or crispy spring rolls on the side for a complete Thai dining experience.

Recipe Variations

Adapt this versatile curry by using shrimp, tofu, or mixed vegetables. Enhance with colorful bell peppers, crisp bamboo shoots, or traditional Thai eggplant for authentic variations.

Storage Instructions

Store curry in an airtight container in the refrigerator for up to five days. Flavors develop further overnight. Freeze for up to three months, leaving room for expansion in the container.

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Close-up Thai Chicken Coconut Curry Recipe | yummygusto.com

This curry recipe represents years of kitchen experience, combining traditional Thai cooking methods with practical home cooking techniques. Each ingredient plays a crucial role in creating the perfect balance of flavors.

Recipe Tips & Help

→ Can I make this dish in advance?
Absolutely! Just pop it into an airtight container and keep it in the fridge for up to a week. The flavor actually gets richer over time.
→ What’s a good swap for coconut milk?
Coconut milk’s the best for an authentic taste, but you could also use cream or cashew milk. Just know the flavor will change a bit.
→ How spicy does this get?
The heat is entirely up to you! Start small with the curry paste and add more if you like things hot. Once you add, you can’t take it back!
→ Which rice pairs best with this curry?
Jasmine rice is a great match, but basmati, brown rice, or even low-carb cauliflower rice work too.
→ Can I toss in other vegetables?
Of course! Feel free to experiment with things like snap peas, broccoli, bell peppers, or bamboo shoots. Just adjust how long they cook depending on the texture you want.

Chicken Coconut Curry

A rich and creamy Thai curry packed with coconut milk, tender chicken, fresh vegetables, and flavorful spices.

Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Created by: Sandra

Dish Type: Weeknight Dinners

Skill Level: Medium

Style: Thai

Makes: 6 Serves

Dietary Notes: No Gluten, No Dairy

What You'll Need

→ Main Ingredients

01 2 to 3 tablespoons of coconut oil (olive oil works too if you don’t have coconut oil)
02 1 sweet Vidalia or yellow onion (medium or large), chopped into small pieces
03 1 pound of chicken breast, no skin or bones, diced into small chunks
04 3 cloves of garlic, finely chopped

→ Spices & Seasonings

05 1-3 tablespoons of Thai red curry paste, based on how spicy you like it
06 2 teaspoons of ground coriander
07 2-3 teaspoons of ground ginger (or swap it for 1 tablespoon of freshly grated ginger)
08 ½ teaspoon of fresh black pepper
09 1 teaspoon of kosher salt

→ Vegetables & Herbs

10 3 cups of spinach leaves
11 1-1½ cups of grated carrots
12 ¼ cup of finely chopped cilantro (or swap it with basil if you prefer)

→ Sauce & Aromatics

13 A 13-ounce can of coconut milk (either lite or full-fat works)
14 1 to 2 tablespoons of brown sugar (optional, for sweetness)
15 1 tablespoon of juice from a freshly squeezed lime

Method

01

Warm up a big skillet on medium-high heat, drizzle in the oil, and add the chopped onion. Stir occasionally and let it cook for 5 minutes or so until it’s soft and see-through.

02

Toss the diced chicken pieces into the skillet with the buttery onions. Stir regularly, cooking for about 5 minutes. Keep at it until there’s no pink left inside the chicken chunks.

03

Sprinkle in the garlic, ginger, and coriander. Stir it all together and let the aroma develop for about a minute until the scent fills the room.

04

Pour the coconut milk into the skillet. Mix in the curry paste and toss in the grated carrots. Season lightly with salt and pepper. Turn the heat down to medium and let it slowly bubble for roughly 5 minutes. The sauce will thicken a bit during this time.

05

Add the spinach and the lime juice, mixing until the spinach wilts into the curry. Try it and, if you’d like, add a bit of brown sugar. Serve hot, garnished with fresh cilantro, over rice or alongside warm naan or quinoa.

Cook's Tips

  1. Store leftovers in a sealed container in your refrigerator for up to a week.
  2. If you'd like a thicker curry, go for full-fat coconut milk instead of the lite version.

Kitchen Equipment

  • A large skillet or frying pan
  • A sturdy chopping board and sharp knife
  • Measuring cups and spoons for accuracy

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 474
  • Fat Content: 25 g
  • Carbohydrates: 34 g
  • Protein: 32 g