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–+ servings
Benjamin

Creamy Thai Chicken Coconut Curry

Creamy, bold, and irresistibly flavorful, this Thai Chicken Coconut Curry is a one-skillet wonder you can whip up in just 20 minutes. Tender chicken is simmered in a fragrant coconut milk sauce infused with red curry paste, fresh ginger, and lime juice, making every bite a taste of comfort and exotic flavor. Perfect for busy weeknights or a cozy dinner, this dish is both healthy and satisfying!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

For the Curry:
  • 1 tablespoon coconut oil
  • 1 Sweet Vidalia onion chopped
  • 2 chicken breasts diced into bite-sized pieces
  • 3 cloves garlic minced
  • 1 teaspoon ground or fresh ginger
  • ½ teaspoon ground coriander
  • 1 can 13.5 oz coconut milk
  • 1 cup shredded carrots
  • 2 tablespoons Thai red curry paste
  • 2 cups fresh spinach
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar optional
For Garnish:
  • Fresh cilantro chopped

Method
 

Sauté Aromatics:
  1. Heat coconut oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until softened, about 3–4 minutes.
Cook Chicken:
  1. Add the diced chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
Add Flavorful Spices:
  1. Stir in the minced garlic, ground ginger, and coriander. Cook for 1 minute until fragrant.
Build the Curry Base:
  1. Pour in the coconut milk and add the shredded carrots and Thai red curry paste. Stir to combine. Season with a pinch of salt and pepper to taste.
Simmer and Thicken:
  1. Let the curry simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Finish with Spinach and Lime:
  1. Stir in the fresh spinach and let it wilt, about 1–2 minutes.
  2. Add lime juice and brown sugar (if using) to balance the flavors.
Serve and Garnish:
  1. Serve hot, garnished with fresh cilantro. Pair with steamed jasmine rice, quinoa, or naan for a complete meal.

Notes

    • Spice Level: Adjust the amount of Thai red curry paste based on your spice tolerance. Add more for heat or use less for a milder flavor.
    • Coconut Milk: Full-fat coconut milk creates a creamier sauce, but light coconut milk can be used for a lighter version.
    • Protein Options: Swap chicken for shrimp, tofu, or chickpeas for a different twist.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk to refresh the sauce.
    • Make It Vegetarian: Omit the chicken and add more vegetables like zucchini, bell peppers, or mushrooms.
 

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