Description
Rich, creamy, and perfectly spiced, this Thai Chicken Coconut Curry is an easy recipe full of vibrant Thai flavors. Tender chicken pieces simmer in coconut milk with red curry paste, fresh vegetables, and herbs. It’s a quick dinner idea, healthy and satisfying, ideal for weeknights or when you crave global comfort food. Serve over jasmine rice for a flavorful meal that brings the warmth of Thailand to your table. Great for meal prep, gluten-free, and dairy-free!
Ingredients
1 tablespoon oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 large red bell pepper, sliced
1 large carrot, sliced thin
3 cups baby spinach
1 tablespoon lime juice
1 tablespoon chopped cilantro (for garnish)
2 tablespoons chopped green onions (for garnish)
4 cups cooked jasmine rice (for serving)
Instructions
1. Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until softened and fragrant.
2. Add the chicken pieces. Cook for 5-6 minutes, stirring occasionally, until lightly browned and no longer pink.
3. Stir in the Thai red curry paste and cook for 1 minute, allowing it to release its oils.
4. Pour in the coconut milk. Add fish sauce and brown sugar, stirring until well combined. Bring to a gentle simmer.
5. Add the sliced bell pepper and carrot. Simmer for 5-7 minutes until veggies are just tender.
6. Add the baby spinach and stir until wilted, about 1-2 minutes.
7. Finish with fresh lime juice and stir to combine.
8. Serve hot over jasmine rice. Garnish with chopped cilantro and green onions.
Notes
Use full-fat coconut milk for the richest flavor and texture.
You can adjust the curry paste amount depending on your spice tolerance.
Add more veggies like broccoli or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1¼ cup curry + 1 cup rice
- Calories: 580
- Sugar: 8g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 21g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Thai coconut curry, easy curry recipe, chicken curry, quick dinner, gluten-free, dairy-free