The Best Thai Chicken Coconut Curry Recipe

I made this Thai Chicken Coconut Curry on one of those nights where I wanted something warm, cozy, and a little exciting, but my energy level was somewhere between “real cooking” and “just eat cereal.”

I had chicken in the fridge, a lonely can of coconut milk in the pantry, and a jar of red curry paste that I swear stares at me every time I open the door. So I thought, why not? Worst case, I make spicy soup and order takeout.

Best case, I accidentally make something really good. Turns out, it was very much the second one. Creamy, a little sweet, a little spicy, and done in half an hour. That’s my kind of weeknight win.

Why I Keep Making This Dish (The Real Reasons)

• Fast Comfort: Warm, saucy, and ready before I can overthink dinner.
• Smells Incredible: The kitchen instantly feels like I know what I’m doing.
• One-Pan Life: Fewer dishes means future-me is grateful.
• Flexible Heat: I can make it mild or spicy depending on my mood.
• Creamy Without Being Heavy: Coconut milk does magical things.
• Great for Leftovers: It reheats like a champ.
• Looks Impressive: Feels like effort. Was not.

Tips I Learned the Hard Way

• Don’t Rush the Onion: Soft and sweet beats raw and loud.
• Cut Chicken Evenly: Same size pieces cook at the same time. Wild concept, I know.
• Go Easy on Curry Paste at First: You can always add more. You can’t take it back.
• Stir the Coconut Milk Well: The thick part likes to hide at the top.
• Let It Simmer a Bit: That’s where the flavor gets cozy.
• Spinach Goes Last: It wilts fast and doesn’t need much time.
• Taste Before Sugaring: Sometimes it’s perfect without the brown sugar.

Variations You Can Mess Around With

• Extra Spicy: Add more red curry paste or chili flakes.
• Veggie Heavy: Bell peppers, snap peas, or broccoli fit right in.
• Shrimp Swap: Cooks even faster than chicken.
• No Chicken: Tofu or chickpeas work great.
• Creamier: Use full-fat coconut milk.
• Herb Switch: Basil instead of cilantro.
• Peanut Twist: Stir in a spoon of peanut butter.

How To Make Thai Chicken Coconut Curry?

Ingredients

• 2 to 3 tablespoons coconut oil or olive oil
• 1 medium to large sweet onion, diced
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh, chopped
• 2 teaspoons ground coriander
• 1 can coconut milk (13 ounces)
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste, to taste
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• About 3 cups fresh spinach
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar, optional
• 1/4 cup chopped fresh cilantro
• Rice, quinoa, or naan for serving, if you want

Instructions

Step 1:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes, stirring now and then, until it softens and smells good.

Step 2:
Add the chicken and cook for about 5 minutes, stirring often, until it’s cooked through.

Step 3:
Stir in the garlic, ginger, and coriander. Cook for about a minute until everything gets fragrant.

Step 4:
Pour in the coconut milk, then add the carrots, curry paste, salt, and pepper. Stir well. Lower the heat to medium and let it gently bubble for about 5 minutes, until the sauce thickens slightly.

Step 5:
Add the spinach and lime juice. Stir until the spinach wilts, about 1 to 2 minutes. Taste and adjust with brown sugar, more curry paste, or seasoning if needed.

Step 6:
Sprinkle with fresh cilantro and serve warm over rice, quinoa, or with naan.

Thai Chicken Coconut Curry Recipe

Thai Chicken Coconut Curry is a quick, one-pan dinner made with tender chicken, coconut milk, red curry paste, ginger, garlic, and fresh spinach in a creamy,

gently spiced sauce. Ready in about 30 minutes, it’s comforting, flexible, and perfect served over rice, quinoa, or with naan for an easy, cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Calories: 474

Ingredients Method Notes

Ingredients

  

• 2 to 3 tablespoons coconut oil or olive oil
• 1 medium to large sweet onion diced
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic minced
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh chopped
• 2 teaspoons ground coriander
• 1 can coconut milk 13 ounces
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste to taste
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon black pepper or to taste
• About 3 cups fresh spinach
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar optional
• 1/4 cup chopped fresh cilantro
• Rice quinoa, or naan for serving, if you want

Method

 

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes, stirring now and then, until it softens and smells good.
2. Add the chicken and cook for about 5 minutes, stirring often, until it’s cooked through.
3. Stir in the garlic, ginger, and coriander. Cook for about a minute until everything gets fragrant.
4. Pour in the coconut milk, then add the carrots, curry paste, salt, and pepper. Stir well. Lower the heat to medium and let it gently bubble for about 5 minutes, until the sauce thickens slightly.
5. Add the spinach and lime juice. Stir until the spinach wilts, about 1 to 2 minutes. Taste and adjust with brown sugar, more curry paste, or seasoning if needed.
6. Sprinkle with fresh cilantro and serve warm over rice, quinoa, or with naan.

Notes

This is the kind of meal that makes you feel like you traveled somewhere without leaving your kitchen. It’s warm, a little spicy, a little sweet, and very forgiving.

If it’s not perfect the first time, congrats. You’re doing it right.

 

Nutritional Information

How I Like to Serve This

• Over fluffy rice that soaks up all the sauce.
• With naan when I want to scoop instead of spoon.
• In a big bowl on the couch.
• For meal prep lunches.
• When friends come over and I want easy praise.
• With extra lime on the side.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for up to a week.
• Reheats Beautifully: Microwave or stovetop both work.
• Sauce Thickens: Add a splash of broth or water.
• Flavor Deepens: Even better the next day.
• Freezer Optional: Texture changes a bit but still tasty.

FAQs (Real Questions People Actually Ask)

Can I use thighs instead of breasts?
Yes, and they’re even juicier.

Is this very spicy?
Only if you want it to be. Start with less curry paste.

Can I make it dairy-free?
It already is, thanks to coconut milk.

What if I don’t have fresh ginger?
Ground ginger works just fine.

Can I skip the sugar?
Absolutely. It’s optional.

Can I add more veggies?
Please do. This curry loves company.

What if it’s too thick?
Add a little water or broth.