In less than a half hour, this amazing Thai coconut curry is ready to serve. Loaded with flavor but low in carbs and calories, this healthy dish is filling, satisfying, and absolutely mouthwatering.

What could make this scrumptious meal even better? It’s a one-pot meal, so you can prepare your savory dish without leaving a huge mess to clean up after. Made with fresh ingredients like onions, carrots, coconut milk, lime juice and curry paste, this dish is dripping with flavor.

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What Is Thai Coconut Curry?

Curry itself is a combination of several rich spices used to season things like sauce, vegetables, or even meat and fish.

This particular curry is coconut milk based and includes red curry paste. The result is a deep, rich, intense, and flavorful taste that simmers in broth. The taste is powerful and yet slightly sweet at the same time.

Ingredients You’ll Need

coconut milk
chicken breast
onion
coconut oil
fresh ginger
garlic
ground coriander
Thai red curry paste
carrots
fresh spinach leaves
lime juice
salt and pepper
brown sugar (optional)
fresh cilantro for garnish

(Note: Full recipe is at the bottom of the post)

How to Make Thai Coconut Curry

Add oil to a large skillet and sauté onions until they begin to soften (about 5 minutes) over medium heat.
Toss in chicken and sauté for another 5 minutes until chicken is cooked through. Be sure to flip regularly so the chicken is evenly cooked.
Add ginger, garlic, and coriander and cook for one more minute, stirring often.
Proceed to add coconut milk, carrots, curry paste, salt, and pepper. Stir until fully combined. Lower the heat to medium and let the mixture boil for about 5 minutes, until the liquid is reduced and thickened to your desired consistency.
Toss in spinach and lime juice and stir. Cook for 1 to 2 minutes, until the spinach wilts. Add optional brown sugar and curry as desired.
Sprinkle chopped cilantro to garnish and serve immediately. Store leftovers in the fridge for up to 5 days.

Ingredient Substitutions And Shortcuts

This chicken coconut curry recipe is very forgiving so you can modify the recipe to your preferences easily. Here are a few substitutions you can use if you don’t happen to have what the recipe calls for. We promise, it’ll still turn out perfectly.

Coconut oil: You can easily sub in olive oil for coconut oil.
Chicken: You can use leftover rotisserie chicken to save time. You can also swap for a vegetarian alternative like chickpeas if you like.
Veggies: This is open to your preferences. Add in whichever veggies you enjoy the most.
Ground coriander: You can skip this ingredient if you don’t have any, but the curry will have a much milder taste without it.

Tips For Making The Best Thai Red Curry

Curry has an intense flavor and you may have to build your tolerance to it. Go easy on the curry paste if you’re not used to it and feel free to add more if you can handle the flavor.
If you have extra veggies left that you want to add in, toss them into the mix at the same time as the carrots and coconut milk.
When the curry sits longer, the flavor gets even richer! If you love your intense curry flavor, make extra and place it in the fridge in an airtight container. You’ll have plenty ready to go when you’re busiest and it’ll taste even better.

How Long Does Thai Coconut Curry Last?

This red curry can last up to 5 days in the fridge when stored in an airtight container. For best results, heat your leftover curry in a pot on the stove. You may also use a microwave.

Can You Freeze Thai Coconut Curry?

This recipe freezes very well. Be sure to store it in smaller batches so you can grab what you need without reheating the whole batch. It can keep in the freezer for about 3 months.

What To Serve With Thai Coconut Curry Curry

Thai Coconut Curry pairs so well with basmati rice, Jasmine rice, or even alongside naan bread or quinoa. It’s best to choose a neutral side to balance the flavor of the curry.

Is Panang Curry The Same As Coconut Curry?

While they do look very similar, there are a few key differences. Panang curry is thicker and has a crunchy texture since it includes peanuts. It’s also a sweeter recipe and it can also be spicier, depending on how you make it.

Thai Coconut Curry