I think if I had to pick a last meal, it would be thai curry. It’s rich and creamy, has a good spice to it, is slightly sweet from coconut milk, and is packed with SO MUCH flavor! While I love getting it at restaurants, Thai coconut chicken curry is really easy to make at home.
The beauty of curry is, you can make it with just about any protein and veggies you have on hand. We are making ours with chicken breast, tons of veggies, and of course, Thai chicken curry needs coconut milk.
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It’s made in one pot for maximizing flavor and to keep it simple for busy nights. It totally tastes like a version you would get at your favorite Thai restaurant.
Why we love this thai coconut chicken curry
- ready in 40 minutes
- made in one pan for less cleanup!
- macro-balanced dish – we have protein from the chicken, carbohydrates from the veggies and potatoes, healthy fats from the coconut milk, and fiber from the veggies for a complete meal
- great for meal prep – the flavors get even better as it sits!
- customizable – change up the veggies or protein for what you prefer or have on hand
chicken curry ingredients
- coconut oil
- curry powder
- ground turmeric
- fresh garlic
- fresh ginger
- chicken breast
- onion
- sweet potato
- bell peppers
- broccoli
- full-fat coconut milk
- thai red curry paste
- tomato paste
- cayenne pepper
- salt and pepper
How to make thai coconut chicken curry
- Heat a large dutch oven or nonstick pan/pot over medium heat. Add oil and let it get hot, about 30 seconds. Add 1 tablespoon curry powder, ground turmeric, garlic, and ginger, and toast the spices by stirring until fragrant and well combined, about 30 seconds. Be careful not to let the garlic burn.
- Cook chicken. Add chicken and salt and pepper and stir to combine with the spices. Saute for 5-7 minutes, stirring occasionally, until browned on the outside. If needed, add a splash of broth or water if spices are sticking to the bottom. Remove from the pan and set aside.
- Cook veggies. Add onion, sweet potato, salt, and pepper, and mix to combine. Cover with a lid, and cook for 5-7 minutes, stirring once or twice. Add a splash of broth or water to scrape up the brown bits on the bottom of the pan. Next add broccoli and peppers, cover with a lid, and cook for another 3-5 minutes, stirring occasionally.
- Simmer. Add coconut milk, red curry paste, tomato paste, the remaining 1/2 tablespoon curry powder, cayenne, cooked chicken, and salt and pepper. Stir to combine. I like to pour in the juices from the chicken for flavor as well. Let simmer for 5-10 minutes until vegetables are cooked to your preference. Curry will thicken as you simmer.
- Enjoy! Serve with rice, lime wedges, and cilantro, and enjoy!
How do Thai restaurants make curry so creamy?
Coconut milk is a must for curry and is what makes curries so creamy. You should use full-fat coconut milk kind from the can. Looks for ingredients that just list coconut milk, water, and maybe guar gum (a natural thickener).
If you want to reduce the fat content of this recipe, you could use lite coconut milk, but the end result won’t be as rich.
What to serve with chicken curry
- jasmine rice – perfect for soaking up all that curry sauce!
- cauliflower rice
- quinoa
- fresh herbs
- lime wedges
Storage and reheating
- refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – allow to completely cool and store in an airtight container in the freezer. It should last up to 3 months. Let defrost in the fridge overnight.
- reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop.
Substitutions and additions
- coconut oil – any kind of neutral oil will work
- fresh garlic – garlic powder will work instead of fresh. I would use 1 teaspoon.
- ginger – ground ginger will work instead of fresh. I would use 1 teaspoon.
- chicken breasts – I prefer boneless skinless chicken breasts, but you can use chicken thighs. This will add a little more fat to the recipe.
- sweet potatoes – any kind of white or sweet potatoes will work.
- veggies – use any veggies you like! The more the merrier. Cauliflower, zucchini, snow peas, and spinach would be good substitutes or additions.
- full-fat coconut milk – you can use lite coconut milk, but it won’t be as rich and creamy. This will reduce the fat content in the recipe.
- red curry paste – this is what gives the dish an authentic Thai taste. I recommend using it for the best flavor.
More healthy chicken recipes
- za’atar chicken and veggies sheet pan meal
- chicken taco casserole
- creamy chicken and tomato soup
- chicken and broccoli stir fry
- healthy chicken pad thai
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Thai Coconut Chicken Curry with Veggies
Easy Thai coconut chicken curry is loaded with chicken, veggies, potatoes, coconut milk, and spice for a delicious Thai meal at home. All you need is 40 minutes and one pan for a flavorful and healthy chicken curry that is gluten-free, dairy-free, paleo, and Whole30.
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ingredients
- 1 tablespoon coconut oil
- 1 1/2 tablespoons curry powder, divided
- 1/2 tablespoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 pound chicken breast (cut into 1-inch bite-size pieces)
- 1 cup diced onion (120 grams)
- 2 cups cubed sweet potato (225 grams/1 medium)
- 2 cups julienned bell peppers (215 grams/about 1 large)
- 3 cups broccoli florets (215 grams)
- 1 can full-fat coconut milk
- 1 tablespoon thai red curry paste
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- for serving: white rice, cauliflower rice, cilantro, lime wedges…
instructions
- Heat a large dutch oven or nonstick pan/pot over medium heat. Add oil and let it get hot, about 30 seconds. Add 1 tablespoon curry powder, ground turmeric, garlic, and ginger, and toast the spices by stirring until fragrant and well combined, about 30 seconds. Be careful not to let the garlic burn.
- Cook chicken. Add chicken and salt and pepper and stir to combine with the spices. Saute for 5-7 minutes, stirring occasionally, until browned on the outside. If needed, add a splash of broth or water if spices are sticking to the bottom. Remove from the pan and set aside.
- Cook veggies. Add onion, sweet potato, salt, and pepper, and mix to combine. Cover with a lid, and cook for 5-7 minutes, stirring once or twice. Add a splash of broth or water to scrape up the brown bits on the bottom of the pan. Next add broccoli and peppers, cover with a lid, and cook for another 3-5 minutes, stirring occasionally.
- Simmer. Add coconut milk, red curry paste, tomato paste, the remaining 1/2 tablespoon curry powder, cayenne, cooked chicken, and salt and pepper. Stir to combine. I like to pour in the juices from the chicken for flavor as well. Let simmer for 5-10 minutes until vegetables are cooked to your preference. Curry will thicken as you simmer.
- Enjoy! Serve with rice, lime wedges, and cilantro, and enjoy!
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notes
The thickness of the curry depends on your coconut milk and if you add the juices from the chicken (which I think you should for flavor). If you want your curry more ‘saucy’, add half of another can of coconut milk.
nutrition
Nutrition Facts
Thai Coconut Chicken Curry with Veggies
Amount Per Serving (1 cup)
Calories 230
Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Saturated Fat 10g63%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 41mg14%
Sodium 150mg7%
Potassium 612mg17%
Carbohydrates 15g5%
Fiber 3.6g15%
Sugar 5.6g6%
Protein 15.5g31%
Vitamin A 2611IU52%
Vitamin C 51mg62%
Calcium 43mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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I made this last night and it was fantastic. I loved the flavors and to me, the heat level was just perfect. Thanks for making my whole 30 so tasty!
You are welcome Caroline and thanks for trying it! It’s one of my favs and glad you enjoyed it!
I have been following you for some time on Instagram, but this is my first recipe of yours…it definitely won’t be my last. My boyfriend and I are doing January Whole30 and it was easy to put together but packed with so much flavor. I ate leftovers today and had some cashew pieces and decided to mix them in with it and it added a nice crunch.
Love that idea of adding some cashews! So glad you liked it Katie – thanks so much for trying one of my recipes 🙂
This recipe was my first time ever making curry and we loved it. My husband came home and raved about how good it smelt and we enjoyed every bite! It wasn’t too spicy but had a nice little kick. (My 14 month old enjoyed it also with no issues with the spice level) I loved all the veggies and how filling it was.
Aw yay! That makes me so happy! Curry is one of my favorite things, so I’m glad y’all enjoyed it! Thank you for trying it Caitlin!
My first time making curry ever and it was so delicious! I cannot wait to make it a regular on my menu. I did freeze some for meal prep as I typically make “freezer meals” to take to work. Anxious to see how it turns out reheating it.
So happy to hear that Lana! Curry is one of my absolute favorites! How did freezing it go? I know that info will be super to others who have thought the same!
I made this for dinner last night, SO G O O D! Best coconut curry I have come across, I can finally stop the search. I wouldn’t change a thing about this recipe (other than veg) so easy to just use what you got. 100% in my weekly rotation. Thanks Kelly!
Aw yay, that makes me so happy, especially as I lover of curry! Thanks for trying it Alexis!
Oh my gosh! I thought I made a great coconut chicken curry… until I tried this! A few tweaks compared to mine but WAY more flavor! Huge fan and super easy! Love it!!
Yay, so glad to hear that Ali! Curry is one of my favorites so this makes me so happy! Thank you so much for trying it 🙂
Made this last night – it was delicious! Great colours and flavours. One pot dishes are my fave! Not too spicy for those worried about that. Easy steps/instructions. Thank you!!
So glad you liked it Mikayla, thanks for trying! And agree, one pot dishes are the best!
I made this last night! It was amazing and easy! Even my redtick coonhound loved it. She stole the left overs off the counter! Thank you!
Haha, I love this! Our pup is quite adventurous in the kitchen as well lol. Thanks so much for trying it Jennifer!