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.
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
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
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!
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.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Melissa Skinner says
How spicy is this? My daughter and I are fragile when it comes to spicy things. Should I reduce the curry paste? Thank you so much. This is our first trying curry!
Kelly Nardo says
Hey, Melissa! Yes, you can reduce the curry paste some or look for one that is mild. I would also leave out the cayenne pepper. I hope that helps!
Sue says
Can you substitute tofu for the chicken?
Kelly Nardo says
Yes, that will probably work. I am not too familiar with cooking with tofu but since it is soft I would add it at the end and let it warm through. I would think it might fall apart if you try to sauté it like the chicken. Hope that helps!
Duane says
Awesome!
Kelly Nardo says
Thanks, Duane!
Cara says
Love this recipe. Used eggplant instead of broccoli.
Nice to have 2 types of curry plus the turmeric give it more dimension.
Kelly Nardo says
Yum, that sounds good! Thanks, Cara!
Sheharzad says
I was skeptical about the sweet potatoes but they help combat the spiciness from the red curry paste! I was pleasantly surprised. I used about 2 lbs of chicken breast and added an extra tablespoon of tomato paste and red curry paste. Love that this curry is packed with protein, flavour and veggies. I’m adding this to my rotation!
Kelly Nardo says
Happy to hear you enjoyed it. Thanks for trying it!
Sarah Edwards says
Think this could be done in the instant pot?
Kelly Nardo says
I’m not sure as I haven’t tried it. I would think it wouldn’t be as thick of a sauce, but you can try it if you want!