Thai Coconut Curry Chicken Recipe

If you're looking for a flavor packed dinner that's ready in less than 30 minutes, then this is the recipe for you. This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut curry sauce. Serve this easy Thai dish over fluffy rice.

Cooking takes you on a trip to a foreign land without leaving home. I can "travel" to a new country every night. I'm off to Mexico when preparing my Beef Enchiladas. It's Italian night when my Spinach and Sausage Lasagna is for dinner. On a night when I feel like dining in Southeast Asia, I make this Thai Curry Chicken recipe.

One pan dinners are always easy to make, and this easy curry recipe is one the whole family loves. It's a richly spiced dish with tender chicken and lots of vegetables. I serve this one with hot rice to catch all the sweet, savory and creamy coconut curry sauce. My foolproof recipe makes perfect rice every time.

Ingredients & substitutions

This quick an easy Thai chicken curry combines pantry staples along with every day ingredients readily available at grocery stores. If substitutions can be made they're listed. Scroll to the recipe card for full quantities of the ingredients.

• All purpose flour
• Curry powder
• Kosher salt
• Freshly ground black pepper
• Boneless, skinless chicken breasts ~ Boneless skinless chicken thighs or tenderloins are also options.
• Olive oil ~ Coconut oil is also a choice.
• Red bell peppers ~ Yellow, orange, or green bell peppers are alternatives.
• Unsweetened coconut milk ~ My preference is for the full fat coconut milk. it adds a delicious richness to the sauce. For this recipe, skip the light or reduced fat coconut milk.
• Green peas ~ Frozen peas are my first choice. They're as close as you can get to fresh.
• Carrots
• Cooked jasmine rice ~ Brown or white rice, rice noodles or zucchini noodles are delicious alternatives.
• Cilantro
• Salted cashews ~ Substitute salted peanuts or almonds.
• Limes

Hint: The carrots are shredded for this recipe. Either shred them yourself using the largest shredding blade on a food processor, box grater or these KitchenAid slicer/shredder attachments. Alternately, purchase shredded carrots at the grocery store.

What is curry powder?

A spicy dish with a hint of sweetness, this easy chicken dinner is quick to prepare on a busy weeknight.  Curry powder is the star ingredient and is popular in many Thai cuisine.

The powder can vary in color from golden yellow to toasty brown. It's typically a combination of spices including coriander, turmeric, cumin, and red pepper. Depending on the mix of spices, it may also include ginger, fennel seed, nutmeg, garlic, cinnamon, and cloves. 

Curry powders can range from sweet to spicy. Experiment with the variety of powders available in the spice aisle of your local grocery store. Find the one that suits your taste. I tend to use a slightly sweet curry powder. My family adds more red pepper flakes to spice up their dinner as they like.

How to make Thai coconut curry chicken

With just a few steps, this easy Thai dish is a great recipe to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.

1. In a large bowl, combine flour, curry powder, kosher salt and black pepper. Add the chicken and toss to coat the the seasonings. Sauté the chicken in olive oil over medium-high heat for 2-3 minutes.

2. Add the diced red bell pepper and coconut milk. Stir and bring to a boil. Reduce the heat to low and simmer for 8-10 minutes.

3. Stir in the shredded carrots and peas.

4. Serve the Thai Chicken curry over hot rice. Sprinkle with chopped cilantro and cashews and a squeeze of lime juice.

Amy's top tips

• Cut the chicken breast into small bite-sized pieces. You want them all to be the same size. That way the chicken cooks evenly and at the same rate.
• Curry powders are a mixture of different spices. Their flavor ranges from sweet to spicy hot. Experiment with a few to find the right one for you.
• There's no need to thaw the frozen peas before adding them to the sauté pan. They will cook right in the sauce in just a few minutes.

Frequently asked questions

More one pan dinners

• Mussels Marinara
• Savory Herb Pork Chops with Apples and Onions
• Chicken with Prosciutto, Fresh Sage and Mushroom Marsala Sauce
• Beef and Sugar Snap Pea Stir Fry
• 30 Minute Summer Vegetable and Bean Chili

One more thing

Did you try this recipe?

Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.

Thanks ~ Amy

Recipe

Easy Thai Coconut Curry Chicken Recipe

If you're looking for a flavor packed dinner that's ready in less than 30 minutes, then this is the recipe for you. This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut curry sauce. Serve this easy Thai dish over fluffy rice.

4.34 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 650kcal

Author: Amy Casey

Equipment

• large sauté pan
• rubber spatulas

Ingredients 

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Thai curry chicken

• 1 tablespoon all purpose flour
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 1 ¼ pounds chicken breasts boneless and skinless, cut in ½ inch pieces
• 1 tablespoon olive oil
• 1 cup chopped red pepper
• 1 13.5 ounce can unsweetened coconut milk
• 1 cup frozen green peas
• 1 cup shredded carrots

For serving

• 4 cups hot cooked jasmine rice
• ¼ cup chopped fresh cilantro
• ⅓ cup chopped salted cashews
• 1 lime sliced in wedges

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Instructions

• Season the chicken: Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.
• Cook the chicken: In a large sauté pan over medium-high heat add the olive oil. When it just begins to shimmer, add the seasoned chicken. Sauté for 5 minutes or until it begins to brown.
• Prepare the sauce: Add the red pepper and toss to combine. Stir in the coconut milk and reduce heat to medium. Cook for 8-10 minutes or until the chicken is done and the sauce slightly thickens, stirring occasionally.
• Add the vegetables: Stir in the peas and carrots
• Serve: Ladle the Thai chicken over bowls of hot jasmine rice. Sprinkle with cilantro and cashews. Serve with lime wedges.

Notes

• Make sure the contents of the can of coconut milk is well combined by giving it a good shake before adding it to the pan.
• If you want to cut out the carbs, serve the Thai Curry Chicken over zucchini noodles or spaghetti squash.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition

Serving: 1/4 of chicken recipe and 1 cup of rice | Calories: 650kcal | Carbohydrates: 70.2g | Protein: 15.5g | Fat: 36g | Saturated Fat: 27.1g | Cholesterol: 13mg | Sodium: 760mg | Fiber: 6.6g | Sugar: 8.7g

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