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Creamy Thai Chicken Coconut Curry: A Quick Weeknight Meal

Close-up of a rich, orange-red coconut curry dish featuring chunks of chicken and wilted dark green spinach.
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Prepare this rich, creamy Thai Chicken Coconut Curry in under 30 minutes. It uses simple ingredients to create a flavorful, comforting dinner that fits easily into your busy weeknight schedule.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons Thai red curry paste (adjust for spice level)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 cup chopped bell peppers (any color)
  • 1 cup fresh spinach
  • Juice of 1/2 lime
  • Fresh cilantro, for garnish
  • Cooked jasmine rice or naan bread, for serving

Instructions

  1. Heat the coconut oil in a large skillet or pot over medium-high heat. Add the cut chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the same skillet and cook until softened, about 4 minutes.
  3. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  4. Stir in the Thai red curry paste and cook for 1 minute, stirring constantly to toast the spices.
  5. Pour in the coconut milk and chicken broth. Stir well to combine with the curry paste. Add the fish sauce, brown sugar, and salt. Bring the mixture to a gentle simmer.
  6. Return the browned chicken to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the chicken is cooked through.
  7. Stir in the chopped bell peppers and cook for 3 minutes until they are slightly tender-crisp.
  8. Remove the skillet from the heat. Stir in the fresh spinach until it wilts completely. Squeeze in the lime juice.
  9. Taste the curry and adjust salt or sugar as needed.
  10. Serve the creamy coconut curry immediately over hot jasmine rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a milder curry, start with 2 tablespoons of red curry paste. For more heat, use 3 tablespoons or add a pinch of red pepper flakes with the garlic and ginger.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a richer sauce, use only the thick cream from the top of the unshaken coconut milk can for the initial simmering step.

Nutrition

Find it online: https://pureplatepath.com/easy-coconut-curry-comfort-recipe/