Description
Craving a bold and comforting dinner that comes together in one pan? This Thai Chicken Coconut Curry is your perfect weeknight hero. Packed with tender chicken, vibrant bell peppers, and a creamy coconut curry sauce, it’s a delicious balance of spicy, sweet, and savory. Serve it over fluffy jasmine rice or slurp it up with rice noodles for a meal that feels both exotic and homey. This easy recipe is ideal for those looking for a quick dinner, healthy curry option, or exciting new dinner idea that doesn’t skimp on flavor.
Ingredients
1 tablespoon oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1.5 pounds chicken breast or thighs, cut into chunks
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup baby spinach
salt to taste
Instructions
1. Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent.
2. Stir in garlic and ginger, cooking until fragrant.
3. Add red curry paste and cook for 1–2 minutes to enhance flavor.
4. Toss in the chicken, stirring to coat in curry, and cook until slightly browned.
5. Pour in coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
6. Add sliced bell peppers, cook for 3–4 minutes, then stir in spinach until wilted.
7. Adjust seasoning with salt, fish sauce, or sugar as needed.
8. Serve hot over rice or noodles.
Notes
For extra spice, add chopped Thai chilies or chili flakes with the curry paste.
Swap spinach for kale or bok choy if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
Keywords: easy dinner, coconut curry, chicken recipe, one pan, quick meal