This Easy, One-Pot Coconut Thai Chicken Curry is a warm, comforting dish packed with bold flavours and nourishing ingredients. It’s the perfect mix of creamy coconut milk, savoury tomatoes, and Thai curry paste – all simmered in one pan with tender chicken, fresh aromatics, and vibrant greens. A simple and satisfying dinner that’s naturally dairy-free, low in carbs, and on the table in just 35 minutes!
Whether you’re new to cooking Thai-inspired dishes or just looking for something simple yet full of bold flavour, this recipe is a go-to. Serve it over fluffy jasmine
Ingredients for Coconut Thai Chicken Curry
This curry is made with a mix of pantry staples and fresh aromatics that come together for a bold and creamy Thai-inspired meal with hardly any effort!
- Chicken breasts – Boneless and skinless, they cook up juicy and tender when seared until golden. Prefer something with more flavour? Chicken thighs or drumsticks are a great swap. Just tweak the cooking method: bake them right in the sauce at 200 °C for 60–75 minutes instead of using the stovetop. Easy, hands-off, and full of flavour.
- Coconut milk – Use full-fat coconut milk for the creamiest result.
- Thai red curry paste – Adds heat and depth. Choose your favourite brand and adjust the amount depending on your spice tolerance.
- Canned tomatoes – Diced or crushed tomatoes, they balance the richness of the coconut milk with savoury acidity.
- Lemongrass, fresh ginger, and garlic – These Thai staples bring aromatic depth to the sauce.
- Baby spinach (optional) – Stirred in at the end for a light, healthy finish.
Tip: Can’t find lemongrass? Add a splash of fresh lime juice and a bit of lime zest to mimic its bright, citrusy note.önnt Ihr einen Spritzer frisch gepressten Limettensaft mit etwas geriebener Limettenschale als Alternative für die leckere Zitrusnote nehmen.
How to Make This One-Pot Curry Recipe (3 Easy Steps!)
You’ll love how simple this is. Just one skillet and no fancy steps—here’s the basic idea:
- Sear the chicken in coconut oil until golden, then set aside.
- Build the sauce with garlic, ginger, curry paste, lemongrass, tomatoes, and coconut milk. Let it simmer to deepen the flavour.
- Return the chicken, simmer until cooked through, then stir in spinach if using.
Get the exact ingredient quantities in the printable recipe card below!
Why You’ll Love This Thai Chicken Curry Recipe
f you’re looking for a flavourful, fuss-free weeknight dinner, this Easy Thai Chicken Curry checks all the boxes. It’s a one-pot coconut curry that’s bold, comforting, and effortlessly satisfying—perfect for busy evenings or meal prep.
- One pan, zero stress – No fancy tools, no extra dishes. Just a skillet and a few pantry staples.
- Quick and wholesome – Done in about 30 minutes and naturally gluten- and dairy-free.
- Seriously flavourful – Lemongrass, garlic, Thai curry paste, and coconut milk bring bold, rich flavour in every bite.
- Flexible and family-friendly – Use chicken thighs, bake it in the oven, toss in extra veggies, or tone down the heat for little ones.
- Leftovers for the win – Even better the next day. Perfect for lunchboxes or reheating when you need something comforting fast.
If you enjoy this cozy curry, you might also love these flavourful and easy chicken dinners with a coconut twist:
- Spicy Coconut Chicken Skillet – A bold one-pan dish with curry flavours.
- Coconut Chicken with Tomatoes & Spinach – Creamy, comforting, and packed with healthy greens.
- Easy Chicken Curry with Coconut Milk (Mild) – A family-friendly option with gentle spice and rich coconut flavour.
- Garam Masala Chicken – An Indian-inspired dish with warm, fragrant spices—perfect for cozy nights in.
Easy Coconut Thai Chicken Curry
This Easy Coconut Thai Chicken Curry is creamy, dairy-free, and full of red Thai curry flavour. Ready in 35 minutes, it’s perfect for a quick, cozy dinner!
Ingredients
For the chicken curry:
- 4 boneless skinless chicken breast halves (700–800 g)
- 1 1/2 tablespoons virgin coconut oil
- 2 tablespoons Thai red curry paste
- 2 lemongrass stalks, trimmed, tough outer layers removed, halved and bruised with the flat side of a knife
- 1 tablespoon fresh ginger, peeled and grated
- 6 garlic cloves minced
- 1 × 400 g can diced or crushed tomatoes
- 1 × 400 g can full-fat coconut milk
- 100 g baby spinach (optional)
- fresh cilantro, chopped (for garnish)
To serve:
- cooked Jasmine or Basmati rice (or any rice you like)
- toasted unsweetened coconut flakes (optional)
- cilantro leaves
Method
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Prep the Chicken: Pat the chicken breasts dry with paper towels and pound to an even thickness.
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Sear the Chicken: Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until browned and nearly cooked through (cooking time may vary depending on thickness). Remove from the skillet and cover to keep warm.
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Build the Sauce: Add the remaining ½ tablespoon coconut oil to the same skillet. Sauté the garlic and ginger for 30 seconds, then stir in the curry paste and cook for another 30 seconds. Add the lemongrass and tomatoes, and cook for 5 minutes, allowing the flavours to develop and the sauce to thicken slightly.
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Add Coconut Milk: Stir in the coconut milk and bring to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
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Finish Cooking the Chicken: Return the chicken breasts to the skillet. Reduce the heat to medium-low and cook for another 2–3 minutes, or until the chicken is fully cooked through. Add the baby spinach, if using, and stir until wilted (about 1 minute).
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Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon rice into bowls, top with chicken and sauce. Garnish with chopped cilantro, coconut flakes, and lime wedges. Enjoy!
Notes
- Make it ahead: This chicken curry makes delicious leftovers. Store in an airtight container in the fridge for up to 3 days.
- Balance the flavour: A splash of fish sauce or a pinch of brown sugar adds extra depth and complexity.
- Mix up the greens: Swap spinach for kale, green beans, or bell peppers—or serve with a side of steamed broccolini.
- Low-carb option: Pair with cauliflower rice or zucchini noodles instead of jasmine or basmati rice.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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This chciken curry looks absolutely delicious! Love how quick and flavorful it sounds. Thanks for the inspiration!
Thank you Gigi! Looking forward to hearing how you enjoyed this Thai curry!