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Easy 30-Minute Thai Coconut Chicken Curry

Close-up of a bowl of creamy chicken coconut curry served with white rice.
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Create a rich, creamy, and flavorful Thai-inspired coconut curry with tender chicken in just 30 minutes. This simple, one-pot recipe is perfect for a comforting weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup chopped bell peppers (any color)
  • 1 cup fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, 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 from the skillet and set it aside.
  2. Reduce the heat to medium. Add the chopped onion to the 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 red curry paste, turmeric, and cumin. Cook for 1 minute, stirring constantly to toast the spices.
  5. Pour in the full-fat coconut milk and chicken broth. Stir well to combine with the spices.
  6. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
  7. Return the browned chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the chicken is cooked through.
  8. Stir in the chopped bell peppers and cook for 3 minutes until they are slightly tender-crisp.
  9. Stir in the fresh spinach until it wilts into the sauce, about 1 minute. Season with salt and pepper to your taste.
  10. Serve the creamy coconut curry immediately over hot jasmine rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer sauce, use only the thick cream from the top of the unshaken coconut milk can for the initial sauté step, adding the rest of the liquid later.
  • If you prefer a milder flavor, start with 1 tablespoon of red curry paste and taste before adding more.
  • This dish freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://cookerycommand.com/easy-30-minute-coconut-curry-recipe/