I made a Thai inspired one pan coconut milk curry chicken that’s ready in about 30 minutes and slots neatly into Chicken Dinner Recipes.

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I never thought a one pan dinner could feel so bold, but this Thai inspired Coconut Milk Curry with Chicken surprised me. I use boneless skinless chicken thighs that brown up and then melt into a silky pool of full fat coconut milk, and somehow everything just sings with flavor.

It comes together crazy fast, messy in the best way, and I always sneak a spoon before serving. I call it my Coconut Milk Curry because it’s creamy without being cloying, and it makes people ask what I did different.

Sometimes I let it simmer a bit too long, but that deeper taste is kinda addicting.

Ingredients

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Chicken thighs: Rich in protein and iron, keeps curry hearty and satisfying, a bit fatty.
Coconut milk: Full fat gives creamy, slightly sweet richness, adds medium chain fats.
Thai red curry paste: Spicy, savory punch, add chili heat, garlic, umami depth.
Fish sauce: Intense salty umami, tiny bit goes far, boosts savory complexity.
Lime juice: Bright sour note, lifts curry, adds vitamin C punch.
Red bell pepper: Sweet crunch, fiber and vitamin C, colors dish.
Snap peas or green beans: Crisp fiber, fresh green sweetness, keeps it light.
Spinach or Thai basil: Greens add iron and vitamins, basil gives fragrant lift.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken thighs, trimmed and cut into 1 inch pieces

1 tbsp vegetable oil

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp Thai red curry paste

1 tbsp fish sauce

1 tbsp brown sugar or palm sugar

1 can (13.5 to 14 oz / 400 ml) full fat coconut milk

1/2 cup low sodium chicken broth or water

1 red bell pepper, thinly sliced

1 cup snap peas or green beans, trimmed

2 cups baby spinach or 1/2 cup fresh Thai basil leaves

Juice of 1 lime (about 2 tbsp) plus lime wedges for serving

2 tbsp chopped fresh cilantro for garnish

Cooked jasmine rice for serving, about 2 to 3 cups

How to Make this

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1. Cut 1 lb boneless skinless chicken thighs into 1 inch pieces, heat 1 tbsp vegetable oil in a large skillet over medium-high heat, season chicken lightly and sear in batches until golden, about 2 to 3 minutes per side, then remove to a plate so you dont overcrowd the pan.

2. Add the thinly sliced medium yellow onion to the same pan and cook 3 to 4 minutes until soft, then stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger and cook 30 seconds until fragrant.

3. Push the aromatics to the side, add 2 tbsp Thai red curry paste and cook 1 minute to bloom the flavors, stirring so it doesnt burn.

4. Stir in 1 tbsp fish sauce and 1 tbsp brown or palm sugar, then pour in 1 can (1
3.5 to 14 oz) full fat coconut milk and 1/2 cup low sodium chicken broth or water, scrape up any browned bits from the bottom, bring to a gentle simmer.

5. Return the seared chicken plus any juices to the pan, add the thinly sliced red bell pepper and 1 cup snap peas or trimmed green beans, simmer uncovered 6 to 8 minutes until chicken is cooked through and vegetables are tender-crisp.

6. Stir in 2 cups baby spinach (or 1/2 cup fresh Thai basil leaves) and the juice of 1 lime, cook 1 to 2 minutes until spinach wilts or basil wilts and aroma releases, taste and adjust seasoning with a bit more fish sauce or sugar if needed.

7. If the sauce is too thin, simmer a few more minutes to reduce, if too thick add a splash more broth; avoid boiling the coconut milk hard or it may separate.

8. Serve the curry over 2 to 3 cups cooked jasmine rice, garnish with 2 tbsp chopped fresh cilantro and lime wedges, enjoy.

Equipment Needed

1. Large heavy skillet or wok, 10 to 12 inch, for searing the chicken and simmering the curry
2. Sharp chef’s knife for cutting the chicken into 1 inch pieces and slicing veg
3. Cutting board, try to have a separate one for meat to avoid cross contamination, dont skip this
4. Measuring spoons plus a 1 cup measuring cup for curry paste fish sauce sugar and liquids
5. Wooden spoon or heatproof spatula to stir and scrape up browned bits
6. Tongs or a slotted spoon to turn and transfer seared chicken without splashing
7. Can opener for the coconut milk and a microplane or fine grater for the ginger
8. Medium pot or rice cooker for cooking jasmine rice
9. Small prep bowls or ramekins to hold minced garlic, curry paste and prepped veg, and a citrus reamer or juicer for the lime

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can, but breasts cook faster and can dry out. Cut them into even 1 inch pieces and watch the simmer time, pull off heat a little earlier if they feel done.

Q: What if I only have light coconut milk?

A: Light coconut milk will work but the sauce will be thinner and less rich. To make it creamier, stir in a tablespoon of cornstarch slurry or a few tablespoons of full fat yogurt at the end.

Q: How do I make it less spicy or more spicy?

A: For less heat, use 1 tbsp or less of the curry paste and add a little more coconut milk. For more heat, add extra curry paste, a chopped Thai chile, or a pinch of cayenne, taste as you go.

Q: Can I make this vegetarian or vegan?

A: Yep, swap chicken for firm tofu or chickpeas and replace fish sauce with soy sauce or tamari plus a splash of lime and a tiny bit of miso for depth.

Q: How do I stop the coconut milk from splitting?

A: Simmer gently over medium low heat and avoid boiling hard. If it looks like it's separating, remove from heat, stir in lime juice and a little broth to bring it back together.

Q: How long does leftovers keep and how should I reheat?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat so the coconut milk doesn’t break, add a splash of broth if it’s too thick.

Coconut Milk Curry With Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (slice a bit thinner cause they cook faster), extra-firm tofu pressed and cubed for a veg option, or shrimp (cut cook time to 3–4 minutes).
Thai red curry paste: use green curry or Panang paste if thats what you got, or a quick stand-in of 1 tbsp chili garlic sauce + 1 tsp tomato paste + 1/2 tsp ground coriander (different vibe but works).
Fish sauce: use soy sauce or tamari with a squeeze of lime and a pinch of sugar to mimic the salty-umami, or for veg diets dissolve 1 tsp miso in 2 tbsp water.
Full fat coconut milk: if you want it lighter use light coconut milk and a splash of coconut cream or 2 tbsp heavy cream for richness, or try cashew cream (soaked/blended cashews) for a nutty substitute.

Pro Tips

1) Sear in batches on a very hot pan, dont crowd it. If you pile the chicken in it will steam not brown, and those browned bits are where your flavor lives so scrape them up.

2) Bloom the curry paste in the pan oil (use the oil left from searing), cook it just a minute till it smells fragrant. This wakes up the spices, trust me it makes a huge difference.

3) Handle the coconut milk gently. Scoop a little of the thick cream from the top and stir it in at the end for silkier texture, and simmer the sauce gently dont boil it hard or it can split.

4) Taste as you go, add fish sauce and sugar little by little. Lime juice at the very end brightens everything, and if it gets too spicy or salty thin with a splash more coconut milk or broth rather than fixing it all at once.

5) Keep veg timing and texture in mind: cut everything about the same size, add firm veg earlier and delicate greens or Thai basil last. If you need to thicken the sauce quick mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, or just simmer a few extra minutes.