Thai Chicken Coconut Curry Recipe | Yummly

Thai Chicken Coconut Curry

Gavin Littleton: "I'm an extremely picky eater and can't stand most…" Read More
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Thai Chicken Coconut Curry

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  • 3 Tbsp. coconut oil (olive oil may be substituted)
  • 1 Vidalia onion (or yellow onion, diced small)
  • 1 lb. boneless skinless chicken breast (diced into bite-sized pieces)
  • 3 cloves garlic (finely minced or pressed)
  • 3 tsp. ground ginger (or 1 tablespoon fresh ginger, finely chopped)
  • 2 tsp. ground coriander
  • 13 oz. coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 1 1/2 cups shredded carrots
  • 3 Tbsp. Thai red curry paste (or to taste, curry powder may be substituted, to taste)
  • 1 tsp. kosher salt (or to taste)
  • 1/2 tsp. freshly ground black pepper (or to taste)
  • 3 cups fresh spinach leaves
  • 1 Tbsp. lime juice
  • 2 Tbsp. brown sugar (optional and to taste)
  • 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted), optional)
  • rice (quinoa, or naan, optional for serving)
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    NutritionView More

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    Calories340Calories from Fat220
    Total Fat24g37%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat220
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Vitamin A120%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Julie S. 5 months ago
    This was pretty good. We prefer it creamier though, so we added about 3 tablespoons more to each bowlful. Since we doubled the recipe with a small whole chicken, we had to use two skillets. We did not double the curry paste, because it would have been way too spicy. We used carrot coins instead of shredding them and ate it with quinoa. Because we used cilantro this time, we realized we prefer the sweeter taste of basil as a garnish. Next time, we will try it with a tuber such as a potato or rutabaga and will use rice or rice noodles instead of quinoa.
    Reviewer Profile Image
    Gavin Littleton 8 months ago
    I'm an extremely picky eater and can't stand most vegatables so please keep that in mind as you read. Also, this recipe was delicous and I will be making it again. That said, in the future, I will most likely cook the carrots with the onions and I won't garnish with cilantro. I like soft carrots and in order to ensure they are soft, I believe they will need to be cooked first with the onions. Leaving out the cilantro is just personal taste but if you're someone that thinks it tastes like soap, don't put it in this recipe. Even a quarter cup was too much for me.
    Reviewer Profile Image
    Lelin Chao 10 months ago
    Delicious and easy once you have everything prepped.
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    James a year ago
    Was absolutely delicious. I added more curry paste than specified to bring it to another level. Will make again maybe trying different protein next time! Did not use any brown sugar. I’m spicy not sweet!
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    Mis F. a year ago
    Good flavor & we will definitely make this again! We added just under 3 tablespoons of red curry paste & I think 2 tablespoons would have been perfect. It was just slightly too spicy for my preference. Prep time is time consuming but once everything is cut and measured - actual cooking time is easy & fairly quick. I tried a taste before adding in the brown sugar and fresh basil (not cilantro) & thought it enhanced the flavor. I would advise adding it - perhaps adding the basil earlier rather than at the end.
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    Hanks a year ago
    Tastes amazing! Followed directions as posted. This is supposed to be a five star, but only shows four.
    Reviewer Profile Image
    L a year ago
    Amazing! I put extra red paste curry. Delicious
    Reviewer Profile Image
    Jade Wankhruea a year ago
    I’ve never had curry before, so this was different but tasty. The dish itself was easy enough to make, but there’s just so many ads on the website, it was hard to follow.
    Reviewer Profile Image
    Excellent dish, really tasty
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    love a year ago
    it was really good,but the only thing was i used vegan coconut milk by mistake. and i used more curry paste which brought out the flavor.
    Reviewer Profile Image
    Clay a year ago
    Nice flavor! I increased the measurements of some spices to taste. Following directions chicken turned out a little overcooked. Would definitely make again, but would cook the chicken, pull it out, and throw it back in at the end.
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    Donna Henry a year ago
    Not much flavor. Would not make again.
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    Amanda Titus a year ago
    This was great !!!! We added a little garam masala and turmeric ♥️ Will definitely be adding to my quick and delicious weeknight meal list. Served it over garlic and herb cauliflower rice with Naan 🤤
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    Morales a year ago
    First time making curry!
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    Peggy LaLonde a year ago
    Very flavorful! My 1st attempt at curry and I'm happy with the results
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    James Pinet a year ago
    little less thai paste lol. Was a bit spicy
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    Trevor Marlin 2 years ago
    I found this while looking for an alternative to another Thai coconut chicken recipe this is much more flavorful and the coconut milk doesn’t end up overpowering the dish. Slight changes I made were snow peas instead of spinach and only 1 1/4 cups of the coconut milk. There was actually too much ground pepper so I’ll be reducing that for next time, but overall, it’s a great recipe
    Reviewer Profile Image
    Jamie Swenson 2 years ago
    Opted for curry powder instead of red pepper paste as it was what i had on had, my wife liked it a lot! Would definitely make again!
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    Brittany A. 2 years ago
    Needed more Thai paste, chilli powder and fresh chillies. Also added some extra veggies and noodles on the side would definitely make again.
    Reviewer Profile Image
    Lisa Claus 2 years ago
    Made this for me and my boyfriend and we loved it. Made it with some Rice on the side and it was delicious. Will definitely make it again!
    Reviewer Profile Image
    Tyler Brown 2 years ago
    Very flavorful and easy to prepare!
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    Khilnani 2 years ago
    Add 1 tablespoon of red curry at a time, and taste before adding more. I added 3 tablespoons and it became too spicy
    Reviewer Profile Image
    Marshstalker 2 years ago
    very good and easy one pan meal.
    Reviewer Profile Image
    Hiu11234 2 years ago
    the lime completely transformed this dish! 😍
    Reviewer Profile Image
    Amy Lyons 2 years ago
    I am new to Puerto Rico, and could not find Thai red curry paste, but I used a Vietnamese lemongrass rub, some curry, and paprika. It was delicious. I can't wait to try the "real" recipe some time!! My husband and I loved it, and my picky kids were pretty good with it too!! We will definitely make it again!! It wasn't a quick recipe for me, but worth it!! We had it over jasmine rice and with warm naan!!
    Reviewer Profile Image
    Meta Murphy 2 years ago
    This recipe is fast, easy and super tasty. I used chicken balls because I didnt have breast of chicken on hand it was simply terrific.
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    Chip 2 years ago
    Delicious! Didn’t have brown sugar so I added a little coconut sugar.sadly my family doesn’t like spice so I had to ease on the red curry sauce. Still had a great flavor and easy to make.
    Reviewer Profile Image
    Kelli Schraeder 2 years ago
    A great evening meal to fill everyone up!! Easy recipe!
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    Ashraf Bhaidani 2 years ago
    Turned out good and tasty, easy to make. Will surely make again
    Reviewer Profile Image
    Karlyne Trachy 2 years ago
    Excellent recipe! I would do it again since it is so easy to do. It’s very tasty. I add some red bell pepper sliced and I served it with rice noodles.