Name: One-Pan Thai Coconut Chicken Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil, plus more if necessary; 1 pound boneless skinless chicken thighs; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 bunch green onions, chopped; 1 red bell pepper, julienned; 8 oz green beans, ends trimmed and cut into roughly 2 inch pieces; 2 medium carrots, sliced; 1 (15 ounce) can lite coconut milk; 1/2 cup water or broth; 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste); 1 teaspoon ground turmeric; 1 lime, juiced; ½ teaspoon salt; 1 cup white basmati rice; Fresh cilantro; Diced green onion

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Oh, you’re going to love this One-Pan Thai Coconut Chicken Curry Recipe—it’s one of those meals that feels fancy but is honestly simple enough for any busy weeknight. There’s something incredibly satisfying about cooking everything in just one pan; no muss, no fuss, and your kitchen stays relatively tidy. Plus, that coconut and curry combo? It’s like a cozy hug on a plate every time I make it!

I often turn to this recipe when I want something comforting yet vibrant, a real pop of flavor without spending hours in the kitchen. It’s also perfect for sharing because the aromas that fill your home just invite everyone to gather ’round. Trust me, once you try this One-Pan Thai Coconut Chicken Curry Recipe, it’ll easily become a go-to in your rotation.

Ingredients You’ll Need

The ingredient list is straightforward but thoughtfully put together to bring out the best Thai-inspired flavors without needing a pantry full of specialty items. I always pick fresh aromatics like garlic and ginger—they make a huge difference in lifting the whole dish.

Coconut oil: This adds a subtle sweetness and richness; using the oil version of coconut ties in beautifully with the coconut milk base.
Boneless skinless chicken thighs: I prefer thighs for their tenderness and flavor; they don’t dry out as easily as breasts.
Garlic: Freshly minced garlic brings that punch of pungency and depth everyone loves in curry.
Freshly grated ginger: This gives the curry its signature zing, so don’t skip it!
Green onions: Adds a mild onion flavor and freshness; I use both the white and green parts.
Red bell pepper: Sweetness and vibrant color make the dish pop—plus, it adds a nice crunch if not overcooked.
Green beans: Their slight snap complements the creamy curry perfectly.
Carrots: Thinly sliced, they add a natural sweetness and heartiness.
Canned lite coconut milk: It’s creamy but not too heavy, balancing richness with lightness.
Water or broth: Broth adds more depth, but water works well if you want to keep it lighter.
Yellow curry powder or paste: The cornerstone spice, bringing warm earthiness—paste is more concentrated, so adjust accordingly.
Ground turmeric: For that beautiful golden color and subtle flavor.
Lime juice: A splash at the end brightens all the flavors like magic.
Salt: Essential for balancing and enhancing every element.
White basmati rice: Fluffy and fragrant, perfect to soak up all that luscious sauce.
Fresh cilantro: I always sprinkle this on top for that fresh, citrusy finish.

Variations

I love how flexible this One-Pan Thai Coconut Chicken Curry Recipe is—it invites your creativity! Over time, I’ve tailored it to suit what I have or feel like eating, and that’s what makes cooking fun.

Variation: Swap chicken thighs for tofu to make a vegetarian version; I like pressing the tofu first to get a better texture.
Variation: Use sweet potatoes instead of carrots for a seasonal twist—roasted first if you want extra caramelization.
Variation: Add a handful of spinach or kale at the end to sneak in some greens—it wilts perfectly in the warm sauce.
Variation: Spice it up by adding a small chopped chili or a dash of chili flakes; personally, I add mild heat for balance.

How to Make One-Pan Thai Coconut Chicken Curry Recipe

Step 1: Sauté the Aromatics and Chicken

Start by heating the coconut oil in a large, deep skillet or a heavy-bottomed pan over medium heat. Toss in the garlic, ginger, and the white parts of the green onions and sauté until fragrant—usually about 1 to 2 minutes. Then, add the chicken thighs, cut into bite-sized pieces, and cook until they begin to turn golden on the outside but aren’t fully cooked through yet. This step builds the foundation for your curry’s flavor, so let those aromatics do their magic.

Step 2: Add the Vegetables and Spices

Next, toss in your sliced carrots, green beans, and red bell pepper. Stir everything together, then sprinkle over the yellow curry powder and turmeric. Stir well so that the spices coat everything evenly; this helps release their flavors. Cooking the veggies just until they start to soften here gives that perfect tender-crisp texture later.

Step 3: Pour in Coconut Milk and Simmer

Now pour in the coconut milk along with the water or broth and stir well. Bring the mixture to a gentle simmer, then cover and let it cook for about 15 minutes, stirring occasionally to prevent sticking. This allows the chicken to finish cooking and the veggies to get tender while all the flavors meld beautifully. If you find the sauce too thick, add a splash of water to loosen it up.

Step 4: Cook the Rice in the Same Pan

Once your curry is simmering nicely, spoon the rice over the curry but don’t stir it in yet—just spread it out so it’s evenly layered. Cover the pan and reduce the heat to low, letting the rice steam and soak up all those wonderful curry flavors for about 15 minutes. This one-pan trick saves you from dirtying extra pots and means the rice is perfectly infused with the curry sauce—trust me, it’s a game-changer.

Step 5: Finish with Lime and Fresh Herbs

When the rice is tender, give everything a gentle stir to combine. Squeeze in the fresh lime juice and sprinkle with salt to taste. I love doing this final fresh citrus hit because it brightens the dish and balances the richness of the coconut milk. Then add the chopped green parts of the green onions and fresh cilantro for that herbal lift just before serving.

How to Serve One-Pan Thai Coconut Chicken Curry Recipe

The image shows several ingredients on a white marbled surface, each in white bowls or placed directly on the surface. In the bottom left, there is a white bowl filled with raw pink chicken pieces showing smooth and moist texture. Above it to the left, a white bowl is full of fluffy white cooked rice with distinct grains. To the right of the chicken, there is a small white bowl with a bright orange powder. Above the orange powder are two thin slices of lime, showing light green flesh with white veins. To the upper right of the lime is a larger white bowl filled with fresh, bright green beans with a smooth texture. Near the center of the image is a piece of light brown ginger root with a rough, knobby surface. Above the ginger is a round white bowl holding three brown eggs with smooth shells. To the upper left of the eggs is a white bowl filled with a creamy white liquid. Finally, there is a whole white garlic bulb with papery skin near the green beans. The composition is neat and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top the curry with a generous handful of fresh cilantro and a few extra diced green onions because they add a pop of color and fresh flavor that cuts through the creamy sauce. Sometimes, I’ll throw on a few chopped peanuts or a drizzle of chili oil if I’m feeling fancy. These simple touches turn this dish into something a little extra special.

Side Dishes

Since this One-Pan Thai Coconut Chicken Curry Recipe is already packed with rice and veggies, I usually keep sides light and fresh. A quick cucumber salad with a rice vinegar dressing or some steamed jasmine rice on the side works perfectly. Occasionally, I pair it with crispy naan bread to sop up any leftover sauce—that’s a total treat!

Creative Ways to Present

For special occasions or when guests come over, I like serving this curry in individual coconut shells or pretty bowls lined with banana leaves if I have them on hand. It adds a tropical vibe and feels festive without extra work. You could also plate the curry over coconut rice and garnish with edible flowers for a wow factor—presentation really elevates the experience!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and often I do—store them in an airtight container in the fridge. The curry sauce helps keep the chicken moist, so the flavors actually deepen overnight. I make sure to cool it slightly before refrigerating to preserve the texture. It usually stays great for up to 3 days in my experience.

Freezing

This One-Pan Thai Coconut Chicken Curry Recipe freezes quite well, which is a lifesaver for meal prepping. I portion it out into freezer-safe containers and freeze it for up to 2 months. When you thaw it, the consistency might be a touch thinner, but a quick simmer to reduce solves that every time.

Reheating

When reheating, I like to do it gently on the stovetop over low heat, stirring occasionally. This keeps the chicken tender and prevents the coconut milk from separating. If the curry seems too thick, just add a splash of water or broth to bring it back to a creamy consistency.

FAQs

Can I use chicken breasts instead of thighs in the One-Pan Thai Coconut Chicken Curry Recipe?

Absolutely! You can use boneless skinless chicken breasts if that’s what you have, though thighs tend to remain juicier and more flavorful in this curry. If you use breasts, just be careful not to overcook them because they dry out faster. Cutting them into bite-sized pieces and watching the cooking time will help keep them tender.
Is it okay to use canned coconut milk for this recipe?

Yes, canned coconut milk is actually the perfect choice here and what I recommend! Using the lite version keeps the dish creamy without being too heavy. Just make sure you shake the can well before opening to mix the cream and liquid for the best texture.
Can I make this recipe spicier?

Definitely. You can add chopped fresh chili, red pepper flakes, or even a splash of chili paste at the beginning when you sauté the aromatics. I usually keep the heat moderate, but feel free to adjust it to your taste—Thai curries can handle a nice kick!
Is it possible to make this curry vegan?

Yes! Swap the chicken thighs for firm tofu or an assortment of your favorite veggies like mushrooms, eggplant, or sweet potatoes. The curry powder and coconut milk still deliver all the rich Thai flavors, so you won’t miss the meat.
What type of rice pairs best with this One-Pan Thai Coconut Chicken Curry Recipe?

White basmati rice is my go-to for this curry because its fragrant, fluffy grains soak up the sauce beautifully without turning mushy. Jasmine rice is also a great alternative if you prefer that more floral aroma.

Final Thoughts

This One-Pan Thai Coconut Chicken Curry Recipe holds a special place in my kitchen because it combines ease and impressive flavor in one comforting dish. I love how it’s both cozy and fresh at the same time, and the one-pan approach means less cleanup—what’s not to love? If you’re craving something with a punch of exotic flavors but without complicated steps, give this recipe a try. I’m confident it’ll become one of your favorites just like it is mine.