One-Pan Thai Coconut Chicken Curry Recipe
This One-Pan Thai Coconut Chicken Curry is a vibrant and comforting dish combining tender chicken thighs and fresh vegetables simmered in a fragrant coconut curry sauce. With aromatic ginger, garlic, and a blend of yellow curry powder and turmeric, this recipe delivers rich, authentic Thai flavors all cooked in one pan for an easy, satisfying meal served over fluffy basmati rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Protein and Fats
- 1 tablespoon coconut oil, plus more if necessary
- 1 pound boneless skinless chicken thighs
Vegetables & Aromatics
- 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
Liquids & Spices
- 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
Grain
- 1 cup white basmati rice
To Garnish
- Fresh cilantro
- Diced green onion
Instructions
- Prepare the rice: Rinse 1 cup of white basmati rice under cold water until the water runs clear. Cook the rice separately according to package instructions, or using your preferred method, and set aside to keep warm until serving.
- Sauté aromatics: Heat 1 tablespoon of coconut oil in a large, deep skillet or pan over medium heat. Add the minced garlic and freshly grated ginger, cooking for about 1 minute until fragrant but not browned to release maximum flavor.
- Cook chicken thighs: Add the boneless skinless chicken thighs to the pan. Cook on medium-high heat, allowing them to brown slightly on each side for around 5 to 7 minutes, until mostly cooked through but not fully done.
- Add vegetables: Stir in chopped green onions, julienned red bell pepper, trimmed green beans, and sliced carrots. Cook, stirring occasionally, for 3 to 4 minutes to slightly soften the vegetables while keeping them crisp.
- Mix curry sauce: In a bowl or measuring cup, combine the lite coconut milk, 1/2 cup water or broth, yellow curry powder (or paste), ground turmeric, lime juice, and ½ teaspoon salt. Stir well to blend all the flavors into a smooth sauce.
- Simmer curry: Pour the coconut curry sauce over the chicken and vegetables in the pan. Reduce heat to low, cover, and let it simmer gently for 10 to 12 minutes, allowing the chicken to cook through fully and the vegetables to soften and absorb the curry flavors.
- Finish and garnish: Remove from heat. Taste and adjust seasoning if needed. Garnish with fresh cilantro leaves and diced green onion for a vibrant fresh touch.
- Serve: Spoon the curry over the cooked basmati rice and enjoy a flavorful one-pan Thai coconut chicken curry meal.
Notes
- You can substitute chicken thighs with chicken breast for a leaner option, but thighs remain juicier.
- For spicier curry, add 1 teaspoon of chili paste or fresh chopped chili with the aromatics.
- Use vegetable broth instead of water for deeper flavor in the curry sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- To keep the dish gluten-free, double-check all curry powders or pastes to ensure no gluten-containing ingredients.
Keywords: Thai coconut chicken curry, one pan chicken curry, coconut milk curry, easy Thai dinner, stovetop curry recipe, healthy chicken curry