We love this One Pan Thai Chicken Coconut Curry. Just a few ingredients and minimal prep and you have a Thai Restaurant Quality dish! Serve with rice or just on it’s own.
We were feeling International today and thought we would try something new and so glad we did. I had forgotten how much I love coconut milk. Rich and creamy with a hint of coconut. We sparingly used Thai Chili Paste but feel free to adjust to your taste. The light heat really goes well with the coconut milk.
Ingredients for Coconut Curry Chicken –
- Chicken Thighs – we like bone-in but boneless breasts or thighs can be substituted. Simply adjust the cooking time. (see notes in recipe card below)
- Coconut Milk – we used full fat, thats where the flavor is.
- Thai Chili Paste – the heat of this varies from product to product. Do a little taste test before adding to the coconut milk so you don’t make it too spicy.
- Red Bell Pepper
- White or Yellow Onion
- Fresh Ground Ginger
- Garlic
- Fresh Lime
Use a heavy duty skillet like cast iron and heat to medium high. Sear the chicken thighs until a nice crust forms. About 4 minutes on each side. Remove to a plate. They will not be cooked through but will continue to cook in the coconut sauce.
The next steps take just a few minutes. Saute the red bell pepper and onion in a bit of olive oil.
Add the coconut cream, Thai Chili Paste, salt and pepper. Heat to a low simmer.
Add the chicken back to the pan and nestle in into the coconut milk mixture spooning the sauce over the chicken. I love the word ‘nestle’, sounds so cozy.
How long to cook chicken in a skillet –
- Bone in chicken – this will simmer in the coconut sauce for about 20 minutes depending on the thickness of the bone. 165 degrees internally is the perfect safe temperature.
- Boneless chicken – simmer in the sauce for about 10-12 minutes. 165 degrees internally with a food thermometer.
This recipe makes a quite a bit of coconut sauce. We like to serve it up in a bowl for slurping!
A few more ONE PAN CHICKEN RECIPES we think you’ll love –
- Creamy Beef and Orzo – the orzo is cooked in the same pan as the beef. Kids love this one.
- Chicken and Zucchini – sneak some veggies in this one pot easy dinner.
- French Chicken – don’t be fooled by the fancy exterior. This One Pot Chicken dish is as easy as it comes.
- Rosemary Chicken – boneless chicken breasts cook up quickly in the big flavored dish.
- You can see all of our One Pan Family Friendly Meals HERE.
LET’S EAT!
Kathi and Rachel 👩🍳👩🍳
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Skillet Thai Chicken Coconut Curry
Ingredients
- 4 Bone-in Chicken thighs see notes below for boneless chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 16 oz coconut milk recommend full fat version
- 1 red pepper sliced
- 1/2 yellow onion sliced
- 1 tablespoon red thai curry paste adjust to your taste
- 1 teaspoon fresh grated ginger
- 3 cloves garlic chopped
- 1 lime half for sauce half for garnish
- 1 green onion chopped for garnish
Instructions
- Wash and trim excess fat from chicken. Pat dry with paper towels. (this will help the chicken brown). Season liberally with salt and pepper on both sides of the chicken.
- Heat large skillet on medium high heat. Add 1-2 tablespoons of olive oil. Place chicken skin side down. Brown for about 4 minutes on each side. Remove to a platter.
- Add sliced red pepper and onion to hot pan. Saute for 2-3 minutes until soft.
- Add ginger and garlic. Cook an additional 2-3 minutes.
- Reduce heat to medium. Add coconut milk and chili paste. Squeeze of half lime. Salt and pepper to taste.
- Add chicken back to pan and continue to simmer until chicken is cooked through with an internal temp of 165 degrees. 25-30 minutes for bone in chicken thighs. 12-15 for chicken breasts
- Top with remaining lime wedges and green onion for garnish.
- Serve over rice if desired.
Notes
How long to cook chicken in a skillet -
- Bone in chicken - this will simmer in the coconut sauce for about 20 minutes depending on the thickness of the bone. 165 degrees internally is the perfect safe temperature.
- Boneless chicken - simmer in the sauce for about 10-12 minutes. 165 degrees internally with a food thermometer.
Nutrition
Sherry says
This was a delicious recipe! My family loved it! Had to make a few tiny adjustments due to personal tastes like adding 3 chopped tomatoes and using 2 tbsp of red chilli paste since we love spicy and also used coconut cream instead of milk since that’s all I had at home! So so perfect!
EAB says
This is one of our family’s favorites on the stovetop, and tonight I tried it in the Instant Pot.
I sauteed the veggies first in olive oil. When they were cooked, I added in the garlic and ginger, and sauteed another minute. Then I stirred in about a tablespoon each of red curry paste and roasted red chili paste and sauteed it another 30 seconds or so. I cut my chicken thighs into bite-size pieces and stirred them for a minute or so until they were mixed with the veggies and spices. I then poured in two cans of coconut milk and about half a cup of chicken broth.
I additionally made rice using the pot-in-pot method, with 1 1/2 cups of white rice in a metal bowl set on top of the chicken. I closed the lid of the IP and set for 5 minutes at high pressure (which took about 10 minutes to come to pressure). After 5 minutes, I did a quick release.
I might cut the chicken broth down to 1/4 cup next time, but otherwise it was perfect!
Tabitha Nelson says
This looks delicious! I might try this weekend!
Tabitha Nelson says
I made this yesterday and it turned out great!!! I also added some extra red pepper flakes and I used the full fat coconut milk. I did not have ginger but I feel that might have been the only thing missing! Great recipe.
Susan says
Love it! This looks Thai-tastic! I adore Thai restaurants but have never cooked it at home. Can hardly wait to try it. Thanks for sharing!
Tracy | Baking Mischief says
Your opening paragraph could be me talking!! I even have a can of coconut milk sitting in my pantry bought just for this purpose and gathering dust.
This looks so good! I’m definitely going to dust off that can and give this a try. Were you able to buy red curry paste at your regular grocery store or did you have to buy it at a specialty market?
Kathi Kirk says
I made naan bread too…I am such a food traveler! 🙂
Willow says
I love curry! Someday you really need to try the full fat coconut milk in it, it makes a world of difference! It adds a wonderful richness to the dish, and I find I use more red curry paste with it too. I think I need to find a new red curry paste, because mine isn’t spicy enough for me!
Kathi Kirk says
I’ve heard! I love full fat anything…which is my problem 🙂
Helen @ Fuss Free Flavours says
Thai paste really is the best chest ingredient isn’t it? I love an easy coconut chicken curry, so super comforting.
Healing Tomato says
I have a lot of love for Thai food. I was lucky to have lived in NYC for a while and got to sample all kinds of Thai food. Your recipe sounds delicious and it reminds me of a tofu curry I used to eat. I am going to try your recipe with tofu. Bet it will taste so delicious.
Debi at Life Currents says
This looks great! So full of flavors and colors! It would be a great dinner for family night!
Kathi Kirk says
Thanks Debi! Hope you get a chance to try it!
Ervin Buba says
Wow delicious I absolutely love Thai curries. I would just like to gently point out that we gain weight not from fat and fatty foods ike cheese, coconut milk, but rather from sugars and simple carbohydrates like bread, pastry and rice. So enjoy the clean burning foods and avoid the bloating sugars and grains.