This comes together really fast and best yet- all in one skillet. No clean up or fuss, just really good food… the way we like it around here! It is also Paleo and Whole30 friendly. Serve over rice or cauliflower rice if desired. But..it’s delicious just on its own, too!
Thai Chicken Coconut Curry Skillet
This is sooo out of the norm for me to make. I rarely do international dishes and boy have I been missing out! I must have 10 pins saved to my ‘recipes to make’ Pinerest board that include some form of coconut curry. This dish has been calling to me for a long time. “Hellllooooo…food rut girl. Time to breakkk ouuutttt”…
So I took a little of one recipe and a pinch of another to come up with something that cooks up quickly and in one pan, with the highest flavor profile possible…and of course, keeping it relatively healthy.
I used chicken thighs but chicken breasts would work great. Just reduce the cooking time a bit so you don’t dry them out. 12-15 minutes should do it for breasts, 25-30 for thighs.
Thai Chicken Coconut Curry Skillet
I was not prepared for the heat of the Thai chili paste. Just as a side note, do not dip your spoon in the jar and give it a quick taste unless you want to break your taste buds…not that I would do that or anything, just sayin’. I used 2 tablespoons in my original recipe but cut it back to 1 for the published recipe. You guys can add more if you like it. Too spicy for this gal.
I used light coconut milk, because after reading the calorie difference on the back of the can, I just couldn’t help it…yikers! Huge difference! (secretly would love to try the high fat version though…someday when I’m all skinny and stuff). If you have 10, 000 steps on your Fitbit today, I say go for the whole fat, otherwise, the light is darn tasty.
If you are not feeling very international today but in need of a yummy chicken dinner, try my Creamy Chicken and Mushroom Skillet!
Creamy Chicken Mushroom Skillet
Clink!
Kathi
This comes together really fast and best yet- all in one skillet. No clean up or fuss, just really good food... the way we like it around here!
- 6 Chicken thighs or breasts
- 2 tablespoons olive oil
- 1 16 oz light coconut milk
- 1 red pepper sliced
- 1/2 yellow onion halted and sliced
- 3 green onions chopped
- 1 tablespoon red thai curry paste adjust to your taste
- 1 teaspoon fresh grated ginger
- 3 cloves of garlic chopped
- 1 lime quartered
- Coconut flakes for garnish optional
- Serve over rice or cauliflower rice if desired.
- Wash and trim excess fat from chicken. Pat dry with paper towels. (this will help the chicken brown)
- Heat large skillet on medium high heat.
- Add one tablespoon of olive oil.
- Brown chicken 2-3 minutes on each side. Remove to plate and keep warm.
- Add additional tablespoon of olive oil.
- Saute green peppers, yellow onion and half of chopped green onion. (saving additional green onion for garnish). Cook for about 2-3 minutes.
- Add ginger and garlic. Cook an additional 2-3 minutes.
- 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 onion for garnish.
- Serve over rice if desired.
EAB says
January 17, 2018 at 2:19 amThis 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
February 12, 2016 at 9:47 pmThis looks delicious! I might try this weekend!
Tabitha Nelson says
February 15, 2016 at 2:48 pmI 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
January 25, 2016 at 2:55 amLove 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
January 22, 2016 at 9:02 pmYour 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
January 24, 2016 at 5:35 pmI made naan bread too…I am such a food traveler! 🙂
Willow says
January 22, 2016 at 8:26 pmI 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
January 24, 2016 at 5:36 pmI’ve heard! I love full fat anything…which is my problem 🙂
Helen @ Fuss Free Flavours says
January 22, 2016 at 6:39 pmThai paste really is the best chest ingredient isn’t it? I love an easy coconut chicken curry, so super comforting.
Healing Tomato says
January 22, 2016 at 6:12 pmI 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
January 22, 2016 at 5:38 pmThis looks great! So full of flavors and colors! It would be a great dinner for family night!
Kathi Kirk says
January 22, 2016 at 6:21 pmThanks Debi! Hope you get a chance to try it!
Ervin Buba says
June 23, 2017 at 3:30 pmWow 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.