Skillet Thai Chicken Coconut Curry

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! 

Course Dinner
Cuisine thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
667 kcal


  • 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.


  1. Wash and trim excess fat from chicken. Pat dry with paper towels. (this will help the chicken brown)
  2. Heat large skillet on medium high heat.
  3. Add one tablespoon of olive oil.
  4. Brown chicken 2-3 minutes on each side. Remove to plate and keep warm.
  5. Add additional tablespoon of olive oil.
  6. Saute green peppers, yellow onion and half of chopped green onion. (saving additional green onion for garnish). Cook for about 2-3 minutes.
  7. Add ginger and garlic. Cook an additional 2-3 minutes.
  8. Add coconut milk and chili paste. Squeeze of half lime. Salt and pepper to taste.
  9. 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
  10. Top with remaining lime wedges and onion for garnish.
  11. Serve over rice if desired.
Nutrition Facts
Skillet Thai Chicken Coconut Curry
Amount Per Serving
Calories 667 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 18g90%
Cholesterol 212mg71%
Sodium 271mg11%
Potassium 578mg17%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 1780IU36%
Vitamin C 46.6mg56%
Calcium 42mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.