Thai Coconut Curry Chicken

Thai coconut chicken curry

Joff Lee / Getty Images

Total Time: 30 min
Prep Time: 20 min
Cook Time: 10 min
Servings: 4

Nutrition Highlights (per serving)

354 calories
31g fat
9g carbs
19g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 354
% Daily Value*
Total Fat 31g 40%
Saturated Fat 24g 120%
Cholesterol 66mg 22%
Sodium 59mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 19g  
Vitamin D 0mcg 0%
Calcium 31mg 2%
Iron 3mg 17%
Potassium 500mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This delicious Thai coconut curry chicken recipe is a simple one-skillet meal that's easy and fast enough for a busy weeknight dinner. You can use any curry mix you like.

This warm dish packs in benefits from the coconut oil, milk, curry, and chicken, all to deliver a hearty meal loaded with protein, potassium, and vitamin C. Both coconut oil and curry have been found to decrease the risk of cardiovascular issues, while the chicken thighs are a great source of protein.

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 medium onion, chopped
  • 1 medium red bell pepper, cored, seeded, and chopped
  • 1 tablespoon of curry paste or curry powder
  • Salt to taste
  • 1 pound boneless, skinless chicken thighs, cut in bite-sized pieces
  • 3/4 14-ounce can coconut milk
  • 12 ounces green beans (fresh or frozen)
  • Juice of 1 lime

Preparation

  1. Heat the coconut oil in a large skillet. The actual amount of oil depends on the size of the pan. You want a thin coating on the bottom.

  2. Add the chopped onion and red bell pepper. Stir and cook until onion is translucent and getting soft.

  3. Add the curry mix and salt. The amount of curry you use will depend on the product you use. If using a mild curry powder, you may choose to use more; if using a hot curry paste, you may wish to use less.

  4. Stir until you start to smell the spices.

  5. Add the chopped chicken pieces. Stir until almost cooked through.

  6. Add the coconut milk.

  7. Add the fresh or frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.

  8. Serve with juice of one lime.

Variations and Substitutions

The type of curry mix you choose will change the heat factor and taste of the final dish. Consider any of the following options depending on your preference for spicy vs. mild and savory vs. sweet curry:

  • Green curry is typically the spiciest Thai curry available as it's made with young green chilis for some serious heat.
  • Red Thai curry, which uses red chilis, isn't typically as spicy as green curry.
  • Yellow curry commonly adds coconut cream in addition to the coconut milk in other curries, which yields a sweeter, richer taste than red and green curries. 
  • Massaman curry is milder than yellow curry and has a similar taste to red curry, but the addition of peanuts offers a sweeter flavor.
  • Panang is the mildest of curries, owing to its use of sweeter spices such as cloves, cinnamon, cardamom, and nutmeg and the addition of peanuts.

Cooking and Serving Tips

  • Serve this classic South Asian dish over cauliflower rice to keep the calories and carbohydrates low and to benefit from the added fiber.

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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Eyres L, Eyres MF, Chisholm A, Brown RC. Coconut oil consumption and cardiovascular risk factors in humans. Nutr Rev. 2016;74(4):267-280. doi:10.1093/nutrit/nuw002

  2. Nakayama H, Tsuge N, Sawada H, et al. A single consumption of curry improved postprandial endothelial function in healthy male subjects: A randomized, controlled crossover trial. Nutr J. 2014;13:67. doi:10.1186/1475-2891-13-67