Thai Coconut Curry Chicken Recipe

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 Easy Thai Coconut Curry Chicken recipe is a simple one-pot meal. You can use any Thai seasoning or curry you like. There are jars of various types of Thai curry paste in the market, or you can use a powdered mixture. Serve this classic South Asian dish over cauliflower rice.


  • 1 tablespoon coconut oil
  • 1/2 medium onion (chopped)
  • 1 medium red bell pepper (cored, seeded, and chopped)
  • 2 tablespoons of curry paste (choose green, red, yellow, Massaman, or Panang depending on your preference for spicy or mild, savory or sweet curry)
  • Salt to taste
  • 1 pound chicken thighs (boneless, skinless, cut in bite-sized pieces)
  • 3/4 14 ounce-can coconut milk
  • 12 ounces green beans (fresh or frozen)
  • Juice of 1 lime


  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 1/2 medium chopped onion and 1 medium chopped red bell pepper. Stir and cook until onion is translucent and getting soft.

  3. Add the Thai spices (including the salt or seasoning salt). The amount will depend on the brand of spice mix you use. I use about 4 teaspoons but for a different brand like a hot paste, use closer to 2 teaspoons.

  4. Stir until you start to smell the spices.

  5. Add the 1 pound chopped chicken pieces. Stir until almost cooked through.

  6. Add the 3/4 can unsweetened coconut milk.

  7. Add the 12 ounces 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.

The Heat Factor in Thai Curries

Green curry is typically the spiciest Thai curry available. Made with young green chilis it isn't for the new-to-Thai-curry crowd who isn't ready for serious heat. Next up is red Thai curry, which uses red chilis, but isn't as spicy as green curry. Yellow curry 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, including the addition of peanuts.

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