Healthy Thai Coconut Chicken Curry (Easy & Flavorful)

Healthy Thai Coconut Chicken Curry (Easy & Flavorful)

Craving a flavorful and healthy Thai curry but short on time and dishes? This recipe is your weeknight dinner dream! Made in just one pan, this vibrant Thai Coconut Chicken Curry is bursting with fragrant spices and tender chicken, all simmered in a creamy coconut milk sauce. Plus, it's completely gluten-free and dairy-free, making it a delicious option for everyone at the table.

Lean Protein: The recipe features chicken breast, a source of lean protein essential for building and maintaining muscle mass. Chicken breast is also relatively low in fat and calories.

Nutrient-Rich Vegetables: The inclusion of vegetables like bell peppers and onions adds essential vitamins, minerals, and fiber to the dish. Bell peppers are rich in Vitamin C, which supports a healthy immune system, while onions offer a good dose of antioxidants. Feel free to add other vegetables like broccoli, known for its vitamin K and fiber content, or sugar snap peas for added vitamin A and C.

Healthy Fats: Coconut milk, while higher in saturated fat, also contains medium-chain triglycerides (MCTs). MCTs are easier to digest and may offer some health benefits like increased satiety and boosted metabolism.

Gluten-Free & Dairy-Free: This recipe caters to those with gluten and dairy sensitivities or dietary restrictions. It uses ingredients naturally free of these allergens, making it a delicious and inclusive meal option.

Customizable for Added Goodness: The beauty of this recipe lies in its adaptability. You can swap the chicken for tofu or chickpeas for a plant-based protein boost. Adding vegetables like leafy greens or zucchini provides additional vitamins and fiber.

Thai Coconut Chicken Curry

Anne Murray, MS, RD
This healthy Thai Coconut Chicken Curry is packed with flavor and essential nutrients. Good source of protein comes from juicy chicken thighs, while vitamin C-rich bell peppers and onions add sweetness and crunch. The fragrant green curry paste infuses the dish with a delightful blend of spices, perfectly balanced by the creamy richness of coconut milk. This is one you will love, and it's so easily customizable.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine dairy free dinner, dairy free recipes, gluten free recipes, healthy dinner, healthy recipes, one pan dinner, one pot dinner, thai, thai recipes
Servings 4 Servings


Coconut Chicken Curry

  • 1 lb Chicken Thighs can sub for chicken breast or tenderloins
  • 2 tbsp Avocado Oil
  • 3-4 Bell Peppers
  • 1 Yellow Onion
  • 2 tbsp Thai Curry Paste use any color. I used green for this recipe
  • 2 cloves Garlic
  • 1 knob Ginger
  • 1 can Unsweetened Coconut Milk
  • 2 Limes
  • Fresh Cilantro or Parsley to garnish

Thai Spice Mixture

  • 1 tbsp Ground coriander
  • 1 tsp Ground turmeric
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Garlic powder
  • 1/2 tsp Sea salt

Jasmine Rice

  • 1 tbsp Ghee Butter optional
  • 1.5 c Dry Jasmine Rice
  • 2.5 c Water


  • Start by slicing bell peppers and onions into uniform slices
  • Next dice garlic and ginger, option to use a garlic press for this step
  • Set bell peppers, onions, garlic and ginger aside
  • Use a clean cutting board to slice chicken into uniform sized cubes
  • Season chicken with thai seasoning mixture and toss around with a drizzle of avocado oil, until all pieces are evenly coated
  • Once all of this is prepped, turn on your pan to medium high heat (around a 7-8) and let that heat up
  • While your pan heats up, begin on making the jasmine rice
  • Take a separate sauce pot and turn to high heat to begin cooking rice
  • Rinse dry rice through a strainer to remove excess starch, the water should run clear when the rice is done being washed, after about 40 seconds
  • Add in a knob of ghee butter to the hot sauce pot
  • Next add in your rinsed rice, mix around for about one minute to toast the rice
  • Take 2.5-3c of water and pour into the pot with rice and butter, reduce heat and cover with lid. This will cook at very low heat while you start the chicken.
  • At this point your pan for cooking the chicken should be hot. Add a tablespoon of avocado oil into the hot pan
  • Next add in the seasoned chicken and spread out evenly on pan. Reduce the heat to medium (around a 6)
  • Cook chicken on each side for about 5 minutes, covering with a lid.
  • Once the chicken has been cooking for both sides for about 10 minutes, add in your sliced bell peppers, onions, ginger and garlic. Stir it all up and turn the heat back up to medium high (8) Cook everything for another 5 minutes.
  • Next, add in your curry paste and coconut milk mixture, give it a big stir and let the flavors come together.
  • From here you can reduce heat to low and add in your fresh squeezed limes, fresh herbs and garnishes.
  • Check in on the rice, it should be cooked and able to be forked. Remove from heat and take a fork to fluff the rice.
  • Serve Thai coconut curry over fluffed rice and enjoy!



Customization Ideas:
  • Spice it Up: Want more heat? Add a pinch of red pepper flakes or sliced fresh chilies (wear gloves!) along with the green curry paste.
  • Veggie Lovers: Incorporate your favorite chopped vegetables like broccoli, snow peas, or zucchini in the last few minutes of simmering.
  • Protein Powerhouse: Swap chicken for another protein like shrimp, tofu, or chickpeas for a vegetarian twist. Adjust cooking times accordingly.
  • Flavor Variations: Play with different curry pastes. Red curry offers a sweeter and smokier profile, while yellow curry is milder and slightly sweeter.
  • Fresh Herbs: For a bright finishing touch, garnish with chopped fresh cilantro, Thai basil, or mint.
  • No Green Curry Paste? No problem! Substitute with a mixture of 1 tbsp curry powder, 1/2 tsp ground cumin, 1/4 tsp ground coriander, and a pinch of cayenne pepper.
Cooking the Perfect Jasmine Rice:
  • Rinse for Fluffy Grains: Jasmine rice benefits from rinsing to remove excess starch that can lead to a sticky texture. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes surface starch but preserves the fluffy texture.
  • Water Ratio: The ideal water-to-rice ratio for jasmine rice is slightly less than for other white rice varieties due to its higher starch content. Use 1 1/4 cups water for every 1 cup of rinsed jasmine rice.
  • Flavor Boost: Add a pat of butter, a drizzle of olive oil, or a pinch of salt to the water while cooking the rice for extra flavor.
Additional Tips:
  • Use a medium-sized saucepan with a tight-fitting lid for even cooking.
  • Don't peek! Resist the urge to lift the lid while the rice is simmering. This lets the steam escape and can disrupt the cooking process.
  • Leftover rice? Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a saucepan with a splash of water to prevent drying.
  • Use full-fat coconut milk for the richest flavor and creamiest texture.
  • If your coconut milk separates, don't worry! Just whisk it together before using.
  • Adjust the amount of green curry paste to your desired spice level. Start with less and add more to taste.
  • Serve this curry over steamed rice, quinoa, or cauliflower rice for a complete and satisfying meal.
This recipe offers a base to explore your own Thai curry creations. Get creative, customize to your preferences, and enjoy a delicious and healthy weeknight dinner!
Keyword chicken curry, easy recipes, green chicken curry, green curry, healthy dinner, thai coconut curry, thai curry

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