Description
This One-Pan Thai Coconut Chicken Curry Recipe is a flavorful and aromatic dish that brings together tender chicken, crisp vegetables, and creamy coconut milk infused with Thai spices. It’s a one-pan wonder that’s perfect for a quick and delicious weeknight meal.
Ingredients
Scale
Protein and Fats
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, chopped
- 1 red bell pepper, julienned
- 8 oz green beans, trimmed and cut
- 2 medium carrots, sliced
Liquids & Spices
- 1 can lite coconut milk
- 1/2 cup water or broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 lime, juiced
- 1/2 teaspoon salt
Grain
-
- 1 cup white basmati rice
To Garnish
-
- Fresh cilantro
- Diced green onion
Instructions
- Prep Ingredients: Cut and prepare all vegetables and chicken.
- Cook Chicken: Heat coconut oil in a pan, add chicken and cook until browned.
- Add Vegetables & Aromatics: Stir in garlic, ginger, green onions, bell pepper, green beans, and carrots.
- Combine Liquids & Spices: Pour in coconut milk, water, curry powder, turmeric, lime juice, and salt.
- Simmer & Serve: Let the curry simmer until chicken is cooked through. Serve over cooked rice, garnished with cilantro and green onions.
Notes
- You can customize the vegetables in this curry based on your preferences.
- Adjust the spice level by adding more or less curry powder or paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg