If you want a flavor-packed dinner that’s ready in under 30 minutes, this recipe is a great choice. This one-pan Thai chicken combines tender chicken, shredded carrots, red bell pepper and sweet green peas in a creamy coconut-curry sauce. Serve it over fluffy rice for a simple, satisfying meal.
Cooking can be a way to visit other countries without leaving home. Some nights I make Mexican-style beef enchiladas or a hearty Italian lasagna, and when I want Southeast Asian flavors I turn to this Thai coconut curry chicken. It’s an approachable weeknight dinner that brings bright, comforting flavors to the table.
One-pan dinners are convenient and quick, and this curry is one the whole family enjoys. It’s richly seasoned with curry powder, features tender pieces of chicken and plenty of vegetables, and the coconut milk creates a silky sauce that pairs perfectly with rice.
Why you’ll love this Thai coconut curry recipe
This easy Thai dish is great for busy evenings and offers several advantages:
- Quick to make — Ready in about 30 minutes, it’s an ideal weeknight dinner.
- Full of flavor — The curry powder and coconut milk create a balance of sweet, savory and mildly spicy notes.
- Versatile — Swap the chicken for shrimp, scallops, pork tenderloin or a quick-cooking steak if you prefer.
- Distinct sauce — Thai coconut-based curries are saucy and creamy, different from many Indian curries that are typically drier.
Ingredients & substitutions
This quick Thai chicken curry uses common pantry and grocery items. Substitutions are suggested where appropriate. See the recipe card below for exact quantities.
- All-purpose flour (for dusting the chicken)
- Curry powder — choose a blend you like; some are sweeter, some are spicier.
- Kosher salt
- Freshly ground black pepper
- Boneless, skinless chicken breasts — thighs or tenderloins also work.
- Olive oil — coconut oil is another option.
- Red bell pepper — yellow or orange peppers are fine, too.
- Unsweetened coconut milk — full-fat for the richest sauce; avoid light versions for best texture.
- Frozen green peas — no need to thaw, they cook quickly in the sauce.
- Shredded carrots — buy pre-shredded or shred at home.
- Cooked jasmine rice — or brown rice, rice noodles, or zucchini noodles to reduce carbs.
- Fresh cilantro for garnish
- Salted cashews — peanuts or almonds are good alternatives.
- Lime wedges for finishing
Hint: Shred carrots using the largest grater blade, a box grater, or a food processor, or buy them pre-shredded for convenience.
What is curry powder?
Curry powder is a blended spice mix that gives this dish its warm, layered flavor. Its color ranges from golden yellow to deeper brown depending on the mix. Typical ingredients include coriander, turmeric, cumin, and red pepper; some blends also include ginger, fennel, nutmeg, garlic, cinnamon, and cloves.
Blends vary in heat and sweetness, so experiment with brands until you find one you prefer. If you like more heat, add red pepper flakes or a touch of chili to taste.
How to make Thai coconut curry chicken
Here’s a concise overview of the cooking process. Refer to the recipe card below for full details and quantities.
1. Mix flour, curry powder, kosher salt, and black pepper in a bowl. Add the chicken pieces and toss to coat. Sauté the chicken in olive oil over medium-high heat until it starts to brown.
2. Add diced red pepper and the coconut milk. Stir, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the sauce has slightly thickened (about 8–10 minutes).
3. Stir in shredded carrots and frozen peas and cook briefly until the vegetables are heated through.
4. Serve the curry over hot jasmine rice. Garnish with chopped cilantro and cashews, and finish with a squeeze of lime.
Top tips
- Cut the chicken into even, bite-sized pieces so it cooks uniformly and quickly.
- Try different curry powders to find the balance of sweetness and heat you enjoy.
- No need to thaw frozen peas — add them straight to the pan and they’ll cook in minutes.
Frequently asked questions
Coconut milk creates the lush, creamy sauce characteristic of many Thai dishes. Use a full-fat unsweetened coconut milk for best texture and richness. Different brands vary in consistency, so shake the can well before using to recombine the cream and liquid.
Many Thai recipes feature lean proteins and plenty of fresh vegetables, making them a healthy choice overall. Adjust portion sizes and ingredients—like using brown rice or vegetable noodles—to fit your dietary preferences.
More one-pan dinners
- Mussels Marinara
- Savory Herb Pork Chops with Apples and Onions
- Chicken with Prosciutto, Sage and Mushroom Marsala Sauce
- Beef and Sugar Snap Pea Stir Fry
- 30-Minute Summer Vegetable and Bean Chili
One more thing
Did you try this recipe?
Leave a comment and rating below to let us know how it turned out. Share your photos on social media and tag the creator if you like.
Thanks — Amy
Recipe
Easy Thai Coconut Curry Chicken Recipe
Equipment
- large sauté pan
- rubber spatulas
Ingredients
Thai curry chicken
- 1 tablespoon all purpose flour
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 ¼ pounds chicken breasts boneless and skinless, cut in ½ inch pieces
- 1 tablespoon olive oil
- 1 cup chopped red pepper
- 1 13.5 ounce can unsweetened coconut milk
- 1 cup frozen green peas
- 1 cup shredded carrots
For serving
- 4 cups hot cooked jasmine rice
- ¼ cup chopped fresh cilantro
- ⅓ cup chopped salted cashews
- 1 lime sliced in wedges
Instructions
-
Season the chicken: Combine salt, pepper, flour, and curry powder in a medium bowl. Add the chicken and toss to coat.
-
Cook the chicken: Heat olive oil in a large sauté pan over medium-high. When shimmering, add the chicken and sauté until it begins to brown, about 5 minutes.
-
Prepare the sauce: Add the red pepper and toss. Stir in the coconut milk, reduce heat to medium, and simmer 8–10 minutes until chicken is cooked and the sauce has slightly thickened, stirring occasionally.
-
Add the vegetables: Stir in the peas and shredded carrots and heat through.
-
Serve: Spoon the curry over hot jasmine rice and garnish with cilantro and cashews. Serve with lime wedges.
Notes
- Shake the can of coconut milk well before opening so the cream and liquid are combined for a smooth sauce.
- To lower carbs, serve over zucchini noodles or spaghetti squash instead of rice.
Nutritional information is an estimate based on the ingredients and methods used.