One-Pan Thai Coconut Chicken Curry

This One-Pan Thai Coconut Chicken Curry brings the best of Thai-inspired comfort food into your kitchen with ease. Aromatic spices and creamy coconut milk come together in a single pan alongside juicy chicken, vibrant green beans, and sweet peppers for a dish that tastes like you spent hours on it. It is my go-to recipe when I want something both flavorful and uncomplicated after a long day.

I first cooked this curry for a last-minute dinner with friends and it was such a hit that it is now a regular part of our rotation especially on nights when I need both comfort and speed.

What You'll Need

• Coconut oil: adds subtle flavor and helps chicken brown beautifully get unrefined for the best aroma
• Boneless skinless chicken thighs: stay juicy in the curry and absorb all the flavors pick pieces with a pink color for freshness
• Garlic and freshly grated ginger: are key for fragrance and the signature Thai curry taste buy firm bulbs and plump roots
• Fresh green onions: bring a savory bite and bright color choose ones with crisp greens and no wilting
• Red bell pepper: pops of sweetness and color look for glossy skin and firm flesh
• Green beans and carrots: add crunch and nutrition go for beans with snappy pods and carrots that are solid when bent
• Lite coconut milk: provides creaminess with less heaviness make sure to shake the can well before opening
• Curry powder and ground turmeric: infuse warmth and golden color select a blend with a deep yellow shade and check the label for freshness
• Lime juice: brightens up the whole dish use a ripe lime for the juiciest results
• White basmati rice: serves as the perfect fluffy base buy rice with an aromatic scent for the best flavor
• Fresh cilantro and diced green onion to garnish: add freshness chop just before serving for maximum aroma

How to Make It

Prep and Chop:

Cut chicken into bite-sized pieces and prepare all your veggies wash produce thoroughly remove any seeds from the bell pepper trim the ends off beans and slice carrots thinly for even cooking

Brown the Chicken:

Warm coconut oil in a large skillet or deep sauté pan over medium heat once shimmering lay chicken pieces in a single layer let them cook undisturbed for several minutes until golden on one side before flipping give them a few more minutes until no longer pink on the surface

Bloom the Aromatics and Vegetables:

Stir in minced garlic and grated ginger letting them sizzle in the hot oil until fragrant but not browned scatter in chopped green onions red pepper green beans and carrots toss to coat everything in the aromatic oil letting the veggies just begin to soften

Pour in Liquids and Spices:

Pour in the coconut milk and about half a cup of water or broth stirring well to loosen any golden bits from the bottom sprinkle in curry powder turmeric salt and squeeze over fresh lime juice make sure all ingredients are well mixed and the chicken is mostly submerged

Simmer the Curry:

Let the curry gently bubble uncovered for at least twelve to fifteen minutes stirring occasionally to keep veggies from sticking this allows the sauce to thicken and the chicken to finish cooking check a piece for doneness and adjust seasoning as needed

Serve and Garnish:

Spoon hot curry over cooked white basmati rice finish generously with fresh cilantro leaves and extra chopped green onion for a burst of flavor and color serve straight away for the freshest taste

The fresh ginger in this curry is my favorite part because it gives a warm kick and a wonderful soothing aroma I remember my daughter pulling up a chair to the stove just to watch the mixture bubble away and asking if she could help squeeze the lime in now she insists on being my official lime juicer

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days The flavor deepens as it sits and tastes even richer the next day. If making ahead cool fully before refrigerating and try to store the garnishes separately so they stay bright and fresh. Reheat on the stove over low heat splashing in a bit of water if the sauce is extra thick. The coconut milk can thicken in the fridge so a gentle stir when reheating brings it right back to creamy.

Ingredient Substitutions

If you are out of chicken thighs you can swap in boneless chicken breast or even tofu for a vegetarian twist. Canned full-fat coconut milk creates a richer sauce if you like a treat but lite coconut milk keeps things lighter and still tasty. Try broccoli or snap peas for the green beans or use whatever crisp veggies you have on hand. A spoonful of Thai red curry paste in place of curry powder will give an authentic restaurant-style color and flavor.

Serving Suggestions

Spoon the curry over fragrant jasmine or basmati rice. For a lighter meal serve next to cauliflower rice or steamed greens. A squeeze of extra fresh lime and a scattering of roasted peanuts before serving add even more punch. Pairs beautifully with a crunchy cucumber salad.

Cultural and Seasonal Notes

Thai food often features a balance of creamy spicy sour and sweet elements and this curry leans on just those flavors. This is cozy enough for winter yet lively and colorful for spring and summer suppers. Adjust veggies with the season zucchini and snap peas in spring heartier sweet potato in fall. Three Quick Notes: Chicken thighs give the richest flavor for curry. Fresh ginger and lime juice really make the dish pop. Letting the curry simmer uncovered concentrates the flavors beautifully.

You know dinner is almost ready when everyone starts asking what smells so good from the hallway this curry is a surefire way to call everyone to the table without saying a word

Recipe FAQs

→ Can I substitute the vegetables?

Yes, you can easily swap in your favorite vegetables like broccoli, snap peas, or zucchini for variety.

→ What type of chicken works best?

Boneless, skinless chicken thighs provide the most flavor and tenderness, but chicken breast can also be used.

→ How can I make it spicier?

Increase the curry powder or add a spoonful of Thai red curry paste to boost heat and depth.

→ Is this dish dairy-free?

Yes, the use of coconut milk instead of dairy keeps this dish naturally dairy-free.

→ What should I serve alongside?

Steamed white basmati rice helps soak up the sauce, or you can enjoy it with brown rice or cauliflower rice.