Easy One Pan Creamy Coconut Chicken with Thai Curry |

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Wow! That’s all I have to say. This recipe is so delicious! The creamy coconut sauce, the chicken, the spices, the vegetables; they all come together in this amazing dish. Cooked in one pan, it couldn’t be easier. And cleanup? There’s nothing to it. These are my favorite type of meals-very little cleaning.

I have been loving the one pan meals lately. What’s not to love? You get a great meal and clean up is so easy. They usually don’t take very long to make, either. 30-45 minutes and dinner is served. And the scent coming from the kitchen as you make this, mmmm, so good. You won’t even have to call anyone to the dinner table, they’ll be waiting there before you’re even done.

This meal was so easy to make. You’re basically cutting the chicken up into pieces, cutting the vegetables, cooking the chicken and sauteeing the vegetables, adding the coconut milk and spices, simmering, wilting the spinach/arugula, simmering some more, then you’re done!

I like to serve this meal with rice, either Jasmine or Basmati, though brown rice would work as well. Let me tell you a secret- I cook my rice in the microwave. What! That’s sacrilege! Hear me out first. It is still so good and fluffy when cooked in the microwave, I doubt you’ll be able to tell the difference. It’s incredibly easy and time saving. I have been cooking my Jasmine and Basmati rice this way for years. I haven’t tried cooking brown rice in the microwave before, and wild rice takes too long, but Jasmine and Basmati rice only take 15 minutes on high.

Look at that beautiful, fluffy rice!

Ingredients

Chicken– I used chicken breast, but you could easily use thighs.
Coconut Milk– full fat for best results. Anything else and it would be too thin and probably wouldn’t thicken up.
Poblano– I love this pepper! Adds flavor and just a bit of heat.
Shallots– love the light onion and garlic flavor of this mighty vegetable.
Carrots– I used matchstick carrots that I already had, but you could shred your own carrots.
Spinach or Arugula– or both. I used a mix of both, but you could easily use one or the other. I love the light, peppery flavor of arugula.
Garlic– don’t be like me and forget to buy garlic. Sad. I had to use garlic powder, but I definitely recommend using fresh garlic.
Ginger– I also used ground ginger as I was out of fresh ginger (I’m 0 for 2). Fresh ginger would be best in this recipe.
Basil– I used fresh basil from my garden.
Cloves– just plain, ground cloves will work for this recipe.
Curry paste– I used red curry paste. which is a bit hotter than the others, though you could use any curry you want.
Rice– I used Jasmine rice. Basmati will work equally as well. I have not tried this dish with brown rice, but I bet it would be good.

Let’s Make This

I like to cut up the chicken raw with a pair of scissors. Makes it so much easier. Then, I chop the poblano, shallots and basil. In a large skillet (I use cast iron) add the cut up chicken. After a minute or so, add the poblano and shallots. Stir intermittently so everything doesn’t stick to the bottom of the pan.

After about 5 minutes, add the shredded carrots. Stir to combine. We’re just softening the carrots a bit. Once the chicken has cooked through, add the spices and curry paste. Chicken is cooked when it is firm and no longer translucent. The internal temperature should be 165 degrees through the thickest part of the chicken. Not easy to temp small pieces of chicken. I found it easiest to stick the thermometer through the side of the chicken rather than through the top.

Next, you’re going to add the coconut milk and basil. Stir to combine. Let it simmer for a few minutes so the flavors develop. Your house should be smelling divine by now. Your neighbors will probably invite themselves over for dinner.

Now it’s time to wilt the spinach/arugula. Add fresh spinach/arugula to the pan and cover with a lid. It will take just a few minutes for the heat of the dish to wilt the spinach/arugula.

And there you have it. A most delicious meal ready in no time. 45 minutes actually. If you’re serving with rice, pop it in the microwave about 15 minutes before this is done and you’ll be good to go. You could also serve it with lentils or naan bread. Or, you could try my Cuban bread recipe as an accompaniment.

The perfect meal!

Other Recipes to Try

Cuban Fricase de Pollo

Carnitas Soup

Spicy Potato Soup

Recipe Notes

How do I store this?

Store in an airtight container in the fridge for up to three days.

Can I freeze coconut chicken curry?

Yes, you can freeze this meal. Cool completely and put into an airtight freezer container. Can be frozen for up to three months. The coconut milk may appear grainy once thawed out, it is still edible though. For meal prep, you can portion out single servings and freeze individually. Then you only need to thaw out one serving when you want it rather than the entire meal.

What is the difference between red, green and yellow curry?

The main difference is the chili’s they are each made with. Red uses red chili’s; green uses green chili’s; and yellow uses yellow chili’s. Green and yellow also tend to be a bit sweeter than red. Red curry is hotter than green and yellow. In this recipe, you could use either one of the chili pastes.

Can I make this vegetarian or vegan?

Yes! You could omit the chicken and add in tofu. This dish would also be great with chick peas. The curry paste I used is Vegan, so you could definitely make this a Vegan meal.