Homii AI
Try free
Coconut Curry Chicken

Coconut Curry Chicken

A rich, fragrant, and family-friendly coconut curry chicken that comes together in one pan. Tender chicken thighs simmer in a golden, spiced coconut milk sauce with aromatics and vegetables — deeply satisfying, naturally dairy-free, and perfect served over steamed jasmine rice.

4 servings · Prep 15 min · Cook 35 min · Total 50 min

Thai · Dinner · Main Course

Ingredients

Open in recipe scaler →
  • 1.5 lb boneless skinless chicken thighs cut into 1½-inch pieces
  • 1 can full-fat coconut milk shaken well
  • 2 tbsp red curry paste
  • 1 cup chicken broth low-sodium
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp coconut oil
  • 1 tbsp soy sauce use tamari for gluten-free
  • tamari
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 cups fresh spinach loosely packed
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup fresh cilantro roughly chopped
  • 1 whole lime cut into wedges for serving

Equipment

  • Stovetop
  • Skillet
  • Wooden Spoon
  • Measuring Cups
  • Rice Cooker
  • Knife
  • Pan
  • Tongs
  • Ladle
  • Measuring Spoons
  • Cutting Board
  • Grater

Instructions

  1. Heat the @[Coconut Oil] in a large #[Skillet] over ^[medium-high heat]. Add the diced @[Yellow Onion] and cook, stirring occasionally, for ~[4–5 minutes] until softened and lightly golden. Add the minced @[Garlic] and grated @[Ginger] and cook for ~[1 more minute] until fragrant.
  2. Push the aromatics to the side of the pan and add the @[Thai Red Curry Paste], @[Turmeric], and @[Cumin] directly to the center. Toast the spices and paste for ~[30–60 seconds], stirring constantly, until they darken slightly and smell fragrant. Stir everything together to coat the @[Yellow Onion] mixture.
  3. Add the @[Chicken Thighs] to the #[Skillet] and stir to coat in the spiced paste. Cook for ~[3–4 minutes], turning occasionally, until the chicken is lightly seared on the outside (it does not need to be cooked through yet).
  4. Pour in the @[Coconut Milk] and @[Chicken Broth], then stir in the @[Soy Sauce]. Bring the mixture to a gentle boil, then reduce the heat to ^[medium-low]. Simmer uncovered for ~[18–20 minutes], stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
  5. Stir in the fresh @[Spinach] and cook for ~[1–2 minutes] until wilted. Remove from heat and stir in the @[Lime Juice]. Taste and adjust seasoning — add more @[Thai Red Curry Paste] for heat, @[Soy Sauce] for saltiness, or a pinch of sugar to balance.
  6. Ladle the curry over steamed jasmine rice. Garnish with fresh @[Cilantro] and @[Lime] wedges and serve immediately.