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Thai Coconut Chicken Curry with Veggies Recipe

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4 from 51 reviews

This easy Thai Coconut Chicken Curry with Veggies is a flavorful and healthy meal combining tender chicken, a medley of vegetables, and a rich coconut milk-based curry sauce. Perfectly balanced with aromatic spices like curry powder, turmeric, and ginger, this dish offers a delicious Thai-inspired dinner that’s gluten-free, dairy-free, paleo, and Whole30 compliant. Ready in just 40 minutes and made in one pan, it’s an ideal weeknight meal served best with rice or cauliflower rice.

  • Total Time: 40 minutes
  • Yield: 8 cups

Ingredients

Spices and Aromatics

  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons curry powder, divided
  • 1/2 tablespoon ground turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste

Protein

  • 1 pound chicken breast, cut into 1-inch bite-size pieces

Vegetables

  • 1 cup diced onion (120 grams)
  • 2 cups cubed sweet potato (225 grams, about 1 medium)
  • 2 cups julienned bell peppers (215 grams, about 1 large)
  • 3 cups broccoli florets (215 grams)

Liquids and Serving

  • 1 can full-fat coconut milk
  • For serving: white rice, cauliflower rice, cilantro, lime wedges

Instructions

  1. Heat and toast spices: Heat a large Dutch oven or nonstick pan over medium heat. Add the coconut oil and let it heat for about 30 seconds. Stir in 1 tablespoon of curry powder, the ground turmeric, minced garlic, and grated ginger. Toast the spices by stirring continuously until fragrant and well combined, about 30 seconds. Take care not to burn the garlic.
  2. Cook the chicken: Add the bite-sized chicken pieces to the pan along with salt and pepper. Stir well to coat the chicken with the toasted spices. Sauté for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. If spices start sticking to the pan, add a splash of broth or water. Once cooked, remove the chicken from the pan and set aside.
  3. Cook the vegetables: In the same pan, add the diced onion, cubed sweet potato, salt, and pepper. Stir to combine all ingredients. Cover the pan with a lid and cook for 5-7 minutes, stirring once or twice, allowing the sweet potatoes to soften. Add a splash of broth or water to deglaze and scrape up any brown bits on the bottom of the pan. Then add the broccoli florets and julienned bell peppers. Cover again and cook for an additional 3-5 minutes, stirring occasionally until the vegetables are tender-crisp.
  4. Combine and simmer curry: Return the cooked chicken to the pan along with any accumulated juices. Pour in the full-fat coconut milk and stir in the remaining 1/2 tablespoon curry powder, Thai red curry paste, tomato paste, and cayenne pepper. Season with additional salt and pepper to taste. Mix everything well and let the curry simmer uncovered for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust vegetable tenderness as desired during simmering.
  5. Serve and garnish: Spoon the curry over cooked white rice or cauliflower rice. Garnish with fresh cilantro and lime wedges for a bright finishing touch. Enjoy your flavorful homemade Thai coconut chicken curry!

Notes

  • This curry can be made spicier by increasing the cayenne pepper or adding fresh chili slices.
  • For a vegetarian version, substitute chicken with tofu or chickpeas.
  • If coconut milk is too rich, you can use light coconut milk, though the sauce will be less creamy.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better after the flavors meld overnight.
  • Use fresh lime juice in the curry or as a squeeze over the finished dish for extra brightness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/thai-coconut-chicken-curry-with-veggies-recipe/