This super cozy meal comes together in just 20 minutes. Protein, fat, and complex carbs all simmered together in rich coconut milk…yes please. This recipe could even be adapted for a Whole30 round. Maybe you’re not a leftover person, but I am. I’ll be honest, this Thai chicken curry skillet tastes just as good the next day around. Besides, look at all those beautiful colors! This is a go to meal when you’re hosting, or halfway through a busy work week and need something satisfying yet nutritious for perfectly balanced energy.
Jump to RecipeNutrient Highlights of Thai Chicken Curry:
- Coconut oil – A rich source of medium-chain triglycerides (MCTs), which provide quick energy to the brain without spiking blood sugar.
- Sweet onion & garlic – Loaded with prebiotics to fuel healthy gut bacteria, which play a key role in serotonin production.
- Chicken breast – Packed with high-quality protein and amino acids like tryptophan, which your body uses to make mood-boosting neurotransmitters.
- Ginger & curry spices – Anti-inflammatory powerhouses that also aid digestion and circulation—key for mental clarity and sustained energy.
- Coconut milk – Full of healthy fats to keep you satiated and help absorb fat-soluble vitamins.
- Carrots & spinach – High in antioxidants like beta carotene, folate, and magnesium, which protect the brain and calm the nervous system.
- Lime juice & fresh herbs – Bright flavors that support detox pathways and bring the dish to life.
Related: The quiet mind kitchen: Cooking for better mental health
Can chicken curry be frozen?
Yes! This chicken curry freezes beautifully. The coconut milk base and tender chicken hold up well when frozen, making it a great option for meal prep. Just let the curry cool completely, then store it in an airtight freezer-safe container. It will last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop.
Note: If you added fresh herbs or spinach before freezing, they may wilt further in texture but will still taste great.
How long can chicken curry last in the fridge?
Chicken curry will keep well in the fridge for 3 to 4 days. Store it in a sealed glass container. As with most dishes, the flavors actually deepen after a day, making the leftovers even more delicious.
To reheat, warm it over medium-low heat on the stove or in the microwave until hot throughout. Add a splash of broth or water if it thickens too much in the fridge.
Why does chicken curry taste sweet?
This particular curry has a subtle natural sweetness thanks to a few ingredients:
- Coconut milk – Naturally sweet and creamy, it rounds out the heat from the spices.
- Sweet onion and carrots – These veggies bring gentle, earthy sweetness when sautéed.
- Coconut sugar – Just a touch enhances the curry flavor without making it taste sugary.
The balance of sweet, salty, and savory is key to what makes curry so satisfying—especially when it’s supporting your energy and mood at the same time.
How to Make Thai Chicken Curry Skillet:
Ingredients:
- 2 tbsp coconut oil
- 1 sweet onion, diced small
- 1–2 lbs chicken breast, cut into small pieces
- 3 cloves garlic, finely minced
- 2 tsp ground ginger (or 1 tbsp fresh grated)
- 2 tsp ground coriander
- 1 (13-oz) can full-fat coconut milk
- 1½ cups matchstick carrots
- 2 tsp curry powder
- 1 tsp sea salt
- 1 tbsp coconut sugar (optional)
- ½ tsp black pepper
- 3 large handfuls baby spinach
- Juice from ½ lime
- ¼ cup fresh cilantro or Thai basil
- Optional: cooked rice, for serving
Instructions:
- If using rice, start cooking it separately.
- In a large deep skillet, heat coconut oil over medium heat. Add onion and chicken, and sauté for about 5 minutes, or until chicken is cooked through.
- Stir in garlic, ginger, coriander, and curry powder. Cook for 1 minute, just until fragrant.
- Pour in the coconut milk. Add carrots, salt, pepper, and coconut sugar. Stir well and let it simmer for 5 minutes.
- Add baby spinach and lime juice. Stir and cook until spinach wilts.
- Garnish with fresh herbs. Serve warm over rice, if desired.
Bonus: This meal reheats perfectly for lunch the next day!
Look for other easy balanced meals here: Soothing dinners
Meals like this Thai Chicken Curry Skillet are so simple to recommend. Minimal prep, lots of flavor with a perfectly balanced macro friendly meal.
To see how I teach my own clients to build a perfect meal, read this: How to build a balanced meal
THAI CHICKEN CURRY
Equipment
- 1 skillet
Ingredients
- 2 T coconut oil
- 1 sweet onion diced small
- 1-2 pounds chicken breast cut into small pieces
- 3 cloves garlic finely minced
- 2 tsp ground ginger 1T fresh
- 2 tsp coriander
- 1- 13- ounce can coconut milk
- 1 1/2 cups matchstick carrots
- 2 tsp curry powder
- 1 tsp sea salt
- 1 T coconut sugar
- 1/2 tsp black pepper
- 3 handful baby spinach
- Juice from 1/2 lime
- 1/4 cup fresh cilantro or Thai basil
- Serve with rice optional
Instructions
- Start rice and cook separately if using
- Heat a large deep skillet on medium heat and melt coconut oil.
- Add onion + chicken and sauté until cooked through- about 5 minutes.
- Add the garlic, ginger, coriander, curry powder, and cook for about 1 minute, or until fragrant.
- Add the coconut milk, carrots, salt, pepper, and stir to combine. Allow to simmer for 5 minutes.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted.
- Sprinkle with fresh herbs and serve with optional rice.
*This post may contain affiliate links. This means I may receive a small commission at no extra cost to you. I do not recommend products I have not personally vetted.*
Like this post? Save for later!
