Thai coconut chicken skillet is a creamy, mildly spicy dinner of diced chicken, onion, garlic, carrots, and bell peppers simmered in coconut milk and red curry paste. It takes ten minutes to prepare, cooks in twenty, and serves four with rice or quinoa to soak up the sauce.
The onion is softened first, the chicken is browned until it takes color, and the garlic and curry paste go in just long enough to release their aroma. Coconut milk then simmers the vegetables tender and thickens into a rich sauce. A squeeze of lime and a handful of cilantro finish the dish with a fresh edge.
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What Makes Thai Coconut Chicken Skillet Special
A single skillet and ten minutes of prep keep it simple.
Red curry paste does the work of many spices.
Lime and cilantro at the end give it a fresh finish.
Ingredients for Thai Coconut Chicken Skillet
- The base is one pound of boneless chicken breast or thighs, one medium chopped onion, two minced garlic cloves, and one tablespoon of oil.
- The sauce is one can of coconut milk, three tablespoons of red curry paste, one cup of chopped carrots and bell peppers, and one tablespoon of lime juice.
Coconut milk. It builds a creamy sauce.
Red curry paste. It adds heat and herbal flavor.
Carrots and peppers. They add color and sweetness.
Onion. It adds a sweet base.
Lime juice. It brightens the finish.
How to Make Thai Coconut Chicken Skillet
1. Soften the onion. Heat the oil in a large skillet over medium heat and cook the onion until translucent.
2. Brown the chicken. Add the diced chicken and cook until browned on all sides.
3. Add the aromatics. Stir in the garlic and the curry paste and cook for one minute.
4. Simmer. Pour in the coconut milk, bring to a gentle simmer, and add the carrots and peppers.
5. Finish. Cook for ten minutes until the chicken reaches 165 degrees F and the vegetables are tender, then stir in the lime juice.
Cut the carrots thin or into small pieces. They take longer to soften than peppers, and large chunks stay firm after the chicken is done. If you prefer big pieces, add the carrots with the chicken and the peppers about five minutes before the end, so each vegetable finishes at the right time.
Keep the heat at a gentle simmer once the coconut milk goes in. A boil can split the milk and leave the sauce oily. If the sauce looks thin at the end, simmer it uncovered for a few minutes and it will thicken, and if it gets too thick, add a splash of water.
How to Serve Thai Coconut Chicken Skillet
Serve the skillet over rice or quinoa, with extra lime wedges and cilantro. For more rice and curry dinners, try vegetable fried rice, mushroom rice, hibachi chicken and rice skillet meal, or golden coconut chicken curry.
Tips and Variations for Thai Coconut Chicken Skillet
Flag the allergens. Red curry paste may contain shrimp paste, and coconut may bother some tree nut allergies, so check every label.
Do not rinse raw chicken. Do not rinse raw chicken, because the splashing spreads germs, and wash your hands and tools after touching it.
Check the doneness. Use a thermometer to confirm 165 degrees F in the thickest piece.
Taste the sauce. Taste before serving and add salt or more lime if needed.
Choose thighs. They stay moist.
Use fresh lime. Bottled juice tastes flat.
Add greens. Spinach wilts in a minute.
Check trusted guidance. Read the FDA safe food handling guidance for handling raw chicken.
For a milder dinner, use two tablespoons of curry paste and a spoonful of brown sugar. For more heat, add a sliced red chili or a teaspoon of chili garlic sauce. A spoonful of peanut butter stirred into the sauce makes it rounder and gives a satay like flavor.
The skillet works with shrimp, pork, or tofu in place of chicken, using the same sauce. Shrimp needs only four minutes, tofu just needs to heat through, and pork should reach 145 degrees F. Add a handful of green beans or broccoli if you want more vegetables in the pan.
Storing Thai Coconut Chicken Skillet
Cool the skillet within two hours and refrigerate the curry in an airtight container for up to three days. Freeze for up to three months and thaw in the refrigerator overnight. Reheat on the stove over low heat with a splash of water until it reaches 165 degrees F, and stir often so the sauce stays smooth.
Common Questions About Thai Coconut Chicken Skillet
What is in thai coconut chicken skillet?
Chicken, coconut milk, red curry paste, onion, garlic, and vegetables.
Can you make thai coconut chicken skillet ahead of time?
Yes. It keeps for three days in the refrigerator.
Can you freeze thai coconut chicken skillet?
Yes, for up to three months.
Can I use curry powder instead of paste?
Yes, but the flavor will be milder.
Can I use light coconut milk?
Yes, but the sauce will be thinner.
Thai Coconut Chicken Skillet
Equipment
- Large skillet
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 lb boneless chicken diced
- 1 can coconut milk 13.5 ounce can
- 3 tbsp red curry paste
- 1 cup carrots and bell peppers chopped
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 tbsp oil
- 1 tbsp lime juice
Instructions
Cooking
- Soften. Cook the onion in oil until translucent.
- Brown. Add the chicken and brown it.
- Paste. Stir in the garlic and curry paste.
- Simmer. Add coconut milk and vegetables and simmer 10 minutes.
- Finish. Stir in lime juice.
