Easy One-Skillet Coconut Curry Chicken (30 Minutes)

When I first took over cooking dinner for my family, I was terrified of anything beyond spaghetti and meatballs. But this coconut curry chicken became my secret weapon – it’s essentially impossible to mess up, and the whole house smells incredible while it’s cooking. My kids actually request this over takeout now, which might be the highest compliment a dad can get in the kitchen.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (check ingredients for clean brands)
• 1 can (14 oz) full-fat coconut milk
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 tablespoons coconut aminos
• 1 tablespoon pure maple syrup
• 1 lime, juiced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil leaves
• Sea salt to taste
• Cooked brown rice or cauliflower rice for serving

Instructions

1. Heat the skillet: Heat avocado oil in a large skillet over medium-high heat. Season chicken pieces with sea salt.
2. Brown the chicken: Add chicken to the hot skillet and cook for 5-6 minutes until golden brown on all sides. Remove chicken and set aside.
3. Build the base: In the same skillet, add onion and cook for 3-4 minutes until softened. Add garlic and ginger, cooking for another 30 seconds until fragrant.
4. Add curry paste: Stir in red curry paste and cook for 1 minute, letting it bloom and become aromatic.
5. Create the sauce: Pour in coconut milk, coconut aminos, and maple syrup. Stir well and bring to a gentle simmer.
6. Add vegetables: Return chicken to the skillet along with bell pepper and snap peas. Simmer for 8-10 minutes until chicken is cooked through and vegetables are tender-crisp.
7. Finish and serve: Remove from heat, stir in lime juice, cilantro, and basil. Taste and adjust seasoning. Serve over rice with extra cilantro.

Tips

• Don’t skip browning the chicken – it adds incredible depth of flavor to the curry
• Use full-fat coconut milk for the creamiest texture; light versions make the sauce too thin
• Fresh herbs at the end are crucial – they brighten the whole dish
• This keeps well in the fridge for 3 days and tastes even better as leftovers