One-Pan Coconut Curry Chicken with Vegetables (30 Minutes)

The Family Crowd Pleaser

This recipe saved my weeknight sanity when I realized I was spending more time washing dishes than eating dinner. Everything cooks in one pan, the house smells incredible, and my kids actually ask for seconds. The secret is layering the flavors – toasting the spices first makes all the difference. I keep the coconut milk and curry paste stocked so I can make this any night of the week with whatever vegetables I have on hand.

Ingredients

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons avocado oil, divided
• 1 large yellow onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 oz baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons red curry paste (check ingredients for clean brands)
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon coconut aminos
• 1 tablespoon raw honey
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Cooked brown rice or quinoa for serving

Instructions

1. Prep the chicken: Season chicken pieces generously with salt and pepper. Heat 1 tablespoon avocado oil in a large skillet or Dutch oven over medium-high heat.
2. Brown the chicken: Add chicken to hot oil and cook 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked through. Remove to a plate and set aside.
3. Cook the aromatics: In the same pan, add remaining oil. Add diced onion and cook 3-4 minutes until softened. Add bell peppers and mushrooms, cook 5 minutes until tender.
4. Build the sauce: Push vegetables to one side of pan. Add minced garlic, ginger, and curry paste to the empty space. Cook 30 seconds until fragrant, then stir into vegetables.
5. Simmer the curry: Pour in coconut milk, coconut aminos, and honey. Stir to combine and bring to a gentle simmer. Return chicken to pan along with any accumulated juices.
6. Finish cooking: Reduce heat to medium-low and simmer 8-10 minutes until chicken is fully cooked through and sauce has thickened slightly. Stir in spinach until wilted.
7. Serve immediately: Remove from heat and stir in fresh cilantro and lime juice. Taste and adjust seasoning. Serve over brown rice or quinoa with extra cilantro and lime wedges.

Tips

• Use chicken thighs for best flavor and texture – they stay tender and juicy
• Do not skip browning the chicken – it adds crucial depth of flavor
• Full-fat coconut milk creates the creamiest sauce
• Add vegetables in order of cooking time – harder veggies first
• Taste and adjust curry paste amount to your heat preference
• Leftovers keep for 3 days and taste even better reheated