Thai Coconut Curry Chicken Skillet (One Pan, 25 Minutes)

Last week my neighbor asked me what smells so amazing coming from my kitchen every Tuesday night. It’s this Thai coconut curry chicken that I’ve been perfecting for months. What started as a way to use up leftover vegetables has become our family’s most requested weeknight dinner. The kids actually fight over who gets the last spoonful of that creamy, fragrant sauce.

Ingredients

• 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp avocado oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2-3 tbsp red curry paste (check for clean ingredients)
• 1 (14 oz) can full-fat coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup snap peas
• 2 tbsp coconut aminos
• 1 tbsp raw honey
• Juice of 1 lime
• ½ cup fresh basil leaves
• ¼ cup fresh cilantro, chopped
• Sea salt and black pepper to taste
• Cooked jasmine rice for serving

Instructions

1. Prep the chicken: Season chicken pieces with sea salt and black pepper. Heat avocado oil in a large cast iron skillet or wide sauté pan over medium-high heat.
2. Sear the chicken: Add chicken to hot skillet and cook 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate.
3. Build the aromatics: In the same skillet, add onion and cook 3 minutes until softened. Add garlic and ginger, cook 30 seconds until fragrant.
4. Add the curry base: Stir in curry paste and cook 1 minute. Slowly whisk in coconut milk, scraping up any browned bits from the bottom of the pan.
5. Add vegetables: Add bell pepper, zucchini, and snap peas. Simmer 5-7 minutes until vegetables are tender-crisp.
6. Finish and season: Return chicken to skillet. Stir in coconut aminos, honey, and lime juice. Taste and adjust seasoning with salt and pepper.
7. Serve: Remove from heat and garnish with fresh basil and cilantro. Serve immediately over jasmine rice.

Tips

• Use chicken thighs instead of breasts – they stay more tender and flavorful in curry
• Don’t skip the searing step – it adds incredible depth of flavor to the final dish
• Adjust curry paste to taste – start with 2 tablespoons if you prefer mild heat
• For extra richness, use the thick cream from the top of a chilled coconut milk can