Chicken Coconut Curry Skillet: Easy, Creamy, Must‑Try Weeknight Dinner
Tender chicken and sweet peppers simmered in a velvety coconut milk sauce with red curry paste, ginger, and lime for a quick, restaurant-style weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: Thai-Inspired
Ingredients
1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 tbsp coconut oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1.5–2 tbsp red curry paste
1 can (14 oz) full-fat coconut milk
1 tsp fish sauce (or tamari for gluten-free)
1 tsp brown sugar
1 lime (zest and juice)
Kosher salt and black pepper
Fresh cilantro, chopped
Steamed jasmine rice or cauliflower rice, for serving
Instructions
1. Sauté onion in coconut oil 3–4 minutes until golden.
2. Add garlic, ginger, and curry paste; cook 1 minute.
3. Add chicken and bell peppers; cook 5–6 minutes until lightly browned.
4. Pour in coconut milk, fish sauce, and sugar; simmer 5–7 minutes until glossy.
5. Off heat, stir in lime zest and juice; garnish with cilantro and serve over rice.
Notes
Bloom curry paste in oil before adding liquids for maximum flavor.
Keep the simmer gentle to maintain a silky sauce.
Finish with lime juice off heat for brightness.
Add spinach or zucchini for more vegetables.
Store up to 4 days and reheat gently with a splash of water.