This Thai-inspired coconut chicken curry is so vibrant and full of vegetables. It’s a one-pot, gluten-free dish that’s great for meal prep, comforting in cold weather and equally refreshing in warmer weather.

Why you’ll love this Coconut Chicken Curry:

Healthy- I aim to “eat the rainbow”, ensuring I’m getting a variety of nutrients. This coconut chicken curry makes it’s so easy to do that! It’s a well-balanced meal filled with fiber from all the vegetables, protein from the chicken and healthy from coconut milk. We eat this curry year-round in my house because it always hits the spot!

Perfect for meal prep- This coconut chicken curry is a one pot meal that can be easily doubled for hosting or meal prep. It’s saves and reheats really well with some rice to soak up all the yummy sauce.

Easy to make- It takes some time to chop all the vegetables and shred the chicken but it’s an easy dish to make. I do most of the chopping while the chicken is cooking to be more efficient. If you’re short on time and looking for more convenience use a rotisserie chicken instead!

Ingredients for Coconut Chicken Curry:

Onions- Cooked onions add a slight sweetness to this chicken curry. Onions are nutrient dense, packed with antioxidants and are high in fiber. You can more about the health benefits of onions here.

Bell peppers- Bell pepper are sweet and add a soft texture compared to broccoli and carrots that have a little more bite. Did you know that the color of the pepper depends on how ripe it is? Bell peppers are green, then yellow then red. They get slightly sweeter as they ripen so pick the color based on the flavor you want!

Chicken- Chicken breast is main protein source in this coconut curry. However, you could use chicken thighs if you prefer dark meat, rotisserie chicken or slow cooker chicken for convenience. You could also easily substitute chicken for tofu to keep this curry vegan/vegetarian without sacrificing flavor or protein.

Coconut milk- Coconut milk has a more subtle taste compared to coconut cream, as well as having a lower fat content. It’s slightly sweet, tropical and creamy. It’s a great ingredient for both sweet and savory dishes.

Broccoli- Broccoli is very nutrients dense and full of health benefits. I find the broccoli stem is slightly sweeter than the florets. The florets also soak up the delicious sauce, making the perfect bite!

Carrots- Carrots are full of nutrients like vitamin C, potassium and antioxidants. They add a nice sweetness to this curry. I always have carrots in my refrigerator because they are so hearty, lasting a while in storage and are great for snacking.

Peas- Frozen peas are always in my freezer! They add sweetness to this chicken curry with coconut.

Ginger- Ginger is warm a slightly spicy ingredient used heavily in Asian cuisines. I like fresh ginger for this recipe, however, you could use ground ginger if you can’t find it fresh. Trader Joe’s sells frozen cubes of minced ginger which is super convenient to have on hand.

Limes- Fresh limes juice adds so much brightness and acidity to this curry. It helps to round out the sweet and savory flavors.

Cornstarch- Cornstarch is used to thicken the sauce. It’s a great gluten-free option and is neutral in flavor. It needs to be boiled to activate as a thickening agent. It’s best mixed into a little liquid before adding to a pot of something to keep it from clumping, so I add it to the lime juice before adding to the pot.

Garlic and Garlic powder- Garlic adds so much flavor to this curry! I use garlic powder in addition to fresh garlic since it adds more depth of flavor.

Onion powder- Onion powder (along with garlic powder) is probably my most used spice. It adds a savory, umami flavor which helps to round out the sweet and acidic curry.

Turmeric- Turmeric powder gives this curry such a vibrant color. Turmeric is earthy, warm and slightly floral. It has a such a distinctive taste and many health benefits including antioxidants and anti-inflammatory properties. Turmeric is fat soluble, making it a great pairing with the coconut milk, and black pepper also helps with absorption.

Thai chili powder/cayenne– Add as much chili or cayenne powder as you like to this curry. I prefer using this Thai chili powder for this coconut curry which I found on Amazon (no affiliation.) However, you could use whatever spice you can find including Sriracha or fresh chilis.

Looking for more dinner ideas?

Check out more main dish recipes here.