This 5 ingredient-or-less protein whips up right in your skillet and tastes like restaurant quality Thai! 

Put it over rice / cauliflower rice and alongside roasted broccoli for a quick and easy dinner.

Mae Ploy brand Red Curry Paste is my favorite, the ingredients are clean and it can usually be found at your local Asian Market.

Gluten-free, grain-free, dairy-free & delicious!

Download this recipe

5 from 1 reviews
Thai Coconut Curry Chicken
Cook time
Total time
Serves: 1
  • 2 lbs Chicken Thighs (organic, skinless, boneless)
  • 1½ tsps Sea Salt
  • ¼ cup Thai Red Curry Paste (divided)
  • 1 tbsp Coconut Oil
  • ½ cup Red Onion (diced)
  • 1¼ cups Organic Coconut Milk (canned, full fat)
  1. Preheat your oven to 400 degrees F.
  2. Salt the chicken thighs and then coat/rub with half of the Thai red curry paste.
  3. Heat the coconut oil in a cast iron or oven safe skillet on the stovetop over medium heat.
  4. Saute the red onions in the remaining Thai red curry paste for about 3 to 5 minutes.
  5. Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut
  6. milk and bring it to a simmer.
  7. Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15
  8. minutes.
  9. Enjoy!
Garnishes: Squeeze on lime juice and/or add chopped cilantro.
Serve it With: Rice, quinoa or cauliflower rice.
Add Veggies: Serve with garlicky skillet kale, roasted asparagus or broccoli, green peas or zucchini noodles.
Prep Ahead: Dice onion.


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