Golden Thai Coconut Chicken Curry with Potatoes, Carrots & Spinach

This Golden Thai Coconut Chicken Curry is a creamy, comforting one-pot meal packed with tender chicken, hearty potatoes, sweet carrots, and fresh spinach. Thai yellow curry paste, coconut milk, lime, and nut butter create a rich and flavorful sauce that comes together in just 40 minutes.

Ingredients

• 1 tablespoon avocado oil or olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 1 large yellow onion, thinly sliced
• 2 cups thinly sliced carrots
• 2 cups Yukon Gold potatoes, cut into bite-sized cubes
• 2 tablespoons Thai yellow curry paste
• 1 teaspoon ground turmeric
• 2 cans full-fat unsweetened coconut milk, 13.66 ounces each
• 1 tablespoon fresh lime zest
• 1–2 tablespoons freshly squeezed lime juice
• 1–2 tablespoons unsweetened peanut butter or cashew butter
• 1 tablespoon fish sauce, optional
• 1 teaspoon sea salt, or to taste
• 4 cups chopped baby spinach
• Fresh cilantro, for garnish
• Chopped peanuts or cashews, for garnish
• Lime wedges, for serving

Instructions

• Heat the oil in a large skillet or Dutch oven over medium-high heat.
• Add the chicken pieces and sauté for 5–7 minutes, until browned and cooked through. Transfer to a plate.
• Add the onion and carrots to the same pan and cook for 6–8 minutes until slightly softened.
• Stir in the yellow curry paste, potatoes, and turmeric. Cook for 1 minute until fragrant.
• Pour in the coconut milk and add the lime zest. Stir well and scrape up any browned bits from the bottom.
• Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, until the potatoes and carrots are tender.
• Return the chicken to the pan and stir in the lime juice, peanut butter or cashew butter, and fish sauce if using.
• Simmer for another 2–3 minutes to allow the flavors to blend.
• Turn off the heat and stir in the chopped spinach.
• Let the curry stand for 3–4 minutes until the spinach wilts.
• Taste and adjust with more lime juice, fish sauce, or salt if needed.
• Serve hot over steamed jasmine or basmati rice and garnish with cilantro, chopped nuts, and lime wedges.

Serving and Storage Tips

• Serve over jasmine rice, basmati rice, or even quinoa for a hearty meal.
• Add fresh lime wedges just before serving for extra brightness.
• Garnish with cilantro and chopped peanuts or cashews for added texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce becomes too thick.
• The curry can be frozen for up to 3 months, although the spinach may soften slightly after thawing.
• Thaw overnight in the refrigerator before reheating.

Variations

1. Use Chicken Breast: Replace the chicken thighs with boneless chicken breasts for a leaner version. Cut them into small, even pieces and avoid overcooking.
2. Make It Spicier: Add sliced Thai chilies, red pepper flakes, or a small amount of chili garlic sauce for extra heat.
3. Add Bell Peppers: Stir in sliced red, yellow, or green bell peppers during the final 8–10 minutes of simmering.
4. Try Sweet Potatoes: Replace Yukon Gold potatoes with sweet potatoes for a naturally sweeter curry and beautiful color.
5. Make It Vegetarian: Replace the chicken with chickpeas, tofu, or a combination of mushrooms and chickpeas.
6. Add Broccoli: Add small broccoli florets during the last 5–7 minutes of cooking so they remain tender-crisp.
7. Use Shrimp: Substitute peeled and deveined shrimp for chicken and add them during the final few minutes because shrimp cook quickly.
8. Make It Peanut-Free: Use cashew butter or sunflower seed butter instead of peanut butter.
9. Add Green Beans: Stir in chopped green beans during the simmering stage for extra vegetables and crunch.
10. Use Red Curry Paste: Replace yellow curry paste with red curry paste for a deeper, slightly spicier flavor.
11. Add Pineapple: Stir in chunks of fresh or canned pineapple near the end for a sweet-and-tangy Thai-inspired variation.
12. Boost the Ginger: Add 1–2 tablespoons of freshly grated ginger with the curry paste for extra warmth and freshness.
13. Add Mushrooms: Sliced cremini, button, or shiitake mushrooms make the curry even heartier.
14. Make It Creamier: Add an extra splash of coconut milk or a tablespoon of coconut cream for a richer sauce.
15. Add More Greens: Replace some of the spinach with chopped kale, Swiss chard, or baby bok choy for additional vegetables.

FAQs

1. Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, but cook it just until done to prevent it from becoming dry.

2. Can I make this curry ahead of time?
Absolutely. The flavors often become even better after resting. Store it refrigerated and reheat gently before serving.

3. Is Thai yellow curry spicy?
Yellow curry is generally milder than many red or green curries, but the heat depends on the curry paste you use.

4. Can I make this recipe dairy-free?
Yes. The recipe is naturally dairy-free when using dairy-free peanut or cashew butter.

5. What type of coconut milk should I use?
Full-fat, unsweetened canned coconut milk gives the curry its richest and creamiest texture.

6. Can I freeze Thai coconut chicken curry?
Yes. Freeze cooled curry in airtight containers for up to 3 months and thaw it in the refrigerator before reheating.

7. What can I serve with this curry?
Jasmine rice and basmati rice are excellent choices. Naan, quinoa, or cauliflower rice can also work well.

8. Can I leave out the fish sauce?
Yes. Fish sauce is optional. You can simply add extra salt or use a suitable vegetarian alternative.

9. Why add spinach at the end?
Adding spinach after turning off the heat helps it wilt gently while keeping its fresh color and flavor.

10. How can I make the curry thicker?
Let it simmer uncovered for a few extra minutes so excess liquid can evaporate. You can also add a little extra nut butter or coconut cream.

Golden Thai Coconut Chicken Curry is an easy, satisfying dinner filled with tender chicken, colorful vegetables, creamy coconut milk, and bright Thai-inspired flavors. It is versatile, comforting, and perfect for serving over a bowl of fluffy rice.

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