Coconut-Curry Chicken Thighs with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered in a fragrant coconut curry sauce with fresh spinach, perfect for a satisfying keto meal. This Asian Fusion-inspired keto recipe (low-carb), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then place skin-side down in the skillet.
  3. Step 3: Sear the chicken for 6-7 minutes until the skin is golden and crispy, then flip and cook for 4 more minutes. Remove chicken and set aside.
  4. Step 4: Reduce heat to medium and add 1 diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Sauté for 4 minutes until softened and fragrant.
  5. Step 5: Stir in 2 tbsp curry powder and cook for 1 minute to bloom the spices.
  6. Step 6: Pour in 1 1/2 cups unsweetened coconut milk, scraping up any browned bits from the pan.
  7. Step 7: Return the chicken thighs to the skillet, skin-side up, and simmer uncovered for 15 minutes until chicken is cooked through.
  8. Step 8: Add 4 cups fresh spinach leaves and cook for 2-3 minutes until wilted.
  9. Step 9: Finish by stirring in 1 tbsp lime juice for brightness, then serve hot.

Frequently asked questions

How long does Coconut-Curry Chicken Thighs with Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Chicken Thighs with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Coconut-Curry Chicken Thighs with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Chicken Thighs with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Curry Chicken Thighs with Spinach low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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