One-Pot Coconut Curry Chicken with Spinach

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

A creamy, aromatic curry made in one pot with tender chicken, spinach, and fragrant coconut milk for a comforting weeknight dinner. This thai-inspired one pot ready in about 40 minutes pairs Chicken thighs, Coconut milk, Curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large Dutch oven over medium-high. Add 1.5 lbs chicken thigh pieces and cook for 5-6 minutes until golden brown on all sides, then remove and set aside.
  2. Step 2: Add 3 tbsp red curry paste to the pot and stir for 1 minute until fragrant. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute more until aromatics are softened.
  3. Step 3: Pour in 1 can coconut milk and bring to a gentle simmer. Stir in 1 tbsp fish sauce and 1 tsp brown sugar until dissolved.
  4. Step 4: Return chicken to the pot and add 3 torn kaffir lime leaves. Simmer covered for 15 minutes until chicken is cooked through and flavors meld.
  5. Step 5: Stir in 4 oz fresh spinach until wilted and fully incorporated, about 1 minute. Serve hot over 2 cups cooked rice.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 One-Pot Coconut Curry Chicken 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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Chicken 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 One-Pot Coconut Curry Chicken 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.

What goes well with One-Pot Coconut Curry Chicken with Spinach?

Thai one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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