|Thai Chicken Curry with Coconut Milk|

This one might be my favorite dinner recipe right now. I love all the flavor it offers but how simple it is. And a big bonus is that it’s all made in one pan which keeps clean up from being a total nightmare!

This was the first year I froze zucchini from our garden. I graded half of if and cubed the rest. So since our garden is long gone for the season today when I made this recipe I just pulled out some cubed zucchini from the freezer and let it thaw in the fridge. it worked perfect!

Just my preference, but I like to dice my chicken up before I cook it. It helps cut down on cooking time and who doesn’t love that. One little tip for cutting up your chicken– I like to cut it right before it’s fully thawed. It makes it so easy to dice as it is still a little on the firmer side.

You can always substitute out veggies here. You can also add onions or whatever you have available. You aren’t limited just to what I have listed. Make it your own, make it delicious!

Sloppy Joe’s

Crockpot Creamy Ranch Chicken

Baked Mac and Cheese

Taco Zucchini Boats

If you make this recipe be sure to tag me on Instagram @plantpraypick or leave a comment. I love love love seeing my recipes in your kitchens!


  • 1 pound chicken, usually is about 2 chicken breast, cut into cubes
  • 3 cups cubed zucchini
  • 1 bell pepper, sliced
  • 1 onion diced or 1 tsp onion powder
  • 2 Tbsp avocado oil
  • Salt and pepper
  • 1 tsp ground ginger
  • 2 tsp minced garlic or 2 tsp garlic powder
  • 3 Tbsp red curry paste
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 can unsweetened coconut milk


  1. In a large sauce pan heat up 2 Tbsp avocado oil. Add cubed chicken into pan and season with salt and pepper.
  2. Once chicken is fully cooked place on a plate and set aside.
  3. Add 3 cups cubed zucchini, sliced bell pepper, diced onion OR 1 tsp onion powder. Salt and pepper veggies. Cook for about 5 minutes over medium heat.
  4. Add in 1 tsp ginger, 2 tsp minced garlic, 2 Tbsp soy sauce and 1 Tbsp honey. Cook about 1 minute.
  5. Place chicken back into pan and add in 3 Tbsp red curry paste and 1 can unsweetened coconut milk.
  6. Bring to a boil then reduce heat to low or turn off. Serve over rice.
  7. Enjoy!

3 thoughts on “|Thai Chicken Curry with Coconut Milk|

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