|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.

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!

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