What can I use mini loaf pans for?

Mini loaf pans aren’t just for baking bread. Use them to portion out servings of Thai Chicken Coconut Curry for meal prep, freezer storage, or even cute individual servings for dinner parties.

What to make in mini loaf tins?

Try: Individual curry bakes (layered with rice) Savory Thai-inspired meatloaf with curry paste Coconut curry chicken pot pies with puff pastry on top They're also great for freezing single portions of leftover curry.

How do you adjust baking time for mini loaf pans?

Reduce baking time by 25–30% compared to standard loaf pans. If you’re using mini pans to reheat Thai Chicken Coconut Curry , cover with foil and bake at 325°F for 15–20 minutes until warmed through.

How many mini loaf pans equal one loaf?

Three to four mini loaf pans equal one standard 9x5-inch loaf pan. Great for dividing a curry bake or freezing smaller portions. Looking for another creamy comfort dish to portion out? Check out creamy chicken alfredo with spinach —it’s freezer- and meal-prep-friendly too.

Thai Chicken Coconut Curry: The Best Creamy One-Skillet Dinner in 30 Minutes

Name: Thai Chicken Coconut Curry: The Best Creamy One-Skillet Dinner in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 2–3 tbsp coconut oil (or olive oil); 1 medium Vidalia or yellow onion, diced; 1 lb boneless skinless chicken breast, cut into bite-sized pieces; 3 cloves garlic, minced; 2–3 tsp ground ginger (or 1 tbsp fresh ginger); 2 tsp ground coriander; 1 can (13 oz) coconut milk (lite or full-fat); 1 to 1½ cups shredded carrots; 1–3 tbsp Thai red curry paste, to taste; 1 tsp kosher salt, to taste; ½ tsp black pepper, to taste; About 3 cups fresh spinach leaves; 1 tbsp lime juice; 1–2 tbsp brown sugar (optional); ¼ cup chopped cilantro (or Thai basil) for garnish; Jasmine rice, naan, or quinoa for serving (optional)

Description

This Thai Chicken Coconut Curry is a creamy, healthy, and flavor-packed one-skillet dish that comes together in just 30 minutes. It’s loaded with tender chicken, aromatic red curry paste, fresh vegetables, and rich coconut milk. Great for weeknights, meal prep, and anyone craving a bold, comforting dinner with minimal effort.

Ingredients

Scale

2–3 tbsp coconut oil (or olive oil)

1 medium Vidalia or yellow onion, diced

1 lb boneless skinless chicken breast, cut into bite-sized pieces

3 cloves garlic, minced

2–3 tsp ground ginger (or 1 tbsp fresh ginger)

2 tsp ground coriander

1 can (13 oz) coconut milk (lite or full-fat)

1 to 1½ cups shredded carrots

1–3 tbsp Thai red curry paste, to taste

1 tsp kosher salt, to taste

½ tsp black pepper, to taste

About 3 cups fresh spinach leaves

1 tbsp lime juice

1–2 tbsp brown sugar (optional)

¼ cup chopped cilantro (or Thai basil) for garnish

Jasmine rice, naan, or quinoa for serving (optional)

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Instructions

In a large skillet, heat coconut oil over medium-high. Add diced onion and sauté until softened, about 5 minutes.
Add chicken and cook until no longer pink, about 5 more minutes. Stir often.
Stir in garlic, ginger, and coriander. Cook for 1 minute until fragrant.
Add coconut milk, carrots, red curry paste, salt, and pepper. Stir well.
Reduce heat to medium and simmer for 5 minutes, allowing sauce to thicken slightly.
Add spinach and lime juice. Cook until spinach wilts, about 1–2 minutes.
Adjust seasoning if needed. Stir in brown sugar for a touch of sweetness if desired.

Garnish with chopped cilantro and serve hot with rice, naan, or quinoa.

Notes

🌶 Adjust spice by increasing or decreasing the red curry paste.

🥥 Use full-fat coconut milk for a creamier, richer curry.

🧄 Always bloom spices in oil for best flavor.

🥗 Add sliced bell peppers, zucchini, or snap peas for extra veggies.

🍛 Leftovers taste even better the next day—great for meal prep!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course / Dinner
Cuisine: Thai-Inspired

Nutrition

Calories: 474 kcal
Sugar: 7 g
Sodium: 445 mg
Fat: 25 g
Saturated Fat: 19 g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 66 mg