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One-Pot Thai Coconut Curry Chicken Recipe

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4.5 from 9 reviews

A flavorful and easy One-Pot Thai Coconut Curry Chicken recipe featuring tender chicken thighs simmered in a rich coconut milk and red curry paste sauce with fresh vegetables. Perfect for a comforting dinner with vibrant Thai-inspired flavors.

Ingredients

Protein and Vegetables

  • 1 pound boneless, skinless chicken thighs, cut into chunks
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 cup snap peas or green beans
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Liquids and Fats

  • 1 tablespoon coconut oil (or olive oil)
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth

Seasonings and Garnish

  • Salt and pepper, to taste
  • 2 tablespoons red curry paste
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish

Instructions

  1. Brown the Chicken: Heat coconut oil in a large pot over medium heat. Season chicken pieces with salt and pepper, then add to the pot. Cook until browned on all sides, about 7 minutes. Remove chicken and set aside.
  2. Sauté Aromatics: In the same pot, add sliced onion, minced garlic, and grated ginger. Sauté until softened and fragrant, about 3 minutes.
  3. Add Curry Paste and Liquids: Stir in the red curry paste and cook for 1 minute to release its flavors. Pour in the coconut milk and chicken broth and stir to combine well.
  4. Simmer with Vegetables: Return the browned chicken to the pot along with the sliced bell pepper and snap peas. Bring the mixture to a gentle simmer and cook for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Garnish and Serve: Serve the curry hot, garnished with fresh cilantro leaves and lime wedges for added brightness and flavor.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful in curry.
  • Use olive oil instead of coconut oil if preferred, but coconut oil enhances the tropical flavor.
  • Adjust the amount of red curry paste for desired spice level.
  • Serve with steamed jasmine rice or rice noodles for a complete meal.
  • Snap peas can be substituted with green beans or sugar snap peas depending on preference.

Find it online: https://sweetworldtastes.com/one-pot-thai-coconut-curry-chicken-recipe/