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Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe

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This Easy Thai Red Curry Chicken is a vibrant, flavorful one-pot meal ready in just 30 minutes. Featuring tender chicken simmered in a rich coconut milk-based sauce infused with red curry paste, garlic, ginger, and fresh vegetables, it balances spicy, sweet, and tangy notes for a satisfying dinner that’s perfect for weeknights.

Ingredients

Base Ingredients

  • 2 Tbsp coconut oil (or other cooking oil)
  • 1 cup onion, finely diced (white or yellow onion)
  • 1/2 tsp salt (or more to taste)
  • 4 large garlic cloves, minced (about 2 Tbsp)
  • 1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger)
  • 1 tsp ground coriander
  • 4–6 Tbsp Thai red curry paste, or to taste
  • 1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen Brand recommended)
  • 1 Tbsp brown sugar (or to taste)

Protein and Vegetables

  • 1 ½ pounds boneless skinless chicken breast, cut into thin strips
  • 1 cup carrots, shredded or julienned
  • 1 cup red bell pepper, sliced or diced (about half a large bell pepper)

Finishing Touches

  • 1 Tbsp fish sauce (or soy sauce as an alternative)
  • 1 lime, zest and juice
  • 1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)

Instructions

  1. Heat Oil and Sauté Onions: Heat the coconut oil in a large skillet over medium-high heat. Once hot, add the diced onions and 1/2 tsp salt. Cook for about 3 minutes, stirring often, until the onions have softened and become translucent.
  2. Add Aromatics and Curry Paste: Stir in the red curry paste, minced garlic, ground ginger, and coriander. Cook for approximately 1 minute until the mixture is fragrant, stirring frequently to prevent burning.
  3. Add Liquids and Chicken: Pour in the coconut milk, then add the brown sugar, fish sauce, and chicken strips. Stir well, bring the mixture to a simmer, then reduce the heat to medium. Let it simmer uncovered for 7 minutes, stirring occasionally to ensure even cooking.
  4. Add Vegetables and Continue Simmering: Add the shredded carrots and sliced red bell peppers to the skillet. Continue simmering for another 5 to 7 minutes, until the sauce slightly thickens and the chicken is thoroughly cooked through (the cooking time may vary but typically takes about 7 minutes).
  5. Finish with Citrus and Herbs: Remove the skillet from heat. Stir in the lime zest, half of the lime juice, and half of the chopped cilantro. This will brighten the flavors and add fresh notes to the curry.
  6. Taste and Adjust Seasoning: Do a taste test and add more lime juice if you prefer a tangier flavor. Adjust salt, sugar, or curry paste according to your preference for balance and heat. (Optional: add an additional 1/4 tsp salt and 1 Tbsp more curry paste for extra heat as suggested.)
  7. Serve and Garnish: Sprinkle the remaining fresh cilantro on top as a garnish. Serve the curry hot, ideally over steamed jasmine rice or your choice of side.

Notes

  • If you don’t have fish sauce, soy sauce can be used as a suitable substitute.
  • You can substitute fresh Thai basil for cilantro if preferred to change up the herbal notes.
  • Adjust the amount of red curry paste to control the spiciness of the dish.
  • The recipe uses full-fat coconut milk for richness, but light coconut milk can be used for a lower-fat version, though the sauce will be less creamy.
  • For a gluten-free version, ensure the curry paste and fish sauce are certified gluten-free.
  • Serve with steamed jasmine rice or rice noodles to complete the meal.

Find it online: https://bitezly.com/easy-thai-red-curry-chicken-one-pot-30-minute-meal-recipe/