One Pot Thai Coconut Red Curry Chicken
A rich and creamy one pot dish that combines tender chicken with the vibrant flavors of red curry and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh basil or cilantro for garnish
- Cooked rice for serving
Instructions
- Sauté Aromatics: In a large pot, heat a little oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant.
- Brown the Chicken: Add the chicken pieces to the pot, stirring until they are no longer pink.
- Mix in the Red Curry Paste: Stir in the red curry paste and let it cook for another minute.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, followed by the fish sauce and brown sugar.
- Introduce Bell Peppers: Add the sliced bell pepper to the pot and bring the mixture to a gentle simmer.
- Cook to Perfection: Let it cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Final Seasoning: Season with salt and pepper to taste.
- Serve & Garnish: Serve hot over cooked rice, garnished with fresh basil or cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a heartier dish, add vegetables like carrots or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg