One-Pot Chicken Curry with Coconut Milk and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant curry simmered in one pot with chicken, bell peppers, and coconut milk, perfect for busy weeknights. This thai-inspired asian ready in about 40 minutes pairs Chicken thighs, Bell peppers, medium Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and cook for 1 minute, then add 1 lb chicken pieces and cook for 3-4 minutes until browned.
  4. Step 4: Add 2 sliced bell peppers, 1 tbsp tomato paste, and 1/2 cup chicken broth, stirring to combine.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1 tbsp lime juice, then bring to a gentle simmer.
  6. Step 6: Cover and cook for 15-20 minutes until chicken is cooked through and flavors meld.
  7. Step 7: Stir in 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does One-Pot Chicken Curry with Coconut Milk and Bell Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken Curry with Coconut Milk and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken Curry with Coconut Milk and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken Curry with Coconut Milk and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken Curry with Coconut Milk and Bell Peppers?

Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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