One-Pot Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant, creamy curry simmered with tender chicken and vegetables, made entirely in one pot for effortless weeknight cooking. This Thai-inspired one-pot recipe (dairy-free), ready in about 35 minutes, pairs chicken thighs, coconut milk, curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1 lb, boneless, cut into 1-inch cubes chicken thighs
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1, sliced bell pepper
• 2, sliced into coins carrot
• 1 tsp coconut sugar
• 1 tbsp fish sauce
• 1, juiced lime
• 2 cups, cooked rice

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat. Add 1 lb cubed chicken thighs and cook for 5 minutes until golden, then remove and set aside.
2. Step 2: Add 1 medium diced onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp Thai red curry paste and cook for 1 minute, stirring constantly to prevent burning.
4. Step 4: Return chicken to the pot, then pour in 1 can coconut milk, 1 sliced bell pepper, 2 sliced carrots, 1 tsp coconut sugar, and 1 tbsp fish sauce. Stir to combine.
5. Step 5: Bring to a gentle simmer, then cover and cook for 15 minutes until chicken is tender and vegetables are crisp-tender.
6. Step 6: Stir in 1 lime juiced, then serve over 2 cups cooked rice.