One-Pot Coconut Chicken Curry

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

A fragrant, creamy curry simmered with tender chicken and vegetables, made entirely in one pot for effortless weeknight cooking. This thai-inspired one pot (dairy-free) ready in about 35 minutes pairs (13.5 oz) coconut milk, Thai red curry paste, medium, diced onion 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pot Coconut Chicken Curry take to make?

Total time is about 35 minutes (15 min prep + 20 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 Coconut Chicken Curry?

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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in One-Pot Coconut Chicken Curry?

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 Coconut Chicken Curry 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.

Is One-Pot Coconut Chicken Curry dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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