One-Pot Coconut-Curry Chicken & Vegetable Stew
A fragrant, creamy stew with tender chicken and seasonal vegetables simmered in a rich coconut curry base—ready in 25 minutes. This asian-inspired one pot (dairy-free, whole30) ready in about 25 minutes pairs (13.5 oz, full-fat) coconut milk, chicken broth, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 and diced into 1-inch cubes chicken thighs
- 1 can (13.5 oz, full-fat) coconut milk
- 1 cup chicken broth
- 2 medium, sliced into 1/4-inch coins carrots
- 1 cup frozen peas
- 2 tsp curry powder
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides.
- Step 2: Stir in minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.
- Step 3: Pour in coconut milk and chicken broth, then add sliced carrots. Bring to a gentle simmer and cook for 8 minutes, or until carrots are tender.
- Step 4: Stir in frozen peas, sea salt, and red pepper flakes. Simmer uncovered for 3 more minutes until peas are heated through and sauce thickens slightly.
- Step 5: Remove from heat and let rest for 2 minutes before serving.
Frequently asked questions
How long does One-Pot Coconut-Curry Chicken & Vegetable Stew take to make?
Total time is about 25 minutes (8 min prep + 17 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-Curry Chicken & Vegetable Stew?
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 broth from drying out.
Can I substitute ingredients in One-Pot Coconut-Curry Chicken & Vegetable Stew?
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-Curry Chicken & Vegetable Stew 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-Curry Chicken & Vegetable Stew dairy-free?
Yes — this recipe is tagged dairy-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
