One-Pot Coconut Curry Chicken with Bell Peppers and Cauliflower
A fragrant, creamy curry with tender chicken and vegetables, simmered in coconut milk for a comforting, aromatic meal. This asian-inspired one pot ready in about 50 minutes pairs cut into 1-inch cubes Chicken breast, (13.5 oz) Coconut milk, Red curry paste 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.
Ingredients
- 1.5 lbs, cut into 1-inch cubes Chicken breast
- 1 can (13.5 oz) Coconut milk
- 2 tbsp Red curry paste
- 2, diced Bell peppers
- 1 small head, cut into florets Cauliflower
- 3 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 1 tsp Fish sauce
- 1 tbsp Lime juice
- 1/2 tsp Sea salt
Instructions
- Step 1: Heat a large Dutch oven over medium heat. Add the chicken cubes and cook for 5 minutes until browned on all sides.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to prevent burning.
- Step 4: Pour in 1 can coconut milk, 1 tsp fish sauce, 1/2 tsp sea salt, and 1 tbsp lime juice. Stir to combine.
- Step 5: Add the diced bell peppers and cauliflower florets, bring to a simmer, then cover and cook for 20 minutes until vegetables are tender and chicken is fully cooked.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Chicken with Bell Peppers and Cauliflower take to make?
Total time is about 50 minutes (20 min prep + 30 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 with Bell Peppers and Cauliflower?
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 Curry Chicken with Bell Peppers and Cauliflower?
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 with Bell Peppers and Cauliflower 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 Coconut Curry Chicken with Bell Peppers and Cauliflower?
Asian one pot 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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
