One-Pot Coconut Curry Chicken with Bell Peppers and Snap Peas
Creamy, fragrant curry with tender chicken and crisp vegetables in a single pot. This thai-inspired asian ready in about 25 minutes pairs (13.5 oz) coconut milk, curry paste, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 lb, cut into 1-inch pieces boneless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry paste
- 1, sliced red bell pepper
- 1 cup, trimmed snap peas
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp fish sauce
- 1 cup, cooked brown rice
Instructions
- Step 1: Heat a large skillet over medium-high heat, add 1.5 lb cubed chicken thighs and cook for 5 minutes until golden, then remove and set aside.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, sauté for 1 minute until fragrant, then stir in 2 tbsp curry paste and 1 tsp fish sauce for 30 seconds.
- Step 3: Pour in 1 can coconut milk, add 1 sliced red bell pepper and 1 cup snap peas, bring to a simmer, return chicken to skillet, and cook for 10 minutes until chicken is cooked through, then serve over 1 cup cooked brown rice.
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 Snap Peas take to make?
Total time is about 25 minutes (10 min prep + 15 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 Snap Peas?
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 Snap Peas?
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 Snap Peas 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 Snap Peas?
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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
