One-Pot Coconut Curry Chicken with Vegetables
A vibrant, aromatic curry with tender chicken and crisp vegetables in a creamy coconut milk sauce, ready in 25 minutes with minimal cleanup. This asian-inspired one pot (vegetarian, gluten-free) ready in about 25 minutes pairs boneless skinless chicken thighs, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 12 oz, cubed boneless skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 medium, sliced red bell pepper
- 2 medium, julienned carrots
- 1 cup snow peas
- 1/2 medium, diced onion
- 2, minced garlic cloves
- 1 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large skillet over medium-high heat; add chicken thighs and cook for 4 minutes per side until browned, then remove and set aside.
- Step 2: Add 1/2 medium diced onion to the skillet and cook for 3 minutes until softened; add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp curry powder and cook for 30 seconds until aromatic, then add 1 can coconut milk and 1/2 cup water, scraping any browned bits from the pan.
- Step 4: Return chicken to the skillet, add 1 medium sliced red bell pepper and 2 julienned carrots, then simmer for 8 minutes until vegetables are crisp-tender.
- Step 5: Stir in 1 cup snow peas and 1 tbsp lime juice; cook for 2 more minutes until snow peas turn bright green. Remove from heat and stir in 1/4 cup chopped cilantro before serving.
Frequently asked questions
How long does One-Pot Coconut Curry Chicken with Vegetables 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 Vegetables?
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 coconut milk from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Chicken with Vegetables?
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 Vegetables 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 with Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
