One-Pot Thai Coconut Curry Chicken
A fragrant, creamy curry with tender chicken and vegetables simmered in coconut milk, served over jasmine rice for a restaurant-quality meal. This thai-inspired asian ready in about 40 minutes pairs boneless and skinless chicken thighs, vegetable oil, red, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, boneless and skinless chicken thighs
- 2 tbsp vegetable oil
- 1, red, sliced bell pepper
- 1 cup, florets broccoli
- 13.5 oz can coconut milk
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup, cooked jasmine rice
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.5 lbs cubed chicken thighs and sear for 4 minutes per side until golden brown.
- Step 2: Stir in 3 tbsp red curry paste and cook for 1 minute until fragrant, then add 1 cup sliced red bell pepper and 1 cup broccoli florets, cooking for 2 minutes until vegetables soften slightly.
- Step 3: Pour in 13.5 oz coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar, then bring to a gentle simmer. Reduce heat to low and cook for 15 minutes until chicken is tender and sauce thickens slightly.
- Step 4: Serve the curry over 1 cup cooked jasmine rice, garnished with 1/4 cup chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Thai Coconut Curry Chicken take to make?
Total time is about 40 minutes (15 min prep + 25 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 Thai Coconut Curry Chicken?
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 vegetable oil from drying out.
Can I substitute ingredients in One-Pot Thai Coconut Curry Chicken?
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 Thai Coconut Curry Chicken 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 Thai Coconut Curry Chicken?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
