One-Pot Thai Red Curry Chicken with Vegetables
A fragrant one-pot Thai red curry with tender chicken and crisp vegetables in a creamy coconut sauce. This thai-inspired curry ready in about 30 minutes pairs red curry paste, (14 oz), full fat coconut milk, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp red curry paste
- 1 can (14 oz), full fat coconut milk
- 1 tbsp vegetable oil
- 1 medium, sliced onion
- 1 medium, sliced red bell pepper
- 1 cup trimmed and halved green beans
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup fresh basil leaves
- 1 tbsp fresh lime juice
- to serve steamed jasmine rice
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 medium sliced onion and sauté for 3 minutes until softened.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
- Step 3: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, stirring to coat with curry paste. Cook for 4-5 minutes until chicken is lightly browned.
- Step 4: Pour in 1 can (14 oz) full-fat coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir to combine and bring to a simmer.
- Step 5: Add 1 sliced red bell pepper and 1 cup trimmed green beans to the pot. Simmer for 7-8 minutes until vegetables are tender and chicken is cooked through.
- Step 6: Stir in 1/4 cup fresh basil leaves and 1 tbsp fresh lime juice before removing from heat.
- Step 7: Serve hot over steamed jasmine rice.
Frequently asked questions
How long does One-Pot Thai Red Curry Chicken with Vegetables take to make?
Total time is about 30 minutes (10 min prep + 20 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 Red 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 red curry paste from drying out.
Can I substitute ingredients in One-Pot Thai Red 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 Thai Red 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.
What goes well with One-Pot Thai Red Curry Chicken with Vegetables?
Thai curry 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.
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