Pan-Seared Chicken with Thai Red Curry Coconut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared and simmered in a rich coconut milk and red curry sauce with fresh vegetables and sweet mango. This thai-inspired chicken (gluten free) ready in about 35 minutes pairs chicken breasts, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 2 chicken breasts lightly with salt and sear for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
  2. Step 2: Reduce heat to medium, add 2 tbsp red curry paste to the skillet and cook for 1 minute until fragrant, stirring constantly to release aroma.
  3. Step 3: Pour in 1 cup coconut milk, stirring to combine with curry paste. Add 1 tbsp fish sauce and 1 tsp brown sugar, simmer for 3 minutes until sauce slightly thickens.
  4. Step 4: Add 1/2 cup snow peas, 1/2 cup asparagus pieces, and 1/2 sliced red bell pepper to the sauce. Cook for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Return chicken breasts to the skillet, nestle into sauce, and spoon sauce over them. Add 1/2 diced mango and cook for 2 more minutes to warm through.
  6. Step 6: Turn off heat, stir in 1/4 cup chopped fresh basil leaves and 1 tbsp lime juice for brightness. Serve immediately, spooning sauce and vegetables over chicken.

Frequently asked questions

How long does Pan-Seared Chicken with Thai Red Curry Coconut Sauce take to make?

Total time is about 35 minutes (15 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 Pan-Seared Chicken with Thai Red Curry Coconut Sauce?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Thai Red Curry Coconut Sauce?

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 Pan-Seared Chicken with Thai Red Curry Coconut Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Thai Red Curry Coconut Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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