Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Thai Red Curry Chicken is such an easy and delightful dish to prepare at home. This Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} combines tender chicken with colorful veggies, all simmered in a creamy coconut sauce that bursts with flavor. Perfect for busy weeknights or cozy gatherings, this recipe uses pantry staples, making it a convenient choice for any occasion.

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Why You’ll Love This Recipe

• Quick to Prepare: This meal is ready in just 30 minutes, making it ideal for busy weeknights.
• One-Pot Wonder: Enjoy easy clean-up with this one-pot recipe—fewer dishes mean more time to relax.
• Flavorful and Satisfying: The rich coconut and spicy red curry create a deliciously satisfying meal that will impress everyone.
• Versatile Ingredients: Feel free to swap in your favorite vegetables or proteins based on what you have on hand.
• Healthier Option: This homemade version is lower in calories and healthier than take-out options.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything prepped will make the cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Large skillet
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Importance of Each Tool

• Large skillet: A wide surface allows for even cooking of the chicken and vegetables, ensuring everything cooks through perfectly.
• Chef’s knife: A sharp knife makes chopping vegetables quick and safe.
• Measuring cups and spoons: Accuracy in ingredient measurements leads to consistent results every time.

Ingredients

For the Base

• 2 Tbsp coconut oil (or other cooking oil)
• 1 cup onion, finely diced (white or yellow onion)
• 1/2 tsp salt (or more to taste)
• 4 large garlic cloves, minced (about 2 TBSP)
• 1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger)
• 1 tsp ground coriander

For the Curry Sauce

• 4-6 Tbsp Thai red curry paste, or to taste
• 1 can unsweetened coconut milk, full-fat (14-ounce can)
• 1 Tbsp brown sugar (or to taste)

For the Chicken and Veggies

• 1 ½ pounds boneless skinless chicken breast, cut into thin strips
• 1 Tbsp fish sauce (or soy sauce)
• 1 cup carrots, shredded or julienned
• 1 cup red bell pepper, sliced or diced (about half large bell pepper)

For Garnish

• 1 lime, zest and juice
• 1/4 cup fresh cilantro, chopped and divided

How to Make Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Step 1: Heat the Oil

Start by heating oil in a large skillet over medium-high heat. Once hot:
1. Add onions and sprinkle with 1/2 tsp salt.
2. Cook for about 3 minutes until onions are softened while stirring often.

Step 2: Add Aromatics

Next, incorporate the flavors:
1. Add the red curry paste along with garlic, ginger, and coriander.
2. Cook for about 1 minute until fragrant.

Step 3: Simmer the Chicken

Now it’s time to build your sauce:
1. Pour in coconut milk along with brown sugar and fish sauce.
2. Stir well then add chicken strips.
3. Bring this mixture to a simmer before reducing heat to medium.
4. Let it simmer uncovered for about 7 minutes while occasionally stirring.

Step 4: Add Vegetables

Once the chicken is nearly cooked:
1. Stir in shredded carrots and diced bell peppers.
2. Continue simmering for an additional 5-7 minutes until the sauce thickens slightly and chicken is cooked through.

Step 5: Final Touches

Remove from heat:
1. Stir in lime zest, half of the lime juice, and half of the chopped cilantro.

Step 6: Taste Test

Make it perfect:
1. Do a taste test; add more lime juice if needed along with additional salt, sugar, or curry paste based on your preference.

Step 7: Serve

Finally:
1. Top with remaining cilantro before serving!

Enjoy your homemade Easy Thai Red Curry Chicken!

How to Serve Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Serving Easy Thai Red Curry Chicken is a delightful experience that can be tailored to your taste. This dish is not only flavorful but also versatile, making it easy to pair with various sides or accompaniments.

With Rice

• White Rice: Fluffy white rice absorbs the rich sauce perfectly.
• Brown Rice: A healthier alternative that adds a nutty flavor.
• Cauliflower Rice: For a low-carb option, cauliflower rice provides a light base.

With Noodles

• Rice Noodles: Soak them in hot water for a quick and easy side.
• Soba Noodles: These buckwheat noodles add a unique texture.

Garnishes

• Chopped Cilantro: Adds freshness and color on top.
• Lime Wedges: Squeezing fresh lime enhances the flavor profile.
• Chili Flakes: For those who enjoy a spicy kick, sprinkle some chili flakes over the top.

As a Wrap

• Lettuce Wraps: Use lettuce leaves as wraps for a fun, low-carb twist.
• Tortillas: Warm tortillas make for delicious wraps filled with curry chicken.

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How to Perfect Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

To ensure your Easy Thai Red Curry Chicken comes out perfect every time, follow these simple tips.

• Use Fresh Ingredients: Fresh garlic and ginger elevate the flavors significantly.
• Adjust Spice Levels: Taste as you go; add more red curry paste for extra heat if desired.
• Simmer Gently: A gentle simmer helps meld all the flavors without overcooking the chicken.
• Let It Rest: Allowing the dish to sit for a few minutes before serving enhances the flavors.
• Taste Test Before Serving: Always taste and adjust seasoning before serving to ensure it’s just right.
• Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to 3 days.

Best Side Dishes for Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Pairing side dishes with Easy Thai Red Curry Chicken can enhance your meal. Here are some of the best options to consider.

1. Steamed Broccoli: Offers a vibrant green color and crunch that complements the curry well.
2. Cucumber Salad: A refreshing salad balances out the heat of the curry with its coolness.
3. Thai Spring Rolls: Light and crispy spring rolls provide an excellent texture contrast.
4. Mango Sticky Rice: A sweet dessert that rounds off your meal beautifully after enjoying spicy curry.
5. Quinoa Salad: Nutritious quinoa tossed with veggies makes for a healthy side option.
6. Garlic Bread: For those who love carbs, garlic bread can be an unexpected yet delicious pairing.

Common Mistakes to Avoid

When making Easy Thai Red Curry Chicken, it’s easy to encounter a few common pitfalls. Here are some mistakes to watch out for:

• Skipping the aromatics: Failing to sauté onions, garlic, and ginger can lead to a bland dish. Always cook these ingredients first to build a flavorful base.
• Using low-quality curry paste: Not all red curry pastes are created equal. Choose a good quality brand for the best flavor and adjust the quantity based on your heat preference.
• Overcooking the chicken: Cooking the chicken for too long can make it dry. Monitor the cooking time closely and remove it as soon as it’s cooked through.
• Ignoring seasoning adjustments: The balance of flavors is crucial. Always taste before serving and adjust salt, lime juice, or sugar as needed to enhance the dish.
• Neglecting fresh herbs: Fresh cilantro adds brightness and freshness. Don’t skip this ingredient; it’s essential for finishing your Easy Thai Red Curry Chicken perfectly.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

• Allow it to cool completely before freezing.
• Use a freezer-safe container or heavy-duty freezer bag.
• Can be frozen for up to 3 months.

Reheating Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

• Oven: Preheat oven to 350°F (175°C) and reheat in a covered dish for about 20 minutes or until heated through.
• Microwave: Place in a microwave-safe bowl, cover lightly, and heat for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat until warmed through, stirring occasionally.

Frequently Asked Questions

Here are some common questions about making Easy Thai Red Curry Chicken:

Can I make Easy Thai Red Curry Chicken vegetarian?

Yes! Substitute chicken with tofu or chickpeas and use vegetable broth instead of fish sauce.

What should I serve with Easy Thai Red Curry Chicken?

Serve it over jasmine rice or alongside steamed vegetables for a complete meal.

How spicy is Easy Thai Red Curry Chicken?

The spice level depends on how much curry paste you use. Start with less if you’re sensitive to heat.

Can I use light coconut milk in this recipe?

You can use light coconut milk, but it may result in less creaminess compared to full-fat coconut milk.

Final Thoughts

Easy Thai Red Curry Chicken is not only fast but also packed with flavor that rivals takeout. You can customize this dish by adding your favorite vegetables or adjusting the spice level. This recipe is perfect for busy weeknights when comfort food is what you crave. Give it a try and enjoy the delightful mix of flavors!

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Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

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Easy Thai Red Curry Chicken is a vibrant and flavorful dish that you can whip up in just 30 minutes. This one-pot wonder combines tender chicken with colorful vegetables, all simmered in a rich coconut milk sauce infused with aromatic Thai red curry paste. Perfect for busy weeknights or cozy dinners, this recipe not only delivers on taste but also offers a healthier alternative to takeout. With pantry staples at your fingertips, you can customize the ingredients to suit your preferences. Enjoy this delightful meal any night of the week!

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x
• Category: Main
• Method: Simmering
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 2 Tbsp coconut oil
• 1 cup onion, finely diced
• 4 large garlic cloves, minced
• 4-6 Tbsp Thai red curry paste
• 1 can (14 oz) unsweetened coconut milk
• 1 ½ pounds boneless skinless chicken breast, cut into strips
• 1 cup carrots, shredded
• 1 cup red bell pepper, sliced

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Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add onions and salt; cook until softened (about 3 minutes).
2. Stir in red curry paste, garlic, ginger, and coriander; cook for another minute until fragrant.
3. Pour in coconut milk, brown sugar, and fish sauce. Add chicken strips and bring to a simmer for about 7 minutes.
4. Add shredded carrots and bell peppers; continue to simmer for another 5-7 minutes until the chicken is cooked through.
5. Remove from heat and stir in lime zest and juice along with half of the cilantro. Taste and adjust seasoning if necessary.
6. Serve topped with remaining cilantro.

Nutrition

• Serving Size: 1 plate (approximately 400g)
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg