Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
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!
- 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
- 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
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add onions and salt; cook until softened (about 3 minutes).
- Stir in red curry paste, garlic, ginger, and coriander; cook for another minute until fragrant.
- Pour in coconut milk, brown sugar, and fish sauce. Add chicken strips and bring to a simmer for about 7 minutes.
- Add shredded carrots and bell peppers; continue to simmer for another 5-7 minutes until the chicken is cooked through.
- Remove from heat and stir in lime zest and juice along with half of the cilantro. Taste and adjust seasoning if necessary.
- 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