Name: Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 4-6 Tbsp Thai red curry paste, or to taste; 1 can unsweetened coconut milk, full-fat (14-ounce can, I used Thai Kitchen Brand); 1 Tbsp brown sugar (or to taste); 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); 1 lime, zest and juice; 1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)

Jump to Recipe

If you’ve ever wanted to whip up a vibrant and mouthwatering Thai dish without the fuss, this Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe is about to become your go-to. It’s a perfect balance of creamy coconut milk, fragrant red curry, and tender chicken all cooked conveniently in one pot. Not only does it capture those rich Thai flavors we all adore, but it also saves you time in the kitchen. Whether you’re a weeknight warrior or just craving a cozy, exotic dinner, this recipe will feel like a warm hug on a plate.

A close-up view of a black spoon holding a creamy orange curry with visible chunks of light-colored chicken, thin slices of red bell pepper, and some green leafy herbs mixed in. The curry sauce looks thick and rich with a smooth texture, and the background is slightly blurred, showing more of the same curry. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The charm of this recipe lies in how simple yet essential each ingredient is. Every element plays a specific role, from building depth of flavor to adding texture and a pop of color, making this a truly harmonious dish.

Coconut oil: Adds a subtle tropical aroma and helps to gently sauté the aromatics without overpowering the curry.
Onion, finely diced: Provides sweetness and a soft base that melds beautifully with the curry paste.
Salt: Enhances all the flavors and helps balance the richness of the coconut milk.
Garlic, minced: Brings an aromatic punch that pairs perfectly with the ginger and curry paste.
Ground ginger: Offers a warm, zesty undertone; fresh ginger works wonderfully too for a brighter taste.
Ground coriander: Adds a subtle citrusy warmth that complements the curry spices.
Thai red curry paste: The heart of the dish, delivering heat, spice, and that unmistakable Thai flair.
Full-fat coconut milk: Gives the curry its creamy texture and tropical sweetness that balances the spices.
Brown sugar: Just a touch to round out the flavors and provide a hint of caramelized sweetness.
Boneless skinless chicken breast: Cooked in thin strips for quick cooking and tender bites infused with curry sauce.
Fish sauce: Adds umami depth and authenticity; soy sauce is a great alternative for a milder saltiness.
Carrots, shredded or julienned: Bring gentle sweetness and a bit of crunch to the curry.
Red bell pepper, sliced or diced: Adds vibrant color and juicy texture, balancing the creaminess with freshness.
Lime zest and juice: Injects bright citrus notes that elevate every spoonful.
Fresh cilantro, chopped: Used both inside and as a garnish, it provides a fragrant, herbal finish. Thai basil is a lovely twist too!

How to Make Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe

Step 1: Sauté the Aromatics

Heat the coconut oil in a large skillet over medium-high heat and add the finely diced onions along with salt. Cook for about 3 minutes or until the onions become soft and translucent, stirring often. This step builds the sweet and savory base that sets the tone for the whole dish.

Step 2: Bloom the Spices and Curry Paste

Now stir in the red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring frequently until the mixture becomes wonderfully fragrant. This quick step unlocks the vibrant flavors and aromas that make this curry so irresistible.

Step 3: Add Coconut Milk and Chicken

Pour in the full-fat coconut milk along with brown sugar, fish sauce, and the chicken strips. Stir everything together and bring it to a gentle simmer. Then reduce the heat to medium and let it cook uncovered for 7 minutes, stirring occasionally. This allows the chicken to absorb the luscious curry flavors while cooking through perfectly.

Step 4: Incorporate Vegetables and Simmer

Add the shredded carrots and red bell pepper to the skillet. Continue to simmer the curry for another 5 to 7 minutes, until the sauce thickens slightly and the chicken is fully cooked. The veggies stay tender with a nice bit of bite, adding freshness and crunch to every spoonful.

Step 5: Brighten with Lime and Fresh Herbs

Remove the skillet from heat and stir in lime zest, half of the lime juice, and half of the fresh cilantro. This layering of citrus and herbaceous notes really brightens the curry and lifts the richness beautifully.

Step 6: Taste and Adjust Seasonings

Give the curry a taste and feel free to adjust with more lime juice, salt, brown sugar, or red curry paste according to your preference. If you love an extra kick, adding more curry paste elevates the heat perfectly. This flexibility means you can make the dish truly your own.

Step 7: Garnish and Serve

Finish by sprinkling the remaining cilantro on top for a fresh and lively touch. Now your Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe is ready to be enjoyed!

How to Serve Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe

This image shows a close-up of a creamy orange curry in a metal pot. The curry has several layers including orange sauce, pieces of light yellow chicken, and thin red bell pepper strips mixed throughout. Green chopped herbs are sprinkled on top, adding spots of bright green color on the sauce's surface. A black spoon is scooping a mixture of the chicken, sauce, and red peppers, emphasizing the texture and colors. The background features a white marbled surface with some green herbs blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro is classic, but you can also try adding Thai basil leaves or thinly sliced red chilies for a pop of color and extra flavor. Lime wedges on the side invite guests to add a bit more citrus zing if they like.

Side Dishes

This curry pairs beautifully with steamed jasmine rice or fluffy coconut rice, soaking up the luscious sauce. For lighter accompaniments, a simple cucumber salad or fresh spring rolls offer refreshing contrast.

Creative Ways to Present

Serve the curry in a rustic bowl for cozy vibe or a sleek white plate to showcase its vibrant red-orange hues. For an interactive meal, place components separately—like rice, chicken curry, and garnishes—and let everyone assemble their own bowls. It’s fun, casual, and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, often making the dish even tastier the next day, so it’s a win-win!

Freezing

You can freeze this curry for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Keep in mind the texture of the coconut milk may change slightly after freezing, but reheating gently will help bring it back to creamy goodness.

Reheating

To reheat, warm the curry gently on the stove over low to medium heat, stirring occasionally. If it seems too thick, splash in a little water or extra coconut milk to loosen the sauce up. Microwave reheating works too, but stirring halfway through is key to even warming.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work wonderfully because they stay juicy and tender during cooking. Just adjust the cooking time slightly if your strips are thicker.

Is Thai red curry paste very spicy?

The spice level varies by brand, but generally, Thai red curry paste has moderate heat balanced with aromatic spices. You can always adjust the amount used to suit your personal spice preference.

What can I substitute for fish sauce?

Soy sauce makes an excellent vegetarian-friendly alternative that still provides umami flavor. Tamari is another good option for gluten-free diets.

Can I make this recipe vegan?

Yes, simply substitute chicken with tofu or chickpeas, and replace fish sauce with soy sauce or a vegan fish sauce alternative. The rest of the ingredients are plant-based and delicious!

Will the curry thicken if I cook it longer?

Yes, simmering a bit longer will help the sauce reduce and thicken. Just watch carefully and stir occasionally to prevent sticking or burning.

Final Thoughts

This Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe is a wonderful culinary shortcut to authentic Thai flavors. It’s bright, fresh, comforting, and so easy to make that you’ll want to keep it in your weekly rotation. Trust me, once you try it, it’ll quickly become a favorite you can’t wait to share with friends and family. Happy cooking and enjoy every delicious bite!