Easy Thai Red Curry Chicken (One-Pot, 30-Minute Meal) Recipe
This Easy Thai Red Curry Chicken is a flavorful and quick one-pot meal perfect for busy weeknights. Made with tender chicken breast, vibrant vegetables, and a rich coconut milk-based curry sauce, it blends aromatic Thai red curry paste with fresh lime and cilantro for a deliciously balanced dish ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main 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)
Instructions
- Prepare the base: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the diced onions and 1/2 teaspoon salt. Cook for about 3 minutes until the onions are softened, stirring frequently to prevent sticking.
- Sauté the spices and paste: Add 4-6 tablespoons of Thai red curry paste, minced garlic, ground ginger, and ground coriander to the skillet. Cook for about 1 minute or until fragrant, stirring often to release the spices’ aroma.
- Add liquids and chicken: Pour in the full can of unsweetened coconut milk, 1 tablespoon brown sugar, and 1 tablespoon fish sauce. Stir to combine. Add the thinly sliced chicken breast strips, bring the mixture to a simmer, then reduce heat to medium. Let it simmer uncovered for 7 minutes, stirring occasionally.
- Incorporate vegetables: Add the shredded carrots and sliced red bell pepper to the skillet. Continue simmering for another 5-7 minutes until the sauce thickens slightly and the chicken is fully cooked through.
- Finish with lime and herbs: Remove the skillet from heat. Stir in the zest of one lime, half of the lime juice, and half of the chopped cilantro. Taste the curry and adjust seasoning by adding more lime juice, salt, sugar, or curry paste as needed for desired heat and flavor.
- Serve: Garnish with the remaining cilantro and serve the Thai red curry chicken hot, ideally over steamed rice or noodles to soak up the flavorful sauce.
Notes
- If you prefer a vegetarian option, replace chicken with tofu and use soy sauce instead of fish sauce.
- The amount of curry paste can be adjusted to control the heat level.
- For more authenticity, Thai basil can be used instead of cilantro.
- Add extra lime juice at the end to brighten flavors as per personal taste.
- This recipe works well as a one-pot meal and can be served with jasmine rice or rice noodles.
Keywords: Thai red curry chicken, easy Thai curry, one pot meal, quick dinner, coconut milk curry, stovetop Thai recipe