If you’re craving a restaurant-quality dish that doesn’t require hours in the kitchen, you’ve got to try this Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe. I discovered this recipe on a hectic weeknight when I needed something flavorful, quick, and fuss-free — and it absolutely blew me away! The combination of creamy coconut milk, spicy red curry, tender chicken, and fresh veggies creates a perfect harmony you’ll want to make again and again.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one skillet, so there’s minimal cleanup and stress.
- Ready in 30 Minutes: Perfect for busy evenings when you want something satisfying without waiting forever.
- Balanced Heat and Flavor: You control the spice level easily and get authentic Thai taste every time.
- Flexible Ingredients: Swap chicken cuts, adjust veggies, or use pantry staples you already have.
Ingredients You’ll Need
This recipe balances fresh ingredients with pantry essentials, which means you can likely pull this together without a special trip to the store. The coconut milk and red curry paste are key to that authentic Thai flavor, while fresh lime adds bright, zesty notes.
- Coconut Oil: Adds a subtle sweetness and helps with sautéing aromatics smoothly.
- Onion: Finely diced to melt into the sauce and provide natural sweetness.
- Salt: Enhances all the flavors, adding balance to the curry.
- Garlic: Fresh minced garlic brings that punch of flavor that lifts the entire dish.
- Ground Ginger: Offers warm spice notes; fresh ginger works beautifully too.
- Ground Coriander: For subtle citrus undertones that brighten the curry.
- Thai Red Curry Paste: The star ingredient—choose your preferred heat level.
- Full-Fat Coconut Milk: Makes the curry luxuriously creamy and rich.
- Brown Sugar: Balances the spice with a touch of sweetness.
- Boneless Skinless Chicken Breast: Sliced thinly to cook evenly and quickly.
- Fish Sauce: Adds classic umami; soy sauce works if you can’t find it.
- Carrots: Julienned for sweetness and crunch.
- Red Bell Pepper: Colorful and sweet, they brighten the dish both visually and flavor-wise.
- Lime: Both zest and juice add fresh citrus lift that really wakes up the curry.
- Fresh Cilantro: Chopped to garnish and infuse that fresh herb touch.
Variations
I love that this Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe is so forgiving — you can tweak it to suit your tastes or what’s in your fridge, making it a go-to comfort food for my family.
- Swap the Protein: I’ve made this with chicken thighs when I wanted something juicier, and it turned out just as fantastic.
- Spice Adjustments: When friends visit, I dial down the curry paste for milder heat or add extra if we’re feeling adventurous.
- Veggie Boost: Sometimes I add green beans or snap peas for extra crunch and color.
- Dairy-Free Adaptation: This recipe is naturally dairy-free, which is great if you’re avoiding milk products.
How to Make Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe
Step 1: Sauté Onions with Love
Start by heating coconut oil in a large skillet over medium-high heat until it shimmers. Toss in the finely diced onions with a pinch of salt to draw out moisture and sweetness. Stir frequently for about 3 minutes, watching as they soften and become translucent—this base sets the stage for all your curry’s flavor.
Step 2: Aromatics and Curry Paste Magic
Next, add the red curry paste, minced garlic, ground ginger, and coriander to the softened onions. Stir constantly for about 1 minute until everything smells fragrant — that rich, spicy aroma is your cue the flavors are waking up. Don’t skip this step; it really deepens the complexity of your curry.
Step 3: Simmer the Coconut Milk and Chicken
Pour in the full can of coconut milk along with brown sugar and the fish sauce (or soy sauce). Stir it all together, then add the chicken strips. Bring the mixture to a gentle simmer before lowering the heat to medium. Let it cook uncovered for 7 minutes, stirring occasionally so nothing sticks. This helps the chicken cook through perfectly while soaking up that beautiful sauce.
Step 4: Final Veggies and Flavor Boost
Stir in shredded carrots and sliced red bell peppers, then simmer for another 5 to 7 minutes until the sauce thickens just a bit and the chicken is fully cooked. This is a good time to taste-test. I usually add the lime zest, half the lime juice, and half the cilantro now — it lifts the entire dish with freshness. Adjust seasoning with extra salt, sugar, or curry paste if you want it hotter or sweeter.
Step 5: Garnish and Serve
Take the curry off the heat and sprinkle the remaining fresh cilantro over the top. Serve it steaming over jasmine rice or your favorite grain for a meal that’s cozy yet exciting. I promise, once you try this Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe, it’ll quickly become a beloved staple at your house.
Pro Tips for Making Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe
- Control the Heat Smoothly: I learned to start with less red curry paste and add more after tasting to avoid it being too spicy, especially if you’re cooking for kids.
- Use Fresh Lime Zest: Adding lime zest at the end makes a big difference—it gives brightness without the sourness of too much juice.
- Cut Chicken Thin: Thin strips ensure quick and even cooking; big chunks might dry out or take longer.
- Don’t Skip the Simmer: Simmering uncovered thickens the sauce slightly and intensifies the flavors nicely—covering the pan traps moisture and can dilute that richness.
How to Serve Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe
Garnishes
I’m a big fan of finishing this curry with fresh cilantro because it adds that herby pop right as you dig in. Sometimes I add a sprinkle of chopped roasted peanuts for crunchy contrast or a few thin slices of fresh red chili if I want it extra spicy. Lime wedges on the side are my go-to for guests who like to brighten their bowls even more.
Side Dishes
Traditionally, I serve this curry over fragrant jasmine rice because it soaks up the sauce beautifully. But you can also try it over coconut rice, quinoa, or even with warm flatbread on the side if you want to scoop up every last bit.
Creative Ways to Present
One time I made this for a dinner party and served it in colorful mini coconuts to amp up the tropical vibe – it was a conversation starter! You can also serve it family-style in a big bowl and garnish with extra herbs and lime wedges for a festive touch.
Make Ahead and Storage
Storing Leftovers
This curry keeps really well in an airtight container in the refrigerator for 3 to 4 days. I usually let it cool completely before sealing it to preserve flavors. The chicken stays tender, and the sauce only gets richer as the spices meld.
Freezing
I’ve frozen this curry a few times with success. Just portion it into freezer-safe containers, and it’ll keep for up to 3 months. When thawing, I recommend overnight in the fridge so the chicken doesn’t dry out during reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the sauce is too thick, splash in a little chicken broth or water. Microwaving works too — cover loosely and stir halfway through to heat evenly.
FAQs
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Can I use chicken thighs instead of chicken breast in this recipe?
Absolutely! Chicken thighs work wonderfully because they stay juicy and tender even if slightly overcooked. Just slice them similarly to the breasts for even cooking. It’s a great option if you prefer richer flavor and texture.
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What can I substitute for Thai red curry paste?
If you don’t have Thai red curry paste on hand, you can try a curry powder blended with chili flakes and a bit of tomato paste for color, but the flavor won’t be quite as authentic. Finding a good-quality red curry paste online or at an Asian grocery store really elevates this dish
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Is this recipe spicy? Can I make it milder?
The spice level depends on the amount and brand of red curry paste you use. I usually start with less paste and add more after tasting. Adding brown sugar or extra coconut milk can help tame heat if it’s too spicy for you.
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Can I make this recipe in a slow cooker?
Yes! You can sauté the aromatics first on the stove, then transfer everything to a slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Add lime zest and cilantro at the end for freshness.
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What do I serve with Easy Thai Red Curry Chicken?
Jasmine rice is my favorite to soak up the curry sauce, but you can also try it with steamed rice noodles, coconut rice, or even roti bread for dipping.
Final Thoughts
I absolutely love how this Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe brings bold, dynamic flavors to your plate without complicated steps or hard-to-find ingredients. It’s a recipe I’ve made countless times for my family and friends, always with rave reviews. So next time you want a delicious, gratifying meal that comes together fast with minimal cleanup, give this a try — I think you’re going to adore it as much as I do!
Print
Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Easy Thai Red Curry Chicken is a flavorful, one-pot meal ready in just 30 minutes. Featuring tender chicken breast strips simmered in a fragrant, creamy coconut milk base enriched with red curry paste, garlic, ginger, and coriander. Fresh vegetables like carrots and red bell pepper add vibrant color and crunch, while lime zest and cilantro brighten the dish. Perfect for a quick weeknight dinner with authentic Thai flavors.
Ingredients
Main Ingredients
- 2 tablespoon coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- ½ teaspoon salt or more to taste
- 4 large garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
- 1 teaspoon ground coriander
- 4-6 tablespoon Thai red curry paste (Maesri Brand recommended)
- 1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen Brand recommended)
- 1 tablespoon brown sugar or to taste
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3″ long, ½” wide (or chicken thighs)
- 1 tablespoon 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
- ¼ cup fresh cilantro, chopped and divided (can substitute Thai basil)
Instructions
- Sauté Onions: Heat coconut oil in a large skillet over medium-high heat. Once hot, add finely diced onions and ½ teaspoon salt. Cook for about 3 minutes, stirring often, until onions are softened and translucent.
- Add Aromatics and Curry Paste: Stir in red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring frequently, until fragrant and well combined with onions.
- Add Liquids and Chicken: Pour in the full can of unsweetened coconut milk and add brown sugar and fish sauce (or soy sauce). Stir well, then add the chicken strips. Bring the mixture to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, stirring occasionally to prevent sticking.
- Add Vegetables and Continue Simmering: Add shredded carrots and sliced red bell peppers to the skillet. Continue simmering for another 5-7 minutes until the sauce slightly thickens and the chicken is fully cooked (internal temperature should reach 165°F).
- Finish with Lime and Cilantro: Remove skillet from heat. Stir in lime zest, half of the lime juice, and half of the chopped cilantro. Taste the curry and adjust seasoning by adding more lime juice, salt, brown sugar, or curry paste if desired for heat and balance.
- Serve and Garnish: Transfer to serving dishes, garnish with the remaining fresh cilantro, and enjoy immediately. This curry pairs well with steamed jasmine rice or your favorite grain.
Notes
- Thai Red Curry Paste Brands: Maesri brand provides a spicier and more flavorful curry paste. Thai Kitchen brand is milder and sweeter; adjust sugar and spice accordingly.
- Spice Levels: Use 4 tablespoons Maesri paste for medium-hot, 5 tablespoons for hot. For milder, use less paste. Adjust with extra brown sugar or coconut milk to tame heat.
- Fish Sauce Substitute: Use equal amounts of soy sauce if fish sauce is unavailable.
- Lime Zest & Juice Substitute: Lemongrass and kaffir lime leaves are typical authentic flavors. Use lime zest and juice as an accessible alternative.
- Alternative Ingredients: Chicken thighs can be used instead of breast for juicier meat.
- Sauce Thickness: Add ½ cup chicken broth along with coconut milk if you prefer a thinner sauce.
- Slow Cooker Instructions: Sauté onions and spices first; deglaze with some coconut milk, transfer to slow cooker, add remaining ingredients (except lime and cilantro), cook on high 2-3 hours or low 4-5 hours. Add lime zest, juice, and cilantro before serving.
- Vegetable Texture: For crisper bell peppers, add them during the last 30 minutes of slow cooking.
- Thicken Sauce: Use a slurry of 2-3 teaspoons cornstarch mixed with 2 tablespoons water, add and cook on high for 15 minutes in slow cooker.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg
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