One Pot Thai Coconut Red Curry Chicken
This One Pot Thai Coconut Red Curry Chicken is a super flavorful dish that was a huge hit for my Thai-Inspired Dinner Menu while hosting football night with my sister and brother-inlaw! Each chicken thigh bite is marinated with warm spices, and drenched in rich coconut red curry sauce. This curry is spicy, creamy, and ridiculously good with a bowl (or two) of rice. It’s an easy way to get some extra fiber in your diet by loading it up with your favorite veggies. If you’re looking for a flavorful dinner with a little spice and heat ready in 30 minutes, this coconut red curry is exactly what you need!
Thai Inspired Coconut Chicken Red Curry
I’m making a Thai-Inspired dinner spread for football night with my sister and her husband, and this Thai-Inspired Coconut Chicken Red Curry is the centerpiece! It’s honestly a super chill dinner. We’re having this red curry, some Thai Crying Tiger Steak, and my 5 minute cherry tomato salad with some extra pickled red onions. I know we’re not supposed to have favorites, but this might be my favorite dinner spread for hosting guests!
Thai red curry is a home-style coconut-based curry dish that originates from central Thailand. It’s commonly enjoyed as part of a family-style lunch or dinner. But honestly, this is one of those recipes that’s also super impressive for a dinner party. Its spicy, creamy sauce has me eating bowls after bowls of rice without even realizing it. In 30 minutes, you have a super simple one-pot chicken curry ready to go that makes the kitchen smells amazing!
Thai Red Curry Chicken Ingredients
Curry Marinated Chicken
- 4-5 boneless chicken thighs skin on, cut into bite size
- 2 tsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp turmeric
- 1 tsp curry powder
- salt & pepper to taste
- 1 1/2 tbsp oil
Coconut Red Curry Sauce
- 1 shallot sliced
- 2-3 tbsp red curry paste
- 2 cans coconut milk
- 1 red onion
- 3 bell peppers sliced
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp red pepper flakes
- 1 tbsp lime juice
Garnish
- Thai basil sliced
- 1 drizzle coconut milk
Curry Marinated Chicken
In today’s curry we’re using chicken thigh, as the protein, because it’s my favorite and I always have it in the fridge. Since chicken chunks are the easiest to eat in a saucy dish, I’m cutting boneless chicken thighs into bite-sized chunks. For extra flavor, marinate the chicken bites with paprika, garlic powder, onion powder, turmeric, curry powder, salt, black pepper, and oil. This gives them a warm, earthy base that adds so much flavor to each bite of curry.
Thai Coconut Red Curry Sauce
The true soul of this dish is the Coconut Red Curry Sauce, which gets most of its flavors from Thai Red Curry Paste. This Thai seasoning paste is a concentrated base made from dried red chilies pounded with a range of other spices like garlic, shallots, lemongrass, galangal, kaffir lime peel, cilantro root, white pepper, shrimp paste, and salt, depending on the brand.
To boost the aroma of the paste, I’m cooking it with shallots in oil to wake up the spices a little. Then, the bold flavors of this seasoning is mellowed out by coconut milk to create a smooth, fragrant sauce. I like to use two cans of coconut milk for an extra creamy curry!
Veggies To Add To Red Curry
This Thai red curry is a great dish to add a ton of your favorite veggies for extra fiber. Today, I’m adding sliced red onion and bell peppers. Red onions are great for absorbing that yummy curry flavor. I also love throwing in a ton of extra bell peppers, because it adds a bit of sweetness and fiber.
Of course, bell peppers and red onions aren’t the only veggies you can add. Some other common veggies include baby corn, carrots, eggplants, zucchini, and more!
Instructions
- Marinate the chicken thighs chunks with paprika, garlic powder, onion powder, turmeric, curry powder, salt, black pepper, and oil.
- Sauté the chicken on medium heat for 5-6 minutes to render out some of the flavors from the fat. Once the chicken is around 70% cooked, remove it from the pan and set it aside.
- In the same pan, add in shallots and saute for 2 to 3 minutes until softened.
- Stir in red curry paste and cook until fragrant. Then pour in coconut milk.
- Add in sliced red onions and return the chicken back into the pan. Cover and let everything simmer for around 20 minutes.
- To finish off, stir in a little bit of brown sugar and fish sauce and add in any veggie you like. I’m using bell peppers today.
- Cover and cook for another 3 to 5 minutes.
- Serve garnished with sliced Thai basil and a drizzle of coconut milk.
More Easy South East Asian Dishes to Try At Home
One Pot Thai Coconut Red Curry Chicken
By Tiffy Cooks
Ingredients
Curry Marinated Chicken
- 4-5 boneless chicken thighs skin on, cut into bite size
- 2 tsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp turmeric
- 1 tsp curry powder
- salt & pepper to taste
- 1 1/2 tbsp oil
Coconut Red Curry Sauce
- 1 shallot sliced
- 2-3 tbsp red curry paste
- 2 cans coconut milk
- 1 red onion
- 3 bell peppers sliced
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp red pepper flakes
- 1 tbsp lime juice
Garnish
- Thai basil sliced
- 1 drizzle coconut milk
Instructions
- Marinate the chicken thighs chunks with paprika, garlic powder, onion powder, turmeric, curry powder, salt, black pepper, and oil.
- Sauté the chicken on medium heat for 5-6 minutes to render out some of the flavors from the fat. Once the chicken is around 70% cooked, remove it from the pan and set it aside.
- In the same pan, add in shallots and saute for 2 to 3 minutes until softened.
- Stir in red curry paste and cook until fragrant. Then pour in coconut milk.
- Add in sliced red onions and return the chicken back into the pan. Cover and let everything simmer for around 20 minutes.
- To finish off, stir in a little bit of brown sugar and fish sauce and add in any veggie you like. I’m using bell peppers today.
- Cover and cook for another 3 to 5 minutes.
- Serve garnished with sliced Thai basil and a drizzle of coconut milk.
