One Pot Thai Coconut Red Curry Chicken

An extra drizzle of coconut milk to garnish Thai Coconut Red Curry Chicken

One Pot Thai Coconut Red Curry Chicken

By Tiffy Cooks

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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!

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Cook Time:30

Total Time:30

Course: Dinner, Main Course

Cuisine: South East Asian, Thai

Keyword: 30 Minute Dinner, 30 minute recipe, chicken, chicken dinner, Chicken Recipe, chicken thigh, curry, curry recipe, Spicy, thai

Servings: servings

Calories: 637kcal

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.

Nutrition

Calories: 637kcalCarbohydrates: 22gProtein: 28gFat: 52gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 107mgSodium: 496mgPotassium: 1073mgFiber: 4gSugar: 9gVitamin A: 4652IUVitamin C: 121mgCalcium: 89mgIron: 9mg