This One-Pot Thai Coconut Curry Chicken is pure comfort in a bowl. Tender chicken simmers in a creamy coconut sauce with fragrant red curry, ginger, and lime. The aroma alone feels like a warm hug. It’s simple, fast, and satisfying perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

• One pot means easy cleanup.
• Creamy coconut milk makes it rich but not heavy.
• Packed with authentic Thai flavors in under 30 minutes.
• Customizable add veggies or tofu if you like.
• Leftovers taste even better the next day.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 tbsp coconut oil (or vegetable oil)
• 2 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional: Thai basil, chili flakes for heat

Step-by-Step Instructions

1. Heat coconut oil in a large skillet or pot over medium heat.
2. Add curry paste, ginger, and garlic. Stir for 1 minute until fragrant.
3. Add chicken pieces and cook until lightly browned on all sides.
4. Stir in coconut milk, fish sauce, and brown sugar. Simmer for 15 minutes.
5. Add onions and bell pepper. Cook 5 more minutes until tender.
6. Stir in lime juice, taste, and adjust seasoning.
7. Serve hot, garnished with cilantro and Thai basil.

Serving Suggestions

• Serve over jasmine or basmati rice.
• Pair with a chilled Thai iced tea or cucumber salad.
• Garnish with lime wedges for a fresh finish.

Quick Tips or Variations

• Swap chicken for shrimp or tofu for a vegetarian twist.
• Add spinach or peas for extra color and nutrients.
• Use yellow or green curry paste for a milder or brighter flavor.

FAQs

How long to cook chicken in Thai curry?
Chicken cooks in about 15–20 minutes when simmered in curry sauce until tender and fully cooked.

What are some common mistakes in making curry chicken?
Overcooking the chicken or burning the curry paste are common errors. Always cook the paste gently before adding liquids.

How long can you keep coconut chicken curry in the fridge?
Store in an airtight container for up to 3 days. Reheat gently to maintain texture and flavor.

What makes Thai coconut curry unique?
It’s the balance of sweet, spicy, salty, and tangy flavors, paired with creamy coconut milk that defines Thai curry.

Conclusion

This One-Pot Thai Coconut Curry Chicken transforms simple ingredients into a meal that feels restaurant-worthy but takes only half an hour. Comforting, fragrant, and full of love it’s everything a homemade dinner should be.

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