One pot red curry chicken is a quick Thai style dinner of chicken pieces, onion, garlic, bell pepper, and snap peas simmered in coconut milk and red curry paste. It takes fifteen minutes to prepare, cooks in twenty, and serves four, all in a single pot.
The red curry paste is the shortcut, because it carries chili, lemongrass, galangal, and spices in one spoonful, and cooking it in oil for two minutes wakes up the flavor. The coconut milk turns the paste into a silky, orange sauce, and the vegetables stay crisp tender, so the whole pot has color and texture.
Table of Contents
Why This One Pot Red Curry Chicken Recipe Works
One pot means less washing up.
Red curry paste gives layers of flavor in minutes.
You control the heat by choosing a mild or hot paste.
What Goes into One Pot Red Curry Chicken
- The base is one pound of chicken breast or thighs cut into pieces, one medium chopped onion, two minced garlic cloves, and two tablespoons of oil.
- The sauce is one can of full fat coconut milk, two tablespoons of red curry paste, one cup of chopped bell pepper, and one cup of snap peas.
Red curry paste. It supplies the heat and the herbal flavor.
Coconut milk. It makes the sauce rich and smooth.
Chicken thighs. They stay juicy during simmering.
Peppers and snap peas. They add color and crunch.
Onion and garlic. They form the sweet base.
Cooking One Pot Red Curry Chicken Step by Step
1. Soften the onion. Heat the oil in a large pot over medium heat and cook the onion until translucent, then add the garlic.
2. Toast the paste. Stir in the red curry paste and cook for two minutes until it smells fragrant.
3. Add the chicken. Add the chicken pieces and cook, turning, until they are opaque on the outside.
4. Simmer. Pour in the coconut milk and simmer gently for ten minutes until the chicken reaches 165 degrees F.
5. Add the vegetables. Stir in the peppers and snap peas and cook for three minutes until just tender.
Cook the paste before adding the liquid. Raw paste tastes sharp and flat, while paste fried in oil turns deep red and smells sweet and spicy. Stir constantly so it does not stick, and add a spoonful of the coconut cream from the top of the can to help it loosen.
Add the vegetables near the end so they keep their color and snap. Peppers and snap peas need only a few minutes in the hot sauce. If you use broccoli or carrots, add them with the chicken instead, since they take longer to soften. Stop cooking when a fork goes in with a little resistance.
Making One Pot Red Curry Chicken Ahead
Cool the curry within two hours and keep it in an airtight container in the refrigerator for up to three days. Freeze for up to three months, though the vegetables soften. Reheat on the stove over low heat with a splash of water until it reaches 165 degrees F, and do not let the sauce boil hard.
Pro Tips for One Pot Red Curry Chicken
Flag the allergens. Red curry paste may contain shrimp paste, and coconut milk may bother some tree nut allergies, so check every label.
Do not rinse raw chicken. Do not rinse raw chicken, because the splashing spreads germs, and wash your hands and tools after touching it.
Check the doneness. Use a thermometer to confirm 165 degrees F in the thickest piece.
Taste the sauce. Taste before serving and add lime juice if it needs brightness.
Pick the paste. Brands vary, so start with less.
Use full fat milk. Light milk gives a thin sauce.
Add basil. Fresh basil lifts the curry.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of chicken dishes.
For more heat, add a sliced fresh chili with the onion, or stir in a teaspoon of chili garlic sauce at the end. For a milder curry, use half the paste and add a spoonful of brown sugar. Both changes work without altering the cooking time.
You can swap the chicken for shrimp, tofu, or chickpeas. Shrimp cooks in about four minutes, tofu only needs to heat through, and chickpeas should simmer for five minutes to absorb flavor. Keep the same sauce and the same vegetables, and adjust the salt at the end.
Serving Ideas for One Pot Red Curry Chicken
Serve the curry over steamed rice with lime wedges. For more rice and curry meals, try garlic cilantro lime rice, diner style cilantro lime rice, portuguese chicken and rice, or thai coconut pumpkin soup.
FAQ About One Pot Red Curry Chicken
What is in one pot red curry chicken?
Chicken, coconut milk, red curry paste, onion, garlic, and vegetables.
Can you make one pot red curry chicken ahead of time?
Yes. It keeps for three days in the refrigerator.
Can you freeze one pot red curry chicken?
Yes, for up to three months.
Is red curry paste very hot?
It varies by brand, so start with less.
Can I use chicken thighs?
Yes. They stay juicier.
One Pot Red Curry Chicken
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs cut into pieces
- 1 can full fat coconut milk 13.5 ounce can
- 2 tbsp red curry paste
- 1 cup bell pepper chopped
- 1 cup snap peas
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp oil
Instructions
Cooking
- Soften. Cook the onion and garlic in oil.
- Toast. Stir in the curry paste for 2 minutes.
- Chicken. Add the chicken pieces.
- Simmer. Add coconut milk and simmer 10 minutes.
- Finish. Add peppers and snap peas for 3 minutes.
