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One Pot Red Curry Chicken

One Pot Red Curry Chicken

Chicken, onion, peppers, and snap peas simmered in coconut milk and red curry paste in one pot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 423 kcal

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.

Notes

Substitutions: Use shrimp, tofu, or chickpeas in place of chicken.
Tips: Cook the paste before adding liquid.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.
Keyword Chicken Thighs, Coconut Milk, One Pot Red Curry Chicken, Red Curry Paste, Snap Peas