Ingredients
Equipment
Method
The One-Pot Method
- Prepare the Chicken (Unique Twist First!): Begin by preparing your chicken. In a medium bowl, combine the thinly sliced chicken strips with 1-2 tablespoons of the Thai red curry paste (use the lesser amount if your paste is very spicy, like Maesri), a splash of fish sauce, and a teaspoon of brown sugar. Toss everything together until the chicken is well coated. Let it marinate for 15-20 minutes on the counter while you prep your other ingredients. This step is crucial for deeply flavored, juicy chicken.
- Sauté Aromatics: Heat 2 tablespoons of coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the finely diced onion and ½ teaspoon of salt. Cook, stirring often, for about 3 minutes until the onions soften and become translucent and fragrant. Next, add the remaining red curry paste (if using a milder brand, you might add more here), minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring constantly, allowing the aromatic spices to bloom and become wonderfully fragrant.
- Build the Curry Base: Pour in the full-fat unsweetened coconut milk, stir in the brown sugar, and the remaining fish sauce. Now, add your beautifully marinated chicken strips to the skillet. Stir everything together gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered for about 7 minutes, stirring occasionally, allowing the flavors to meld and the chicken to start cooking through.
- Add Vegetables & Finish Simmering: Gently stir in the shredded carrots and sliced red bell pepper. Continue to simmer for another 5-7 minutes, or until the sauce slightly thickens and gently coats the back of a spoon, and the chicken is fully cooked through with no pink remaining inside. For me, this usually takes about 7 minutes. The vegetables should be tender-crisp.
- Final Flavor Boost: Remove the skillet from the heat. Stir in the fresh lime zest, half of the lime juice, and half of the chopped fresh cilantro. The lime adds a bright, tangy finish that cuts through the richness of the coconut milk.
- Taste and Adjust: This is a crucial step for achieving perfect balance! Taste the curry and adjust the seasonings to your preference. You might want to add more lime juice for tang, a pinch more salt, another touch of brown sugar for sweetness, or even more curry paste for an extra kick of heat. I often find myself adding ¼ teaspoon more salt and a tablespoon more curry paste for that vibrant heat.
- Serve Hot: Ladle your glorious One-Pot Thai Red Curry Chicken into bowls, top with the remaining fresh cilantro, and serve immediately.
Nutrition
Notes
This adaptable One-Pot Thai Red Curry Chicken recipe is perfect for weeknights, offering deep flavor and minimal cleanup. Experiment with different vegetables or protein, and adjust the spice level to your liking. It's naturally dairy-free, and can be easily adapted to be gluten-free, keto-friendly, or low-carb. Leftovers store well and deepen in flavor overnight. Nutrition information is estimated based on common ingredients and serving sizes and may vary.