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thai red curry with chicken 624955345

One-Pot Thai Red Curry with Chicken and Vegetables

This creamy one-pot Thai red curry with chicken is rich with coconut milk, tender vegetables, and a perfectly balanced savory-sweet sauce.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Thai
Calories: 449
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 1/2 tablespoons mild olive oil or coconut oil
  • 1 pound boneless skinless chicken thighs or chicken breasts
  • 1/2 large yellow onion, diced
  • 2 tablespoons Thai red curry paste
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium carrot, peeled and sliced into half moons
  • 1 1/2 cups broccoli florets
  • 2 teaspoons fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 1 (13.5-ounce) can full-fat coconut milk well shaken before opening
  • 1 tablespoon cornstarch
  • 1 tablespoon Thai sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon packed brown sugar
  • 1 whole bay leaf
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • to taste Sriracha or Asian chili sauce optional
For the Garnish
  • to taste lime zest
  • to taste extra fresh lime juice for serving
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh cilantro leaves

Method
 

Sear the Chicken
  1. Warm the oil in a large nonstick skillet or enameled Dutch oven over medium-high heat. Once it shimmers, add the chicken, onion, and red curry paste. Cook, stirring often, until the chicken is mostly opaque and lightly browned.
Cook the Vegetables
  1. Add the broccoli and stir-fry for 1 minute. Add the bell pepper, carrot, ginger, and garlic, then cook for 1 minute more, stirring constantly to keep the garlic from burning.
Add the Sauce Ingredients
  1. Pour half of the coconut milk into the skillet. Whisk the remaining coconut milk with the cornstarch, then add it along with the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, pepper, and Sriracha if using. Stir to combine.
Simmer Until Thickened
  1. Bring the curry to a gentle boil, then reduce the heat to low. Simmer for about 5 minutes, until the sauce thickens and the vegetables are crisp-tender. If the sauce needs thinning, add a splash of water. Remove the bay leaf before serving.
Adjust and Serve
  1. Taste and adjust with more lime juice, salt, or chili sauce. Garnish with lime zest, extra lime juice, torn basil, and cilantro. Serve hot over jasmine rice.

Nutrition

Calories: 449kcalCarbohydrates: 22gProtein: 24gFat: 28gSaturated Fat: 16gCholesterol: 80mgSodium: 1150mgFiber: 2gSugar: 10g

Notes

Swap chicken breasts for the thighs if you prefer, but slice them 1/4 inch thick and 2 inches long; partially frozen breasts are easier to slice.
For extra vegetables, add a sliced zucchini and a second red bell pepper with the other vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
To make ahead, slice the chicken and prep the vegetables in advance; keep them in separate containers in the fridge for up to 24 hours.
Choose a mild red curry paste for a family friendly heat or a spicy one for a real kick; add Sriracha at the end to fine tune the heat.
If the sauce becomes too thick while simmering, splash in a little water or chicken broth to loosen it.
Serve over jasmine rice and finish with a generous squeeze of fresh lime juice.

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