Weeknight Dinners

Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Name: Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Tbsp coconut oil (or other cooking oil); 1 cup onion, finely diced (white or yellow onion); 1/2 tsp salt (or more to taste); 4 large garlic cloves, minced (about 2 TBSP); 1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger); 1 tsp ground coriander; 4-6 Tbsp Thai red curry paste, or to taste; 1 can unsweetened coconut milk, full-fat, (14-ounce can) (I used Thai Kitchen Brand); 1 Tbsp brown sugar (or to taste); 1 ½ pounds boneless skinless chicken breast, cut into thin strips; 1 Tbsp fish sauce (or soy sauce *see notes); 1 cup carrots, shredded or julienned; 1 cup red bell pepper, sliced or diced (about half large bell pepper); 1 lime, zest and juice (*see notes); 1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)

4 servings

servings

15 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

2 Tbsp coconut oil (or other cooking oil)

1 cup onion, finely diced (white or yellow onion)

1/2 tsp salt (or more to taste)

4 large garlic cloves, minced (about 2 TBSP)

1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger)

1 tsp ground coriander

4-6 Tbsp Thai red curry paste, or to taste

1 can unsweetened coconut milk, full-fat, (14-ounce can) (I used Thai Kitchen Brand)

1 Tbsp brown sugar (or to taste)

1 ½ pounds boneless skinless chicken breast, cut into thin strips

1 Tbsp fish sauce (or soy sauce *see notes)

1 cup carrots, shredded or julienned

1 cup red bell pepper, sliced or diced (about half large bell pepper)

1 lime, zest and juice (*see notes)

1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)

Directions

Heat oil in a large skillet over medium-high. Once hot, add onions and 1/2 tsp salt. Cook 3 minutes, or until onions are softened, stirring often.

Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.

Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.

Add carrots and bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through (took mine 7 minutes).

Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.

At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added 1/4 tsp more salt, and 1 TBSP more curry paste for added heat!)

Top with the remaining cilantro, and serve!

Nutrition

Serving Size

1 cup

Calories

360 kcal

Total Fat

19.8 g

Saturated Fat

4.8 g

Unsaturated Fat

Trans Fat

Cholesterol

90 mg

Sodium

1012 mg

Total Carbohydrate

11.5 g

Dietary Fiber

2.4 g

Total Sugars

6.2 g

Protein

29.7 g