Easy, One Pan Thai Red Curry with Chicken

Chicken, Coconut Curry is an easy and delicious one pan dinner I’ve been making for years now. It’s one of my favorite “go to” weeknight meals when I have a pack of chicken that I don’t have any plans for. It’s fast, super simple, and I normally have the other ingredients on hand in my refrigerator or pantry.

The first time I made this dish, I was intimidated because I thought it would be more complex than it is, but it really only takes 25 minutes and one pan.

And my husband loves it! We’re both big fans of Thai food, and this is a great way to have a healthy version at home and quench the craving for takeout (same with my Shrimp Pad Thai recipe if you haven’t checked that out yet!). This coconut curry is also very adaptable, meaning you can add any vegetables or protein you have on hand that you want to throw in.

Before starting the curry, begin to cook your jasmine rice on the stovetop according to package directions. My rice takes about 20 minutes to cook, so by the time it’s done, my coconut curry is about done too. I always season my rice with salt and lime juice before serving.

For the curry, in a very large saucepan over medium to high heat, add half or your oil and your chicken, cut up into bite sized pieces. I use kitchen shears to do this right over the pan. Season the chicken with salt and pepper and cook until done, about 7-8 minutes. Remove the chicken from the pan and set to the side in a small bowl.

Now, to the same large saucepan, add the rest of your oil as well as your ginger, garlic, and veggies. I use an onion, bell peppers, and carrots for my veggies, but I’ve been known to throw whatever else I have in the refrigerator in there too! There are lots of different vegetables that work great in this dish. Cook about 5-6 minutes until the vegetables are tender. Then add the chicken back to the saucepan.


Next, add your curry paste. I use red curry paste here, but I know there are some different varieties that you could also use. Stir the curry paste until it’s incorporated with the chicken and vegetables.

Now, to add the rest of your ingredients- coconut milk, water, brown sugar, soy sauce, and lime juice. Reduce the heat to low at this point and allow the sauce to thicken a bit. This should only take 5-10 minutes.


Lastly, add chives. Serve straight out of the pan over rice.

This is an easy, go to dinner that is healthy and filling! If you’re on a low carb diet, it is great as a stew/soup without the rice. If I were doing this, I would probably double the liquid (coconut milk, water) and add additional curry paste, brown sugar, soy sauce, and lime juice to achieve more of a “soup”.

Let me know what you think when you try this! Have a fantastic week!



Thai Red Curry with Chicken

  • Servings: 4
  • Difficulty: Easy
  • Print

2 cups jasmine rice
4 tablespoons olive oil or coconut oil
4 chicken thighs or 2 chicken breasts
1 tablespoon of grated, fresh ginger
1 tablespoon garlic
1 small/medium yellow onion
1 red bell pepper
1 yellow or orange bell pepper
1 cup chopped or shredded carrots
1 can coconut milk
1/4 cup water
2 – 2 1/2 tablespoons red chili paste
2 teaspoons brown sugar
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 cup chives

1. Prepare rice according to package directions. I cook mine on the stovetop, and it takes about 20 minutes. Season with salt and a dash of lime juice.
2. Cut chicken into bite size pieces, season with salt and pepper, and saute in large saucepan in 2 tablespoons of oil until cooked through. Set to side.
3. Using the same pan, add remaining 2 tablespoons of oil. Add onions, peppers, carrots, garlic, and ginger. Cook for 5-7 minutes on medium heat until vegetables are tender. Add cooked chicken to the saucepan.
4. Add curry paste to the vegetables and chicken and stir. Allow to cook for one minute.
5. Add coconut milk, water, brown sugar, soy sauce, and lime juice. Stir and allow to simmer for 10 minutes until sauce thickens.
6. Season with salt and red pepper flakes. Add chives and serve over rice.

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