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

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

from thatsdeelicious.com
35 min

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 1/2 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

  1. 1

    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.

  2. 2

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

  3. 3

    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.

  4. 4

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

  5. 5

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

  6. 6

    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!)

  7. 7

    Top with the remaining cilantro, and serve!