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–+ servings
Thai Chicken Curry

Irresistible Thai Chicken Curry – Your Quick One-Pot Delight

A creamy, comforting Thai Chicken Curry packed with colorful veggies and tender chicken, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tbsp coconut oil substitute with vegetable or olive oil if desired
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • onion or shallot, finely chopped
  • 2 stalks lemongrass, bruised use white parts pounded for extraction
  • 1-2 tbsp Thai red curry paste adjust for heat level
  • 2 cans coconut milk, full-fat use lite for a lighter option
  • 4 leaves kaffir lime leaves optional
  • 1 cup chicken broth can substitute with water
  • 3 tbsp fish sauce swap for soy sauce for vegetarian version
  • 1 tsp soy sauce or tamari
  • 2 tbsp brown sugar balances flavors
Vegetables and Proteins
  • 2 carrots, sliced
  • 4 boneless skinless chicken breasts can substitute with chicken thighs
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1-2 cups broccoli florets added at the end for crunch
Garnish
  • 4 sprigs Thai basil or regular basil, roughly chopped
  • ¼ cup cilantro, chopped extra for serving
  • lime wedges for serving

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, heat coconut oil over medium-low heat. Add minced garlic, minced ginger, and finely chopped onion or shallot. Sauté for 2-3 minutes until fragrant.
  2. Stir in Thai red curry paste and sauté for an additional 2 minutes.
  3. Pour in coconut milk, chicken broth, kaffir lime leaves, fish sauce, and soy sauce. Stir in brown sugar and bring to a gentle boil.
  4. Reduce heat to low and simmer uncovered for about 10 minutes.
  5. Add sliced carrots and chicken breasts. Cook for 5-6 minutes until chicken is cooked through.
  6. Stir in sliced red bell pepper and zucchini. Simmer for another 4 minutes.
  7. Fold in broccoli florets, Thai basil, and cilantro. Cover and simmer for 2 minutes.
  8. Remove woody lemongrass stalks and serve the curry garnished with cilantro and lime wedges over rice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Feel free to modify the vegetables based on what you have on hand. Adjust the curry paste for desired heat.

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