This Thai coconut chicken curry recipe tastes incredible and is ready in under 45 minutes. Using store-bought Thai curry paste makes this one of the quickest weeknight meals and only uses one pot! Make some rice to serve and you have a minimal cleanup dinner that tastes amazing.
To Make the Thai Coconut Chicken Curry
Marinate the Chicken
Pat the chicken dry and slice into strips before placing in a medium bowl. Stir in the oil, oyster sauce, and salt. Mix well to combine. Set aside for 15 minutes while you prep the vegetables and start the rice.
Make the Curry
Before you start cooking, prep and chop all your vegetables so they are ready to go. Once all your ingredients are prepped and your chicken has marinated for 15 minutes, start your rice (if serving) and preheat your large saucepan or wok (with a lid – set aside) over medium-high heat.
Once the pan is hot, add 1 tbsp of neutral oil to the pan. Let the oil heat up before adding in the chicken. Cook for 3 minutes on one side until lightly browned and flip. Cook another 2-4 minutes until most of the pink is gone (but not fully cooked). Remove from the pan and set aside.
Reduce the heat to medium-low and add another tbsp of oil to the pan if needed. Once the oil is hot, add in the onion. Cook for 3-4 minutes until translucent.
Add in the curry paste and brown sugar and stir well. Cook for another minute, stirring occasionally before adding in the fish sauce and coconut milk. Stir well until the curry paste is incorporated.
Bring the coconut milk to a low simmer before adding in the bell pepper, carrot, broccoli, green beans, and the reserved chicken. It will look a bit dry at this point and that’s okay! The vegetables will release water. Stir to coat the veggies and chicken in the sauce, then cover with the lid and reduce the heat to simmer/low. Cook for 10-15 minutes until the vegetables are softened and the chicken is fully cooked.
Serve with fresh jasmine rice, lime wedges, and cilantro if desired. Enjoy!
Looking for more Thai recipes?
Try my Sweet Chili Tofu Bowl with Coconut Rice or Thai Peanut Noodles with Crispy Tofu. Want a vegan version of this same dish? Follow my Quick and Easy Vegan Thai Curry – easily add crispy tofu or chickpeas for a protein and vegetable packed dinner!
One-Pot Thai Coconut Chicken Curry
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken thighs
- 1 tsp neutral oil
- 1 tsp oyster sauce*
- 1 tsp fine sea salt
Thai Coconut Curry
- 1 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 6-8 tbsp Thai green or red curry paste*, green is spicier, red is sweeter
- 2 tsp brown sugar
- 1 tbsp fish sauce*
- 14 oz can coconut milk, not light
- 1 small onion, thinly sliced
- 2 cups broccoli florets, cut in half or quartered
- 1 large carrot, thinly sliced on an angle
- 1 cup red bell pepper, thinly sliced
- ½ cup frozen green beans, chopped into 1″ pieces
Directions
Marinate the Chicken
- Pat the chicken dry and slice into strips before placing in a medium bowl.
- Stir in the oil, oyster sauce, and salt. Mix well to combine. Set aside for 15 minutes while you prep the vegetables and start the rice.
Make the Curry
- Prep and chop all your vegetables so they are ready to cook. If you’re serving with rice, start it once your veggies are prepped.
- Once you’re ready to cook, preheat a large saucepan or wok (with a lid – set aside) over medium-high.
- Once it’s hot, add 1 tbsp of neutral oil to the pan. Let it get hot before adding in the chicken. Cook for 3 minutes on one side until lightly browned and flip. Cook another 2-4 minutes until most of the pink is gone (but not fully cooked). Remove from the pan and set aside.
- Reduce the heat to medium-low and add another tbsp of oil to the pan if needed. Once the oil is hot, add in the onion. Cook for 3-4 minutes until translucent.
- Once the onion begins to soften, add in the garlic and ginger. Cook, stirring frequently to avoid burning, until fragrant (about 1 minute).
- Add in the curry paste and brown sugar and stir well. Cook for another minute, stirring occasionally before adding in the fish sauce and coconut milk. Stir well until the curry paste is incorporated.
- Bring the coconut milk to a low simmer before adding in the bell pepper, carrot, broccoli, green beans, and the reserved chicken. Stir to coat, then cover with the lid and reduce the heat to simmer/low. Cook for 10-15 minutes until the vegetables are softened and the chicken is fully cooked.
- Serve with fresh jasmine rice, lime wedges, and cilantro if desired. Enjoy!
