Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Thai red curry chicken brings fiery paste, sweet coconut, and fresh basil together fast—enjoy bold, balanced flavors in a single 30-minute skillet.
Ingredients
- 1 lb 450g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable or coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 –3 tablespoons Thai red curry paste adjust to taste
- 1 13.5 oz can coconut milk
- 1 tablespoon fish sauce or soy sauce optional for flavor depth
- 1 tablespoon brown sugar optional
- 1 red bell pepper sliced
- 1 cup snap peas or green beans
- Fresh basil or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Heat oil in a large skillet or pot over medium heat.
- Sauté onion for 2–3 minutes until softened.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and cook for another 1–2 minutes to enhance the flavor.
- Add chicken and cook until lightly browned on all sides, about 5 minutes.
- Pour in coconut milk and stir to combine.
- Add fish sauce (or soy sauce) and brown sugar, if using.
- Stir in bell pepper and snap peas.
- Simmer for 10–15 minutes, or until chicken is cooked through and sauce thickens.
- Serve hot over rice and garnish with fresh herbs.