Thai Red Curry Chicken One Pot

$To make a tasty Thai Red Curry Chicken, gather these key items: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 2 tablespoons fish sauce - 1 tablespoon brown sugar - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), sliced - 1 cup snap peas or green beans, trimmed - 1 tablespoon lime juice - Fresh basil leaves for garnish - Jasmine rice, cooked (for serving) - Salt and pepper to taste These ingredients work together to create a rich and creamy sauce. The chicken thighs give the dish a tasty bite, while the coconut milk adds creaminess. The red curry paste brings warmth and depth. You can make this recipe your own by adding or swapping some ingredients: - Carrots for extra crunch - Broccoli for more green - Tofu if you want a vegetarian option - Different herbs like cilantro for fresh flavor Feel free to mix in any of these options. They allow you to adjust the dish to your taste. For the best results, I suggest these brands: - Coconut Milk: Look for Thai Kitchen or Chaokoh, known for their creamy texture. - Red Curry Paste: Use Maesri or Aroy-D for authentic flavor. - Fish Sauce: Red Boat is a high-quality option that enhances the umami taste. Choosing the right brands helps ensure you get the best flavors in your curry. These products are often found in most grocery stores or Asian markets. {{ingredient_image_1}} 1. Start by gathering all your ingredients. This makes cooking easier. 2. Cut the chicken thighs into bite-sized pieces. This helps them cook quickly. 3. Chop the onion finely and mince the garlic. This will add great flavor. 4. Slice your bell pepper and trim the snap peas or green beans. 1. Heat a splash of water or oil in a large pot over medium heat. 2. Add the chopped onions and sauté for about 4-5 minutes. They should soften. 3. Stir in the minced garlic and red curry paste. Cook this for 1 minute. 4. Next, add the chicken pieces. Cook until they are no longer pink, about 5-7 minutes. 5. Pour in the coconut milk and chicken broth. Add fish sauce and brown sugar. Mix well. 6. Bring this mixture to a boil. Then, reduce the heat to low. 7. Add in the sliced bell pepper and snap peas or green beans. Cover the pot and simmer for about 15 minutes. 8. Stir in lime juice and season with salt and pepper to taste. 9. Serve the curry over jasmine rice. Garnish with fresh basil leaves. - Mix Thoroughly: Make sure to mix the curry paste well with the other ingredients. This helps the flavors blend. - Simmer Gently: Keep the heat low while simmering. This allows the chicken and veggies to soak up the flavor. - Taste as You Cook: Always taste your dish while cooking. Adjust salt, pepper, or lime juice if needed. - Fresh Herbs: Adding fresh basil at the end brightens flavors. It makes the dish feel fresh and vibrant. To adjust the spice level, start with the red curry paste. Use less for a milder dish. Add a teaspoon of sugar to balance heat. For more spice, add chili flakes or fresh chilies. Taste as you go. This way, you control the heat to fit your family’s taste. Use boneless chicken thighs for better flavor and tenderness. Cut thighs into even pieces. This ensures they cook evenly. Sauté until they are no longer pink. This takes about 5 to 7 minutes. Cooking them fully before adding other ingredients helps lock in flavor and keeps them juicy. One mistake is not sautéing the onions and garlic long enough. They need to soften and release flavor. Another error is adding too many vegetables at once. This can create a watery curry. Lastly, remember to taste and adjust the seasoning. A little salt or lime juice can make a big difference. Pro Tips Choose the Right Chicken: Opt for boneless chicken thighs for a juicier and more flavorful curry compared to chicken breasts. Adjust the Spice Level: Feel free to add more red curry paste for a spicier kick, or reduce it for a milder flavor. Fresh Vegetables: Use a mix of seasonal vegetables to enhance the dish's color and nutrition, such as zucchini or carrots. Garnish Smart: Fresh basil and lime juice add brightness to the dish, so don't skip these garnishes for an extra flavor boost. {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or a vegan alternative. This gives you a tasty dish full of flavor and freshness. If you prefer different proteins, try shrimp, pork, or beef. Cook shrimp until they turn pink. For pork or beef, cut the meat into small pieces for quick cooking. Adjust cooking times to make sure the meat is tender and juicy. Add more flavors by mixing in different veggies. Carrots, zucchini, or mushrooms work well. You can also sprinkle in some fresh herbs like cilantro or mint. For a kick, add a sliced chili or two. These changes make your dish unique and exciting. Enjoy making this meal your own! After you enjoy your Thai Red Curry Chicken, store leftovers in an airtight container. Let the dish cool down for about 30 minutes before sealing. This helps keep the flavors fresh. You can safely keep it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, simply take out the portion you want. You can use a microwave or a stovetop. If using a microwave, heat for about 1-2 minutes, stirring halfway. On the stovetop, warm it gently over low heat. If it seems thick, add a splash of chicken broth or water. This helps bring back the creaminess. For long-term storage, freeze the curry in a freezer-safe container. Make sure to leave some space at the top, as liquids expand when frozen. You can store it for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat as explained above for a delicious meal later on. Yes, you can make Thai Red Curry Chicken ahead of time. This dish tastes even better the next day. To do this, follow the recipe but stop before adding lime juice. Let it cool and store it in the fridge. Reheat it on the stove before serving. You can serve this dish with cooked jasmine rice. It soaks up the curry sauce well. Other good sides include steamed veggies or a fresh salad. Naan bread also pairs nicely if you want something different. To make the dish spicier, add more red curry paste or chopped fresh chilies. You can also use chili flakes. If you want it milder, start with less curry paste. Add coconut milk to tone down the heat. Adjust to your taste as you cook. You now know the key ingredients for Thai Red Curry Chicken and how to prepare it. Use the step-by-step guide to ensure every bite is packed with flavor. Remember to adjust spice levels based on your taste. If you want to switch up the dish, try vegetarian options or different proteins. Store leftovers properly and enjoy them later. Cooking this meal can be simple and fun. Keep practicing, and soon you'll master it!$

Thai Red Curry Chicken One Pot

A delicious and easy one-pot Thai red curry chicken dish with vibrant flavors and vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
2 tablespoons red curry paste
1 can coconut milk (13.5 oz)
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper sliced (red or yellow)
1 cup snap peas or green beans, trimmed
1 tablespoon lime juice
to taste salt and pepper
for serving cooked jasmine rice
for garnish fresh basil leaves

Instructions

In a large pot or Dutch oven, heat a splash of water or oil over medium heat. Add chopped onions and sauté until softened (about 4-5 minutes).
Add minced garlic and red curry paste to the pot, stirring for about 1 minute until fragrant.
Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
Pour in the coconut milk and chicken broth, followed by the fish sauce and brown sugar. Mix well.
Once the mixture is boiling, reduce the heat to low and add the sliced bell pepper, snap peas or green beans. Cover and simmer for about 15 minutes until the vegetables are tender and the chicken is cooked through.
Stir in the lime juice and season with salt and pepper to taste.
To serve, ladle the curry into bowls over a bed of jasmine rice and garnish with fresh basil leaves.

Notes

Serve with jasmine rice and fresh basil for garnish.

Keyword chicken, curry, one pot, Thai