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Easy One-Pot Coconut Thai Chicken Curry Recipe

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This easy, one-pot Coconut Thai Chicken Curry blends aromatic spices, creamy coconut milk, and tender chicken pieces, simmered and baked to perfection. Infused with turmeric, curry powder, and Thai red curry paste, it offers a rich and satisfying Thai-inspired meal ideal for weeknight dinners or meal prepping. Served over fragrant jasmine or basmati rice, this flavorful curry is sure to impress with minimal cleanup.

Ingredients

Chicken and Spices

  • 8 bone-in, skin-on chicken thighs or drumsticks (or a combination)
  • Kosher salt (1 teaspoon per pound of chicken)
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder
  • 1 to 3 tablespoons Thai red curry paste

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 to 4 plum tomatoes, chopped
  • 1/2 cup cilantro, roughly chopped (adjust to taste)
  • 3 to 5 ounces spinach (optional)

Liquids and Sweeteners

  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 can water (use the empty coconut milk can to measure)
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

To Serve

  • Cooked jasmine or basmati rice (or any preferred rice)

Instructions

  1. Preheat the oven: Set your oven to 400ºF (200ºC) preparing for baking the curry.
  2. Sauté onions: In a large sauté pan over high heat, warm 1 tablespoon of olive oil. Add the sliced onions and a pinch of kosher salt, then reduce the heat to medium-low. Stir occasionally, cooking until onions soften and start to brown at the edges, about 5 minutes.
  3. Season chicken: While onions cook, place the chicken pieces in a large bowl and season thoroughly with kosher salt, using approximately 1 teaspoon per pound for proper seasoning.
  4. Add spices and tomatoes: To the softened onions, stir in the turmeric, curry powder, and Thai red curry paste until onions are fully coated, about a minute. Then add chopped plum tomatoes and stir until they soften slightly, about another minute.
  5. Add liquids and simmer: Pour in one can of unsweetened coconut milk, then refill the empty coconut milk can with water and add it to the pan. Stir in fish sauce and brown sugar. Bring the mixture to a gentle simmer, blending all flavors.
  6. Incorporate chicken and bake: Add the seasoned chicken pieces to the pan, turning them to coat evenly in the sauce. Transfer the pan uncovered to the oven and bake for 1 hour. The curry should reduce significantly, the chicken skin browns nicely, and the meat becomes tender and falling off the bone. If the sauce reduces too much during cooking, add water in 1/4 cup increments as needed.
  7. Finish with herbs and optional greens: Once cooked, stir in the chopped cilantro and, if using, the spinach until wilted and incorporated.
  8. Serve: Spoon cooked jasmine or basmati rice into bowls, ladle the chicken and curry sauce over the top, and serve immediately to enjoy this comforting meal.

Notes

  • Adjust the amount of Thai red curry paste from 1 to 3 tablespoons according to your preferred spice level.
  • Using the empty coconut milk can to measure water helps maintain consistent liquid quantities and curry texture.
  • If preparing ahead of time, you might need to add extra water when reheating to adjust thickness.
  • Bone-in, skin-on chicken thighs or drumsticks provide the best flavor and tenderness for this recipe.
  • Optional spinach adds a boost of greens and nutrients but can be omitted if preferred.
  • Serve with fragrant jasmine or basmati rice for a traditional Thai experience.

Find it online: https://simpleplatter.com/easy-one-pot-coconut-thai-chicken-curry-recipe/