One-Pot Thai Curry with Chicken and Vegetables

This one-pot Thai curry is a weeknight-friendly take on Thai red curry, made with chicken, coconut milk, red curry paste, and colorful vegetables. It simmers in one pot for a creamy, savory meal that’s easy to adjust for heat and serve with rice.

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450 g)
1 tablespoon neutral oil, such as canola (15 ml)
2 tablespoons Thai red curry paste (30 g), or up to 3 tablespoons (45 g) for more heat
1 small yellow onion, thinly sliced (about 1 cup / 150 g)
2 cloves garlic, finely chopped (about 2 teaspoons / 6 g)
1 tablespoon finely grated fresh ginger (6 g)
1 can full-fat coconut milk, well shaken (13.5 oz / 400 ml)
1 cup low-sodium chicken broth (240 ml)
1 tablespoon fish sauce (15 ml)
1 teaspoon packed brown sugar (4 g)
1 red bell pepper, thinly sliced (about 1 cup / 150 g)
1 cup bite-size broccoli florets (90 g)
1 cup sliced snap peas (100 g)
½ teaspoon fine salt (3 g), plus more to taste
2 tablespoons fresh lime juice (30 ml)
¼ cup Thai basil leaves (about 10 g), or cilantro leaves (about 10 g), for serving
1 lime, cut into wedges, for serving (optional)
1 small red chili, thinly sliced (about 5 g), for serving (optional)

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces and slice the onion, pepper, and snap peas. Chop the garlic, grate the ginger, and measure out the curry paste, coconut milk, broth, fish sauce, and sugar. Keeping the ingredients ready before heating the pot makes the short cooking steps easier to manage.
Bloom the curry paste. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat for about 1 minute. Add the red curry paste and stir constantly for 1 minute, until fragrant. It should smell aromatic, not scorched; lower the heat if the paste starts sticking or darkening quickly.
Brown the chicken. Add the chicken in a single layer and cook for 5 minutes, turning the pieces occasionally. The chicken does not need to cook through at this point. If your pot is too crowded for the pieces to make contact with the bottom, work in two batches so they brown rather than steam.
Soften the aromatics. Add the onion, garlic, and ginger. Cook for 3 minutes, stirring often, until the onion begins to soften and the garlic smells fragrant. Scrape the bottom of the pot with a wooden spoon to lift any browned bits into the curry.
Add the curry liquid and simmer. Pour in the coconut milk and broth, then stir in the fish sauce, brown sugar, and salt. Bring the mixture to a gentle simmer over medium heat, which should take about 2 minutes. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally. Keep it at a gentle bubble rather than a hard boil so the sauce stays smooth.
Cook the vegetables and chicken through. Stir in the bell pepper, broccoli, and snap peas. Simmer for 6 minutes, stirring once or twice, until the vegetables are tender-crisp and the chicken is cooked through. Check a few of the largest chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
Finish and serve. Turn off the heat and stir in the lime juice. Taste the sauce and adjust with a little more salt, lime, or fish sauce as needed. Scatter the basil or cilantro over the top, add sliced chili if you like, and serve hot with lime wedges.

Tips

Adjust the curry paste gradually. Red curry paste varies in heat and saltiness from one brand to another. Start with 2 tablespoons for a moderate curry, then stir in more near the end if you want extra heat. Adding it gradually is easier than trying to tame a sauce that has become too spicy.
Use full-fat coconut milk for a creamy sauce. Shake or stir the can before measuring, since the thick cream can separate from the liquid. Light coconut milk works, but the curry will be thinner and less rich. Avoid boiling the sauce hard after adding coconut milk, which can make its texture look grainy.
Substitute carefully for the fish sauce. Fish sauce gives the curry a salty, savory depth. If you need a fish-free option, use 1 tablespoon soy sauce or tamari instead, then taste before adding more salt; the result will be less traditionally savory and may taste a little different. For a gluten-free meal, check that the curry paste and soy sauce or tamari are labeled gluten-free.
Cut vegetables to similar sizes. Even pieces cook at a similar rate, so the broccoli is less likely to stay hard while the pepper turns soft. If you use vegetables that need longer cooking, add them with the chicken rather than waiting until the final 6 minutes.

Serving Suggestions

Serve the curry in shallow bowls with steamed jasmine rice to catch the coconut sauce. Rice is not cooked in the curry pot, so prepare it separately while the curry simmers; about 1½ cups (280 g) uncooked jasmine rice makes a generous amount for four people. If you prefer, spoon the curry over rice noodles or serve it with roti or another flatbread for dipping.

Finish each bowl with fresh Thai basil or cilantro, lime wedges, and sliced chili to taste. Thai basil has a more pronounced, anise-like aroma than ordinary sweet basil. If it is difficult to find, cilantro is an easy alternative; it changes the herbal flavor but still adds a fresh finish. A crisp cucumber salad or lightly dressed greens make a cooling side alongside the warm, creamy curry.

Variations

Make it vegetarian: Replace the chicken with 14 ounces (400 g) pressed, cubed firm tofu or 2 cups (300 g) drained chickpeas, and use vegetable broth. Replace the fish sauce with soy sauce or tamari. Add tofu or chickpeas when you add the vegetables, since neither needs the same cooking time as raw chicken.

Use other vegetables: Green beans, zucchini, mushrooms, and sliced carrots all work. Add firmer vegetables, such as carrots or green beans, earlier so they have time to soften; add quick-cooking vegetables, such as spinach, during the final minute. Frozen vegetables can also be used. Add them straight from frozen and simmer until hot, allowing a few extra minutes if needed.

Choose a different curry paste: Green curry paste makes a brighter, often hotter curry, while yellow curry paste is generally milder and more warmly spiced. Each paste has its own seasoning and heat level, so begin with 2 tablespoons and adjust after tasting. Thai curries have many regional and family variations; this recipe is a flexible home-style version rather than a claim to represent every style.

Make the sauce thicker or thinner: For a thicker curry, simmer it uncovered for a few extra minutes before adding the lime juice, stirring so the bottom does not catch. For a thinner sauce, add broth a few tablespoons at a time. Avoid adding a large amount of liquid all at once, since it can dilute the curry’s seasoning.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills, and the vegetables will soften somewhat, so the texture will be less crisp when reheated. If you plan to make extra for leftovers, you can set aside some of the fresh herbs and add them only when serving.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; add a splash of broth or water if the sauce is too thick. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze the cooled curry in a sealed freezer-safe container for up to 2 months. Thaw it in the refrigerator before reheating; coconut milk can separate slightly after freezing, but stirring as it warms usually brings the sauce back together.

Frequently Asked Questions

Is Thai red curry very spicy? It can be, but the heat depends on the curry paste and how much you use. Start with 2 tablespoons, especially if you do not know the paste, and taste the sauce before adding more. Coconut milk softens the heat, while fresh chili on top makes it easy for each person to adjust their own bowl.

Can I use chicken breast instead of thighs? Yes. Cut boneless, skinless chicken breast into even 1-inch pieces and follow the same steps, checking that the thickest pieces reach 165°F (74°C). Breast meat can dry out more quickly than thighs, so avoid simmering it longer than needed for safety and doneness.

Can I make this curry ahead? Yes. You can cook it up to 3–4 days ahead and refrigerate it promptly. For the freshest texture, keep the basil or cilantro separate and add it after reheating. If you are cooking ahead specifically for leftovers, slightly firm vegetables will hold their shape better than vegetables cooked until very soft.

Why does my curry taste flat? It may need more salt, lime, or fish sauce rather than more curry paste. Add a small amount of one at a time and taste after each addition: salt and fish sauce deepen savory flavor, while lime brightens the sauce. If the curry tastes too sharp, a small pinch of brown sugar can round it out.

Can I cook rice in the same pot? This recipe keeps the curry and rice separate so the vegetables stay distinct and the sauce remains easy to season. Uncooked rice would absorb liquid and change the cooking time and texture, so it is not a direct one-for-one addition. For a one-pot meal, serve the curry with cooked rice prepared in advance or use leftover rice warmed separately.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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