Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

Step 1

Heat oil in a large skillet over medium-high. Once hot, add onions and ½ teaspoon salt. Cook 3 minutes, or until onions are softened, stirring often.

Step 2

Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.

Step 3

Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.

Step 4

Add carrots and bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through (took mine 7 minutes).

Step 5

Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.

Step 6

At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added ¼ teaspoon more salt, and 1 tablespoon more curry paste for added heat!)

Step 7

Top with the remaining cilantro, and serve!

Step 8

Stir in the lime zest, half of the lime juice, and half of the cilantro.

Step 9

At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added ¼ teaspoon more salt, and 1 tablespoon more curry paste for added heat!)

Step 10

Top with the remaining cilantro, and serve! Notes:If you prefer crisper bell pepper, you can add them last 30 minutes of cooking (this is what I like to do).If you prefer thicker sauce, mix in a cornstarch slurry (2-3 teaspoon cornstarch mixed with 2 tablespoon water) and cook on high for 15 minutes.