One-Pot Coconut Thai Chicken Curry (Easy 30-Minute Recipe)

Instructions

1. Sauté the Aromatics: Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
2. Build the Flavor: Add the Thai red curry paste directly to the pan, stirring constantly for 1–2 minutes to let the spices toast and release their oils.
3. Brown the Chicken: Add the bite-sized chicken pieces to the skillet, tossing well to coat them in the curry paste. Cook for 4–5 minutes until the chicken is lightly browned on the outside (it will finish cooking in the sauce).
4. Simmer with Coconut Milk: Pour in the full-fat coconut milk, chicken broth, coconut aminos (or fish sauce), and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
5. Add the Veggies: Drop in the red bell pepper and broccoli florets. Reduce the heat to medium-low, cover the pot, and let it simmer for 8–10 minutes, or until the vegetables are tender and the chicken is cooked through ($internal temperature reaches 165^\circ\text{F}$).
6. Finish and Garnish: Remove the pot from the heat. Stir in the baby spinach until it wilts, then drizzle in the fresh lime juice. Taste and adjust seasoning if needed.
7. Serve: Garnish generously with chopped fresh cilantro and optional sliced chilies. Serve hot over a bed of warm jasmine rice.