Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
This easy Thai Red Curry Chicken recipe is a one-pot wonder packed with bold coconut flavor, tender chicken, and crisp vegetables simmered in a creamy, spicy Thai red curry sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoon Coconut oil or your favorite cooking oil
- 1 cup Onion finely diced, white or yellow
- 0.5 teaspoon Salt add more to taste
- 4 Garlic cloves minced
- 1 teaspoon Ground ginger or 1 tablespoon fresh grated
- 1 teaspoon Ground coriander
- 4-6 tablespoon Thai red curry paste adjust to desired spice level
- 14 oz Coconut milk full-fat, unsweetened
- 1 tablespoon Brown sugar or to taste
- 1.5 lb Chicken breast boneless, skinless, cut into strips
- 1 tablespoon Fish sauce or soy sauce
- 1 cup Carrots shredded
- 1 cup Red bell pepper sliced
- 1 Lime zest and juice
- 0.25 cup Fresh cilantro or Thai basil, for garnish
Instructions
Instructions
- Heat coconut oil in pressure cooker pot on medium until shimmering.
- Add onion and salt. Sauté 3-4 minutes until softened.
- Stir in garlic, ginger, and coriander. Cook 1-2 minutes.
- Add curry paste and cook 2 more minutes, stirring frequently.
- Pour in coconut milk and stir until curry paste dissolves. Add brown sugar.
- Bring to simmer and add chicken strips. Seal pressure cooker and set valve.
- Cook under pressure for 10 minutes. Use quick or slow release as desired.
- Stir in carrots, bell pepper, fish sauce or soy sauce. Adjust seasoning to taste.
- Add lime zest and juice. Stir well.
- Serve hot with fresh cilantro on top. Add rice if desired.
Notes
Use pre-cut veggies and minced garlic to save time. Chicken thighs can be used for extra juiciness. Adjust spice level by altering curry paste amount.