One-Pan Coconut Curry Chicken
One pan, creamy curry, and dinner on the table before you get second-guessy.
When you’re wiped out and still need dinner, this is the kind of recipe that gets it done without asking much from you. It’s a straightforward coconut curry chicken with warm spices, tender chicken, and a creamy sauce that feels comforting but still cooks fast. You’ll brown the chicken, stir in curry paste and coconut milk, then let everything simmer until the sauce thickens a little. It’s not fussy, and it doesn’t pretend to be restaurant curry — it’s weeknight curry, which means fewer dishes, less decision-making, and a real dinner in about 20 minutes.
Ingredients
- 1 lb boneless skinless chicken thighs — cut into bite-size pieces
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp red curry paste
- 1 tsp ground ginger
- 2 unit garlic cloves — minced
- 1 cup chicken broth
- 1 cup coconut milk
- 1 unit bell pepper — thinly sliced
- 1 cup snap peas
- 1 tbsp lime juice
- 0.25 cup cilantro — chopped, optional
- 2 cup cooked rice — for serving
Method
- 1 Heat the oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper, and cook for 4 to 5 minutes, stirring once or twice, until the chicken is mostly browned.
- 2 Stir in the curry paste, ginger, and garlic for 30 seconds, then add the broth and coconut milk. Scrape up any browned bits from the pan.
- 3 Add the bell pepper and snap peas. Simmer for 4 to 6 minutes, until the chicken is cooked through and the vegetables are crisp-tender.
- 4 Stir in the lime juice. Taste and adjust with a little more salt if needed. Spoon over rice and top with cilantro if you want it.
Variations
- Vegetarian swap — Replace the chicken with 2 cups cubed extra-firm tofu or 2 cups canned chickpeas, drained and rinsed. Add them after the broth so they warm through without overcooking.
- Faster swap — Use thin-sliced chicken cutlets or rotisserie chicken instead of raw thighs, and stir in the cooked chicken during the last 2 minutes so dinner lands even sooner.
- Easy substitutions — No snap peas? Use frozen peas or sliced zucchini. No bell pepper? Use broccoli florets. No rice? Serve with noodles or eat it as a bowl on its own.
Notes
If your curry paste is very salty or very spicy, start with 1 tbsp and add more at the end. For the fastest version, use microwave rice and pre-sliced vegetables. Leftovers keep well in the fridge for up to 3 days; reheat gently so the sauce stays creamy.
Equipment that helps
- Large skillet — A wide pan lets the chicken brown quickly and gives the sauce enough surface area to simmer fast.
- Wooden spoon or spatula — It helps you scrape up the browned bits that make the curry taste deeper without extra effort.
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