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One Pan Chicken Curry Recipe

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4 from 49 reviews

This One Pan Chicken Curry is a quick and flavorful meal combining tender chicken breast, vibrant vegetables, and rich red curry paste simmered in creamy coconut milk. Ready in just 25 minutes, it’s a perfect weeknight dinner served over fragrant jasmine rice with a refreshing squeeze of lime.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 1½ pounds chicken breast

Produce

  • 1 yellow onion
  • 1 green bell pepper
  • 1 tablespoon minced ginger
  • 3 cloves garlic (minced)
  • 1 lime (cut into wedges)

Pantry

  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 4 ounces red curry paste (1 jar Thai Kitchen brand)
  • 1 tablespoon brown sugar
  • 13.5 ounces unsweetened coconut milk (1 can)
  • 1 cup jasmine rice (uncooked)

Instructions

  1. Cook the Rice. Prepare the jasmine rice according to the package instructions until fluffy and tender. Set aside and keep warm.
  2. Prepare Ingredients. Dice the chicken breast into bite-sized pieces and season with salt. Chop the yellow onion and green bell pepper into similar-sized pieces for even cooking.
  3. Brown the Chicken and Vegetables. Heat a large pot or skillet over medium-high heat and add the cooking oil. Once hot, add the chicken pieces and let them brown on one side for 2-3 minutes before flipping. Add the chopped onion and bell pepper to the pan and continue cooking for another 2-3 minutes, stirring regularly to prevent burning.
  4. Add Aromatics and Curry. Stir in the minced garlic, ginger, and red curry paste to coat the chicken and vegetables thoroughly. This step builds the curry’s flavorful base.
  5. Simmer the Curry. Add the brown sugar and pour in the coconut milk, stirring to combine all ingredients evenly. Reduce the heat to low and let the curry simmer gently for 4-5 minutes, allowing the flavors to meld and the chicken to cook through.
  6. Serve. Spoon the curry over the cooked jasmine rice and garnish with fresh lime wedges for a bright, zesty finish. Enjoy your meal immediately.

Notes

  • You can substitute chicken thighs for a juicier curry.
  • Adjust the amount of red curry paste to control the spiciness level per your preference.
  • For added texture, consider topping with fresh cilantro or chopped peanuts.
  • Use full-fat coconut milk for a richer curry or light coconut milk for fewer calories.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://ellarecipe.com/one-pan-chicken-curry-recipe/