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One Pot Thai Chicken

A delicious and easy-to-prepare dinner featuring succulent chicken thighs in a rich coconut milk sauce with aromatic spices and fresh vegetables.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Thai
Keyword: Easy
Servings: 4 servings

Ingredients

Protein

  • 8 pieces bone-in, skin-on chicken thighs

Fats

  • 2 tablespoons butter

Sauces

  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce or substitute with more soy sauce for a vegetarian option

Vegetables

  • 2 cups mixed vegetables (such as bell peppers, snap peas, and carrots)
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced

Garnish

  • 1 piece lime, juiced
  • to taste fresh cilantro for garnish

Instructions

  • Step 1: Prepare the Chicken - Pat the chicken thighs dry with paper towels and season with salt and pepper.
  • Step 2: Sear the Chicken - In a large pot, melt butter over medium-high heat. Sear chicken thighs skin side down for 5-6 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
  • Step 3: Sauté Aromatics - In the same pot, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
  • Step 4: Create the Sauce - Pour in coconut milk, red curry paste, soy sauce, brown sugar, and fish sauce. Stir to combine.
  • Step 5: Add Chicken and Veggies - Return chicken to the pot, skin side up, and add mixed vegetables. Bring to a gentle simmer.
  • Step 6: Simmer - Cover and simmer on low heat for about 30 minutes until chicken is cooked through.
  • Step 7: Finish and Serve - Remove lid, squeeze lime juice, and garnish with cilantro. Serve with rice or quinoa.

Equipment

  • Large Pot or Dutch Oven

Notes

Leftovers can be stored in an airtight container for up to 3 days. This dish also freezes well for up to 3 months.