Name: Thai Creamy Chicken One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon red curry paste; 1 red bell pepper, sliced; 1 (14 oz/400 ml) can coconut milk; ½ cup (120 ml) chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 cup snap peas; Fresh cilantro and lime wedges, for garnish

Hey y'all! If you crave bold flavors and creamy comfort in a single, easy dish, this Thai Creamy Chicken One-Pot will quickly become your new weeknight favorite. It's loaded with juicy Chicken, vibrant veggies, and a luscious coconut-based sauce with a hint of Thai spice—all cooked together for minimal fuss and maximum taste. Whether you're serving for family dinner, meal prepping, or impressing guests, this one-pot wonder has you covered. Let’s get cooking!

Why You'll Love This

One-Pot Wonder: Minimal dishes mean less cleanup and more time to enjoy your meal.
Rich, Creamy Sauce: Coconut milk and Thai curry paste create a silky, aromatic sauce packed with flavor.
Customizable: Easily swap in your favorite protein or veggies for endless variation possibilities.
30-Minute Meal: Quick to prepare yet impressive enough for entertaining friends or family.
Leftover-Friendly: Tastes even better the next day—perfect for meal prepping.

Ingredients

1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 medium red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons Thai red curry paste
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 (14 oz) can coconut milk (full-fat recommended)
½ cup low-sodium chicken broth
2 tablespoons fish sauce (or soy sauce for a milder flavor)
1 tablespoon brown sugar
Juice of 1 lime
¼ cup fresh cilantro, chopped (plus more for garnish)
Salt and freshly ground black pepper, to taste
Optional: Crushed peanuts, for garnish

Directions

Prep and Sauté

Prep Ingredients: Chop all veggies and chicken before you start to make the cooking process seamless.
Brown the Chicken: Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook for 4-5 minutes, until just golden. Remove chicken and set aside.

Aromatic Base

In the same pot, add the sliced onion. Sauté for 2-3 minutes until softened, then add garlic and ginger, cooking for 1 more minute until fragrant.
Add the Thai red curry paste and stir for 1 minute to release its aroma.

One-Pot Magic

Add bell pepper and zucchini; sauté for another 2 minutes.
Return the chicken to the pot. Pour in coconut milk and chicken broth, then stir in the fish sauce, brown sugar, and lime juice.
Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.

Finish & Serve

Stir in chopped cilantro, taste, and adjust seasoning with more salt, lime, or sugar to balance flavors.
Spoon into bowls and top with extra cilantro and a sprinkle of crushed peanuts if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Notes

If you prefer less heat, start with 1 tablespoon of curry paste and add more to taste.
Swap out chicken thighs for chicken breast if you prefer, but be cautious not to overcook.
Full-fat coconut milk yields the creamiest results, but light can be used for a lighter dish.

Variations

Vegetarian: Substitute chicken with firm tofu and use vegetable broth.
Seafood Twist: Swap chicken for shrimp (add in the last 5 minutes of cooking).
Extra Veggie: Add carrots, snow peas, or baby corn for a heartier version.

Required Equipment

Large Dutch oven or deep skillet with lid
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens. Freezing is possible for up to 2 months, but the texture of the sauce may change slightly upon thawing.

Suggested Pairings & Serving Recommendations

Serve piping hot over jasmine or basmati rice to soak up the luscious sauce.
Add a side of steamed broccoli or snap peas for extra greens and crunch.
Top with a squeeze of fresh lime and chopped peanuts for an authentic Thai finish.

Pro Tips

Use a heavy-bottomed pot to prevent the sauce from scorching and ensure even cooking.
Don’t overcook the vegetables so they stay crisp and vibrant in the finished dish.
Taste the curry before serving—balancing salt, acid, and sweetness is the secret to Thai cooking.

FAQ

Can I use green or yellow curry paste instead?

Yes, any Thai curry paste can be used in this Creamy Chicken one-pot; just note that green curry is spicier, and yellow is milder and more aromatic.

What can I use instead of coconut milk?

You can substitute with unsweetened cashew cream or a mixture of heavy cream and water, but coconut milk gives the most authentic flavor and creaminess.

Is this dish gluten-free?

Yes, as long as you use gluten-free fish sauce or soy sauce, this Thai Creamy Chicken One-Pot is naturally gluten-free.