Prep Time: 10 mins | Cook Time: 1 hr | Total time: 1 hr 10 mins | Yield: 6 to 8 servings
This Coconut Thai Chicken Curry is a scrumptious dish that you can easily make in a single pot. Serve this over rice or with some flatbread for a filling meal that everyone around the dinner table will surely enjoy!
INGREDIENTS
8 bone-in, skin-on chicken thighs or drumsticks, or a combination of both
1 tbsp olive oil
1 onion, sliced
2 tsp curry powder
2 tsp turmeric
1 to 3 tbsp Thai red curry paste (see notes above)
1 can (13.5 ounces) of unsweetened coconut milk
3 to 4 plum tomatoes, chopped
2 tsp brown sugar
kosher salt
1 tbsp fish sauce
3 to 5 oz. spinach, optional
1/2 c. cilantro, roughly chopped, or more or less to taste
FOR SERVING:
cooked Jasmine or Basmati rice (or any rice you like)
How to make Easy, One-Pot Coconut Thai Chicken Curry
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat 1 tbsp olive oil in a large saute pan over high heat. Once the oil is hot, add the onions and season with a pinch of salt. Quickly adjust the heat to medium-low. Cook for about 5 minutes, stirring occasionally, until the onions have softened and the edges start to brown.
Step 3: In a large bowl, place the chicken and sprinkle with kosher salt (1 tsp of salt per pound).
Step 4: To the pan, add the curry powder, turmeric, and Thai red curry paste. Stir and continue to cook for another minute. Then, add the tomatoes, stir, and cook for a minute more until just starting to soften. Pour in a can of coconut milk. Fill the empty can with water and pour this into the pan. Add the fish sauce along with the brown sugar. Bring everything to a simmer.
Step 5: Place the pieces of chicken in the pan and toss to coat well. Into the preheated oven, transfer the pan and bake for about 1 hour, uncovered, or until the liquid has reduced considerably, the chicken skin is brown, and the meat is fall-apart tender. Add extra liquid by the quarter cup of the liquid has reduced too much. Or if you make it in advance, add more water upon reheating.
Step 6: Stir in the cilantro and spinach, if using. To serve, spoon this curry into bowls and place the chicken and sauce on top. Enjoy right away.
Ingredients
- 8 bone-in, skin-on chicken thighs or drumsticks, or a combination of both
- 1 tbsp olive oil
- 1 onion, sliced
- 2 tsp curry powder
- 2 tsp turmeric
- 1 to 3 tbsp Thai red curry paste (see notes above)
- 1 can (13.5 ounces) of unsweetened coconut milk
- 3 to 4 plum tomatoes, chopped
- 2 tsp brown sugar
- kosher salt
- 1 tbsp fish sauce
- 3 to 5 oz. spinach, optional
- 1/2 c. cilantro, roughly chopped, or more or less to taste
- FOR SERVING:
- cooked Jasmine or Basmati rice (or any rice you like)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat 1 tbsp olive oil in a large saute pan over high heat. Once the oil is hot, add the onions and season with a pinch of salt. Quickly adjust the heat to medium-low. Cook for about 5 minutes, stirring occasionally, until the onions have softened and the edges start to brown.
Step 3: In a large bowl, place the chicken and sprinkle with kosher salt (1 tsp of salt per pound).
Step 4: To the pan, add the curry powder, turmeric, and Thai red curry paste. Stir and continue to cook for another minute. Then, add the tomatoes, stir, and cook for a minute more until just starting to soften. Pour in a can of coconut milk. Fill the empty can with water and pour this into the pan. Add the fish sauce along with the brown sugar. Bring everything to a simmer.
Step 5: Place the pieces of chicken in the pan and toss to coat well. Into the preheated oven, transfer the pan and bake for about 1 hour, uncovered, or until the liquid has reduced considerably, the chicken skin is brown, and the meat is fall-apart tender. Add extra liquid by the quarter cup of the liquid has reduced too much. Or if you make it in advance, add more water upon reheating.
Step 6: Stir in the cilantro and spinach, if using. To serve, spoon this curry into bowls and place the chicken and sauce on top. Enjoy right away.
