Thai Chicken Curry Recipe Easy One Pot

This One Pot Chicken Curry Recipe is one of my favorite weeknight dinners. I love saucy dishes I can eat with rice, and having very little to clean up doesn't hurt either. Dinner in less than 30 min? Yes Please!

This Chicken curry recipe, or any kind of curry is great for refrigerator clean out. You can add any proteins of your choice , beef, pork or tofu, or you can go all vegetarian and toss in whatever is in your fridge. Some of my favorite vegetables to throw in are carrots, potatoes and baby corn.

If you know me, I am a FIRE eater, and I love anything spicy. This Thai Chicken Curry Recipe is no exception.

I usually add the entire can of Maseri curry paste in my Chicken Curry because I like the kick to it. If you prefer a more mild taste, feel free to start at 1 tablespoon of curry paste. You can always add more curry paste later, and a little more sugar also helps to tone down the spice.

Are you looking for more One pot meals ? Here are a few of my favorite One pot dishes :

• Creamy garlic chicken
• Chicken adobo
• One pot chicken

Ingredients for Thai Chicken Curry Recipe

• 1 tbsp Oil
• 7 Chicken Thighs (2 lbs)
• 5 cloves Garlic
• 1 Onion
• 1 Shallot (optional)
• 2 tbsp Curry Paste (More if you like spicy) The canned Maseri curry is less salty compared to the Mae Ploy brand so you can use the whole can of Maseri curry if you can tolerate spicy.
• 1 can Coconut milk
• 1 Bell Pepper
• 1 8 oz can Bamboo Shoots
• 2 tbsp Fish Sauce
• 1-2 tbsp Palm Sugar (Optional if you prefer a milder or sweeter curry) Can sub regular sugar
• 1 handful Thai Basil
• Optional Seasonings:
• 1 pinch Salt (If needed)
• 1 pinch Black Pepper (optional)
• 3 Thai Peppers (optional if you are a fire eater like me)

Instructions

• 1. Mince 5 cloves of garlic, and dice 1 shallot and 1 onion
• 2. Slice bell peppers into strips, I used ½ red and ½ green bell pepper
• 3. Heat pan to Medium high and add oil
• 4. Add minced garlic, diced shallot , onion and thai chili (If using) to the pan
• 5. While the the aromatics are browning, Cut chicken into 1 inch cubes.
• 6. Add Chicken to the pan and curry paste , mix and cook for 6-7 minutes until almost fully cooked.
• 7. Add 1 can of coconut milk, mix and bring to a simmer for 2 minutes
• 8. Add 2 tbsp of fish sauce, and add sugar now if you prefer a sweeter or more milk curry
• 9. Add bell peppers and bamboo , simmer for 2 minutes
• 10. Add basil and turn off the heat. Taste and add salt and black pepper if needed.
• 11. Enjoy!

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