Easy, One-Pot Coconut Thai Chicken Curry
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This one-pot coconut Thai chicken curry is incredibly flavorful and easy to prepare thanks to delicious time-saving tip: not browning the chicken. After sautéing an onion and making a simple sauce with spices, curry pastes, tomatoes, and coconut milk, you add the chicken to the pot and transfer it to the oven. In just about an hour, it will be done! The sauce is plentiful, so making rice or some sort of flatbread essential.
Are you still browning chicken?
When I was first learning to cook, browning meat prior to braising it, is what all of my favorite cookbooks taught. It’s also what I learned from the chef, Thien Ngo, I worked for at Fork. Before Thien braised anything — chicken, brisket, short ribs — he always began by browning the meat first.
But browning, as far as I can tell, serves only one good purpose: to remove excess fat, thereby ensuring the sauce, in the end, won’t taste unpleasantly fatty. For a braise, browning is not a step that produces crispy skin. And while it creates an appealing color and, in turn, flavor, these two outcomes can be achieved without actually going through the tedious process of browning.
How? In the oven.
Two years ago I made Diana Henry’s Moroccan Chicken and Rice with Harissa and Dates, a recipe that calls for essentially chucking everything into a pan at once and throwing it in the oven. There’s no preliminary browning, and it works: the end product being crispy skin and fall-off-the-bone meat.
I’ve stopped browning chicken ever since, and I’ve been revisiting my favorite braises in the meantime, giving them the chuck-in-the-oven treatment. This one-pan chicken with sherry vinegar sauce is a favorite, and here’s another one: one-pan Thai chicken curry with spinach.
It uses all of the same flavorings as Thien’s Thai chicken curry, but the method is different, simpler.
One-Pan Thai Chicken Curry How-To
- Sauté an onion.
- Add turmeric, curry powder, and Thai red curry paste.
- Add tomatoes, coconut milk, brown sugar, fish sauce, and water.
- Add chicken, transfer to the oven and cook for 1 hour.
- Out of the oven, add a heap of spinach, stir, and serve over rice.
After an hour in the oven, the chicken skins are browned, and the meat has absorbed all the flavors of the sauce. The sauce is plentiful, making rice or some sort of flatbread essential.
A final note regarding not browning:
As noted above, browning meat does remove excess fat. If, prior to cooking, you notice your chicken thighs or drumsticks are particularly fatty, trim the excess fat/overhanging skin. This step usually is enough to ensure the final sauce doesn’t taste too fatty, but if, in the end, you still find the sauce tasting too rich, you can skim excess fat, which will pool to the surface.
5 Favorite No-Browning Chicken Recipes
- One-Pan Chicken and Shallots
- One-Pan Chicken with Sherry Vinegar Sauce
- Chicken legs with white wine, parmigiano, and olive oil
- Moroccan Chicken and Rice
- Spatchcocked Chicken with Za’atar and Lemon
PS: Curried Lentils with Kale & Coconut Milk
PPS: Chopped Thai Satay Salad with Peanut-Ginger Dressing
PPS: Easy Thai Chicken Satay with Coconut Rice
PrintEasy, One-Pot Coconut Thai Chicken Curry
- Total Time: 1 hour 10 minutes
- Yield: Serves 6 to 8
Description
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top.
I’ve converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end.
A few notes:
- If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end.
- Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- kosher salt
- 8 bone-in, skin on chicken thighs or drumsticks or a combination of both
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1 to 3 tablespoons Thai red curry paste (see notes above)
- 3 to 4 plum tomatoes, chopped
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 cup cilantro, roughly chopped, or more or less to taste
- 3 to 5 ounces spinach, optional
For serving:
- cooked Jasmine or Basmati rice (or any rice you like)
Instructions
- Heat oven to 400ºF.
- In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
- Meanwhile, place the chicken in a large bowl and season all over with kosher salt. Use 1 teaspoon per pound.
- Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated in the spices, about a minute. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer. (Note: A number of people have had issues with this being too liquidy, so I’ve reduced the amount of water from 2 empty cans to one… hope this solves the issues.).
- Add the chicken pieces and turn to coat. Transfer pan to the oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and the meat is falling off the bone. If the liquid has reduced too much, add more by the quarter cup. Note: If you make this ahead, you may need to add more water upon reheating.
- Add cilantro and stir. Add spinach, if using, and stir. Spoon rice into bowls. Top with chicken and sauce, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: Thai
This post may contain affiliate links. Please read my disclosure policy.
415 Comments on “Easy, One-Pot Coconut Thai Chicken Curry”
I made this using some veggies I had on hand including frozen onion and bell pepper, and bamboo chutes. I ended up using the whole can of curry paste (I typically get medium spicy at Thai restaurants) and this was a bit mild for me even with the whole can. Served over basmati rice. I definitely really enjoyed this overall and will be making it again! It was very easy and really tasty.
Been making this dish for about a year now. We like to make it when having guests as it’s a fan favorite. My two young kids love it as well. We serve it over rice (sometimes cauliflower rice for extra veg), along with stir-fry Asian green beans. Such a hit! Great recipe, thanks for sharing!
Wonderful to hear this, Emily! Love the idea of serving it with cauli-rice. Yum!
Hi. Easily one of the easiest and most delicious recipes I’ve made in a very long time. Just shared it with a friend who eats no meat and suggested she make it with fish or eggplant! Thanks for all your hard work! Look forward to your emails every week.
So nice to hear this, Christine! Love the idea of using fish or eggplant… I wonder if chickpeas might work?? Thank you for your kind words. Means a lot 🙂 🙂 🙂
I made this and it turned out just like the picture and it was delicious….will definitely make again.
Great to hear, Lynn! Thanks for writing 🙂
Love this dish. I’ve cooked it 3 times so far and it’s always turned out perfect and looks just like the picture. I add pak Choy veggies and basmati rice to it.
Yum! Great to hear, Wendy 🙂 🙂 🙂 I’ve been making this one a lot recently, always adding greens at the end. Love it with rice. Thanks for writing and sharing your notes.
Definitely tasty, but I really wished I had limes for serving.
Made this with my 17yo son, it was very easy, very quick, all 5 of us loved it and my 17yo son says it’s his new favourite meal.
Only difference from recipe was diced chicken breast and a tin of diced tomatoes was used, plus my measurements were guesstimates. Definitely be making it again, thanks!
Great to hear all of this Tim! Thanks so much for writing and sharing all of your notes — so helpful for others!
I loved this dish! Easy to prepare and so full of flavour. My husband is a bit of a curry “expert” but reluctantly admitted that this dish was amazing and I will definitely be making again. I used a tin of chopped tomatoes instead of the fresh tomatoes and extra water and it was perfect. Thank so much Ali!
Great to hear all of this, Belinda, especially the bit about the curry-expert husband approving … amazing!! Thanks so much for writing 🙂 🙂 🙂
Super Yummy!
Great to hear, Scott! Thanks for writing 🙂 🙂 🙂
I’m excited to try this recipe. I have a whole cut up chicken I plan to use as well as add extra veggies. Do you think you could do this in the Crock-Pot? I’m thinking it could work if I brown the meat before and do it on low for about 6 hours or high for 4. Any thoughts?
I think you definitely can! browning first is a good idea. The skin will be soft, but if you don’t mind that, I say go for it. Either of your timing/temp thoughts I think will work.
It worked really well! I think could also work with boneless skinless thighs in the Crock-Pot. I added lots of peppers, green beans and zucchini as well as the spinach. Definitely a hit!
Yum! Great to hear. Thanks so much for reporting back 🙂
I tried it! It came out amazing! Absolute winner, and not hard to do. I used 11 bone in skin on chicken thighs. They were so tender with a nice crispy skin on top. I didn’t have spinach, so I didn’t add that. I used a 15 oz can of diced tomatoes instead of fresh. I replaced water for chicken stock and cut the amount in half. I did include the cilantro and I recommend you do keep that in (if you like it). Plenty of sauce, so next time I’ll add root vegetables. I’ll be making this again for sure!
Great to hear all of this! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
This is absolutely delicious!! I made it for company, and everyone loved it! Our new favorite dish! The flavor was amazing. Easy to make… Can’t wait for leftovers tomorrow!! Thank you, Alexandra!!
So nice to hear this, Wendi 🙂 🙂 🙂 Thanks for writing! Yay for making it for company, too 🎉
Ali – I love this recipe, it’s so simple and a great way to change up the dishes in our household! One of our favorite dishes is the Thai Chicken Coconut Soup – any chance you could help me with that dish? :). Really adore your blog, videos and recipes. I find myself referring to so many frequently. Going to do the ratatouille tomorrow even!
Thank you for your kind words, Roxanne 🙂 🙂 🙂 I will look into the soup recipe, which is a dish I adore as well. Stay tuned!
Can’t wait! Made your ratatouille yesterday and one of the delicata squash recipes (left you a comment on that recipe). Will be browsing more recipes on your blog to try out since they are always really big hits!
Great to hear, Roxanne 🙂 🙂 🙂 And thank you 💕💕💕
This recipe was unbelievably easy and tasty! Best curry recipe I’ve found.
Great to hear, Cat! Thanks so much for writing 🙂 🙂 🙂
Hi, what type of “curry powder” is best used in this recipe? Like the generic curry powder in the grocery aisle, or other curry like garlic masala or other types?
I always use the “Madras” curry brand. It’s in a tin. Most grocery stores sell it.
Not a fan of fish flavor at all. Can I leave out the fish sauce? Thanks
Yep! Just know, however, that you don’t taste the fish sauce at all.
So easy and delicious! Also works beautiful with potato and chuck steak – though use the additional tin of water.
Great to hear, Ainsley! Thanks for writing 🙂 🙂 🙂
Fabulous recipe! I am so happy with the flavor of this dish. I made this Thai chicken curry recipe twice already, and my family and I loved it. Thank you for posting such a lovely recipe! Excited to try other recipes of yours!
Great to hear! Thanks so much for writing 🙂
Loved this recipe, 5 stars! 🤗 we used one tablespoon of red curry paste and it was good but in future we would add two tablespoons and only 1/2 can of water.
Great to hear, Gord! Thanks so much for writing and sharing your notes 🙂
Ive made this twice now and both times i had no leftovers to take for my lunch…the family ate it up…absolutely delicious!!!
Great to hear, John! Thanks so much for writing 🙂
Question!! My oven sadly isn’t working and I already purchased all of the ingredients for this recipe. Ugh! So would you be able to do this whole recipe just using the stovetop?! Thanks for the help!
Yes! The skin won’t brown well, but I think we’ve connected on IG, right? You’re using skinless pieces, right? Just simmer stovetop for about an hour. I would consider partially covering the pan for at least 30 minutes.
I made this today because it’s National Curried Chicken Day and wow was I rewarded! Then I started going through your archives to see if I could find other Fork related recipes because now I want more. This was delicious and a tasty celebration of the day.
So nice to hear this, Frank! I had no idea about the holiday… so glad you celebrated 🙂 🙂 🙂 Thanks for writing.
This looks amazing. I don’t have a Dutch oven though so not sure how to make this. I do have a cast iron frying pan. Should I use that? Or I have an instant pot? Any suggestions? So exited to try this!
Hi! No need for a Dutch oven here. You just need an oven-safe skillet. A cast iron frying pan is great. What size is it?
We all LOVE this recipe- easy, quick weeknight meal, and incredibly delicious!
Great to hear, Caroline! Thanks for writing 🙂 🙂 🙂
Ali, thank you for such an inspirational dish. I made this the other night and was a huge success esp with the hubby! Did not have the Thai red curry paste but instead substituted Gochujang with fantastic results. As a side note: With the amount of broth/sauce left, I cooked some lentils up separately another night and added to the leftover chicken and sauce. I did break up the chicken to make it more like a soup and added the cooked lentils! Oh boy great way to use up any leftovers!!!
Wow, that leftover situation sounds incredible!! Thanks so much for writing and sharing. So nice to hear all of this and it’s great to know that gochujang worked well as a substitute here.
I made this tonight and my husband raved about how delish it was…We will be having this again. Thanks for the recipe 😘
Great to hear, Leian! Thanks for writing 🙂
This recipe looks amazing, but is there any gluten in the curry paste? I have a gluten-free friend that I would like to make this for, but have to be sure because she has celiac (?) disease.
No gluten in the curry paste I linked to and use, but I can’t speak for other brands, so definitely check before giving it to your friend. My hunch is that most brands of curry paste will not contain any gluten — it should be just a mix of chilies and spices … but you never know these days. Hope you and your friend, enjoy it!
Hello Again, Ali.
I recall reading very early that browning was not a good idea for curries as the chicken or other meat, once sealed by browning doesn’t abosrb the curry flavour as well.
I am more than happy to widen that non-browning technique with the tips you’ve given, if for no other reason than that I know you’ve tested all these ideas thoroughly.
Raymond from Venezuela
That’s so interesting, Raymond! I had not heard that but it makes sense. Thanks for sharing 🙂
The tops of the skins got a little browned but not crispy. When I make this again, I’ll definitely brown the chicken first. The sauce is delicious.
Cooked this over stovetop. Seared chicken til almost cooked & then finished off with sauce! Also threw in some Diced potatoes & my family loved it. No leftovers. Lol Thank you for this recipe!
Great to hear, Terry! Love the sound of all of this. Thanks for writing 🙂
Tried this tonight and it was a hit. Only used half the curry paste but next time I’ll use the full amount. Five out of five. So simple to make!!! Added some sliced bell peppers. Will make this again for sure!!
Great to hear, Nicky! Thanks so much for writing and sharing your notes 🙂
Ali, We love this recipe! We’re spice lovers in this household. I do substitute gochujang for the Thai red chili paste and it’s delicious. We love having all the sauce and use the leftovers almost like a soup adding extras and serving with rice, flat bread, whatever. I have made this a couple times and my husband is a huge fan!
OPPS!!!! Realized I have already made comment on your wonderful dish Ali! Hahahaha!!! Still a 5 star!!!
That’s OK!! I’ll take ALL the stars 🙂 🙂 🙂
Great to hear, Barbie! I love your gochujang idea and will give it a try — I have a vat of it on hand, in fact. Thanks for writing 🙂 🙂 🙂