Quick way to grow 15-Min One-Pot Coconut Chicken
This super speedy one-pot coconut chicken curry comes together in just 15 minutes, making it perfect for a quick weeknight meal. Tender chicken and a rich, creamy sauce are simmered with vibrant spices and fresh vegetables for a truly satisfying dish.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
Main Ingredients
- 500 g chicken breast cut into bite-sized pieces
- 400 ml coconut milk full fat
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 whole red bell pepper sliced
- 1 whole green bell pepper sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 100 g fresh spinach
- 1 whole lime juiced
- 2 tbsp fresh cilantro chopped, for garnish
- rice for serving
Instructions
Cooking Steps
- Sauté aromatic vegetables in a large pot or Dutch oven, starting with onion, then adding garlic and ginger; cook until fragrant.
- Stir in red curry paste and cook for one minute, then add chicken and sear until lightly browned.
- Pour in coconut milk, fish sauce, and brown sugar; bring to a simmer and cook for 5 minutes, allowing flavors to meld and chicken to cook through.
- Add bell peppers and spinach, cooking until spinach wilts and peppers are tender-crisp.
- Finish by stirring in lime juice and garnishing with fresh cilantro; serve immediately with rice.
Notes
Adjust spice level by adding more or less red curry paste. This dish is also great with shrimp or tofu instead of chicken. Enjoy with a side of steamed rice or naan bread for a complete meal.