Simple One-Pot Coconut Thai Chicken Curry for Cozy Nights

This Easy One-Pot Coconut Thai Chicken Curry offers rich flavors and simplicity, perfect for weeknight dinners.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

4 pieces Chicken Thighs/Drumsticks Trim excess fat for a balanced sauce.
1 medium Onion Substitute with shallots if preferred.
3 cloves Garlic Fresh or powdered versions can be used.
2 tablespoons Curry Paste (Red or Yellow) Adjust quantity for desired heat level.
1 can Coconut Milk Full-fat is recommended for the best texture.
1 can Tomatoes Fresh or canned; crushed for convenience.
2 cups Spinach Can be substituted with kale or Swiss chard.
1 teaspoon Salt Adjust to taste based on other ingredients.

Equipment

Large oven-safe pot

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather all your ingredients.
In a large oven-safe pot, heat oil and sauté chopped onion for 5–7 minutes until soft.
Stir in minced garlic and curry paste, cooking for about 2 minutes until fragrant.
Pour in diced tomatoes and coconut milk, stirring for 3–4 minutes until well combined.
Nestle the chicken pieces into the sauce, allowing to cook for 5 minutes on the stove.
Transfer the pot to the preheated oven and bake for 60 minutes.
Once out of the oven, stir in fresh spinach until wilted, about 1-2 minutes.
Serve the curry over cooked jasmine rice or alongside naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

For an ultra-creamy sauce, choose full-fat coconut milk. Adjust curry paste to match your heat preference.

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