Easy, One-Pot Coconut Thai Chicken Curry

Name: Easy, One-Pot Coconut Thai Chicken Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Cuisine: Thai
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 onion, sliced); 0 pieces Kosher Salt (kosher salt); 8 pieces Chicken Thigh (8 bone-in, skin on chicken thighs or drumsticks or a combination of both); 2 tsp Ground Turmeric (2 teaspoons turmeric); 2 tsp Curry Powder (2 teaspoons curry powder); 1 tbsp Thai Red Curry Paste (1 to 3 tablespoons Thai red curry paste (see notes above) — up to 3); 3 pieces Roma Tomato (3 to 4 plum tomatoes, chopped — up to 4); 1 can Coconut Milk (1 can (13.5 oz) unsweetened coconut milk); 1 tbsp Fish Sauce (1 tablespoon fish sauce); 2 tsp Brown Sugar (2 teaspoons brown sugar); ½ cup Cilantro (1/2 cup cilantro, roughly chopped, or more or less to taste); 3 oz Spinach (3 to 5 ounces spinach, optional — up to 5) — optional; 0 pieces Jasmine Rice (cooked Jasmine or Basmati rice (or any rice you like))

Easy, One-Pot Coconut Thai Chicken Curry - Dinner (Thai)

70 minThai

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Yellow Onion1 piece · 1 onion, sliced
Kosher Salt0 pieces · kosher salt
Chicken Thigh8 pieces · 8 bone-in, skin on chicken thighs or drumsticks or a combination of both
Ground Turmeric2 tsp · 2 teaspoons turmeric
Curry Powder2 tsp · 2 teaspoons curry powder
Thai Red Curry Paste1 tbsp · 1 to 3 tablespoons Thai red curry paste (see notes above) — up to 3
Roma Tomato3 pieces · 3 to 4 plum tomatoes, chopped — up to 4
Coconut Milk1 can · 1 can (13.5 oz) unsweetened coconut milk
Fish Sauce1 tbsp · 1 tablespoon fish sauce
Brown Sugar2 tsp · 2 teaspoons brown sugar
Cilantro½ cup · 1/2 cup cilantro, roughly chopped, or more or less to taste
Spinach3 oz · 3 to 5 ounces spinach, optional — up to 5 · optional
Jasmine Rice0 pieces · cooked Jasmine or Basmati rice (or any rice you like)

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Steps

1Heat oven to 400ºF.
2In 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.
3Meanwhile, place the chicken in a large bowl and season all over with kosher salt. Use 1 teaspoon per pound.
4Add 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.).
5Add 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.
6Add cilantro and stir. Add spinach, if using, and stir. Spoon rice into bowls. Top with chicken and sauce, and serve immediately.