Thai Red Curry Chicken: One Pot in 30 Minutes

This Thai red curry chicken is packed with so much flavor, plus it comes together in about 45 minutes total!

Prep:
10
mins
Cook:
15
mins
TOtal:
25
mins
servings:
4

Ingredients


Instructions


  1. Heat up some oil in a large dutch oven pot over medium heat. Add in the chopped onion and cook for a few minutes, until soft and translucent Then add the minced garlic and cook for one minute longer. Add in the Thai curry paste and stir. Then add in the coconut milk, fish sauce, coconut sugar and lime leaves. Give that a stir and bring to a boil. Reduce the heat and simmer for a few minutes.
  2. Add in the chicken and cook for about 2 minutes, then add in the broccoli. Cook for 4 to 5 minutes, and simmer uncovered until the chicken is cooked through and the broccoli is softer, but still crunchy and crisp.
  3. Remove the lime leaves using a small sieve or spoon. Squeeze in the lime juice and stir to combine. Divide into bowls, top with Thai basil, sliced chilis and garnish with lime wedges. Top with rice if using. Enjoy!