One-Pot Coconut Curry Chicken Thighs

These Coconut Curry Chicken Thighs are super flavorful and easy to make in just one pot! All you need for this recipe are simple ingredients and less than an hour of your time.

Jump to Recipe

Coconut curry chicken and vegetables with rice in a brown bowl.

This coconut curry chicken thigh recipe is easy and quick! If you are a fan of Thai chicken curry, you will love this recipe!

It is warm, savory and comforting, just what you want and need on a cold night. This dish is full of tender chicken, lots of delicious and healthy veggies and a rich and creamy coconut curry sauce. The whole family is going to love this one!

🌟Why You'll Love this Recipe

Easy weeknight dinner. This dish is loaded with flavor but it's still a super simple and quick meal that can be great for even the busiest of nights. Check out my Sweet Chili Chicken Stir Fry for another easy dinner recipe!
Flavorful. When I first made this recipe, I was blown away. It has quickly become one of my favorite recipes to make. It is truly a flavor powerhouse. If you are a fan of curry recipes, try my air fryer Jamaican curry chicken recipe next time!
Customizable. You can easily add in your favorite veggies to make this the perfect meal for you.

🥘Ingredients and Substitutions

Bone-in, skin-on chicken thighs. You can use boneless skinless chicken thighs but bone-in chicken thighs provide more flavor.
Vegetables. This recipe uses yellow onion, zucchini, bell pepper and baby bok choy. Feel free to add your favorite vegetables such as broccoli or snap peas.
Ginger. Use fresh ginger, frozen ginger or ginger paste in this recipe.
Red curry paste. I always use this Thai curry paste from Thai Kitchen. If you can't find red curry paste, use green or yellow. If you prefer green curry paste, try my Thai Green Curry Meatball Soup next.
Coconut aminos or soy sauce. I prefer coconut aminos because they have less sodium but they also add a little sweetness to the dish.
Oyster sauce. Use fish sauce if you don't have or can't find oyster sauce.
Coconut milk. Full-fat coconut milk will make the dish extra creamy. You won't get this if you use lite coconut milk.

See the recipe card below for quantities and remaining ingredients.

Instructions

Step 1: Season the chicken with the spices.

Step 2: Heat oil in a Dutch oven or large pot over medium-high heat, add the chicken thighs and sear them on each side until golden brown. Remove the chicken and set it aside.

Step 3: Add the vegetables to the pot and cook until softened.

Step 4: Add the chopped baby bok choy, garlic, ginger and curry paste and stir. Cook for about 2 minutes, until fragrant.

Step 5: Pour in the coconut aminos or soy sauce, oyster sauce and coconut milk.

Chicken and vegetables in a coconut milk broth.

Step 6: Next, add the chicken thighs back to the pot, partially cover and let it simmer for about 15-20 minutes. Turn off the heat, squeeze in some lime juice and let cool for a few minutes before serving.

Recipe FAQs

How do I braise chicken?

Braising chicken involves two steps: browning the chicken and then simmering it in a liquid or broth. It results in juicy, flavorful chicken with a nice crust.

Brown the chicken thighs by searing them for about 5 minutes on both sides. Simmer the thighs in a liquid or broth by covering the thighs about ¾ way and partially covering the pot and cook until the chicken is cooked through.

What cut of chicken is best for braising?

Bone-in, skin-on chicken thighs or drumsticks are the best cut for braising. Braising allows the meat to develop a rich flavor and become super tender.

What is Thai red curry paste?

Red curry paste is made up of dried chilies, garlic, shallots, galangal (a root in the ginger family), lemongrass, lime zest, coriander, and more spices.

Sarah's Top Tips

Full-fat coconut milk is the only option for this curry chicken recipe. It truly will not be the same with light coconut milk.
For a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch into 1 tablespoon of cold water and pour this into the sauce.
Adjust the spiciness of this curry dish by adding more or less curry paste. You can also add some chili powder, chopped chili pepper or cayenne pepper for additional spice.

A plate of Thai chicken curry with veggies and rice.

Serving

Serving up the Thai curry braised chicken thighs and wondering what to pair them with? Here are some of my favorite ideas:

I love using Jasmine or Basmati rice to soak up the broth in this dish. You can also use brown rice, cauliflower rice or quinoa.
Naan bread is perfect for soaking up the juices in this dish and is a great excuse to eat with your hands! Pick a garlic naan for even more flavor.
Garnish the dish with fresh cilantro or green onions and finish with a squeeze of lime juice.

Storage & Reheating

I recommend storing leftovers in an airtight container in the fridge for up to 4 days.
I don't recommend freezing this coconut chicken curry as the coconut milk can curdle in the freezer.
Reheat curry chicken thighs in the microwave for about 2 minutes.