These one-pot coconut curry chicken thighs are a cozy, flavorful dinner made with bone-in chicken thighs braised in a rich coconut milk curry sauce. Everything cooks together in a Dutch oven or large pot, making this an approachable option for weeknights while still delivering deep, comforting flavor. The sauce turns creamy and fragrant as it simmers, perfect for spooning over rice or soaking up with bread.
This recipe is designed for success: the chicken stays tender, the sauce doesn't break, and the vegetables cook just until softened. If you enjoy cozy, braised chicken dinners like this one, my Braised Chicken Ragu is another one-pot option that's rich, comforting, and perfect for colder nights.
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Key Ingredients
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.
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.
Sarah's Top Tips
- Full-fat coconut milk is the only option for this curry chicken recipe. Light coconut milk can separate and won't give the same texture.
- Don't rush the sear. Browning the chicken builds flavor into the sauce.
- For a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch into 1 tablespoon of cold water, and add to the sauce during the last few minutes.
- Adjust the spiciness by adding more or less curry paste. You can also add some chili powder, chopped chili pepper or cayenne pepper for additional spice.
Serving Suggestions
Serve coconut curry chicken thighs over jasmine or basmati rice to soak up the delicious sauce. For a heartier option, this curry is also delicious spooned over my creamy mashed potatoes to soak up every bit of the sauce.
Warm naan or garlic naan works well for scooping, and a garnish of fresh cilantro with an extra squeeze of lime brightens everything up.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
One-Pot Coconut Curry Braised Chicken Thighs
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Ingredients
- 4 bone-in, skin-on chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 1-2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 baby bok choy, chopped
- 3 garlic cloves, minced
- ½ tablespoon ginger, minced
- 2-3 tablespoons red curry paste
- ¼ cup coconut aminos or soy sauce
- 2 teaspoons oyster sauce
- 1 can full fat coconut milk
- salt, to taste
- ½ lime, juiced
Instructions
- Season the chicken thighs with a ¼ teaspoon of salt, black pepper, paprika and turmeric.4 bone-in, skin-on chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika, ¼ teaspoon turmeric
- Heat the olive oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add chicken thighs and brown for about 5 minutes, per side.1-2 tablespoons olive oil
- Remove the chicken from the pan and set it aside on a plate for later. Add the diced onion, bell pepper and zucchini to the pot and cook until the onion is translucent about 5 minutes.1 yellow onion, 1 red bell pepper, 1 zucchini
- Next, add the chopped baby bok choy, minced garlic, ginger and curry paste to the pot and stir. Cook for about 2 minutes until fragrant.2 baby bok choy, 3 garlic cloves, ½ tablespoon ginger, 2-3 tablespoons red curry paste
- Pour in the coconut aminos or soy sauce, oyster sauce and a can of coconut milk. Stir in additional salt, to taste.¼ cup coconut aminos or soy sauce, 2 teaspoons oyster sauce, 1 can full fat coconut milk, salt
- Then, add the chicken back to the pot, partially cover and simmer for about 15-20 minutes, until the chicken is cooked through. Turn off the heat, squeeze in lime juice and let cool for about 5 minutes before servings.½ lime
- Serve with Jasmine rice or naan bread and enjoy!
Nancy says
Made this tonight.. this is delicious! I didn't use bok choy, had zucc and summer squash in the fridge. So good over brown rice and some Naan.
Flavors are amazing
Sarah Holt says
This is one of our favorite meals!
Anita says
A big pot of this and a pot of rice cooking in my rice cooker = happy family meal time. 😉
Sarah Holt says
Sounds amazing Anita
Caroline says
Easy to make, lots of flavours and just perfect for a family dinner!
Sarah Holt says
Hi Caroline, it makes a great family dinner! Thanks for sharing!
Jessica Formicola says
One pot meals are my favorite, and this one is so full of flavor! Thanks so much for sharing the recipe!
Sarah Holt says
one pot meals are the best, thanks Jessica!
Jenn says
There's some serious flavor in this dish, but I love that it uses an economical cut of meat so that it stays an affordable meal for my family. I'm making this tonight and I can taste it already!
Sarah Holt says
Love using affordable ingredients that you can find almost anywhere, thanks Jenn
Beth says
This looks so delicious and tasty! My family is going to love this recipe! Can't wait!
Sarah Holt says
hope you love it Beth!