Description
This Easy, One-Pot Coconut Thai Chicken Curry is a flavorful and comforting dish. Bone-in chicken thighs or drumsticks are simmered in a rich and aromatic coconut milk broth infused with Thai red curry paste, turmeric, curry powder, tomatoes, and fresh herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- Kosher salt, to taste
- 8 bone-in, skin-on chicken thighs or drumsticks (or a combination)
- 2 teaspoons ground turmeric
- 2 teaspoons curry powder
- 1–3 tablespoons Thai red curry paste (adjust to your spice preference, see notes)
- 3–4 plum tomatoes, chopped
- 1 (13.5-ounce) can full-fat unsweetened coconut milk
- 1 can (use the empty coconut milk can) water (or low-sodium chicken broth, see notes)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar (light or dark)
- 1/2 cup fresh cilantro, roughly chopped, plus more for garnish
- 3–5 ounces fresh spinach (optional)
For Serving (Optional):
- Cooked Jasmine or Basmati rice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Sauté Onions: Heat the olive oil in a large, oven-safe sauté pan or Dutch oven over high heat. Add the sliced onions and a pinch of salt. Immediately reduce the heat to medium-low. Cook, stirring occasionally, until the onions soften and begin to brown at the edges, about 5 minutes.
- Season Chicken: While the onions are cooking, season the chicken pieces generously on all sides with kosher salt.
- Add Spices and Tomatoes: Add the curry powder, turmeric, and Thai red curry paste to the onions in the pan. Stir constantly for about 1 minute, until fragrant and the onions are coated in the spices. Add the chopped plum tomatoes and stir until they just begin to soften, about another minute.
- Add Liquids: Pour in the can of coconut milk. Fill the empty coconut milk can with water (or chicken broth) and add it to the pan. Add the fish sauce and brown sugar. Stir well to combine and bring the mixture to a simmer.
- Add Chicken: Add the seasoned chicken pieces to the pan, turning them to coat them in the sauce.
- Bake (Uncovered): Transfer the pan uncovered to the preheated oven. Bake for 1 hour, or until the liquid has reduced considerably, the chicken skin is browned, and the meat is cooked through and tender (falling off the bone is ideal). Note: The internal temperature of the chicken should reach 165°F (74°C).
- Adjust Liquid (If Needed): If the liquid reduces too much during baking, add more water or broth, 1/4 cup at a time.
- Add Cilantro and Spinach (Optional): Remove the pan from the oven. Stir in the 1/2 cup of roughly chopped fresh cilantro. If using spinach, add it now and stir until it wilts.
- Serve: Spoon cooked rice into bowls. Top with the chicken pieces and generously spoon the sauce over the top. Garnish with additional fresh cilantro, if desired. Serve immediately.
Notes
- Thai Red Curry Paste: The amount of curry paste determines the spice level. Start with 1 tablespoon for mild heat and increase to 3 tablespoons for more spiciness, depending on the brand and your preference.
- Chicken: Bone-in, skin-on chicken thighs or drumsticks add the most flavor to the dish. You can use boneless, skinless chicken, but reduce the baking time accordingly (check for doneness after 20-25 minutes).
- Water vs. Broth: Using water (measured in the empty coconut milk can) is traditional, but you can substitute low-sodium chicken broth for extra flavor.
- Sauce Consistency: The sauce will thicken slightly as it cooks. If it becomes too thick, add more water or broth. If you make this ahead, you may need to add more water upon reheating.
- Fish Sauce: Fish sauce adds a characteristic salty, umami flavor to Thai dishes.
- Make-Ahead: This curry can be made ahead of time and reheated gently on the stovetop or in the oven. You may need to add more water or broth when reheating.
- Storage: Store any leftovers.