Thai One Pot
Discover the perfect balance of bold flavors and convenience with this Thai One Pot recipe, a vibrant fusion of aromatic spices, tender chicken thighs, and creamy coconut milk. This one-pot wonder combines red curry paste, jasmine rice, and colorful vegetables like zucchini, carrots, and red bell pepper, creating an all-in-one meal that’s as visually stunning as it is delicious. Infused with fresh ginger, garlic, and a splash of lime juice, this dish is a symphony of sweet, savory, and tangy notes. Ready in just an hour, it’s an ideal choice for busy weeknights or effortless entertaining. Garnished with fresh cilantro, Thai basil, and optional chili slices for a hint of heat, this recipe is your go-to for a wholesome and flavor-packed Thai-inspired dinner.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Vegetable oil
- 1 medium Red onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 400 ml Coconut milk
- 500 ml Chicken broth
- 1 cup Jasmine rice, rinsed
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 10 leaves Fresh Thai basil leaves
- 1 Optional: Red chili for garnish, sliced
Instructions
Heat the vegetable oil in a large, deep pot over medium heat.
Season the chicken thighs with a pinch of salt and add them to the pot. Sear on both sides until golden brown, about 5 minutes per side, then remove the chicken and set aside.
In the same pot, add the red onion and sauté until softened, about 2-3 minutes.
Add the minced garlic and grated ginger. Stir and cook for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for another 1-2 minutes to release its aroma.
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
Return the chicken thighs to the pot. Add the jasmine rice, carrot, red bell pepper, and zucchini. Stir gently to distribute the ingredients evenly.
Add the fish sauce and brown sugar, then bring the mixture to a simmer. Cover the pot and cook on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Once cooked, stir in the lime juice and sprinkle with chopped cilantro and Thai basil leaves.
Serve hot, garnished with sliced red chili if desired. Enjoy your Thai One Pot!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 16.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
