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One Pot Chicken Curry

One Pot Chicken Curry

My family loves Thai food, but I'm tired of paying too much for takeout! This version uses shredded rotisserie chicken for an inexpensive weeknight meal you can make in under 30 minutes. But you can use whatever protein you’d like— chicken, shrimp, tofu, or a combination.

Serves 4


1 tbsp vegetable oil
1 small red onion, sliced
1-2 tbsp Thai red curry paste (available at most supermarkets)
14 oz coconut milk, unsweetened
1 cup chicken broth or water
3 tbsp lime juice, freshly squeezed
2 tbsp brown sugar, firmly packed
3 cups shredded chicken
3 medium Roma tomatoes, coarsely chopped
1 cup basil leaves, torn
rice for serving (I use frozen jasmine or brown rice)


Place the oil in a large stockpot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the curry paste (I start with a tablespoon and add more from there) and cook for 2-3 more minutes. Stir in the coconut milk, broth, lime juice, and brown sugar and bring to a boil. Add the chicken (and/or other protein) to the pot, sprinkle the tomatoes over the top, and cover. Reduce the heat and simmer for 5-10 minutes, or until the flavors are well combined and the chicken is warmed through. Taste and add more salt if you’d like.

Just before serving, stir in the basil. Place a heaping scoop of rice in a large pasta bowl and ladle the chicken and sauce over the rice. Serve immediately.

Amanda Haas is a cookbook author, cooking video host, and the founder of Real Family Food, features delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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