Kitchen notes · a little help before you start
One Pan Chicken Curry
A creamy red curry is a welcome change when chicken for dinner starts to feel a little too familiar. This one has the richness of coconut milk and enough spice to keep each bite interesting. It's the sauce you'll be looking for again once you've had the first spoonful.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Asian · Thai
- Cooking method
- Baking · Baked & roasted · One pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Curries
A few quick notes
1. Whisk the sauce first
Mix the coconut milk, curry paste, soy sauce, brown sugar, garlic, ginger, sesame oil, salt and pepper before adding the chicken. It’s much easier to smooth out the curry paste while the pan is still clear.
2. Spread the chicken out
After the chicken, peppers and carrots go in, stir until everything is coated and evenly distributed. A crowded clump of chicken will cook less evenly than pieces spread through the sauce.
3. Use temperature
The bake time gives you a good window, but the chicken is done when it reaches 165˚F internally. Check a piece of chicken, especially if your pieces are on the larger side.
Get to know the ingredients
Chicken breast
Cut the boneless, skinless chicken breast into bite-sized pieces so it can bake through in the sauce. Try to keep the pieces fairly even, since they all go into the pan at the same time.
Red curry paste
Start with the listed red curry paste, then use more to taste if you want a stronger curry flavor. Whisking it into the coconut milk helps it spread through the whole dish instead of staying in little pockets.
Bell peppers and carrots
The peppers are roughly chopped, while the carrots are shredded, so they settle into the sauce differently. Stir them well with the chicken so every scoop has a bit of vegetable in it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for One Pan Chicken Curry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Finish the pan with cilantro, then serve it over rice or shredded cabbage. The sauce is part of the point here, so give yourself something that can catch it.
A little more help as you go
Use the right size dish
A 9x13 baking dish gives the chicken and vegetables room to sit in the sauce without piling too high. That helps the pan cook evenly in the oven.
Leftovers and reheating
Leftovers can go into an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or covered in the oven, adding a splash of coconut milk or water if the sauce thickens.
A few questions you might have
Can I add the chicken before whisking the sauce?
It’s better to whisk the sauce first. The curry paste, coconut milk and seasonings combine more evenly before the chicken and vegetables are in the way.
How do I know the chicken is cooked through?
Check the internal temperature of the chicken. It should reach 165˚F, even if the pan looks bubbly and the sauce is hot.
Can I make this with something besides chicken breast?
Yes. You can swap the chicken breast for chicken thighs or tofu. Keep the pieces bite-sized so they can sit evenly in the sauce with the vegetables.
What can I use instead of soy sauce?
Tamari or coconut aminos can be used in place of the soy sauce for a gluten-free version.
Can this be frozen?
Yes. Cooked or uncooked portions can be frozen in an airtight, freezer-safe container or bag for up to 6 months.
Any more cooking tips?
Substitutions: Swap the chicken breast for chicken thighs or tofu, and use tamari or coconut aminos in place of soy sauce for a gluten-free version. How to Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. How to Freeze: Freeze cooked or uncooked portions in an airtight, freezer-safe container or bag for up to 6 months. How to Reheat: Reheat gently in the microwave or in a covered dish in the oven until warmed through, adding a splash of coconut milk or water if the sauce has thickened. How to Scale: This recipe can easily be doubled or halved — just use a larger or smaller baking dish and adjust the bake time slightly if the pan is more crowded.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
