One Pot Thai Chicken Curry

When it comes to easy camping dinners, this Thai Chicken Curry is perfect! It cooks up in one pot and is ready in under 30 minutes for a camping meal that’s packed with protein and flavor. Let’s dive in!

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large pot of thai chicken curry with a spoon in the pot

This is the camping recipe to make when you want dinner that needs little planning or prep. But, it still feels homemade.

I love how easy this Thai Chicken Curry recipe is! It uses pre-made ingredients, such as curry paste and cooked rice packets. This keeps it a one-pot camping dinner.

You can have this ready to eat in under 30 minutes.

adding rice to the curry in a large pot over the camp stove

Key Ingredients for this Thai Chicken Curry

  • Thai Curry Paste – This Thai curry paste is easy to find at the grocery store and it’s what gives this dish all the flavor.
  • Cooked Rice Packets – This recipe uses 2 packets of cooked rice. These rice packets are so great for camping because you don’t need to dirty another pot for cooking rice. Add the cooked rice to the curry to heat it up and then serve. Easy!
  • Coconut Milk – You’ll need one can of unsweetened coconut milk for this curry recipe. I like to use the full-fat coconut milk. Don’t forget to pack a can opener if needed!
pot of thai chicken curry with vegetables over the camp stove

How to Make this Thai Chicken Curry Vegetarian

If preferred, you can leave out the chicken for a delicious vegetarian camping meal. Feel free to add in some extra vegetables like onions or zucchini.

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two enamel bowls filled with thai chicken curry at camp

More One Pot Camping Dinners:

One Pot Thai Chicken Curry

When it comes to easy camping dinners, this Thai Chicken Curry is perfect! It cooks up in one pot and is ready in under 30 minutes for a camping meal that's packed with protein and flavor.
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Servings: 4 people
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Equipment

Ingredients
 

  • 2 tbsp olive oil
  • 1 head of broccoli (or a bag of broccoli florets)
  • 1 red bell pepper
  • 8 oz snap peas
  • 1 pound chicken breast (cut into bite-sized pieces )
  • 2 oz red curry paste (I buy the 4 oz jars and use about half in this recipe)
  • 1 can unsweetened coconut milk (13.5 oz can )
  • 1 tbsp brown sugar (optional)
  • 2 (8 oz) packets of cooked rice

Instructions
 

At Home (optional)

  • Wash and prep the veggies a day before at home if desired. Chop the broccoli into smaller florets and cut the pepper into strips. Store in the cooler.

At Camp

  • Heat a large pot over medium heat and add 1 tbsp of olive oil. Then add the broccoli florets, pepper strips, and snap peas. Cook for about 5 minutes until the vegetables soften. Make sure to mix frequently.
  • Once the veggies have cooked down, remove them from the pot and set aside.
  • Add another tbsp of olive oil to the pot followed by the diced chicken breast. Cook the chicken, mixing frequently until the chicken is fully cooked.
  • Once the chicken is cooked, add about 2 tbsp of the curry paste and mix. (You can add a little more if desired.)
  • Pour in the coconut milk and sugar, if using. Mix well.
  • Add the veggies back into the pot along with the cooked rice.* (Make sure to break the rice packet apart in the package before adding it to the pot. It's a lot easier to mix in that way.)
  • Cook over low, mixing frequently until the rice is heated. Serve and enjoy!

Notes

*You can use one or two packets of rice. When it was just me and Nick, I only used one packet. Use two packets to stretch this meal a little further when cooking for four.
Note: You can omit the chicken to make this a vegetarian camping meal if you prefer. Feel free to add in additional veggies like zucchini.
Tried this recipe? Mention @amandaoutside on Instagram or leave a review!

Enjoy this recipe on your next camping trip. If you have any questions or would like to leave a review, comment below!

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