Thai Chicken Curry

Why You’ll Love This Recipe

Thai Chicken Curry is a rich, comforting dish packed with bold flavors from coconut milk, Thai curry paste, and fresh herbs. This easy-to-make recipe brings together tender chicken, aromatic spices, and colorful vegetables, all simmered in a creamy, spicy-sweet sauce. It’s perfect for a cozy dinner or impressing guests with a taste of Southeast Asia.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs (cut into bite-sized pieces)coconut milkThai red curry pastegarlicgingeronionfish saucebrown sugarvegetable oilred bell peppergreen beanscarrotsbasil leaveslime juicejasmine rice (for serving)

directions

Heat oil in a large pan over medium heat.

Add chopped onions, garlic, and ginger; sauté until fragrant.

Stir in the Thai red curry paste and cook for 1-2 minutes to release flavors.

Add chicken pieces and cook until browned on all sides.

Pour in coconut milk and bring to a gentle simmer.

Stir in fish sauce and brown sugar for balance.

Add sliced bell peppers, green beans, and carrots; simmer until vegetables are tender and chicken is cooked through.

Adjust seasoning with lime juice and additional fish sauce if needed.

Garnish with fresh basil leaves and serve hot over jasmine rice.

Servings and timing

This recipe serves 4 people.Preparation time: 10 minutesCooking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Use shrimp or tofu instead of chicken for a seafood or vegetarian version.

Add bamboo shoots or baby corn for extra texture.

Use green or yellow curry paste for a different flavor profile.

Add a splash of chicken broth if you prefer a thinner curry sauce.

Top with chopped peanuts or cashews for added crunch.

storage/reheating

Store Thai Chicken Curry in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water to loosen the sauce if needed.It can be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What type of curry paste should I use?

Thai red curry paste is most common, but green or yellow paste also work depending on your flavor preference.

Can I use light coconut milk?

Yes, but the curry will be less creamy and rich.

Is Thai Chicken Curry spicy?

It has a medium heat level, which can be adjusted by the amount of curry paste used.

Can I make this dish ahead of time?

Yes, the flavors actually deepen if made ahead and reheated.

What vegetables go well in Thai Chicken Curry?

Bell peppers, green beans, carrots, zucchini, and mushrooms are all great options.

Can I use pre-cooked chicken?

Yes, add it after the vegetables so it doesn’t overcook.

Does it work with other proteins?

Absolutely—shrimp, tofu, or beef are excellent alternatives.

What rice is best to serve with it?

Jasmine rice is traditional, but basmati or brown rice can also be used.

How do I thicken the sauce?

Let it simmer uncovered to reduce, or stir in a bit of cornstarch slurry.

Can I make it milder for kids?

Yes, reduce the amount of curry paste and add more coconut milk.

Conclusion

Thai Chicken Curry brings together the warmth of coconut milk, the boldness of curry, and the freshness of herbs in one delightful dish. Whether you’re new to Thai cuisine or a seasoned fan, this easy curry is sure to become a regular favorite at your dinner table.

Print