There’s something incredibly comforting about this Easy Thai Chicken Curry Recipe—the way the vibrant spices meld with creamy coconut milk just hits the spot every time. It’s quick, flavorful, and perfect for those busy weeknights when you want to impress without spending hours in the kitchen.
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Why You'll Love This Recipe
I absolutely adore this Easy Thai Chicken Curry Recipe because it’s hands-down one of the tastiest curries I’ve made at home. Every time I serve it, people ask for seconds, and it never feels like too much fuss for such an impressive flavor.
- Quick and simple: From prep to plate in about 30 minutes—perfect for busy evenings.
- Rich, balanced flavors: The combo of coconut milk, tangy lime, and fragrant spices creates a harmonious taste.
- Customizable: Easily swap vegetables or protein to suit your mood or pantry.
- Juicy chicken thighs: They keep the curry moist and tender, making every bite delicious.
Ingredients & Why They Work
Each ingredient in this Easy Thai Chicken Curry Recipe plays a crucial role—from the rich, creamy coconut milk to the punchy ginger and garlic. I recommend shopping for fresh, quality produce and authentic Thai curry paste to get the best results.
- Light olive oil or coconut oil: Coconut oil adds a subtle tropical aroma, but both oils handle high heat well and bring out flavors.
- Chicken thighs: Juicier and more flavorful than breasts, they hold up nicely in the curry without drying out.
- Yellow onion: Adds sweetness that balances the spice.
- Red curry paste: This is the heart of the dish—choose mild or spicy based on your preference.
- Red bell pepper and carrot: Provide crisp texture and natural sweetness.
- Broccoli florets: Adds a fresh, earthy crunch.
- Fresh ginger & garlic: Aromatic essentials that deepen the curry’s flavor.
- Coconut milk: Creamy base that smooths the spice and enriches the sauce.
- Cornstarch: Helps thicken the curry to the perfect consistency.
- Asian sweet chili sauce, soy sauce, fish sauce: Layers of sweet, salty, and umami flavors that make the dish complex and well-rounded.
- Lime juice and brown sugar: Balances acidity with sweetness for a bright finish.
- Bay leaf and dried basil: Add subtle herbal notes in the background.
- Salt, pepper, and optional Sriracha: To finish and adjust the heat just right.
Make It Your Way
I love experimenting with this curry by swapping in different veggies or switching chicken thighs for shrimp to keep things interesting. It’s such a flexible recipe, you can easily make it milder or spicier based on taste.
- Vegetable swaps: I've tried adding zucchini or green beans, and both add great texture and color.
- Protein alternatives: Shrimp or tofu work beautifully if you want a pescatarian or vegetarian option.
- Spice level: Adjust the amount of red curry paste or add Sriracha if you like more heat.
- Make it lighter: Use light coconut milk and reduce the sugar for a lighter version that’s just as tasty.
Step-by-Step: How I Make Easy Thai Chicken Curry Recipe
Step 1: Sauté the Chicken and Aromatics
Heat your oil over medium-high heat until shimmering. Toss in the thinly sliced chicken thighs along with chopped onions and your curry paste. Stir constantly and cook just until the chicken turns mostly opaque—it usually takes about 3 to 4 minutes. Watch carefully so you don't overcook the chicken here; you're just starting the flavor base.
Step 2: Stir Fry the Vegetables
Add the broccoli florets first—they take a little longer to get tender but you want them still crisp. Stir fry for about a minute, then throw in the bell pepper, carrots, ginger, and garlic. Give everything another quick toss for another minute. This quick sauté locks in freshness and vibrant color.
Step 3: Add coconut milk and flavorings
Pour in half of the coconut milk, allowing it to mingle with the veggies and chicken. Mix the remaining coconut milk with cornstarch until smooth, then add that mixture to the pan along with your sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Give everything a good stir.
Step 4: Simmer to perfection
Turn the heat up to bring the curry to a gentle boil, then reduce to low and let it simmer for about 5 minutes. This allows the sauce to thicken nicely and the vegetables to soften just right—still with a bit of crunch. Keep an eye on it and stir occasionally to prevent sticking.
Step 5: Final touches and serve
Remove the bay leaf, then taste and adjust seasoning. Maybe a little more lime, salt, or a drizzle of Sriracha if you want extra heat. Garnish with fresh basil, cilantro, and a zest of lime for that eye- and taste-pleasing finish. Serve piping hot over jasmine rice for the full experience.
Top Tip
After making this curry several times, I’ve learned some tricks that really elevate the dish and make the cooking smoother:
- Chicken Selection: Using chicken thighs instead of breasts was a game changer for me—they stay juicy even when cooked quickly.
- Partially Freeze Chicken Breasts: If you use breasts, freeze them for 15 minutes before slicing thinly—it makes cutting so much easier and cleaner.
- Adjust Curry Paste Slowly: Start with less paste. You can always add more if you want extra spice, but it’s tough to tone down once it’s in.
- Don’t Rush the Simmer: Letting the sauce sit on low heat thickens it beautifully and deepens the flavors—don’t skip this step.
How to Serve Easy Thai Chicken Curry Recipe
Garnishes
My go-to garnishes are fresh basil and cilantro—it adds that bright fresh pop every bite needs. Plus, I love a little extra squeeze of lime juice and some zest for zing. And if I’m feeling bold, a drizzle of Sriracha or a few thin slices of fresh chili wakes it right up.
Side Dishes
I always serve this curry with fragrant jasmine rice to soak up every bit of sauce. Sometimes I add a simple cucumber salad on the side to balance the richness with some cool crunch.
Creative Ways to Present
For special occasions, I like to present this curry in small, individual coconut bowls or serve it family-style in a beautiful enameled dish with colorful fresh herbs piled on top. It instantly elevates the experience and makes any dinner feel festive.
Make Ahead and Storage
Storing Leftovers
I store leftover curry in airtight containers in the fridge and find it stays delicious for up to 3-4 days. The flavors actually deepen overnight, making for a tastier next-day meal.
Freezing
This curry freezes well too—just portion it out into freezer-safe containers and thaw overnight in the fridge when ready. The texture holds up nicely, though I recommend stirring it well after reheating.
Reheating
I usually reheat leftovers gently on the stovetop over low heat, adding a splash of water or extra coconut milk if the sauce is thickened too much. This keeps the chicken tender and the sauce silky.
Frequently Asked Questions:
Yes, you can! Just slice the chicken breasts thinner and cook them carefully to keep them from drying out. I recommend partially freezing the breasts to make slicing easier.
The spice level depends mainly on the red curry paste you choose. Brands like Thai Kitchen are milder, while Mae Ploy is spicier. You can adjust by adding less paste at first and including optional Sriracha at the end.
Absolutely! You can make this curry a day ahead and store it in the refrigerator. The flavors will actually deepen overnight, making it even better the next day.
Jasmine rice is the classic choice to soak up the delicious sauce. A simple cucumber salad or steamed vegetables also complement the curry beautifully for a balanced meal.
Final Thoughts
This Easy Thai Chicken Curry Recipe has become a staple in my house because it’s just so satisfying and surprisingly simple. It’s that perfect blend of cozy and exotic that makes you feel like you’re right in a street market in Thailand—but without the traveling! I hope you enjoy making and tweaking this recipe as much as I do; it’s one you’ll want to keep coming back to.
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Easy Thai Chicken Curry Recipe
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This authentic Thai curry recipe features tender chicken thighs simmered in a flavorful red curry sauce with fresh vegetables and aromatic herbs. Perfectly balanced with coconut milk, ginger, garlic, and a mix of sweet, spicy, and savory seasonings, this dish delivers a vibrant and comforting meal ready in 30 minutes.
Ingredients
Protein
- 1 pound chicken thighs, thinly sliced
Vegetables
- ½ large yellow onion, chopped
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 ½ cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
Liquids & Sauces
- 1 13.5 oz. can quality coconut milk
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
Oils & Spices
- 1 ½ tablespoons light olive oil or coconut oil
- 2 tablespoons red curry paste
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Optional Garnish
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
- Sriracha or Asian chili sauce, to taste
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan until sizzling. Add the thinly sliced chicken thighs, chopped onions, and red curry paste. Cook until the chicken is mostly opaque, stirring frequently.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the red bell pepper, carrot, freshly grated ginger, and minced garlic. Sauté everything together for another minute to combine flavors and lightly soften the vegetables.
- Add Ingredients: Pour in half of the coconut milk. In a separate bowl, mix the remaining coconut milk with one tablespoon of cornstarch until smooth, then add this mixture to the skillet. Add the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer gently for 5 minutes until the sauce thickens and the vegetables become crisp-tender. If the sauce is too thick, add a splash of water to reach desired consistency. Remove and discard the bay leaf.
- Adjust to Taste: Garnish the curry with fresh basil, cilantro, lime zest, lime juice, and optionally Sriracha or Asian chili sauce to add heat. Serve hot with steamed rice or your preferred side.
Notes
- You can add an additional bell pepper and zucchini for more vegetables as suggested in the original recipe.
- Chicken thighs are preferred for juiciness; slice them into ½-inch widths for even cooking.
- If using chicken breasts, slice them thinner at ¼ inch wide and 2 inches long; partially freezing breasts makes slicing easier.
- Adjust the amount of red curry paste according to desired spice level; Thai Kitchen brand is milder while Mae Ploy is spicier.
- Serve with steamed jasmine rice for a traditional Thai meal experience.
- The recipe yields 4 to 6 servings, perfect for family meals or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
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