Name: Easy Thai Chicken Curry Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound chicken thighs, thinly sliced; 1/2 large yellow onion, chopped; 1 red bell pepper, 1-inch chop; 1 carrot, thinly sliced; 1 1/2 cups broccoli florets; 2 teaspoons freshly grated ginger; 4 garlic cloves, minced; 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; 1 1/2 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; 1/4 teaspoon salt; 1/4 teaspoon pepper; Lime juice and zest to taste; Fresh basil; Fresh cilantro; Sriracha or Asian chili sauce, to taste

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.

A close-up view of a creamy orange curry dish in a large white pot, showing about three layers: a thick sauce with a smooth texture, chunks of bright green broccoli, and pieces of red tomatoes and light brown chicken slices mixed throughout. Fresh green herbs like basil and parsley are sprinkled on top, adding color contrast. A wooden spoon is partially submerged on the right side, lifting a portion of the curry. The dish sits on a white marbled surface with a few cilantro leaves scattered around, and the top background has some blurred red chili slices and green limes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Thai Chicken Curry Recipe
Top Tip
How to Serve Easy Thai Chicken Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Thai Chicken Curry Recipe

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.

A bowl filled with a creamy orange curry soup that contains pieces of chicken, broccoli florets, and sliced carrots, all mixed together. On one side of the bowl, there is a layer of white rice topped with green cilantro leaves. There are thin red chili slices scattered on the soup, adding bright red spots. Inside the bowl, there are three lime wedges sitting on top of the rice on the left side. A vintage gray spoon is placed on the right side of the bowl. The bowl is white and sits on a white marbled surface, surrounded by halved limes and a small white plate with sliced red chili peppers. The dish looks fresh with bright colors of green, orange, red, and white. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of thinly sliced raw chicken thighs with a natural pink hue, a half large yellow onion chopped into pieces, one red bell pepper cut into roughly one-inch chunks, a carrot thinly sliced into rounds, fresh green broccoli florets, small pieces of freshly grated ginger, four whole garlic cloves with their skins removed, a small white bowl filled with creamy coconut milk, a small white bowl containing a smooth red curry paste, a small white bowl of translucent light brown Asian sweet chili sauce, a small white bowl with dark soy sauce, a small white bowl with clear fish sauce, a small white bowl with freshly squeezed lime juice, a small white bowl with golden brown sugar, one bright green bay leaf, a small pile of dried basil leaves, one whole lime cut in half showing fresh juice and zest, fresh green basil leaves, and fresh cilantro sprigs, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use chicken breasts instead of thighs?

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.

How spicy is this Easy Thai Chicken Curry Recipe?

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.

Can I prepare this curry ahead of time?

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.

What are the best side dishes to serve with this curry?

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.