I can’t get over how one pot turns coconut milk, curry, chicken, and crisp vegetables into a creamy, fragrant dinner that tastes like takeout’s prettier, healthier cousin. The best part is the little swap that makes it endlessly customizable without losing that lush Thai curry magic.

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I’m obsessed with Thai chicken curry because it hits every craving I have at once: creamy, spicy, savory, bright, and loaded with bite. I love how red curry paste brings that bold, punchy depth, while coconut milk turns everything silky without making it feel heavy.

But the best part? It tastes like I put in way more effort than I did.

One pot, big flavor, zero boring bites. And I can keep it mellow or crank up the heat depending on my mood.

This is the kind of dinner I crave on repeat, especially when plain chicken sounds criminally dull.

Ingredients

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Chicken thighs stay juicy and soak up all that cozy curry sauce.
Red curry paste brings the heat, color, and big Thai-style flavor fast.
Coconut milk makes it creamy, rich, and honestly kind of comforting.
Fish sauce adds salty depth, not fishiness, I promise.
Lime juice wakes everything up so it doesn’t taste heavy.
Garlic, ginger, and lemongrass make the kitchen smell amazing.
Shallots melt in a little and give sweet, savory backbone.
Bell peppers add crunch, color, and that fresh veggie bite.
Carrots, broccoli, and snap peas make it feel balanced and healthy-ish.
Bamboo shoots add a fun little crunch, if you’re into them.
Thai basil makes it taste fresh, fragrant, and totally worth it.
Plus, cilantro and lime at the end keep each bowl bright.
Basically, jasmine rice is the soft, steamy landing pad for everything.

Ingredient Quantities

1 1/2 pounds (700 g) boneless skinless chicken thighs, cut into bite size pieces

2 tablespoons neutral oil (vegetable or canola)

2 to 3 tablespoons red curry paste

1 (14 ounce / 400 ml) can full fat coconut milk

1/2 cup (120 ml) low sodium chicken broth or water

2 tablespoons fish sauce

1 tablespoon palm sugar or light brown sugar

1 tablespoon fresh lime juice

3 garlic cloves, minced

1 tablespoon fresh ginger or galangal, grated

1 stalk lemongrass, white part finely chopped or 1 teaspoon lemongrass paste (optional)

2 shallots, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 medium carrots, thinly sliced on the diagonal

2 cups broccoli florets

1 cup snap peas or sugar snap peas

1 cup canned bamboo shoots, drained (optional)

1/2 cup fresh Thai basil leaves, packed (substitute sweet basil if needed)

1/4 cup fresh cilantro leaves for garnish

2 lime wedges per serving for squeezing

Salt and freshly ground black pepper, to taste

Cooked jasmine rice, about 2 to 3 cups, for serving

How to Make this

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1. Pat chicken pieces dry and season lightly with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium high heat and brown chicken in batches until just seared, about 3 minutes per side; transfer to a plate.

2. Reduce heat to medium, add shallots, garlic, grated ginger or galangal, and chopped lemongrass if using; sauté until fragrant, about 1 to 2 minutes.

3. Stir in red curry paste and cook for 30 to 45 seconds to bloom the flavors.

4. Pour in coconut milk and chicken broth or water, scraping up any browned bits from the pan. Whisk to combine.

5. Return the chicken to the pot along with fish sauce, palm sugar or light brown sugar, and lime juice. Bring to a gentle simmer.

6. Add carrots and bamboo shoots if using; simmer for about 5 minutes to start softening.

7. Add bell peppers, broccoli florets, and snap peas; simmer until vegetables are tender crisp and chicken is cooked through, about 4 to 6 more minutes.

8. Stir in Thai basil leaves, taste and adjust seasoning with salt, pepper, additional fish sauce or lime juice as needed.

9. Remove from heat, sprinkle with cilantro, and let sit 1 minute to meld flavors.

10. Serve the curry over cooked jasmine rice with lime wedges on the side for squeezing.

Equipment Needed

1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef knife
4. Measuring spoons and measuring cup
5. Wooden spoon or heatproof spatula
6. Tongs
7. Microplane or fine grater
8. Saucepan or rice cooker for jasmine rice

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes. Chicken breast works but cooks faster and is leaner. Cut into even bite size pieces and reduce cooking time to avoid drying out. Thighs stay juicier and more forgiving.

Q: How do I adjust the spice level? A: Use 1 tablespoon red curry paste for mild, 2 for medium, 3 for spicy. You can also add a little sugar or extra coconut milk to tame heat and extra lime or fish sauce to rebalance flavors.

Q: Can I make this vegetarian or vegan? A: Yes. Replace chicken with tofu, tempeh or extra vegetables and use vegetable broth instead of chicken broth. Substitute fish sauce with soy sauce or a vegan fish sauce alternative and use palm sugar.

Q: How do I prevent coconut milk from splitting? A: Cook gently over medium low heat once the coconut milk is added. Avoid boiling hard. Stir occasionally and finish with lime juice off the heat to keep the sauce smooth.

Q: How long does it keep and how should I reheat leftovers? A: Store in an airtight container in the refrigerator for 3 to 4 days or freeze up to 2 months. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Microwaving works in short intervals, stirring between each.

Q: Is fresh lemongrass necessary and how do I use it? A: Fresh lemongrass adds bright citrusy aroma but is optional. Use the finely chopped white part or bruised stalks for simmering, or substitute 1 teaspoon lemongrass paste per stalk. Remove large pieces before serving.

Thai Chicken Curry Recipe Substitutions and Variations

Chicken thighs
- Chicken breast, cut into bite size pieces, for leaner curry
- Firm tofu, pressed and cubed, for a vegetarian option
- Prawn or shrimp, added near end of cooking, for seafood variation
Red curry paste
- Green curry paste, for a fresher, herbier flavor
- Panang curry paste, for a nuttier, slightly sweeter profile
- Make-your-own paste: blend dried red chilies, garlic, shallot, galangal or ginger, lemongrass, coriander root, cumin, and shrimp paste or miso
Full fat coconut milk
- Light coconut milk plus 2 tablespoons coconut cream, to reduce calories but keep richness
- Evaporated milk diluted 1 to 1 with water for creaminess without coconut flavor
- Almond or cashew milk with a tablespoon of oil for a mild, nutty alternative
Fish sauce
- Soy sauce for a vegetarian substitute, increase lime for brightness
- Worcestershire sauce mixed with a little soy for depth if fish sauce is unavailable
- Salt plus a splash of lime juice for a neutral seasoning that keeps acidity

Pro Tips

1) Get good color on the chicken before adding liquid. Sear in batches so pieces brown rather than steam, then briefly rest on a plate while you cook the aromatics. Those browned bits are flavor gold and will make the sauce deeper.

2) Bloom the curry paste and aromatics. Cook the shallots, garlic, ginger and the paste briefly in the hot oil until fragrant. That little extra minute concentrates the spices and keeps the curry from tasting flat.

3) Use full fat coconut milk and control sauce thickness with broth. Start with the full fat can for a rich, silky sauce, then thin with broth if you want more sauce. If it feels too thin near the end, simmer a few minutes longer to reduce, or whisk in a teaspoon of cornstarch slurry to slightly thicken.

4) Add herbs and delicate veg at the end and balance aggressively. Put carrots and sturdier veg first, then peppers, broccoli and snap peas so everything stays crisp tender. Stir in basil right at the finish, squeeze fresh lime just before serving, and taste for fish sauce or salt to brighten the whole dish.

Thai Chicken Curry Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

770

kcal

Equipment: 1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef knife
4. Measuring spoons and measuring cup
5. Wooden spoon or heatproof spatula
6. Tongs
7. Microplane or fine grater
8. Saucepan or rice cooker for jasmine rice

Ingredients

1 1/2 pounds (700 g) boneless skinless chicken thighs, cut into bite size pieces
2 tablespoons neutral oil (vegetable or canola)
2 to 3 tablespoons red curry paste
1 (14 ounce / 400 ml) can full fat coconut milk
1/2 cup (120 ml) low sodium chicken broth or water
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh lime juice
3 garlic cloves, minced
1 tablespoon fresh ginger or galangal, grated
1 stalk lemongrass, white part finely chopped or 1 teaspoon lemongrass paste (optional)
2 shallots, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium carrots, thinly sliced on the diagonal
2 cups broccoli florets
1 cup snap peas or sugar snap peas
1 cup canned bamboo shoots, drained (optional)
1/2 cup fresh Thai basil leaves, packed (substitute sweet basil if needed)
1/4 cup fresh cilantro leaves for garnish
2 lime wedges per serving for squeezing
Salt and freshly ground black pepper, to taste
Cooked jasmine rice, about 2 to 3 cups, for serving

Directions

Pat chicken pieces dry and season lightly with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium high heat and brown chicken in batches until just seared, about 3 minutes per side; transfer to a plate.
Reduce heat to medium, add shallots, garlic, grated ginger or galangal, and chopped lemongrass if using; sauté until fragrant, about 1 to 2 minutes.
Stir in red curry paste and cook for 30 to 45 seconds to bloom the flavors.
Pour in coconut milk and chicken broth or water, scraping up any browned bits from the pan. Whisk to combine.
Return the chicken to the pot along with fish sauce, palm sugar or light brown sugar, and lime juice. Bring to a gentle simmer.
Add carrots and bamboo shoots if using; simmer for about 5 minutes to start softening.
Add bell peppers, broccoli florets, and snap peas; simmer until vegetables are tender crisp and chicken is cooked through, about 4 to 6 more minutes.
Stir in Thai basil leaves, taste and adjust seasoning with salt, pepper, additional fish sauce or lime juice as needed.
Remove from heat, sprinkle with cilantro, and let sit 1 minute to meld flavors.
Serve the curry over cooked jasmine rice with lime wedges on the side for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 595g
Total number of serves: 4
Calories: 770kcal
Fat: 46g
Saturated Fat: 20g
Trans Fat: 0.2g
Polyunsaturated: 7.5g
Monounsaturated: 12.5g
Cholesterol: 163mg
Sodium: 850mg
Potassium: 875mg
Carbohydrates: 57g
Fiber: 6g
Sugar: 8g
Protein: 50g
Vitamin A: 6000IU
Vitamin C: 60mg
Calcium: 100mg
Iron: 3.5mg

Thai Chicken Curry Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Thai Chicken Curry Recipe Substitutions and Variations

Pro Tips