Name: Thai Chicken Curry Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 tablespoons light olive oil or coconut oil; 1 pound chicken thighs, thinly sliced; 1/2 large yellow onion, chopped; 2 tablespoons red curry paste; 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 cornstarch; 1 tablespoon Asian/Thai Sweet Chili Sauce; 2 tablespoons less sodium soy sauce; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar; 1 bay leaf; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; Sriracha or Asian chili sauce to taste; Lime juice and zest to taste; Fresh basil; Fresh cilantro

There’s something irresistibly fragrant and comforting about cozying up with a homemade Thai Chicken Curry Recipe. From the rich coconut milk to the burst of bright herbs and spices, this dish instantly transports your kitchen to the bustling streets of Thailand. I’ve cooked it countless times, and every spoonful feels like a warm, flavorful hug.

The dish is a creamy curry in a large white pan, filled with thick light orange sauce. Inside the sauce, there are three main layers of ingredients: bright green broccoli florets scattered throughout, bright red bell pepper pieces midsize, and tender light brown strips of chicken. Fresh dark green basil and parsley leaves are on top, adding a fresh look to the rich sauce. A wooden spoon dips into the pan from the bottom right corner, lifting some sauce and ingredients. The pan is placed on a white marbled surface with some green herbs placed around. 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 Thai Chicken Curry Recipe
Top Tip
How to Serve Thai Chicken Curry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Chicken Curry Recipe

Why You'll Love This Recipe

This Thai Chicken Curry Recipe is one of those meals I come back to over and over. It blends straightforward ingredients with layers of flavors that feel both exotic and welcoming — perfect for when you want something special but not complicated.

Rich and Creamy Texture: The coconut milk gives it that velvety, luscious sauce that clings beautifully to the chicken and veggies.
Customizable Heat Levels: With red curry paste and optional Sriracha, you control how spicy or mild your curry turns out.
Quick and Easy Prep: You can have this dish on the table in about 30 minutes, even after work or when life’s busy.
Flexible Veggie Choices: There's lots of room to swap your favorite seasonal vegetables without losing that authentic Thai vibe.

A bowl filled with a creamy orange soup that has many chunks of chicken, broccoli, and sliced carrots in it. One side of the bowl has a layer of white rice topped with fresh green cilantro leaves. On top of the soup, there are bright red slices of chili peppers and more cilantro sprinkled around. Three lime wedges rest on the edge of the bowl. The bowl is placed on a white marbled surface, surrounded by whole and halved limes and a small white plate with sliced red chili peppers. A vintage silver spoon is inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Thai Chicken Curry Recipe contributes something special. Together, they create a balanced, bold flavor that’s complex without being intimidating. When shopping, pick high-quality coconut milk and fresh ginger for the best results.

Flat lay of a small white ceramic bowl of light olive oil, thinly sliced raw chicken thighs arranged neatly, half a large yellow onion chopped, a small white bowl filled with red curry paste, a red bell pepper cut into 1-inch chunks, a white ceramic plate with thinly sliced carrot rounds, a small pile of fresh broccoli florets, a small white bowl with freshly grated ginger, four whole garlic cloves unpeeled, a small white bowl with creamy coconut milk, a small white bowl with cornstarch powder, a small white bowl with Thai sweet chili sauce, a small white bowl with soy sauce, a small white bowl of fish sauce, a small white bowl with lime juice, a small heap of brown sugar, a single fresh bay leaf, a small mound of dried basil, a few whole black peppercorns and white salt crystals scattered symmetrically, a small white bowl holding sriracha sauce, fresh lime halves with zest, fresh basil leaves, fresh cilantro sprigs all placed 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 extra flavor, but olive oil works fine and has a mild taste.
Chicken thighs or breasts: Thighs stay juicy and tender; breasts are leaner but can dry out if overcooked.
Yellow onion: Adds a subtle sweetness and depth to the curry base.
Red curry paste: The star seasoning that delivers authentic Thai heat and spice—choose your brand carefully for the heat level you want.
Red bell pepper: Adds color, crunch, and a touch of natural sweetness.
Carrot: Offers slight earthiness and texture contrast.
Broccoli florets: They stay crisp and fresh-tasting, balancing the creaminess.
Fresh ginger: Brightens the curry with a zesty warmth.
Garlic cloves: A flavorful essential that layers nicely with the ginger.
Quality coconut milk: The creamy base that ties everything together—never skimp on this.
Cornstarch: Helps thicken the sauce to the perfect consistency.
Asian/Thai sweet chili sauce: Adds balancing sweetness and complexity.
Soy sauce (less sodium): Gives a salty umami depth without overpowering.
Fish sauce: A splash adds authentic savory richness.
Lime juice: Cuts through the richness with fresh acidity.
Brown sugar: Balances out the heat and acidity with subtle sweetness.
Bay leaf and dried basil: Impart aromatic herbs that round out the flavor.
Salt and pepper: Season to taste for perfect balance.
Sriracha or Asian chili sauce (optional): Adjust spice levels to your preference.

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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 tweaking this Thai Chicken Curry Recipe depending on what’s in my fridge or what flavors I’m craving — and honestly, you should too! It’s a forgiving recipe that welcomes your personal touch.

Variation: One time, I swapped out the broccoli for snap peas and added zucchini for a bit more crunch — it was a delightful twist and my family asked for seconds!
Vegetarian Version: Try tofu instead of chicken for a plant-based option; just press it well and cook until golden before adding to curry.
Mild Option: Use less red curry paste and omit chili sauces, replacing with a dash of sweet Thai chili instead — great for kids or sensitive palates.
Extra Heat: Add fresh sliced Thai chilies or more Sriracha if you want to turn up the spice factor.

Step-by-Step: How I Make Thai Chicken Curry Recipe

Step 1: Sauté Chicken and Build the Flavor Base

Start by heating your oil in a large nonstick skillet over medium-high heat until shimmering. Toss in the thinly sliced chicken, chopped onion, and red curry paste. Stir frequently to coat the chicken evenly and cook until the chicken starts turning opaque but isn’t fully cooked yet — about 3 to 4 minutes. This step infuses the paste into the chicken and builds that deep, aromatic foundation.

Step 2: Stir-Fry the Vegetables and Aromatics

Add the broccoli florets and give them a quick toss for about a minute — they should stay bright and crisp. Then stir in the chopped bell pepper, sliced carrot, freshly grated ginger, and minced garlic. Sauté for another minute or so to let all those wonderful aromas come together without losing their texture.

Step 3: Add Coconut Milk and Flavor Boosters

Pour in half of the coconut milk, stirring it through. In a small bowl, whisk the cornstarch into the remaining coconut milk until smooth, then add that to your skillet along with the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Mix everything gently but thoroughly.

Step 4: Simmer and Thicken Sauce

Bring the curry to a boil, then reduce heat to low and let it simmer for about 5 minutes. Keep an eye on the sauce — it should thicken nicely, and the vegetables should be tender-crisp. If you prefer a thinner curry, just stir in a little water. Don't forget to fish out the bay leaf before serving!

Step 5: Adjust and Garnish

Give your curry a taste and adjust seasoning if necessary — whether that means a splash more lime juice, a pinch more sugar, or an extra squeeze of chili sauce. Garnish with freshly chopped basil, cilantro, lime zest, and a bit of juicy lime juice to brighten everything up. Serve immediately over steamed jasmine rice.

Top Tip

After making this Thai Chicken Curry Recipe a bunch of times, I’ve learned a few tricks that truly elevate it. These tips helped me save time, maximize flavor, and keep the texture right every single time.

Use Chicken Thighs for Juiciness: I find thighs way more forgiving and flavorful than breasts — especially when sliced just right.
Partially Freeze Chicken Breasts: If you do use breasts, popping them in the freezer for 15-20 minutes makes slicing super easy and precise.
Don’t Skip Fresh Ginger and Garlic: These fresh aromatics brighten and balance the rich coconut milk beautifully.
Adjust Curry Paste to Your Heat Tolerance: Start with less paste and add more mid-cooking if you want it spicier — it’s better than ending up burned out by heat.

How to Serve Thai Chicken Curry Recipe

Garnishes

I always finish mine with a handful of fresh basil and cilantro — their bright herbal notes contrast the creamy sauce perfectly. Adding a sprinkle of lime zest and a squeeze of lime juice gives it that essential tang that wakes everything up.

Side Dishes

Steamed jasmine rice is my go-to side, as it soaks up the curry sauce wonderfully. Sometimes, I also serve with a simple cucumber salad to add a cool crunch and balance the rich flavors.

Creative Ways to Present

For special dinners, I like serving the curry in small, hollowed-out coconut shells for a fun presentation. Another time, I used banana leaves as plates—just enough to add an authentic, tropical vibe without extra cleanup.

Make Ahead and Storage

Storing Leftovers

I store leftover Thai Chicken Curry in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day — just make sure to give it a good stir before reheating.

Freezing

This recipe freezes well too. Freeze individual portions in freezer-safe containers or bags. When ready, thaw overnight in the fridge for best texture. Avoid freezing for more than 2 months to keep the curry tasting fresh.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Adding a splash of water or coconut milk helps loosen the sauce if it’s thickened too much. Microwaving works fine, too, but I prefer the stovetop for better control.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Thai Chicken Curry Recipe?

Absolutely! You can use chicken breasts, but I recommend slicing them thinner and partially freezing before slicing to make it easier. Just be careful not to overcook them, as breasts can dry out faster than thighs.

What type of red curry paste should I use?

It depends on how spicy you like your curry. Thai Kitchen brand is milder and a good place to start if you’re spice-sensitive, while Mae Ploy is hotter and offers a bolder flavor. You can always add more paste if you want heat, so start conservatively.

Can I make this Thai Chicken Curry Recipe vegetarian or vegan?

Yes! Simply swap the chicken for tofu or your favorite vegetables like mushrooms and eggplant. Use soy sauce or tamari instead of fish sauce to keep it vegetarian or vegan-friendly.

How can I adjust the thickness of the curry sauce?

The cornstarch mixed with coconut milk helps thicken the sauce nicely when simmered. If your curry gets too thick, just stir in a little water or extra coconut milk until you reach the consistency you prefer. Conversely, if it’s too thin, let it simmer a bit longer uncovered.

Final Thoughts

This Thai Chicken Curry Recipe has become my go-to for both weeknight dinners and when I want to impress friends with an effortless, bold-flavored dish. The balance of creamy coconut, tangy lime, and aromatic spices just never fails to delight. I truly hope you give it a try and find a little piece of Thailand on your plate, just like I always do.