Thai Chicken Curry

Name: Thai Chicken Curry with Coconut Milk
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds chicken breasts or chicken thighs (cut into 1.5" cubes); 3 large garlic cloves (minced); 2 inch ginger knob (minced); 1 tablespoon avocado oil; 14 ounces can coconut milk (full fat); 2 tablespoons red curry paste; 3 ounces tomato paste (low sodium); 2 tablespoons maple syrup or honey; 5 kaffir lime leaves (or basil leaves (optional)); 1/2 teaspoon salt (more to taste); Ground black pepper (to taste); Cilantro and lime (for garnish (optional))

By Olena Osipov

5 from 48 votes

Aug 18, 2025

HP LC 30 KF GF

Jump to Recipe Comments

This post may contain affiliate links. See my disclosure policy.

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

Other simple, flavorful weeknight meals we love are this Thai shrimp curry and yellow chicken curry.

Thai chicken curry garnished with basil and lime in a skillet.

Why You’ll Love My Thai Curry Recipe

I’m here to tell you, there’s absolutely no need to rely on restaurants or takeout to achieve a delicious Thai chicken curry worthy of praise by all who try it!

I make my red curry sauce with coconut milk and Thai red curry paste, simple spices and pantry staples. And this easy Thai chicken curry recipe is ready in 30 minutes!

The curry turns out slightly sweet and wonderfully rich without weighing you down. It’s savory, highly aromatic and moderately spicy. My family loves it and hope yours will too!

Reader’s Review

Fabulous recipe! I’ve made it several times for family and friends, and I’ve passed on the recipe almost as many times! Thank you!
Joan

105 more comments

Ingredients for Thai Chicken Curry

Chicken breasts, maple syrup, basil leaves, salt, garlic, kaffir lime leaves, ginger, red curry paste, coconut milk and pepper in a peppermill.

Chicken: Use boneless skinless chicken breasts or chicken thighs diced into 1.5-inch pieces.
Canned coconut milk: Use full-fat coconut milk for rich and creamy results. My favorite brands include 365, Thai Kitchen, Trader Joe’s, and Compliments. It has smooth, creamy consistency without small lumps. Also try to buy coconut milk without guar gum and preservatives, in BPA-free cans.
Curry paste: I use Thai Kitchen red curry paste. For very mild curry, add 1 tablespoon. For mild-medium curry (aka kid-friendly but with a kick), add 2 tablespoons (I usually add this much). And for spicy curry, add 4 tablespoons.
Tomato paste: I use low sodium tomato paste. If yours is not, add less salt.
Ginger and garlic: Classic aromatic additions to Thai recipes. You can use 1-2 teaspoons of dried ginger if that’s all you have.
Kaffir lime leaves: Used for authentic Thai chicken curry flavor and are sweet, savory, and citrusy. Substitute with fresh basil leaves or omit.
Maple syrup or honey: To balance the savory and spice.
Oil: I use avocado oil for its healthful fats, mild flavor, and high smoke point. Swap with another cooking oil, if preferred.
Salt and pepper: To season the dish.
To garnish: You can use fresh cilantro or Thai basil, and lime as a garnish.

Lemongrass Tip

I skipped fresh lemongrass on purpose to see if this chicken curry would still be amazing. And it is! However, if you can buy lemongrass, then feel free to bruise and chop it and add to the curry.

How to Make Thai Chicken Curry

Here is a quick overview how to make it. Full recipe card is located below.

Sauté garlic and ginger for 30 seconds, continually stirring, in a large skillet.
Add the cubed chicken breast and cook for 5 minutes. It doesn’t have to be cooked through at this point.
Add the remaining ingredients: Coconut milk, red curry paste, tomato paste, maple syrup, kaffir lime leaves, salt and pepper. Simmer uncovered for 15 minutes.
Garnish with fresh basil or cilantro, and possibly sliced chilies, then squeeze fresh lime juice on top. Ready to serve!

Tips for Best Results

Canned coconut milk naturally separates into cream on top and liquid at the bottom. Don’t worry, this is normal. Just add it to the pan, and it will eventually melt.
Don’t skip the aromatics: You might think you can get away with just using the red curry paste, but the extra ginger, garlic, and kaffir lime leaves really boost the flavor.
For yellow or green Thai chicken curry: Simply swap out the curry paste and omit the tomato paste. Note that yellow curry paste is usually the most mild and rich option, and green curry paste is the most spicy.
Vegetables: If you want to add even more nutrients, then feel free to add in veggies like bell peppers, mushrooms, mini corn, sugar snap peas and zucchini. Make sure to choose vegetables that take similar time to cook.
For a lighter meal: You can swap out some of the coconut milk for low sodium vegetable broth instead. It will affect the flavor but is enjoyable.

Serving Ideas

Traditionally, Thai chicken curry is served with steamed white rice or jasmine rice. I like to make my jasmine rice in Instant Pot or Instant Pot coconut rice. However, you can also enjoy it with Instant Pot quinoa, Instant Pot long grain white rice or Instant Pot brown rice.

Serve with Indian flat bread like Naan or with egg noodles in a deep bowl.

For a low carb option, serve with spaghetti squash noodles, zucchini noodles, cauliflower rice or alone.

How to Store and Reheat

Store: Transfer any leftovers to an airtight container and keep in the refrigerator for 3-4 days.

Freeze: Freeze in freezer-safe containers for 2-3 months. Allow curry to thaw in the fridge before reheating.

Reheat: To enjoy this chicken curry warm again, reheat by simmering on the stove or in the microwave until heated through. You may need an extra splash of coconut milk or chicken broth.