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.
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
Ingredients for Thai Chicken Curry
- 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 Greek yogurt 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.
More Thai and Curry Recipes to Try
- Instant Pot Thai chicken soup
- Thai chicken butternut squash soup
- Instant Pot chicken curry
- Coconut curry chicken soup
- Chicken satay
- Crockpot Thai chicken thighs
Thai Chicken Curry with Coconut Milk
Video
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)
Instructions
- Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.
- Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.
- Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.
- Garnish with fresh basil or cilantro, and a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with Instant Pot quinoa or Instant Pot brown rice. For a low carb option, serve with cauliflower rice.
Notes
- Store: Refrigerate chicken curry in an airtight container for 2-3 days.
- Freeze: For up to 3 months.
- Reheat: To enjoy chicken curry warm again, reheat by simmering it on the stove or in the microwave until heated through. You may need a splash of extra coconut milk or chicken broth.
- Canned coconut milk: Use full-fat coconut milk for rich and creamy results like Thai kitchen brand.
- Kaffir lime leaves: Used for authentic Thai chicken curry flavor and are sweet, savory, and citrusy. They may be hard to find in some grocery stores but are available in most Asian supermarkets. Substitute them with basil leaves, if that’s all you have.
- (Optional) Lemongrass: I skipped this on purpose to see if this recipe would still be amazing – it is! However, if you can source it, then feel free to bruise and chop it and add it to the curry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello…is there a substitute for the maple syrup/honey, maybe some sugar? Thanks
Maple syrup and honey are healthier sweeteners, but yes you could use sugar.
I made this recipe tonight for dinner and it was such a huge success! Kids loved it and left me zero leftovers for lunch. I used cauliflower rice instead of brown rice, otherwise everything else was the same. Thank you:)
Anne! That’s the best when the kids love the dinner you make! Great idea to serve it with cauliflower rice. Yum!
Delicious! Love the flavor and it was super easy.
I’d love to sneak some veggies in next time. Any advice?
You can add lots of different kinds of vegetables like red bell pepper, broccoli, cauliflower, butternut squash or even sweet potato. I would just recommend slicing the veggies so they are all roughly the same size (and on the smaller side). Throw in a handful of spinach even!
This is now family favourite! Absolutely loved it! Thank you!
I’m so happy your family loved the recipe. Thanks for sharing that with me!
Super easy to make and tastes even better!
Haha, awesome. Happy to hear, Joshua!
Another excellent and quick recipe!
So happy to hear, Kim!
It was not full fat coconut milk. So im thinking thats the reason. But it was still amazing
I loved this recipe. It tasted sooo good. The only thing was it didn’t seem to thicken up very much so I used about a Tablespoon of corn starch.
That is so amazing to hear! Glad you enjoyed my recipe, Nancy! I wonder if it’s the brand of coconut milk or you cooked it covered…
This is fantastic and so quick and easy! 5 stars all the way???
That is so amazing to hear, Stacy! Glad you enjoyed my recipe!
I made this tonight for the family. It was beyond delicious! Not a drop left over! Thumbs up all around. Thanks for yet another fantastic recipe!!
You are very welcome, Theresa!!!
I love Thai food!!! And I agree with Judy – chickpeas can go instead of part of the meat, tried it many times in different curries :). Thanks, Olena, this one is the keeper! 🙂
You are very welcome.:)