Thai Chicken Curry with Coconut Milk

5 from 48 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Thai

Diet: Gluten Free

Servings: servings

Calories: 581kcal

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.

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.