Name: Easy Thai Curry with Chicken Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound chicken thighs, thinly sliced; 1/2 large yellow onion, chopped; 1 red bell pepper, chopped into 1-inch pieces; 1 carrot, thinly sliced; 1 1/2 cups broccoli florets; 2 teaspoons freshly grated ginger; 4 garlic cloves, minced; 1 bay leaf; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 13.5 oz. can quality coconut milk; 2 tablespoons less sodium soy sauce; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon Asian/Thai sweet chili sauce; 1 tablespoon brown sugar; 1 1/2 tablespoons light olive oil or coconut oil; 2 tablespoons red curry paste; 1 tablespoon cornstarch; Sriracha or Asian chili sauce, to taste; Fresh basil leaves; Fresh cilantro leaves; Lime juice and zest, to taste

There’s nothing quite like the rich, aromatic flavors that come together in an Easy Thai Curry with Chicken Recipe. This dish is a beautiful harmony of spicy, sweet, and savory notes, perfect for when you want something comforting but still exciting. Trust me, once you try this, it’ll become your go-to curry night hero!

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 Easy Thai Curry with Chicken Recipe
Top Tip
How to Serve Easy Thai Curry with Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Thai Curry with Chicken Recipe

Why You'll Love This Recipe

This Easy Thai Curry with Chicken Recipe feels special not just because of its vibrant taste but because it’s incredibly approachable. I remember the first time I made it for friends—I was amazed how quickly it all came together and how everyone kept going back for seconds!

Simplicity: Uses easy-to-find ingredients and straightforward steps, so you don’t get overwhelmed.
Flavor Explosion: Balances spicy red curry paste with coconut milk, lime, and fresh herbs for authentic Thai taste.
Juicy Chicken: Using thighs keeps the meat tender and moist, making every bite satisfying.
Customizable: You can swap veggies or adjust spice levels to perfectly suit your mood or pantry.

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

The magic of this recipe lies in the balance of textures and flavors. Each ingredient plays a critical role: from the richness of coconut milk to the punch of red curry paste, and the brightness of fresh lime juice. Here’s a quick rundown of the essentials and why I love them.

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

Chicken Thighs: I recommend thighs over breasts because they stay juicy and tender when simmered.
Red Curry Paste: The soul of the dish – choose your heat level (Thai Kitchen for mild, Mae Ploy if you like it spicy).
Coconut Milk: Adds creamy sweetness that balances the heat perfectly.
Vegetables: Broccoli, carrots, and red bell pepper give a wonderful crunch and color.
Fresh Ginger & Garlic: Essential aromatics that add depth.
Fish Sauce & Soy Sauce: Combine for a savory umami boost.
Lime Juice: Brings brightness and freshens every bite.
Brown Sugar: A touch to balance all those bold flavors.

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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 playing around with this recipe depending on what I have on hand or the kind of heat I’m in the mood for. You should totally feel free to do the same—it’s a flexible recipe that welcomes personal flair!

Variation: I often swap in zucchini along with the bell peppers for extra veggie goodness—adds a nice mild flavor and texture.
Protein Swaps: Tried it with tofu for a vegetarian twist? Totally works—just crisp it up first.
Heat Factor: Adjust the curry paste amount or add a drizzle of Sriracha if you like things with a good kick.
Seasonal Veggies: Played around with snap peas and baby corn in spring—delicious and fresh!

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

Step 1: Sauté the Chicken and Aromatics

Start by heating your oil—coconut oil is my favorite for that subtle tropical note. Once it’s shimmering, toss in the sliced chicken thighs with the chopped onion and red curry paste. Cook just until the chicken is mostly opaque; this ensures it’ll stay juicy without overcooking later.

Step 2: Add the Vegetables and Flavor Boosters

Next, stir in the broccoli—give it about a minute to get that beautiful bright green color. Then add the red bell pepper, carrot, freshly grated ginger, and minced garlic. Sauté them together for another minute to build layers of flavor while keeping those veggies crisp-tender.

Step 3: Mix in Coconut Milk and Seasonings

The coconut milk is divided for a reason: half goes right in, while the other half gets whisked with cornstarch to thicken the sauce. Pour everything into the skillet along with fish sauce, soy sauce, sweet chili sauce, lime juice, brown sugar, basil, bay leaf, and salt and pepper. Give everything a good stir.

Step 4: Simmer Until Just Right

Bring the curry to a boil, then reduce the heat and let it simmer gently for about 5 minutes. You want the sauce to thicken and the vegetables to reach the perfect crisp-tender stage without getting mushy. Don’t forget to fish out the bay leaf before serving!

Step 5: Final Taste and Garnishes

This is where you get to make it truly yours. Taste and add more salt, lime juice, or chili sauce if you like things spicier. Then, sprinkle fresh basil, cilantro, and a zing of lime zest on top. Serve it steaming hot over jasmine rice for the full experience.

Top Tip

I’ve made this Easy Thai Curry with Chicken Recipe countless times, and a few small tweaks always make a big difference. These tips helped me get it just right, and I’m confident they’ll help you too.

Use Chicken Thighs: The juicy texture is unbeatable compared to breasts; fuller flavor and less chance of drying out.
Slice Chicken Properly: For breasts, I freeze them a bit to make slicing thinner easier—cuts down cooking time and helps even cooking.
Balance Your Heat: Red curry paste varies in spice, so taste as you go and add more only if you want to push the heat.
Don’t Overcook Veggies: Keep veggies crisp-tender by controlling simmer time—over-soft veggies bring down the texture contrast.

How to Serve Easy Thai Curry with Chicken Recipe

Garnishes

I always finish with a generous sprinkle of fresh cilantro and basil because those herbs bring that authentic herbal brightness. A quick squeeze of lime juice right before eating adds a fresh zing that I just can’t skip. Sometimes, I add a little lime zest for extra fragrance and a drizzle of Sriracha on the side for those who want a spicy edge.

Side Dishes

Jasmine rice is my classic pick—it soaks up the curry’s sauce perfectly. If I’m feeling fancy or want something different, plain coconut rice is a treat. Steamed greens or a simple cucumber salad can add a refreshing crunch alongside the warm curry.

Creative Ways to Present

For dinner parties, I’ve served this curry in hollowed-out mini pumpkins or small coconut shells for a fun Thai-inspired vibe. You can even plate it in banana leaves for an impressive but easy presentation that gets all the compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the curry flavors actually deepen after a day or two. Just be sure to keep the rice separate if you’ve served it together.

Freezing

This curry freezes beautifully, especially if you haven’t added fresh herbs yet. Freeze in portioned containers, and thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers in a skillet over medium-low heat with a splash of water or coconut milk to revive the sauce’s creaminess. Avoid microwave reheating if possible since it can dry out the chicken quickly.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! You can use chicken breasts, but I recommend slicing them thinner and cooking carefully to avoid drying them out. Thighs just tend to retain moisture better in this curry.

What can I substitute for red curry paste?

If you can’t find red curry paste, you might use a mix of red chili paste and a bit of fish sauce for an approximation, but the flavor won’t be quite the same. Thai Kitchen or Mae Ploy red curry pastes are best for authenticity.

Can I make this recipe vegan?

Yes! Swap chicken for tofu or tempeh, use a vegan fish sauce substitute or additional soy sauce, and make sure your curry paste doesn’t contain shrimp paste.

How do I control the spice level?

Start with less red curry paste and add more as you go, tasting frequently. You can also add sugar or coconut milk to mellow out the heat if it gets too strong.

Final Thoughts

This Easy Thai Curry with Chicken Recipe holds a special place in my kitchen because it blends ease with bold, unforgettable flavor. I love how warm and inviting it is without requiring hours of prep or complicated steps. You’re going to enjoy every bite, I promise—give it a try soon and make it your own little celebration of Thai flavors at home.