Thai Chicken Curry with coconut milk and vegetables is a one-pot meal that is healthy, lusciously creamy and incredibly easy to make. This Thai Curry is made with thin slices of chicken, red curry paste, fresh herbs and lots of veggies that can be customized to your taste!
Whether they are authentic Thai or Thai-style recipes, one thing is certain, we love them all! Some of our favorite Thai dinner recipes are Thai Basil Chicken, Shrimp Pad Thai and this Tom Yum Soup.
Thai Curry Chicken
Thai Coconut curry is one of my go-to-meals for weeknight meals and for when I have company. This easy one-pot wonder is loaded with lean protein, crisp tender veggies and healthy fats from coconut milk. This is how this amazing recipe looks coming off the pot! (check the quick video right below)
Why This Recipe Works?
I am glad you asked!
- This healthy Thai recipe is totally customizable! Choose your protein, switch up the veggies and make it as mild or as spicy as you want.
- Use boneless chicken breast or chicken thighs. If you prefer, fish, shrimp, pork, turkey, meatballs or beef can be used instead of chicken.
- You can find all the ingredients in the Asian aisle of your local supermarket. Although I list some optional ingredients that are a bit harder to find, they are optional and I show you how to replace them with common ingredients that are readily available.
- This recipe uses store bought Thai red curry paste which not only saves time, it also packs tons of authentic flavor. Red curry paste is made with ingredients like galangal, Kaffir lime leaves and shrimp paste which you won’t have to buy.
- Thai curry can be made ahead which makes this dish perfect for meal prep.
- This is definitely a restaurant-quality meal but a lot more affordable than eating out.
What Does Thai Red Curry Taste Like?
Thai curries are incredibly flavorful and this recipe makes a savory, spicy and rich dish with lots of umami, You can taste the coconut milk and the freshness of the lemongrass comes through in every bite.
Red Curry Chicken Ingredients
For exact quantities and descriptions, check the recipe card below.
- Thai Red Curry Paste: There are many brands on the market and although I’ve been using Mae Ploy Red Curry Paste for years, Maesri as well as Thai Kitchen are also great options.
- Coconut Milk: I highly recommend you make this Thai red curry recipe with full-fat coconut milk in order to have a thick, luscious, rich consistency and silky texture. You won’t need to use any thickeners I promise! Chaokoh is the one I use the most as well as this one. Both brands are from Thailand. There are many others good ones including organic ones.
- Chicken: I chose boneless and skinless chicken breast cut thinly into bite size pieces. Chicken thighs as well as other proteins can be used.
- Veggies: You can make this tasty Thai coconut chicken with your favorite veggies or any seasonal produce. This is one of those recipes that are great for when you have to “clean up the fridge”. I use a simple mix of thinly sliced carrots, broccoli, onions, red bell peppers and zucchini. Stir fry vegetables work as well. If you would like to add any root vegetables like sweet potato or butternut squash, make sure you cut them into thin, small pieces so they can become tender quickly.
- Aromatics: Since we are using red curry paste we don’t need any exotic items that are hard to find. Garlic, ginger, onions or shallots and lemongrass are all common ingredients you can find in any supermarket.
- Herbs: Fresh cilantro and fresh Thai basil. if you cannot find Thai basil, regular basil (Italian basil) will work.
- Fish Sauce and Soy Sauce: Use tamari if you have a gluten intolerance.
- Oil: any mild oil like vegetable oil or canola oil works in this Thai chicken recipe. Coconut oil as well as avocado oil are also good options.
- Broth: I use chicken broth. Vegetable broth is a good substitute.
- Brown Sugar: sugar balances the savory and spicy flavors of the dish. Granulated sugar can be used.
How To Make Thai Chicken Curry (Super Easy)
You can achieve the complex flavor of the best Thai curry with very little effort and enjoy a restaurant-quality meal at home. For detailed instructions check the recipe card below.
- Sauté the Aromatics: In a pot or Dutch oven, heat up the oil over medium-low heat and sauté the garlic, ginger, onions (or shallots) and lemongrass stirring frequently.
- Add Red Curry Paste: Stir in the red curry paste and sauté for a couple of minutes.
- Add: Stir in the the coconut milk, Kaffir lime leaves (if using), broth, fish sauce, soy sauce and brown sugar. Mix to combine.
- Simmer: Bring the mixture to a quick boil and immediately lower the heat. Cover and simmer until the mixture thickens a bit.
- Add Chicken and carrots: Add the chicken and carrots and cook for a few minutes or until the chicken is just cooked through
- Add Other Vegetables: Stir in the red bell pepper and zucchini and cook until the vegetables soften.Add broccoli and fresh herbs.
- Serve: We love serving this easy and healthy Thai curry over white or brown rice or quinoa.
Prevent Overcooked Veggies
We stir the veggies into the curry starting with the one that takes longer to cook (the carrots). After a few minutes we add veggies that don’t take as long to cook (red bell pepper, zucchini). Lastly we add the broccoli as it takes only a couple of minutes to cook.
Can I Use Chicken Thighs Instead of Breasts?
Yes, you can use chicken thighs to make this coconut chicken curry. Chicken thigh meat is very flavorful and more affordable than breast meat.
What Kind of Curry Paste Should I Use?
For this recipe I use Thai Red Curry Paste. I’ve been using Mae Ploy Red Curry Paste for years.
Can I Use Curry Powder?
No. Curry powder is not used in Thai cuisine. Curry powder is a blend of spices used in Indian cooking. They are usually made in 3 versions – sweet, mild or spicy (also called madras).
Some blends contain as many as 20 spices, seeds and dried herbs. The most common spices in curry powder are turmeric, ground coriander, ground cumin, ginger, cinnamon, ground cloves, fennel seeds, fenugreek, cardamon and black pepper.
Thai Curry Recipe Variations
- Instead of boneless chicken breast or thighs, use turkey cutlets cut into bite size pieces.
- Use large peeled shrimp or scallops.
- Make this tasty Thai recipe with any firm white fish. We love mahi mahi or cod.
- Make it spicy! Add extra Thai red curry paste if you like some extra heat.
- Use other curry pastes. Green or yellow curry paste as well as panang curry (also called Penang or Penaeng curry) can be used. Although I haven’t test them, I am sure they will be delicious as well.
- Add leafy greens like spinach and kale.
- Make it Vegetarian. Skip the animal protein and swap the fish sauce with coconut aminos, vegan fish sauce, a piece of seaweed or tamari.
- Add some vegetarian protein with the addition of canned chickpeas or white beans.
- Use other veggies like sliced yellow squash, sliced mushrooms, cauliflower florets and tomato wedges.
What can I Serve with Thai Chicken Curry
- I love serving this amazing Thai dish with a side of rice to soak up the flavorful curry sauce. Jasmine rice or white rice work well. Brown rice or black rice are equally delicious and will nicely absorb the bold flavors of the curry.
- Bread, especially a good crusty bread like Italian or French bread. Although not a common pairing, bread is delicious when served with stew-like foods.
- Grains like quinoa or farro are always good nutritious option served as a side dish.
- Low carb cauliflower rice or noodles.
About Lemongrass
This lemony grass is sold in the produce department. Depending on the market, you may find the stalks cut into small pieces and packed in small plastic containers with the rest of the herbs or tied up together in a long bunch.
Lemongrass will keep in the fridge for a couple of weeks and in the freezer for months.
Lemongrass Substitutions
If you cannot find fresh lemongrass or lemongrass paste, here are a few substitutions that will give you a very similar taste.
- Fresh ginger and cilantro stems (coriander). Fresh ginger is potent so a little goes a long way. Peel and grate the ginger. You will need about 1/2 teaspoon. Mix it with about 1 teaspoon of finely chopped cilantro stems.
- Combine a couple of finely chopped mint leaves with lime zest.
- Lemon verbena or lemon balm.
- Lime zest is a good substitute for this Thai curry recipe. Thai red curry paste contains lemongrass so a bit of lime zest is all you need to add a little extra lemony taste to this dish.
Storing and Reheating Thai Curry
This Thai chicken curry recipe can be made ahead. Store in an airtight container in the fridge for 4 days. Cool completely before refrigerating.
Heat up leftovers in the microwave in intervals, stirring as needed until heated through. It can also be heated on the stove top, over low heat stirring as needed until heated through.
Add a little extra broth if needed to thin out the the sauce.
What Is the Difference Between Thai Curry and Indian Curry?
There are many differences between Thai and Indian curries as the word curry itself really means a dish covered with sauce made with spices and herbs. Thai curries are more soup-like in consistency than Indian ones. As for ingredients, Thai curries rely heavily in the use of grounded chiles and fresh aromatics like galangal, garlic, lemongrass and lemon leaves as well as fish sauce and as for liquid, coconut milk or water.
Indian curries are made with toasted and grounded spices like cardamom, cinnamon, mustard seeds, fennel and ginger.
Is Red Thai Curry Hotter than Green?
Generally speaking, Thai green curries are spicier than red curry. One of the advantages of making this recipe at home is that you can control how much chili paste you add to the recipe. Make it spicy or keep it mild. it’s up to you!
Thai Chicken Curry Recipe Tips
- Slice the carrots on the thinner side so they have plenty of time to become crisp tender.
- Shake the can of coconut milk before opening it. Coconut milk separates and you may need to stir it (even after shaking the can).
- I cut the lemongrass into big pieces (3-4 inches) instead of thinly slicing it. Before serving, remove the lemongrass stalks from the curry. They are woody and not pleasant to eat unless they are very finely chopped.
- Both red curry paste and fish sauce keep for a very long time in the refrigerator. Unless a date is indicated, fish sauce can last for years.
- If you are not familiar with fish sauce, beware – it doesn’t have a pleasant smell. Trust me your food will taste amazing!!
- Prep your aromatics, protein and veggies before you start cooking. This recipe comes together pretty quickly. Your aromatics can burn and the chicken and veggies can become overcooked if you are not ready!
- Different brands of Thai red curry paste have different intensities and level of spiciness. Start by adding a small amount (1 rounded tablespoon) and go from there.
- The consistency and thickness of the curry sauce varies from place to place and restaurant to restaurant. My version is thick and rich. If you prefer a lighter sauce, add additional broth.
- We stir the veggies into the curry starting with the one that takes longer to cook (carrots). After a few minutes we add veggies that don’t take as long to cook. Lastly we add the broccoli as it takes only a couple of minutes to cook.
Take A Look At These Other Chicken Recipes:
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Thai Red Curry Chicken
Ingredients
- 1 tablespoon coconut oil, vegetable oil or olive oil
- 4 garlic cloves, peeled and minced
- 1- inch piece ginger, peeled and minced
- 1 small onion or shallot, chopped finely or sliced
- 2 stalks lemongrass, white parts only cut into 2-4 inch pieces, pounded and bruised
- 1-2 tablespoons red curry paste depending on how spicy you want the curry
- 2 14 oz cans full-fat coconut milk
- 4 Kaffir lime leaves or zest of a lime optional
- 1 cup chicken broth
- 3 tablespoons fish sauce
- 1 teaspoon soy sauce or tamari
- 2 tablespoons brown sugar
- 2 carrots, peeled and thinly sliced into ¼-inch thick rounds
- 4 boneless and skinless chicken breasts, cut into thin slices (bite size)
- 1 small red bell pepper, cut into thin strips
- 1 small zucchini, cut into ¼-inch rounds
- 1-2 cups broccoli florets
- 4 sprigs Thai basil or regular basil (italian), roughly chopped
- ¼ cup cilantro, chopped plus more for garnish
- Lime wedges for garnishing
Optional:
- Brown or white rice for serving.
Instructions
- In a Dutch oven or large heavy bottom pan, heat the oil over medium-low heat.
- Add the garlic, ginger, onions (or shallots) and lemongrass and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.
- Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.
- Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
- Add the carrots and chicken and cook for about 5 – 6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes. The broccoli cooks pretty fast so keep an eye on it.
- Before serving, remove the lemongrass. To serve, garnish with additional basil and cilantro and lime wedges if desired.
Recipe Notes
- Slice the carrots on the thinner side so they have plenty of time to become crisp tender.
- Shake the can of coconut milk before opening it. Coconut milk separates and you may need to stir it (even after shaking the can).
- I cut the lemongrass into 2-4 inch pieces (instead of thinly slicing it). Before serving, remove the lemongrass stalks from the curry. They are woody and not pleasant to eat unless they are very finely chopped.
- Prep your aromatics, protein and veggies before you start cooking. This recipe comes together pretty quickly. Your aromatics can burn and the chicken and veggies can become overcooked if you are not ready!
- Different brands of Thai red curry paste have different intensities and level of spiciness. Start by adding a small amount (1 rounded tablespoon) and go from there.
- The consistency and thickness of the curry sauce varies from place to place and restaurant to restaurant. My version is thick and rich. If you prefer a lighter sauce, add additional broth.
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