If you have been craving a burst of vibrant flavors and a creamy, comforting dish that warms your soul, this Thai Chicken Curry Recipe is exactly what your kitchen needs. Combining the rich creaminess of coconut milk with the spicy kick of red curry paste and fresh, crisp vegetables, this recipe is a celebration of authentic Thai cuisine that’s both simple and incredibly satisfying. Whether it’s a weeknight dinner or a special meal, this dish brings the perfect blend of heat, aroma, and freshness that will keep you coming back for more.
Ingredients You’ll Need
The beauty of this Thai Chicken Curry Recipe lies in its straightforward, fresh ingredients that each play a crucial role in building layers of flavor and texture. From tender chicken to colorful vegetables and fragrant basil, every component complements the others, creating a harmonious dish that’s delightful to both the eye and the palate.
- 3 boneless, skinless chicken breasts: Perfectly lean and tender, cut into bite-sized pieces for quick cooking and easy eating.
- 1 can (13.5 oz) full-fat coconut milk: Adds luscious creaminess and a subtle sweetness that balances the spice.
- 3 tbsp Thai red curry paste: Brings vibrant color and authentic, spicy depth; adjust according to your heat preference.
- 1 cup bell peppers, sliced: Provides crunch and a touch of natural sweetness.
- 1 cup carrots, sliced: Adds color and a mild earthiness, plus a lovely texture contrast.
- 1 cup snap peas: Delivers freshness and snap for bright, crisp bites.
- 1/2 cup fresh basil leaves: Bursts with fragrant herbal notes that lift the entire dish.
- 2 tbsp low-sodium soy sauce: Enhances umami flavor without overpowering the curry.
- 2 tbsp lime juice: Adds refreshing acidity to balance richness and spice.
- 2 tbsp vegetable oil: Ideal for sautéing chicken evenly without altering flavors.
How to Make Thai Chicken Curry Recipe
Step 1: Prepare the Ingredients
Start by chopping the chicken breasts into bite-sized pieces. This helps the chicken cook quickly and absorb all the flavorful curry sauce. Slice your vegetables—bell peppers, carrots, and snap peas—into manageable pieces that will cook evenly and maintain a bit of crunch.
Step 2: Cook the Chicken
In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook them until they turn golden brown, about 5 to 7 minutes. This step creates a lovely sear that locks in moisture and builds flavor from the outset.
Step 3: Add the Curry Paste
Next, stir in the Thai red curry paste. Let it cook for about a minute, just until you can smell those irresistible aromas of chili, garlic, and spices. This is where your dish truly starts coming alive with vibrant flavors.
Step 4: Pour in the Coconut Milk
Slowly add the coconut milk to the pot, stirring constantly to blend the curry paste smoothly. Bring the mixture to a gentle simmer, allowing the coconut milk to mellow the spice and create a rich, velvety sauce.
Step 5: Add the Vegetables
Throw in the sliced bell peppers, carrots, and snap peas. Cook everything together for about 5 to 7 minutes. You want your vegetables tender but still crisp, as this texture contrasts beautifully with the creamy sauce and tender chicken.
Step 6: Final Touches
Season your curry with the low-sodium soy sauce and fresh lime juice, adjusting to taste as these balance sweetness and saltiness while adding brightness. Stir in the fresh basil leaves right before serving for an herbal freshness that elevates the entire dish.
How to Serve Thai Chicken Curry Recipe
Garnishes
Fresh basil leaves are a must to sprinkle on top when serving. You can also add lime wedges for an extra zing and a handful of chopped peanuts or cilantro to introduce crunchy, nutty, or additional herbal notes that your guests will adore.
Side Dishes
This Thai Chicken Curry Recipe pairs beautifully with steamed jasmine rice, which soaks up the creamy sauce perfectly. If you’re feeling adventurous, try serving it alongside sticky rice or a cool cucumber salad to contrast the dish’s warmth and spice.
Creative Ways to Present
For a fun presentation, serve your curry in small coconut shells at a dinner party or family gathering to enhance the tropical vibe. You can also layer it over rice noodles for a different textural experience or use a wide shallow bowl to showcase the colorful vegetables and vibrant sauce.
Make Ahead and Storage
Storing Leftovers
This curry keeps very well in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve the flavors and prevent any absorption of other fridge aromas.
Freezing
You can freeze Thai Chicken Curry Recipe, but it’s best to do so before adding fresh herbs like basil. Freeze in portions in freezer-safe containers for up to 1 month. When thawed, stir well and reheat gently to avoid separating the coconut milk.
Reheating
Reheat on the stove over low heat or in the microwave, stirring occasionally. If the curry appears thick, add a splash of water or coconut milk to bring back the saucy consistency and keep the flavors vibrant.
FAQs
Can I use other meats instead of chicken in this Thai Chicken Curry Recipe?
Absolutely! You can substitute chicken with shrimp, beef, or tofu for a vegetarian option. Just adjust cooking times accordingly to ensure the protein is cooked perfectly.
How spicy is this Thai Chicken Curry Recipe?
The spiciness mainly comes from the red curry paste. If you prefer a milder dish, start with less paste and add more gradually. For more heat, consider adding fresh chili or chili flakes.
Is it necessary to use full-fat coconut milk?
Full-fat coconut milk contributes to the creamy richness of the curry. Using light coconut milk is possible but will result in a thinner, less indulgent sauce.
Can I prepare the Thai Chicken Curry Recipe in advance?
Yes, you can prepare the curry a day ahead and store it in the fridge. The flavors often deepen overnight, making it even more delicious the next day.
What can I serve besides jasmine rice with this curry?
Besides jasmine rice, consider basmati rice, quinoa, or even cauliflower rice for a low-carb option. Noodles like rice noodles or egg noodles also pair well with the creamy curry sauce.
Final Thoughts
I hope you give this Thai Chicken Curry Recipe a try soon because it really is one of those dishes that feels like a warm hug from the inside out. It’s straightforward to prepare yet impressively flavorful, perfect for sharing with family or friends. Once you make it, you’ll understand why it’s such a beloved classic and why it deserves a regular spot in your dinner rotation.
Print
Thai Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Thai Chicken Curry features tender chicken breasts simmered in a rich and creamy coconut milk base infused with fragrant red curry paste. Colorful bell peppers, carrots, and snap peas add crunch and freshness, while fresh basil leaves provide a fragrant finish. Perfectly balanced with lime juice and low-sodium soy sauce, this dish offers a wholesome, flavorful meal that’s ready in under 45 minutes.
Ingredients
Protein
- 3 boneless, skinless chicken breasts (about 1.5 lbs), chopped into bite-sized pieces
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/2 cup fresh basil leaves
Liquids & Sauces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Spices & Pastes
- 3 tbsp Thai red curry paste
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces and slice the bell peppers and carrots into manageable strips. Set aside the snap peas and fresh basil leaves for later.
- Cook Chicken: Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they turn golden brown, about 5 to 7 minutes, stirring occasionally for even cooking.
- Add Curry Paste: Stir in the Thai red curry paste with the chicken and continue cooking for another minute, allowing the curry paste to become fragrant and coat the chicken evenly.
- Simmer Coconut Milk: Pour in the full-fat coconut milk gradually while stirring constantly to blend the curry paste smoothly into the liquid. Bring the mixture to a gentle simmer over medium heat.
- Cook Vegetables: Add the sliced bell peppers, carrots, and snap peas to the simmering curry. Cook them until they are tender but still crisp, approximately 5 to 7 minutes, maintaining a gentle simmer.
- Season and Serve: Season the curry with low-sodium soy sauce and lime juice to taste. Just before serving, stir in the fresh basil leaves to infuse their aromatic flavor into the dish.
Notes
- Use low-sodium soy sauce to control the salt content of the curry.
- For a spicier dish, add extra red curry paste or a pinch of chili flakes.
- Full-fat coconut milk provides a richer and creamier curry, but light coconut milk can be used as a lower-fat alternative.
- Serve this curry over steamed jasmine rice or with warm naan bread for a complete meal.
