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

Imagine a bowl filled with rich, creamy, and fragrant flavors that instantly transport you to Thailand’s vibrant street food scene. That’s exactly what this Easy Thai Chicken Curry Recipe brings to your kitchen — a perfect balance of spice, sweetness, and tang with fresh veggies and tender chicken. It’s comfort food that feels fancy but is surprisingly straightforward to whip up on a weeknight.

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

Why You'll Love This Recipe

Over the years, this Easy Thai Chicken Curry Recipe has become one of my go-to dinners for its remarkable flavor and simplicity. It’s the kind of recipe that feels like you put in hours, but really takes less than 30 minutes from start to finish. Plus, it’s a crowd-pleaser every time.

Quick and Easy: You can have this curry simmering on the stove in no time, perfect for busy evenings.
Flavorful Ingredients: The red curry paste combines with coconut milk for that deep, aromatic taste you expect from Thai cuisine.
Customizable: You can easily swap veggies or chicken cuts to suit your fridge contents or preferences.
Comforting and Healthy: Loaded with fresh vegetables and lean protein, it satisfies hunger without weighing you down.

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

This recipe features a lovely blend of fresh and pantry staples that come together to make something truly special. From the zing of fresh ginger to the creamy coconut milk, every ingredient plays a vital role in layering the curry’s rich taste.

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

Light olive oil or coconut oil: I prefer coconut oil here because it adds a subtle tropical flavor which complements the curry paste beautifully.
Chicken thighs: Juicier and more forgiving than breasts — they stay tender even when simmered in the sauce.
Yellow onion: Adds sweetness and depth when sautéed with the curry paste.
Red curry paste: The heart of Thai curry — Mae Ploy brand packs a nice heat, while Thai Kitchen is milder, so pick based on your spice preference.
Red bell pepper: Brings bright color and a crunchy texture contrast.
Carrot: Adds natural sweetness with a slight bite.
Broccoli florets: I love how it adds bulk and nutrients without overpowering the dish.
Fresh ginger: Gives the curry a warm, zesty kick that's unmistakably Thai.
Garlic: Essential for a savory backbone in this dish.
Coconut milk: Use a good-quality brand like Aroy-D for creamy richness that feels authentic.
Cornstarch: A little trick to thicken the sauce while keeping it silky.
Asian Sweet Chili Sauce: Adds a hint of sweetness and balanced spice.
Soy sauce and fish sauce: Together, they build layers of umami flavor — don't skip either!
Lime juice and brown sugar: Create the perfect sweet-and-sour harmony.
Bay leaf and dried basil: Subtle aromatics that deepen the flavor during simmering.
Salt, pepper, and optional Sriracha: Season to taste and control the heat level.

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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 like to make this curry my own by swapping veggies based on the season or what’s in my fridge. Sometimes I use zucchini and snow peas for extra crunch, and other times just a splash of extra lime juice amps up the brightness. You should feel free to tweak it until it lands just right for your taste buds!

Variation: Using chicken breasts works well too if you slice them thinly, but I always come back to thighs for juiciness and flavor.
Speed it up: Pre-chopping your veggies or using frozen broccoli cuts cooking time even more without losing that farm-fresh vibe.
Mild version: Use less curry paste or choose a milder brand if you’re sensitive to spice.
Vegetarian twist: Swap chicken for tofu and use vegetable broth to transform this into a hearty vegan meal.

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

Step 1: Sauté the Chicken and Build Flavor

Heat your oil over medium-high heat in a large nonstick skillet—coconut oil here gives that faintly sweet aroma that sets the tone. Pop in the thinly sliced chicken thighs, chopped onion, and a generous 2 tablespoons of red curry paste. Stir frequently and cook until the chicken is mostly opaque — about 4 to 5 minutes. This step is crucial because it infuses the chicken with the curry paste’s bold flavors before adding liquids.

Step 2: Toss in the Veggies

Next, add broccoli florets and stir-fry them for a minute. Then add chopped red bell pepper, carrots, freshly grated ginger, and minced garlic. Give everything a good toss for another minute until the veggies are fragrant and just starting to soften—this keeps them crisp-tender instead of mushy.

Step 3: Add Coconut Milk and Seasonings

Pour in half of your coconut milk, then whisk the remaining coconut milk with cornstarch until smooth. This trick ensures the sauce thickens nicely without lumps. Add this mixture back to the pan along with sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, and a pinch of salt and pepper.

Step 4: Let It Simmer and Develop

Bring everything to a gentle boil, then reduce heat and simmer for about 5 minutes. Your sauce will thicken, and the veggies will reach that perfect firm-but-tender texture. Keep an eye on the consistency — if your sauce is too thick, thin it with a splash of water. Don’t forget to fish out the bay leaf before serving.

Step 5: Taste and Adjust

This is my favorite step — adding extra lime juice or a drizzle of Sriracha to balance flavors exactly how I like them. Fresh basil and cilantro chopped right before serving add bright herbal notes that bring the whole dish together. Serve it hot with steamed jasmine rice or your favorite grain.

Top Tip

After testing this recipe multiple times, I’ve learned a few tricks that take this curry from good to restaurant-quality. These simple tips help ensure each batch comes out perfectly every time.

Use chicken thighs: The juiciness and flavor they add are unbeatable compared to breasts, and they hold up better during cooking.
Slice chicken breasts thin if you use them: I found partially freezing the breasts beforehand makes slicing easier and more precise.
Whisk coconut milk with cornstarch first: This step prevents clumping and results in a silky smooth sauce that clings to every bite.
Don’t skip fresh herbs and lime at the end: They brighten flavors and create that irresistible “just made” taste.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I always finish this curry with a squeeze of fresh lime juice and a sprinkle of lime zest for extra zing. Fresh basil leaves and cilantro add a pop of green and herbaceous fragrance that keep the dish vibrant. Sometimes, I add a drizzle of Sriracha or extra sweet chili sauce if I want a little heat and sweetness on top.

Side Dishes

Jasmine rice is my classic pairing because it soaks up the luscious sauce perfectly. For a lighter option, steamed cauliflower rice is a great substitute. I’ve also served this curry with simple stir-fried greens or a crunchy Asian cucumber salad to round out the meal.

Creative Ways to Present

For dinner parties, I like to serve individual bowls with a small side of pickled vegetables and crushed peanuts on top — it adds texture and a fun unexpected twist. Serving the curry inside hollowed-out mini pumpkins or bell peppers also makes for a festive and stunning presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where the curry keeps well for 3-4 days. The flavors actually deepen overnight, making for even better lunches or quick dinners later in the week.

Freezing

This curry freezes beautifully in portioned containers. Just be sure to leave some room at the top because the sauce can expand slightly. When you thaw it, give it a good stir as the coconut milk might separate a bit.

Reheating

I recommend reheating gently over medium-low heat on the stove with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to keep the creamy texture intact and prevent overheating that can curdle the coconut milk.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this recipe?

Yes! You can substitute chicken breast, but slice it very thinly to ensure it cooks quickly and stays tender. I recommend partially freezing the chicken breast first to make slicing easier. While thighs remain juicier, breasts can work fine if prepared this way.

How spicy is this Easy Thai Chicken Curry Recipe?

The spice level depends largely on the red curry paste you choose. Brands like Mae Ploy tend to be spicier, while Thai Kitchen is milder. You can always start with less paste and add more if you want extra heat. Adjust chili sauces or Sriracha at the end to control the spice to your liking.

Can I make this curry vegetarian or vegan?

Absolutely! Swap the chicken for firm tofu or mixed vegetables, and replace fish sauce with soy sauce or a vegan fish sauce alternative. Be sure to use vegetable broth if adding liquid to keep it fully plant-based. This recipe adapts well to vegetarian or vegan diets with just a few ingredient tweaks.

What is the best way to thicken the curry sauce?

I use cornstarch mixed with half the coconut milk before adding it to the pan. This method thickens the sauce smoothly without lumps or graininess. Let the curry simmer for about 5 minutes after adding the mixture, and you’ll notice a lovely silky texture develop.

Final Thoughts

There’s something so satisfying about making a dish that feels indulgent but is easy enough for any night of the week. This Easy Thai Chicken Curry Recipe hits all the right notes — vibrant, comforting, and packed with flavor. I hope you enjoy making and sharing it as much as I do. Trust me, once you try it, this curry might just become your next favorite weeknight hero.