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, thinly sliced; 1/2 large yellow onion, chopped; 2 tablespoons red curry paste; 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 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 black pepper; Sriracha or Asian chili sauce to taste; Fresh basil leaves; Fresh cilantro leaves; Lime juice and zest to taste

There’s something irresistibly cozy about a warm, fragrant bowl of curry, and this Easy Thai Chicken Curry Recipe delivers just that with minimal fuss. Creamy coconut milk mingles with spicy red curry paste and tender chicken, making it a weeknight winner that’s both comforting and vibrant.

A close-up view of a creamy orange curry dish in a large white pot, showing about three layers: a thick sauce with a smooth texture, chunks of bright green broccoli, and pieces of red tomatoes and light brown chicken slices mixed throughout. Fresh green herbs like basil and parsley are sprinkled on top, adding color contrast. A wooden spoon is partially submerged on the right side, lifting a portion of the curry. The dish sits on a white marbled surface with a few cilantro leaves scattered around, and the top background has some blurred red chili slices and green limes. 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

I can’t get enough of this Easy Thai Chicken Curry Recipe because it nails that perfect balance of creamy, spicy, and tangy flavors without needing hours in the kitchen. It’s my go-to when I want something that feels special but comes together quickly.

Quick & Simple: This recipe comes together in just about 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
Rich Flavor Depth: Using quality red curry paste and fresh aromatics creates layers of authentic Thai flavor that’ll wow your taste buds.
Juicy Chicken Thighs: I highly recommend thighs here because they stay succulent even after cooking, but you also have the flexibility to use breasts if that’s what you have on hand.
Customizable & Versatile: Feel free to swap or add veggies to fit your fridge, and adjust spice levels easily with chili sauce or Sriracha.

A bowl filled with a creamy orange curry soup that contains pieces of chicken, broccoli florets, and sliced carrots, all mixed together. On one side of the bowl, there is a layer of white rice topped with green cilantro leaves. There are thin red chili slices scattered on the soup, adding bright red spots. Inside the bowl, there are three lime wedges sitting on top of the rice on the left side. A vintage gray spoon is placed on the right side of the bowl. The bowl is white and sits on a white marbled surface, surrounded by halved limes and a small white plate with sliced red chili peppers. The dish looks fresh with bright colors of green, orange, red, and white. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a role in building authentic taste and texture, while also allowing room for your own tweaks. Here’s what I love about the key players:

Flat lay of thinly sliced raw chicken thighs with a natural pink hue, a half large yellow onion chopped into pieces, one red bell pepper cut into roughly one-inch chunks, a carrot thinly sliced into rounds, fresh green broccoli florets, small pieces of freshly grated ginger, four whole garlic cloves with their skins removed, a small white bowl filled with creamy coconut milk, a small white bowl containing a smooth red curry paste, a small white bowl of translucent light brown Asian sweet chili sauce, a small white bowl with dark soy sauce, a small white bowl with clear fish sauce, a small white bowl with freshly squeezed lime juice, a small white bowl with golden brown sugar, one bright green bay leaf, a small pile of dried basil leaves, one whole lime cut in half showing fresh juice and zest, fresh green basil leaves, and fresh cilantro sprigs, all arranged symmetrically 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: These are my favorite for juicy, tender bites that soak up the curry flavor beautifully. Breasts work too but require thinner slicing.
Red curry paste: The backbone of this curry’s flavor; brands vary in heat, so tasting and adjusting is key.
Coconut milk: Adds the luscious creaminess that balances spice and ties everything together.
Ginger & garlic: Fresh aromatics that bring brightness and warmth.
Veggies (broccoli, bell pepper, carrot): They add crunch, color, and nutrition, plus texture contrast against the silky sauce.
Fish sauce & soy sauce: Layer salty umami notes – they aren’t interchangeable but together they build savory complexity.
Lime juice & brown sugar: The sweet and sour counterpoint that lifts the whole dish.
Bay leaf & dried basil: Subtle herbal notes to round out the flavors without dominating.

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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

One of the things I love most about this Easy Thai Chicken Curry Recipe is how flexible it is. I often switch up the veggies depending on what’s fresh—sometimes adding zucchini or snap peas—and I adjust the spice level by adding more or less red curry paste or extra Sriracha at the end.

Variation: When I want an even quicker meal, I sometimes use leftover rotisserie chicken shredded into the sauce. It’s a great shortcut that doesn’t sacrifice flavor.
For a vegetarian version: Swap chicken for firm tofu or chickpeas, and replace fish sauce with soy sauce or tamari.
Seasonal swaps: In colder months, I add sweet potatoes or butternut squash chunks which soak up the curry sauce and add heartiness.

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

Step 1: Sauté the Chicken and Curry Paste

Start by heating your oil—light olive or coconut are my go-tos—in a large skillet over medium-high heat until shimmering. Toss in the thinly sliced chicken thighs, chopped onion, and red curry paste. Stir and cook just until the chicken begins to turn opaque; this usually takes about 3–4 minutes. Avoid overcooking here since the chicken will simmer later—it’s all about building flavor at this stage.

Step 2: Stir-Fry the Veggies

Next, add the broccoli florets and give everything a quick toss for about a minute. Then add the chopped red bell pepper, sliced carrot, ginger, and minced garlic. Sauté for an additional minute until the veggies start to soften but still have a bit of crunch. This step keeps the textures vibrant in the finished dish.

Step 3: Build the Sauce

Pour in half of the coconut milk directly into the skillet. Meanwhile, whisk the cornstarch into the remaining coconut milk to create a slurry. Add this slurry along with the rest of your ingredients: the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Give everything a good stir so that the flavors meld.

Step 4: Simmer and Finish

Bring the mixture up to a boil, then reduce the heat to low and let it simmer gently for about 5 minutes. This lets the sauce thicken nicely and the chicken cook through completely. I like to check the veggies here for my preferred level of crisp-tenderness—if you want it thinner, simply add a splash of water. Don’t forget to discard the bay leaf before serving.

Top Tip

I’ve made this Easy Thai Chicken Curry Recipe dozens of times, and the difference between just good and absolutely delicious really comes down to a few small things I want to share with you.

Slice Chicken Thinly: I learned early on that thinner slices—around ½ inch for thighs—help the chicken cook quickly and soak up the curry flavor without drying out.
Quality Coconut Milk: Using a good brand like Aroy-D makes a huge difference in creaminess and taste—cheaper brands sometimes separate or taste bland.
Balance Your Flavors: After simmering, taste and adjust with lime juice for brightness or brown sugar to tame heat, so it suits your palate perfectly.
Mind the Curry Paste Heat: If you’re unsure about spice levels, start with less curry paste and add more in small increments—you can always turn up the heat later with chili sauce.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I love topping this curry with a squeeze of fresh lime juice and a little zest for that zingy kick. A handful of fresh basil and cilantro leaves adds a refreshing herbal note that cuts through the richness perfectly. If you like some heat, a drizzle of Sriracha or Asian chili sauce never hurts.

Side Dishes

My favorite way to enjoy this curry is with steamed jasmine rice—it soaks up the luscious sauce beautifully. Sometimes I mix it with sticky rice for a slightly different texture. It’s also great alongside simple cucumber salad for a cooling crunch.

Creative Ways to Present

For special dinners, I like to serve this curry in vibrant bowls garnished with edible flowers and fresh herbs for a restaurant-worthy look. You could also dish it out in mini coconuts or carved-out bell peppers for a fun party serving.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in airtight containers in the fridge for up to 3 days. When you reheat, the sauce might thicken, so add a splash of water or coconut milk to loosen it back up to a creamy consistency.

Freezing

This curry freezes beautifully. After it cools completely, I portion it into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove to maintain texture and flavor.

Reheating

I prefer reheating on the stovetop over medium-low heat with a splash of water or coconut milk added. This prevents the chicken from drying out and keeps the sauce silky. Microwave works in a pinch—just stir occasionally to heat evenly.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can use chicken breasts if you prefer, but I recommend slicing them thinly (around ¼ inch) to ensure they cook quickly and stay tender. Using chicken thighs generally gives a juicier result.

How spicy is this Easy Thai Chicken Curry Recipe?

The level of spiciness depends on the red curry paste you use—some are mild while others pack more heat. You can always adjust by using less curry paste and adding chili sauce or Sriracha later to taste.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with firm tofu or chickpeas and use soy sauce or tamari instead of fish sauce. The veggies and curry paste will still give you a rich and fulfilling curry.

What’s the best way to serve this curry?

Serving this curry over fragrant jasmine rice is my favorite; it soaks up the sauce perfectly. You can also pair it with sticky rice or a crisp cucumber salad for extra texture contrast. Garnish with fresh herbs and lime for brightness.

Final Thoughts

Honestly, this Easy Thai Chicken Curry Recipe feels like a little celebration every time I make it—simple ingredients coming together to create such a satisfying dish. I hope you’ll enjoy preparing it as much as I do, whether for a weeknight dinner or sharing with friends. It’s the kind of recipe that’s both cozy and exciting, and I’m sure it’ll become a favorite in your kitchen too.