I recently made my favorite one pot Thai Chicken Curry and was amazed by the burst of flavors. I used tender chicken thighs simmered in creamy coconut milk with Thai red curry paste and fish sauce, enhanced by lemongrass and fresh vegetables. Every bite delivered a delightful twist of traditional Thai flair.

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I recently whipped up a Thai Chicken Curry that’s become one of my go-to meals because it’s seriously easy and packed with flavor. I started with 1.5 lbs boneless, skinless chicken thighs cut into bite-size pieces; they soak up the creamy, spicy goodness of 1 can of full-fat coconut milk and 2-3 tablespoons of Thai red curry paste perfectly.

I also tossed in a medium onion, minced garlic, and a bruised stalk of lemongrass cut into two-inch pieces, which really brings out all the traditional aromatics. A tablespoon each of fish sauce and brown sugar added that perfect balance of savory and sweet while red bell pepper and carrots provided a timely crunch.

I love how this one-pot dish lets you experiment to make it your own, whether you’re a fan of green beans or a handful of Thai basil leaves for a fresh finish. Every bite reminds me why I enjoy exploring these Asian recipes with coconut milk so much.

Why I Like this Recipe

I really love this Thai chicken curry recipe for a bunch of reasons. First off, the creamy coconut milk mixed with the spicy red curry paste makes a sauce that’s so rich and comforting. I also like how it turns into a one-pot meal that doesnt leave me drowning in dishes after cooking – it’s super easy to make. Plus, the fresh veggies like red bell pepper, carrots and green beans make it feel a bit healthy even though its totally indulgent. Finally, the mix of lemongrass, kaffir lime leaves and Thai basil gives it this amazing aroma that fills the whole kitchen, making me excited every time I cook it.

Ingredients

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Chicken thighs: Protein-rich, moist, tender chicken; builds a hearty base and boosts flavor.
Full fat coconut milk: Adds creaminess and subtle sweetness, rich in healthy fats.
Thai red curry paste: Brings bold spice and depth, merging sweet and savory notes.
Lemongrass: Infuses a citrus kick; its zesty aroma brightens every bite.
Thai basil: Delivers a fresh, herby finish that elevates the entire curry.
Fish sauce: Infuses salty umami depth without overpowering the other flavors.
Red bell pepper: Brings color and crunch while adding a mild sweet note.
Carrots: Contribute natural sweetness and fiber, boosting overall nutrition.
Green beans: Add crunch and fiber, making the curry more balanced.

Ingredient Quantities

1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces

1 can (14 oz) full-fat coconut milk

2-3 tablespoons Thai red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 medium onion, thinly sliced

3 cloves garlic, minced

1 stalk lemongrass, bruised and cut into 2 inch pieces

3 kaffir lime leaves, torn

1 red bell pepper, sliced into strips

1 cup carrots, thinly sliced

1 cup green beans, trimmed and cut in half

A handful of Thai basil leaves

Optional: 1-2 fresh red chilies, sliced for extra heat

How to Make this

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1. Heat a splash of oil in a large pot over medium heat and add thinly sliced onion. Let it cook until soft.

2. Stir in the minced garlic and bruised lemongrass pieces, cooking until the garlic is fragrant.

3. Mix in 2-3 tablespoons of Thai red curry paste and let it cook with the onions and garlic for about a minute.

4. Add the chicken thigh pieces and cook them until they’re lightly browned on all sides.

5. Pour in the full-fat coconut milk, then stir in the fish sauce and brown sugar.

6. Toss in the torn kaffir lime leaves along with the red bell pepper, sliced carrots, and trimmed green beans.

7. If you like it spicy, add the sliced fresh red chilies at this time.

8. Bring everything to a boil before reducing the heat to a simmer. Let it all cook together for about 15 to 20 minutes until the chicken is cooked through and the veggies are tender.

9. Check the seasoning; add a little more fish sauce or sugar if needed to balance the flavors.

10. Finally, remove the pot from heat and fold in a handful of Thai basil leaves. Serve hot and enjoy a hearty, creamy Thai chicken curry with rice!

Equipment Needed

1. A large pot for cooking all the ingredients
2. A stove to control the medium heat
3. A sharp chef’s knife for slicing the onions, red bell pepper, carrots, and green beans, plus chopping the garlic and lemongrass
4. A sturdy cutting board for all the chopping
5. Measuring spoons and cups to get the thai red curry paste, fish sauce, and brown sugar just right
6. A wooden spoon or spatula for stirring everything together during the cooking process

FAQ

Q: Can I use chicken breast instead of thighs?

A: Sure you can, but chicken thighs works best because they stay juicier even when cooked for a longer time.

Q: What if I cant find Thai basil?

A: If you cant snag Thai basil, regular basil is a decent substitute, though it might not give that authentic flavor.

Q: Can I adjust the spicyness?

A: Yes definitely, you can start with less curry paste and add more later if u like more heat or add some extra red chillies.

Q: Do I need to marinate the chicken?

A: Not really, its best to cook the chicken as is so that it absorbs the flavors from the curry sauce right away.

Q: What side dish goes well with this curry?

A: Rice is the classic side, either white or jasmine, and you can also try some steamed vegetables to balance the meal.

Thai Chicken Curry Recipe Substitutions and Variations

If you don’t have full-fat coconut milk, try using light coconut milk or even heavy cream. It might change the flavour a bit though.
No Thai red curry paste? Mix some red chili powder with garlic and a pinch of brown sugar for a similar kick.
If you’re short on fish sauce, a light soy sauce with a squeeze of lime can do the trick.
Can’t find lemongrass? A combination of lemon zest and a little bit of ginger can mimic that citrusy note.
Out of kaffir lime leaves? A dash of lime zest is a decent alternative for that tangy aroma.

Pro Tips

1. Try to toast the curry paste with the onions and garlic really well so that it brings out more flavor – don’t rush it, cause that’s where a lot of the taste comes from.
2. Make sure you really brown the chicken first before you add the coconut milk. Browning helps seal in the juices and adds a deeper flavor overall.
3. When it comes to the veggies, add them in steps if you can – some need a little longer to cook than others so they all end up perfect.
4. Lastly, always toss the basil in at the very end. If you add it too early, it loses its fresh kick and you miss out on that aromatic finish.

Thai Chicken Curry Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A large pot for cooking all the ingredients
2. A stove to control the medium heat
3. A sharp chef’s knife for slicing the onions, red bell pepper, carrots, and green beans, plus chopping the garlic and lemongrass
4. A sturdy cutting board for all the chopping
5. Measuring spoons and cups to get the thai red curry paste, fish sauce, and brown sugar just right
6. A wooden spoon or spatula for stirring everything together during the cooking process

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
1 can (14 oz) full-fat coconut milk
2-3 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 medium onion, thinly sliced
3 cloves garlic, minced
1 stalk lemongrass, bruised and cut into 2 inch pieces
3 kaffir lime leaves, torn
1 red bell pepper, sliced into strips
1 cup carrots, thinly sliced
1 cup green beans, trimmed and cut in half
A handful of Thai basil leaves
Optional: 1-2 fresh red chilies, sliced for extra heat

Directions

Heat a splash of oil in a large pot over medium heat and add thinly sliced onion. Let it cook until soft.
Stir in the minced garlic and bruised lemongrass pieces, cooking until the garlic is fragrant.
Mix in 2-3 tablespoons of Thai red curry paste and let it cook with the onions and garlic for about a minute.
Add the chicken thigh pieces and cook them until they’re lightly browned on all sides.
Pour in the full-fat coconut milk, then stir in the fish sauce and brown sugar.
Toss in the torn kaffir lime leaves along with the red bell pepper, sliced carrots, and trimmed green beans.
If you like it spicy, add the sliced fresh red chilies at this time.
Bring everything to a boil before reducing the heat to a simmer. Let it all cook together for about 15 to 20 minutes until the chicken is cooked through and the veggies are tender.
Check the seasoning; add a little more fish sauce or sugar if needed to balance the flavors.
Finally, remove the pot from heat and fold in a handful of Thai basil leaves. Serve hot and enjoy a hearty, creamy Thai chicken curry with rice!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.