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; 1 red bell pepper, chopped in 1-inch pieces; 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 black pepper; Sriracha or Asian chili sauce, to taste; Lime juice and zest, to taste; Fresh basil; Fresh cilantro

There’s something so comforting about a creamy, spicy curry bubbling away on the stove, and this Easy Thai Chicken Curry Recipe hits all the right notes. Loaded with vibrant veggies and tender chicken, it’s a meal that feels fancy but comes together surprisingly fast — perfect for a weekday dinner that’ll impress.

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

I’m genuinely excited to share this Easy Thai Chicken Curry Recipe with you because it’s one of those dishes that always feels like a treat but doesn’t require hours in the kitchen. It’s easy to customize and packed with flavors that make your taste buds tingle.

Super simple ingredients: You don’t have to hunt down exotic spices — most are pantry staples with a Thai twist.
Quick to make: You’ll have dinner ready in about 30 minutes, perfect for busy days.
Juicy, flavorful chicken: I swear by thighs for this recipe – they stay tender and soak up all those lovely curry flavors.
Vibrant veggies: Bell peppers, carrots, and broccoli add color, crunch, and nutrition that brighten the dish.

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’s magic lies in the harmony of fresh, bold ingredients paired with a quality curry paste and creamy coconut milk. Each component plays its part: the chicken brings protein and richness, the veggies add fresh texture, and the sauce ties it all together with a balanced blend of sweet, salty, and spicy.

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

Chicken thighs: These stay juicy and tender, absorbing the curry sauce beautifully. I avoid breasts here unless I’m careful to not overcook.
Red curry paste: This is your flavor powerhouse. Brands like Mae Ploy have a spicy kick, so adjust to your spice tolerance.
Coconut milk: I recommend full-fat canned coconut milk for that rich, creamy texture that rounds out the spices.
Fresh ginger and garlic: They provide that warm, fragrant foundation essential for Thai curries.
Bell peppers and carrots: I love the sweetness and crunch they add—plus, they keep the curry colorful and vibrant.
Broccoli florets: A great vegetable choice that holds up well and adds a satisfying bite.
Sweet chili sauce & fish sauce: These add depth—a tangy sweetness balanced by umami saltiness.
Lime juice & brown sugar: Perfect for brightening the flavors and balancing heat with subtle sweetness.
Bay leaf & dried basil: They add subtle earthiness and herbal complexity, rounding out the flavor profile.

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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 reasons I keep coming back to this Easy Thai Chicken Curry Recipe is how flexible it is. You can easily swap veggies based on what’s in season or play with the spice level to suit your family’s preferences.

Vegetable variations: I’ve often added zucchini or snap peas when I want more green crunch, and it works perfectly.
Protein swaps: Sometimes I make it with tofu for a vegetarian twist, just remember to press it well to keep a nice texture.
Adjusting spice: If you prefer milder curries, use less red curry paste or opt for milder brands like Thai Kitchen.

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

Step 1: Sauté the Chicken and Aromatics

I heat my pan over medium-high with a touch of coconut or light olive oil. Once it’s shimmering, I add the thinly sliced chicken thighs along with chopped onions and red curry paste. Stirring frequently helps the chicken get coated in that fragrant paste and start to turn opaque—aim for around 4-5 minutes. Be careful not to overcook here because it will finish cooking in the sauce.

Step 2: Stir Fry the Veggies

Next, I toss in the broccoli first and stir-fry it for about a minute. Then I add the chopped red bell pepper, sliced carrot, fresh ginger, and minced garlic and cook another minute. The veggies should stay crisp-tender, so keep the heat up and don’t overcrowd the pan.

Step 3: Build the Sauce and Simmer

Pour in half the coconut milk and stir to combine. Meanwhile, I mix the rest of the coconut milk with cornstarch to help thicken the curry once it simmers. Then I add the rest of the sauce ingredients—sweet chili sauce, soy, fish sauce, lime juice, brown sugar, the bay leaf, and dried basil. Bring everything to a boil, then reduce heat and let it simmer gently for about 5 minutes, stirring occasionally until the sauce thickens to your liking.

Step 4: Final Touches and Serving

Before serving, I fish out the bay leaf and taste for seasoning. A squeeze of fresh lime juice, a sprinkle of chopped cilantro and basil, and if you like heat, a dash of Sriracha really makes this pop. Serve piping hot over jasmine rice or your favorite grain.

Top Tip

After making this Easy Thai Chicken Curry Recipe dozens of times, I’ve learned a few things that really make the process smoother and the final dish shine. These little tips can save you time and keep your curry tasting fresh and vibrant every single time.

Slice chicken while slightly frozen: It’s easier to cut thin, even pieces this way without the chicken falling apart.
Don’t skip the cornstarch slurry: It’s the secret to that silky sauce consistency that clings beautifully to the chicken and veggies.
Adjust curry paste gradually: I add a little, taste, then add more if needed — it helps avoid surprises on spiciness.
Use quality coconut milk: Brands like Aroy-D create a creamier, richer sauce that makes a real difference.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I usually top this curry with fresh lime zest and juice for that pop of brightness. Fresh basil and cilantro chopped right on top add herbaceous freshness that balances the rich curry beautifully. If you like a bit of heat, a drizzle of Sriracha or your favorite Asian chili sauce finishes it off perfectly.

Side Dishes

Jasmine rice is my go-to companion here — its delicate fragrance complements the curry sauce so well. For something lighter, steamed broccoli or a crunchy cucumber salad add a refreshing crunch that contrasts nicely with the creamy curry.

Creative Ways to Present

For special occasions, I like serving the curry in individual coconut bowls, which adds a fun, tropical vibe to the table. You can also plate the curry artistically with colorful garnishes and a sprig of fresh herbs, making it look restaurant-worthy without the fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in an airtight container in the fridge for up to three days. It thickens as it cools, so you might want to add a splash of water or coconut milk when reheating to bring it back to a saucy consistency.

Freezing

This curry freezes well! Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. Vegetables might lose a bit of their crispness, but the flavors stay delicious.

Reheating

I always reheat leftovers slowly over medium-low heat, adding a bit of water if needed. This helps keep the chicken tender and the sauce creamy without breaking or curdling.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Just slice the breasts thinner and be careful not to overcook since breasts dry out faster. I recommend partially freezing them first for easier slicing.

How spicy is this curry?

The heat level depends on the red curry paste brand you use. Mae Ploy is on the spicier side, while Thai Kitchen is milder. You can always start with less paste and add more to suit your taste.

Can I make this dish vegetarian?

Yes! Swap the chicken for firm tofu or your favorite vegetables, and replace fish sauce with soy sauce or a vegetarian alternative. It’s a delicious way to enjoy the same flavors without meat.

What should I serve with Easy Thai Chicken Curry Recipe?

Jasmine rice is traditional and soaks up the sauce perfectly. You can also serve it with steamed veggies or a light salad to complement the richness of the curry.

Final Thoughts

This Easy Thai Chicken Curry Recipe is close to my heart because it’s both a taste of Thailand and a comforting, straightforward meal I can whip up on a busy night. Once you try it a couple of times and get comfortable with the flavors, you’ll find it becomes a go-to family favorite — one that invites you to get creative with your veggies and spice levels. Give it a try, and I promise it’ll become your new weeknight superstar!