This Thai chicken curry is pieces of tender chicken and colorful vegetables, all simmered together in a coconut red curry sauce. A homemade version of the restaurant favorite that’s easy to make and tastes authentic!
When I go to my local Thai restaurant, I always order a variety of dishes including cucumber salad, peanut noodles and chicken curry. I’ve learned to make my own Thai chicken curry at home, and I think it’s even better than what you’d get when eating out.
This Thai chicken curry has become a weekday staple in my house. It has minimal ingredients, and is a great way to use up any leftover vegetables you have on hand. Add a side of steamed rice and you’ll have an easy dinner that everyone will love.
How do you make Thai chicken curry?
This recipe starts with chicken thighs, which are cut into pieces and browned in a pan. Add onions, garlic and ginger to the cooked chicken, and cook until they’re softened. The next step is to add the vegetables, then cook until they’re tender. Add coconut milk and red curry paste to the pan, then let everything simmer. Stir in seasonings and fresh basil leaves, then serve the curry over rice and enjoy.
Tips for the perfect curry
- I use store bought jarred red curry paste instead of making my own. It has plenty of great flavor, and saves a ton of prep time.
- Use full fat coconut milk in this dish. Light coconut milk will make the end product watery and not as flavorful.
- Start your rice at the same time as you begin the curry, then everything will be done at the same time.
- Don’t skip the brown sugar, it really balances out the flavors in the dish.
- I prefer to use chicken thighs in this dish because they’re less likely to dry out, and they have more flavor. That being said, you can use sliced chicken breast if you prefer.
- Store any leftover curry in the refrigerator for up to 3 days.
- This recipe calls for baby corn, which comes in a can and is found in the international foods aisle or canned vegetable aisle.
- I don’t recommend freezing this dish, as the sauce can curdle and separate when thawed.
What do you serve with Thai curry?
Steamed white rice is the most common accompaniment to Thai curry. That being said, there are plenty of other options such as brown rice, rice noodles, coconut rice or quinoa.
Thai chicken curry flavor variations
This recipe is delicious as written, but you can add other ingredients to the mix to customize it to your tastes.
- Protein: Swap out the chicken for tofu cubes, shrimp or seared flank steak.
- Curry: Instead of red curry paste, use green curry paste for a spicier dish.
- Vegetables: I recommend using carrots, bell peppers, baby corn and bamboo shoots as those are the vegetables that my local restaurant uses. That being said, you can really use any variety of vegetables such as potatoes, eggplant, celery, spinach or butternut squash.
- Herbs: Try thinly sliced lemongrass, kaffir lime leaves or cilantro instead of basil.
This Thai chicken curry is so good, you’ll never need to call for take out again!
More Thai favorites to try
Thai Chicken Curry Video
Thai Chicken Curry
- 1 tablespoon vegetable oil
- 1 1/4 pounds boneless skinless chicken thighs cut into bite sized pieces
- salt and pepper to taste
- 1/2 cup onion thinly sliced
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 red bell pepper seeded, cored and cut into strips
- 3 carrots peeled and thinly sliced
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk full fat
- 1 1/2 teaspoons brown sugar
- 1/2 cup bamboo shoots
- 3/4 cup canned baby corn halved
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 cup fresh basil leaves Thai basil if available, plus more for garnish
- steamed rice for serving
- Heat the vegetable oil in a large pan over medium high heat.
- Add the chicken to the pan in a single layer. Season the chicken with salt and pepper to taste. Cook for 4-5 minutes or until golden brown, stirring occasionally.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and ginger and cook for 30 seconds.
- Add the carrots and bell peppers to the pan. Cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste.
- Add the curry paste to the pan and stir to combine. Cook for 1 minute.
- Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer.
- Add the bamboo shoots and baby corn to the pan and cook for 5 minutes.
- Remove the pot from the heat. Stir in the soy sauce, lime juice and basil leaves. Serve immediately over steamed rice. Garnish with additional basil if desired.