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A bowl of Thai chicken curry topped with fresh basil.

Thai Chicken Curry

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!
Course Main
Cuisine Asian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 456kcal
Author Sara Welch


  • 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.



Calories: 456kcal | Carbohydrates: 15g | Protein: 31g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 427mg | Potassium: 846mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10106IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 5mg