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 (recommended) or breasts, thinly sliced; 1/2 large yellow onion, chopped; 1 red bell pepper, 1-inch chop; 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 (like Aroy-D); 1 tablespoon cornstarch; 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy); 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 pepper; Sriracha or Asian chili sauce, optional, to taste; Lime juice and zest to taste; Fresh basil; Fresh cilantro

There’s something wonderfully comforting about a homemade curry that’s both flavorful and fuss-free. This Easy Thai Chicken Curry Recipe hits all the right notes with its creamy coconut sauce, vibrant veggies, and tender chicken, making it a perfect weeknight dinner or anytime you want a tasty, satisfying meal.

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

Honestly, I can’t get enough of this Easy Thai Chicken Curry Recipe, and I think you’ll feel the same once you try it. It’s a wonderful balance of creamy, spicy, and fresh flavors — all made in a single pan without much hassle. Here’s why it’s become one of my go-to meals.

Speedy and Simple: You can have dinner ready in about 30 minutes, perfect for busy evenings.
Flavor Explosion: The combination of red curry paste, fresh ginger, and coconut milk creates a sauce that’s rich and vibrant without being overwhelming.
Flexible Ingredients: You can easily swap veggies or adjust spice levels to make it your own.
Juicy Chicken Thighs: Using thighs means tender, juicy bites every time, which really elevate this dish.

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 Easy Thai Chicken Curry Recipe plays a role in building a layered flavor profile. The fresh ginger and garlic bring brightness, the coconut milk adds creaminess, and the red curry paste packs in warmth and spice. Here’s the scoop on the key players you’ll need:

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: They stay juicy and tender even after cooking in the sauce, unlike breasts which can dry out.
Red curry paste: This is your flavor base—choosing a milder or spicier brand lets you adjust heat easily.
Coconut milk: Adds a creamy richness that balances the heat and gives the curry that classic Thai flair.
Fresh ginger and garlic: Essential aromatics that lift the sauce and add depth.
Red bell pepper, carrot, broccoli: A colorful crunch and natural sweetness that keeps things fresh and bright.
Fish sauce & soy sauce: These umami-packed ingredients intensify the savory notes in the curry.
Lime juice and brown sugar: The perfect sweet-tart combo to balance the spice and creaminess.

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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 best things about this Easy Thai Chicken Curry Recipe is how easy it is to tailor. I usually stick close to the classic veggies and spice levels, but feel free to make it your own — that’s how it becomes a real family favorite.

Variation: I once doubled the bell peppers and added zucchini for extra crunch and color — it was fantastic and super fresh!
Make it Vegetarian: Swap the chicken for tofu or chickpeas; the curry sauce is so flavorful it works perfectly without meat.
Heat Levels: Adjust the amount of red curry paste or add sriracha at the end to dial up the spice.
Use chicken breasts: If thighs aren't your thing, just slice breasts thinly and watch cooking time closely to avoid drying.

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

Step 1: Sauté the Chicken with Curry Paste and Onion

Heat your oil in a large skillet over medium-high heat until shimmering. Toss in the thinly sliced chicken thighs, chopped onion, and a couple of tablespoons of red curry paste. Cook everything just until the chicken turns mostly opaque, which usually takes about 4–5 minutes. This step is where the chicken absorbs all that lovely curry flavor upfront, so don’t rush it!

Step 2: Stir Fry the Vegetables

Add the broccoli florets first and stir fry for about a minute to start softening them without losing their crunch. Then throw in the chopped bell pepper, carrot slices, ginger, and minced garlic. Cook for another minute, stirring often, so those aromatics come alive and mingle with the curry.

Step 3: Build the Sauce

Pour in half of the coconut milk and let it warm through. Meanwhile, whisk the other half of the coconut milk with cornstarch until smooth, then add it with the rest of the sauce components: sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, dried basil, bay leaf, salt, and pepper.

Step 4: Simmer to Perfect

Bring the curry to a gentle boil, then lower the heat and let it simmer for about 5 minutes. This thickens the sauce to a luscious consistency and cooks the veggies just right — crisp-tender is the goal! If the sauce seems too thick, a splash of water can smooth it out easily. Remember to fish out the bay leaf before serving.

Top Tip

One thing I learned after a few tries is that starting with chicken thighs makes a tremendous difference — they stay juicy and tender, soaking up the curry sauce beautifully. Plus, slicing chicken breasts thinly and partially freezing them helps if you prefer that option. Here are some tips from my kitchen to yours:

Use Chicken Thighs: Their fat content and texture keep the meat moist and flavorful, especially in coconut-based sauces.
Partial Freeze for Easy Slicing: I freeze chicken breasts just a bit before slicing — this makes those thin strips so much easier and safer to cut.
Don’t Skip the Cornstarch: Mixing it with coconut milk helps thicken the sauce perfectly without clumps.
Adjust Spice Gradually: Start mild if you’re unsure, and add sriracha or extra curry paste at the end to tailor the heat.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I like to finish this curry with a sprinkle of fresh cilantro and Thai basil — their bright, herbal notes really lift the dish. A few squeezes of lime juice and some zest just before serving add that zippy freshness that contrasts the creamy sauce beautifully. If you like a kick, a drizzle of sriracha or your favorite Asian chili sauce is perfect.

Side Dishes

This curry is wonderful served over fluffy jasmine rice, which soaks up the sauce. I’ve also enjoyed it with steamed brown rice or even noodles when I’m mixing things up. A simple cucumber salad on the side adds a refreshing crunch to balance the heat and richness.

Creative Ways to Present

For a special occasion, I’ve served this curry in little coconut bowls with extra herbs on top — it makes for a fun presentation. Or try serving it alongside steamed rice packed into small bowls for easy portioning. The vibrant colors of the veggies also make it a feast for the eyes, so don’t be shy about layering those in the serving dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover curry in airtight containers in the fridge — it keeps well for up to 3 days. The flavors actually deepen after resting overnight, so leftovers often taste even better! Just be sure to cool it down before refrigerating to keep the texture nice.

Freezing

Freezing works nicely too. I portion the curry into freezer-safe containers and thaw it gently overnight in the fridge before reheating. Things like the veggies can get softer after freezing, so if you want more crunch, consider adding fresh ones after reheating.

Reheating

The best way I’ve found to reheat curry is in a skillet over medium-low heat, stirring occasionally. This avoids curdling and keeps the sauce silky. Add a little water or extra coconut milk if it thickened too much in the fridge. Microwave works too, just in short bursts and stirring in between.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can definitely use chicken breasts. Just slice them thinner and cook carefully to avoid drying out. Thighs are recommended for juiciness, but breasts work if you prefer leaner meat.

How spicy is this curry?

The spice level depends on the brand and amount of red curry paste you use. Some are mild and let the other flavors shine, while others pack a punch. Start with less paste if you want it mild, and add sriracha or more paste if you like it hotter.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with tofu, tempeh, or hearty vegetables like eggplant and mushrooms. You can skip fish sauce or use a vegetarian substitute to keep the umami flavor.

What’s the best way to thicken the curry sauce?

Mixing cornstarch with coconut milk before adding it to the pan is my favorite way to get a thick, velvety sauce without clumps. Alternatively, simmering the curry longer to reduce the sauce also helps, but watch it so it doesn’t dry out.

Final Thoughts

This Easy Thai Chicken Curry Recipe is one of those gems I keep returning to because it’s uncomplicated but always rewarding. It feels like a warm hug on a plate, full of exciting flavors yet approachable enough for any skill level. I hope you enjoy making it as much as I do — think of it as sharing a little taste of my kitchen with yours.