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 (or breasts, see notes); 1/2 large yellow onion, chopped; 1 red bell pepper, chopped into 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 (such as 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 black pepper; Sriracha or Asian chili sauce, to taste; Lime juice and zest, to taste; Fresh basil leaves; Fresh cilantro leaves

There’s something about the rich, fragrant flavors of this Easy Thai Chicken Curry Recipe that just feels like a warm hug on a plate. The creamy coconut milk melds so beautifully with the vibrant spices, making it the perfect weeknight dinner to brighten up your day.

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

I can’t tell you how many times I’ve turned to this Easy Thai Chicken Curry Recipe when I want something that’s both comforting and exciting. The balance between spicy, sweet, and tangy hits all the right notes, and it’s surprisingly simple to pull together.

Quick to Make: You can have this flavorful curry on the table in about 30 minutes, perfect for busy days.
Versatile Ingredients: It uses pantry staples and fresh veggies you probably already have or can easily find.
Juicy, Tender Chicken: Using thighs keeps the meat moist and flavorful, and it really makes a difference.
Customizable Heat Level: You get to decide how spicy or mild you want it, making it perfect for the whole family.

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 key role in building those delicious layers of flavor. The fresh ginger and garlic bring brightness, while the coconut milk adds that creamy richness, and the curry paste packs in the authentic Thai taste.

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, much better than breasts in curries.
Red Curry Paste: It's the heart of the curry – Mae Ploy gives you a spicy kick, Thai Kitchen is milder, so pick based on your heat tolerance.
Coconut Milk: Provides the creamy, rich base that balances the spices nicely.
Fresh Ginger & Garlic: Add a fresh aromatic punch that lifts the whole dish.
Vegetables (Broccoli, Bell Pepper, Carrot): They add crunch, color, and nutrition - I love how they soak up the sauce.
Fish Sauce & Soy Sauce: These umami players add savory depth and balance out the sweetness.
Brown Sugar: Just enough sweetness to round things out without overpowering.
Lime Juice: A splash at the end brightens everything and creates that classic Thai tang.
Cornstarch: Helps thicken the sauce to the perfect consistency.
Bay Leaf & Dried Basil: Gentle background flavors that elevate the curry subtly.

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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

I love that this Easy Thai Chicken Curry Recipe is so adaptable. Once you have the base down, personalizing it is the best part—you can really make it your own with simple swaps or additions.

Variation: I sometimes swap chicken thighs for shrimp when I want something lighter, and it still works wonderfully.
Vegetable Swaps: Depending on what I have, I’ll throw in zucchini or snap peas for extra crunch.
Spice Level: Adjust the amount of red curry paste or add Sriracha to match your family's heat level perfectly.
Dairy-Free: This recipe is naturally dairy-free, so it’s great if you’re looking for a creamy curry that everyone can enjoy.

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

Step 1: Sauté the Chicken and Aromatics

Start by heating your oil over medium-high heat in a large pan—using coconut oil really infuses that subtle tropical flavor, but light olive oil works well too. Add the thinly sliced chicken thighs and chopped onions along with the red curry paste, stirring constantly. You’ll want to cook until the chicken is mostly opaque—this only takes a few minutes and helps the flavors really start to build.

Step 2: Stir Fry the Vegetables

Next, toss in your broccoli first and give it a good stir for about a minute—this keeps it bright and crisp. Then add the bell pepper, carrot, ginger, and garlic, sautéing for another minute until everything smells amazing. This quick cooking keeps the veggies vibrant in color and texture.

Step 3: Build the Sauce and Simmer

Pour in half the coconut milk, and whisk the other half with cornstarch before adding it to the pan—that little trick helps thicken your sauce smoothly without lumps. Add the soy sauce, fish sauce, sweet chili sauce, brown sugar, bay leaf, and dried basil. Bring the whole mixture to a boil and then lower the heat to a gentle simmer for about 5 minutes. The sauce will thicken nicely and the veggies will soften just right. Remember to remove the bay leaf before serving.

Step 4: Finish with Lime and Herbs

Once your curry is ready, stir in fresh lime juice to give the dish a bright pop. I always sprinkle fresh basil and cilantro at the end—they add that fresh, herbaceous lift that makes this curry taste like a restaurant dish made right in your kitchen. Optional: a drizzle of Sriracha or Asian chili sauce if you like things spicy.

Top Tip

Having made this Easy Thai Chicken Curry Recipe more times than I can count, I’ve learned what helps it come out perfectly every time. These tips can save you some frustration and ensure a delicious curry you’ll want to make again and again.

Slice Chicken Properly: Partially freeze chicken breasts if you use those—they slice thin more easily and cook evenly.
Control the Heat: Start with less red curry paste and add more gradually, especially if you’re using a spicy brand like Mae Ploy.
Don’t Overcook Veggies: Stir-fry quickly to keep them crisp-tender and vibrant in color.
Thicken Gradually: Adding cornstarch mixed with coconut milk prevents clumping and gives you that luscious sauce.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I like to finish this curry with a sprinkle of fresh cilantro and Thai basil because their fresh, slightly sweet notes cut through the richness perfectly. A little extra lime zest and juice brighten it up even more. If you’re feeling adventurous, a few slices of fresh red chili or a swirl of Sriracha add lovely heat and color.

Side Dishes

Serve this curry over steamed jasmine rice for that perfect rice-to-sauce ratio, or try it with brown rice for a nuttier bite. Sometimes I pair it with simple cucumber salad on the side to add a refreshing crunch that contrasts with the spicy, creamy curry.

Creative Ways to Present

For dinner parties, I sometimes serve this curry in individual coconut bowls or over small coconut rice nests, garnished with edible flowers or extra fresh herbs for an elegant touch. It always gets compliments and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover curry stores beautifully in an airtight container in the fridge for up to 3 days. I find that the flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

This curry freezes well, although vegetables like broccoli might get a bit softer after thawing. Freeze portions in freezer-safe containers or bags for up to 2 months; just thaw in the fridge overnight before reheating.

Reheating

I gently reheat left overs on the stove over low heat, stirring occasionally to keep the sauce smooth. If it’s too thick, I add a splash of water or extra coconut milk to loosen things up. Avoid microwaving if possible to keep that lovely curry texture intact.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Yes, you can use chicken breasts, but they tend to be leaner and can dry out quickly. I recommend slicing them thinly after partially freezing to help them cook evenly and stay tender. Thighs are my personal favorite because they stay juicy.

How spicy is this Easy Thai Chicken Curry Recipe?

The heat depends largely on the red curry paste brand and how much you add. For a milder curry, use less paste or opt for a milder brand like Thai Kitchen. To amp up the spice, add more curry paste or finish with Sriracha or chili sauce to taste.

Can I make this recipe vegetarian?

Absolutely! You can swap the chicken for tofu or hearty vegetables like eggplant and mushrooms. Use soy sauce or tamari instead of fish sauce to keep it vegetarian-friendly. The flavors still shine and make a delicious curry.

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

I recommend mixing cornstarch with half of the coconut milk before adding it to the pan. This prevents lumps and gives the sauce a silky texture. Let the curry simmer for a few minutes so it thickens nicely. If it gets too thick, thin it with a little water or more coconut milk.

Final Thoughts

This Easy Thai Chicken Curry Recipe has truly become one of my go-to meals when I need something quick, flavorful, and satisfying. It’s one of those dishes that feels homemade but looks and tastes like you put in way more effort, and I can’t wait for you to try it out and make it your own. Serve it up for friends, family, or a cozy solo dinner—you’ll be hooked just like I am.