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, 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; 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 about the aroma of simmering coconut milk blended with fragrant spices that just pulls you in. This Easy Thai Chicken Curry Recipe is not only vibrant and full of flavor but super approachable, even if you're new to Thai cooking. I promise, once you try it, it'll become one of your weeknight go-tos!

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’m all about dishes that feel special but don’t take forever. This Easy Thai Chicken Curry Recipe hits that sweet spot where it’s packed with fresh veggies, tender chicken, and that perfect curry sauce that’s creamy with a little kick. It’s a little taste of Thailand straight from your kitchen!

Simple ingredients: You probably have most of these in your pantry or can easily find them at any grocery store.
Quick to make: From start to finish, it takes about half an hour, perfect for busy evenings or last-minute dinners.
Customizable heat: Love spice? Add sriracha or chili sauce to dial it up; prefer mild? Just skip or reduce the curry paste.
Comforting yet fresh: The balance of lime juice and fresh herbs really brightens it, making it feel light and luscious at the same time.

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

The magic in this Easy Thai Chicken Curry Recipe really starts with fresh, balanced ingredients. You want the juicy chicken thighs that soak up all the flavors, the crisp veggies that bring great texture, and that luscious coconut milk which makes the sauce silky and indulgent. Shopping tip? Look for quality coconut milk — it makes such a difference!

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

Light olive oil or coconut oil: These oils handle the heat well and add subtle flavor; coconut oil subtly enhances the Thai vibe.
Chicken thighs: Juicier and more forgiving than breasts, they stay tender and soak up curry flavors beautifully.
Yellow onion: Adds a mild sweetness and depth once sautéed.
Red curry paste: The spice and aromatics come from this key ingredient; brands vary in heat, so pick yours according to taste.
Red bell pepper, carrot, broccoli florets: A great trio to keep things colorful, crunchy, and nutritious.
Fresh ginger and garlic: They give that essential fragrant punch that’s signature to Thai food.
Coconut milk: The creamy base that softens the spices and brings everything together.
Cornstarch: Helps thicken the curry sauce to the perfect consistency.
Sweet chili sauce: Adds subtle sweetness and a little tang, balancing the heat.
Soy sauce and fish sauce: These provide savory umami notes and depth.
Lime juice and brown sugar: The sweet-and-sour balance that lifts the dish.
Bay leaf and dried basil: The gentle herbal background flavors that round out the curry.
Salt and pepper: Season to taste and pull all the flavors nicely together.

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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 like to switch things up depending on what’s in my fridge and how spicy I’m feeling. This Easy Thai Chicken Curry Recipe welcomes all kinds of tweaks — feel free to get creative!

Variation: I once swapped the bell pepper for a mix of zucchini and snap peas — such a fresh twist that gave it extra crunch.
Go vegetarian: Replace chicken with firm tofu and add mushrooms for an equally satisfying meat-free version.
Heat level: If you like it spicy, add more red curry paste or a splash of sriracha right at the end when serving.
Extra creamy: Stir in a dollop of Greek yogurt or coconut cream for an ultra-rich texture that feels indulgent.

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

Step 1: Sauté the chicken and build your base

Heat the light olive or coconut oil over medium-high heat in your favorite nonstick skillet. Once it’s nicely shimmering, toss in the sliced chicken thighs and chopped onions along with the red curry paste. The paste benefits from a little toasting to unlock its flavors. Cook just until the chicken starts to turn opaque — about 4-5 minutes — don’t overcook here because the chicken will finish cooking in the sauce.

Step 2: Add the veggies and aromatics

Next, stir in the broccoli and cook for just a minute to keep it crisp-tender. Then add the red bell pepper, carrot, fresh ginger, and minced garlic. Sauté another minute to release those fragrant flavors. This quick vegetable stir ensures they stay vibrant and a little bit crunchy.

Step 3: Pour in the coconut milk and sauces

Add half the coconut milk to the pan and give everything a good stir. Meanwhile, mix the remaining coconut milk with cornstarch to create a slurry — this will thicken your sauce without lumps. Pour that in, then add the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, and a pinch of salt and pepper. Stir gently to combine.

Step 4: Simmer and perfect the curry

Bring the curry to a gentle boil, then reduce heat to low and let it simmer for about 5 minutes. This step thickens the sauce and softens the veggies just enough without turning mushy. If the sauce gets too thick, thin it out with a splash of water. Don’t forget to fish out the bay leaf before serving!

Step 5: Adjust flavors and garnish to finish

Give your curry a taste test and tweak any seasonings — a dash more lime juice or a sprinkle of sugar can make all the difference. Finish with fresh basil, cilantro, a little lime zest, and a squeeze of lime juice for brightness. If you’re feeling adventurous, drizzle some sriracha or Asian chili sauce for that extra kick.

Top Tip

After cooking this Easy Thai Chicken Curry Recipe several times, I've learned a few tricks that really elevate the dish and make the process smoother for you.

Use chicken thighs: They stay juicy and don’t dry out like breasts tend to, making your curry super tender every time.
Prep chicken while partially frozen: It’s so much easier to slice evenly, which helps with quick cooking and nice texture.
Toast the curry paste: Cooking the paste briefly in the oil brings out more depth and aroma than just stirring it in raw.
Don’t overcook veggies: Adding them in stages and limiting cooking time preserves their snap and color, making for a fresher curry.

How to Serve Easy Thai Chicken Curry Recipe

Garnishes

I like finishing mine with fresh basil and cilantro because their herbal notes bring lightness to the rich curry. A splash of lime juice and a sprinkle of zest gives a lovely brightness that wakes up all the flavors. And yes, a drizzle of sriracha is always my go-to for some heat!

Side Dishes

This curry pairs beautifully with fluffy jasmine rice, which soaks up that incredible sauce. Sometimes, I serve it alongside steamed snap peas or a simple cucumber salad dressed with rice vinegar for a crunchy, refreshing contrast.

Creative Ways to Present

For special occasions, I like serving the curry in small coconut bowls or hollowed-out pineapples to amp up the visual appeal and keep things festive. Garnishing with edible flowers or extra fresh herbs always impresses guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover curry in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day!

Freezing

This curry freezes well — portion it out into freezer-safe containers and thaw overnight in the fridge. Just keep in mind that fresh herbs like basil and cilantro are best added after reheating for freshness.

Reheating

I gently reheat leftovers on the stovetop over low heat, stirring frequently to prevent sticking. Adding a splash of water or coconut milk helps loosen the sauce if it thickens too much while chilling.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but I recommend slicing them thinly and handling carefully as they tend to dry out faster. Partially freezing them before slicing makes it easier to cut evenly.

How spicy is this curry?

The spice level depends on the red curry paste brand you choose. Some are mild while others are quite fiery. You can adjust heat by adding less paste or omitting spicy garnishes like sriracha.

Can I make this recipe vegan or vegetarian?

Absolutely! Swap out the chicken for firm tofu and substitute fish sauce with soy sauce or a vegan alternative. Load up on veggies to keep it hearty and satisfying.

What should I serve with this Easy Thai Chicken Curry Recipe?

Jasmine rice is the classic and perfect pairing, but you can also serve it with steamed rice noodles or even cauliflower rice for a low-carb twist. Fresh herbs and lime wedges on the side are great extras, too.

Final Thoughts

This Easy Thai Chicken Curry Recipe holds a special place in my rotation because it feels comforting, fresh, and exciting all at once. I love how quick it comes together without sacrificing any layers of flavor. You’ll enjoy the bright herbs, creamy coconut sauce, and tender chicken in every bite — and I hope you make it your own and share it with people you love, just like I do.