Today’s Thai Chicken Curry is a healthy, one-pan dinner that’s dead simple to prepare and outrageously tasty. Ready in under an hour, this easy Thai curry recipe is fast enough for a weeknight but special enough for company.
The first time I made this Thai chicken curry, I was worried I would find it lacking.
Having eaten copious amounts of authentic Thai curry (and Vegetarian Pad Thai) in Thailand, I know how fabulous a perfect chicken curry can be.
With a short and simple ingredient list, at least compared to many Thai recipes, I had to wonder how this easy Thai chicken curry could measure up.
Well, to put it simply, this Thai curry recipe BLEW ME AWAY.
Meet one of the best Thai chicken curry recipes you will ever make at home.
It’s even better than some of the best authentic chicken curry I ate in Thailand—seriously, compared to a few popular places we tried in tourist Chiang Mai, I like this one more!
Looking for a vegetarian Thai curry? Check out Coconut Curry.
5 Star Review
“A winner! Put it into the rotation, asap. My kids are picky. My husband knows and loves Thai food. There was none left.”
— Ann —
Aside from being downright delicious, I love this recipe for its short, approachable ingredient list (you can find everything you need at your local grocery store) and simple one-pan cooking method (like this Egg Roll in a Bowl).
Yes, I realize Thai curry purists will (correctly) point out that authentic Thai curry chicken has many more things added to it than this recipe does.However, I love that this easy adaptation can quickly come to life in your kitchen regardless of where you are located and how much time.
In summary: If you can chop vegetables and stir coconut milk, you CAN make this easy Thai chicken curry recipe! (With those skills, this Chickpea Curry is also within reach.)
The Difference between Red Curry and Panang Curry
Panang Curry (also called Penang or Penaeng curry) is a red curry that originates from Penang, an island located off the west coast of Malaysia.Panang curry is usually less spicy than traditional red curry because it uses fewer red chiles. Panang curry sauce includes coconut cream and peanuts and tastes sweeter.While red curry (which does not have peanuts in the sauce) is more spicy, this particular recipe is not overly so. If you ask me, it’s the best of both worlds.
How to Make Thai Chicken Curry
This Thai curry chicken recipe with coconut milk is a breeze to prep (like many of my other stir fry recipes).
The final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce brimming with ginger, garlic, and authentic Thai curry flavor.
Chicken. You can make this Thai curry chicken with chicken breasts or swap it for chicken thighs.Red Curry Paste. Thai red curry paste is the star flavor-maker in this Thai red chicken curry recipe. Curry paste is available in the Asian food section of most major grocery stores or online here.
Coconut Milk. While I’m all for a healthy swap, for this curry you need full-fat (not light) coconut milk or the sauce will be too watery. (If you love recipes with coconut milk, try these other creamy, dreamy delights.)Bell Pepper. Loaded with vitamin A and vitamin C, tender red bell peppers add lovely flavor and color to this rich and robustly flavored Thai curry sauce.
Leek. Provides the sauce with a mild onion flavor that lets the flavors of the curry paste really shine.Ginger + Garlic. Give this Thai curry sauce (and this Instant Pot Lentil Curry) so much life.Cilantro. For a final herby finish that ties everything together.
Rice or Sourdough Bread. A bed of freshly steamed brown or jasmine rice is the perfect foundation for a healthy scoop of this creamy coconut Thai chicken curry recipe. A fresh sourdough baguette is also divine for soaking up every last drop of the heavenly sauce.
Season the chicken and sear on both sides until golden. Transfer to a plate.Sauté the vegetables and aromatics, then stir in the curry paste and let it bloom. Pour in the coconut milk.Return the chicken to the skillet, then bake the Thai curry at 375 degree F oven for 25 minutes, until cooked through. Garnish with cilantro and serve with rice and/or fresh sourdough bread. ENJOY!
Storage Tips for Thai Curry
To Store. Leftovers may be kept in the refrigerator for up to 4 days.To Reheat. Warm gently on the stovetop in a saucepan or wok until steaming. Alternatively, you can also microwave until heated through in a microwave-safe container.To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.
What to Serve with Thai Chicken Curry
Recommended Tools to Make this Curry Chicken
Skillet. All you really need is a quality skillet. I used this one; this brand is also excellent. For an affordable, quality option, check out this one.Knife. A sharp chef’s knife will make chopping up the bell peppers and herbs a breeze.The Pretty Dish. I hope you check out more of the tasty recipes from Jessica’s cookbook. It has brought so many yummy recipes into my life.
Far quicker than ordering takeout (and definitely faster than a flight to Thailand), this is simply the BEST easy Thai curry recipe you’ll find.
Frequently Asked Questions
Unfortunately, in my experience, sauces made with coconut milk simply do not hold up well to freezing. They tend to separate upon reheating (even when done gently) and lose some of their silky, creamy texture. If that does not bother you, however, feel free to experiment.
Yes! So long as you skip the sourdough bread and check the label of your curry paste, this recipe can be made entirely gluten free.
If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.
I have not experimented with making this curry chicken recipe with bone-in chicken, but I think that would work nicely. The cooking times to both sear and bake the chicken will need to increase to ensure the chicken gets fully cooked. For suggested cooking times, see Baked Bone In Chicken Breast and Baked Chicken Thighs.
I have not made this recipe in a slow cooker before. For best results, I would suggest starting the chicken on the stovetop to get a nice sear and then finishing the recipe in a crockpot. Cook until the chicken registers an internal temperature of 165 degrees F. Alternatively, you could also try my Slow Cooker Chicken Curry.
Thai Chicken Curry
TO REHEAT: Warm gently on the stovetop in a saucepan or wok until steaming. Alternatively, you can also microwave until heated through in a microwave-safe container.
TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.
For more flavorful Thai-inspired recipes, try one of these other healthy stir fry recipes.
READ: Thai Chicken Curry
Well Plated by Erin