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Thai Chicken Curry Recipe

Creamy Thai Chicken Curry Recipe That You’ll Love

This Thai Chicken Curry Recipe is a one-pot meal that combines vibrant flavors, tender chicken, and healthy ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 169
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Coconut Oil Can be swapped with vegetable oil for a lighter option.
  • 4 cloves Garlic Mince for even flavor distribution.
  • 1 inch piece Ginger Fresh ginger is best, but paste works too.
  • 1 small Onion or Shallot Choose based on your preference.
  • 2 stalks Lemongrass Bruise to release the delightful oils.
Curry
  • 1-2 tablespoons Thai Red Curry Paste Adjust for desired spice level.
  • 2 cans Coconut Milk 14 oz each, opt for full-fat for best results.
  • 4 Kaffir Lime Leaves Optional but highly recommended.
  • 1 cup Chicken Broth Water can substitute if broth isn’t handy.
  • 3 tablespoons Fish Sauce Soy sauce is a great vegetarian alternative.
  • 1 teaspoon Soy Sauce or Tamari Tamari offers a gluten-free option.
  • 2 tablespoons Brown Sugar Coconut sugar can be used instead.
Vegetables
  • 2 Carrots Thinly sliced.
  • 4 Chicken Breasts Boneless and skinless.
  • 1 small Red Bell Pepper Thinly sliced.
  • 1 small Zucchini Sliced.
  • 1-2 cups Broccoli Florets Add last to avoid overcooking.
Garnish
  • 4 sprigs Thai Basil or Regular Roughly chopped.
  • ¼ cup Cilantro Chopped + more for garnish.
  • Lime Wedges For garnish.
  • Rice Brown or white, optional.

Equipment

  • Dutch oven
  • Large pan

Method
 

Step-by-Step Instructions
  1. Heat the oil in a Dutch oven or large pan over medium-low heat.
  2. Sauté minced garlic, ginger, and chopped onion or shallot for 2-3 minutes.
  3. Add bruised lemongrass and red curry paste, sauté for additional 2 minutes.
  4. Pour in coconut milk, chicken broth, fish sauce, lime leaves, and brown sugar.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 10 minutes.
  6. Add chicken breasts and thinly sliced carrots, cook for 5-6 minutes.
  7. Stir in red bell pepper and zucchini, cook for about 4 minutes.
  8. Fold in broccoli florets, Thai basil, and cilantro, simmer for an additional 2 minutes.
  9. Remove lemongrass stalks and serve hot, garnished with basil, cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 169kcalCarbohydrates: 20gProtein: 12gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 1100mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Prep ahead by gathering and chopping all ingredients before cooking. Adjust spice level to your preference. Handle lemongrass properly by using tender white parts only.

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