Thai Curry Chicken

There’s something incredibly comforting about a warm bowl of Thai Curry Chicken. This dish brings together tender chicken breast, vibrant vegetables, and a luscious, fragrant coconut curry sauce that’s both rich and deeply satisfying. Perfect for weeknight dinners or casual gatherings, this recipe offers the perfect balance of spice, creaminess, and freshness, making it a true crowd-pleaser. Whether you’re new to Thai cooking or a seasoned fan, this Thai Curry Chicken recipe is straightforward, flavorful, and sure to become a staple in your kitchen.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, this recipe fits perfectly into busy schedules.
• Vibrant Flavors: The combination of red curry paste, coconut milk, and fresh lime juice creates an authentic taste that excites the palate.
• Healthy and Balanced: Lean chicken breast, fresh vegetables, and brown rice make this a well-rounded meal.
• Customizable: Easily swap vegetables or protein to suit your preferences or pantry availability.
• One-Pot Wonder: Minimal cleanup thanks to cooking everything in one skillet.

What You’ll Need

• 1 pound boneless skinless chicken breast, sliced into 1/2-inch thick strips
• 1/2 teaspoon salt
• 2 tablespoons canola or vegetable oil, divided
• 1/2 cup thinly sliced shallots
• 8 ounces thin green beans or haricot verts, trimmed
• 1 medium red bell pepper, seeded and sliced into thin strips
• 1 cup low-sodium chicken broth
• 1 cup canned light coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce (use a certified fish sauce suitable for your diet)
• 3 cups cooked brown rice (see Recipe Notes below)
• 2 cups baby spinach leaves, coarsely chopped
• 2 tablespoons freshly squeezed lime juice
• 1/2 cup fresh cilantro leaves

Cook’s Kit

• Large skillet or wok: Ideal for sautéing the chicken and vegetables evenly.
• Sharp knife and cutting board: For slicing chicken and chopping vegetables.
• Measuring spoons and cups: To ensure precise ingredient amounts.
• Wooden spoon or spatula: For stirring and scraping the pan.
• Small bowl: To mix lime juice and fish sauce.

Thai Curry Chicken: Step-by-Step Guide

Step 1: Prepare Your Ingredients

Start by slicing the chicken breasts into 1/2-inch strips and sprinkle them lightly with 1/2 teaspoon salt. Thinly slice the shallots, trim your green beans, and slice the red bell pepper into thin strips. Having all your ingredients prepped before cooking will make the process smooth and efficient.

Step 2: Sear the Chicken

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the chicken strips and cook until they’re golden brown and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set it aside. This step locks in the juices and adds a lovely caramelization to the chicken.

Step 3: Sauté the Aromatics and Vegetables

In the same skillet, add the remaining tablespoon of oil. Toss in the sliced shallots and sauté until fragrant and slightly translucent, about 2 minutes. Add the green beans and red bell pepper and cook for another 3-4 minutes, allowing them to soften but remain crisp and vibrant.

Step 4: Build the Curry Sauce

Stir in the Thai red curry paste, coating the vegetables evenly. Pour in the chicken broth and light coconut milk, stirring to combine. Let the sauce simmer gently for 3-5 minutes until it thickens slightly and the flavors meld beautifully.

Step 5: Reintroduce Chicken and Add Seasonings

Return the cooked chicken strips to the skillet. Stir in the fish sauce and let everything cook together for another 2 minutes, ensuring the chicken is heated through and infused with the curry flavors.

Step 6: Final Touches

Turn off the heat, then fold in the baby spinach leaves and freshly squeezed lime juice. The spinach will wilt gently in the warm sauce, adding a fresh pop of color and nutrition. Top with fresh cilantro leaves for an herbal brightness.

Step 7: Serve

Serve your Thai Curry Chicken piping hot over a bed of fluffy brown rice. The nutty texture of the brown rice perfectly balances the creamy curry sauce, making each bite a delightful experience.

Swap Guide

• Chicken: Substitute with shrimp, firm tofu, or thinly sliced beef for variety.
• Vegetables: Try zucchini, snap peas, or baby corn for different textures.
• Rice: Use jasmine rice or cauliflower rice to suit your dietary needs.
• Curry Paste: Adjust the heat level by using green curry paste for more spice or yellow curry paste for a milder flavor.
• Fish Sauce: Replace with soy sauce or tamari if avoiding fish products.

Author’s Commentary

This Thai Curry Chicken recipe is one of my favorites because it strikes the perfect balance between authenticity and ease. The key to a great curry lies in the quality of your curry paste and coconut milk – fresh ingredients make all the difference.

I also love how versatile this dish is. It pairs wonderfully with other Asian-inspired meals like Spicy Thai Peanut Chicken Bowls or Sweet Chili Chicken Lettuce Wraps if you’re looking to create a themed dinner night.

For a plant-based twist, check out the flavorful Vegan Thai Coconut Curry Tofu Veggies recipe that captures the same comforting essence without meat.

Meal Prep & Storage Notes

• Make Ahead: Prepare the chicken and vegetables in advance and store separately from the sauce. Combine and heat when ready to serve.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stove or microwave, stirring occasionally to maintain creaminess.
• Freeze: This curry freezes well – freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Thai Curry Chicken Q&A

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking. Just slice them similarly and adjust cooking time as needed.

How spicy is this curry?

This recipe has a moderate spice level thanks to the red curry paste. You can control the heat by adjusting the amount of curry paste or choosing milder curry pastes.

What can I serve with Thai Curry Chicken?

Brown rice is a classic choice, but jasmine rice, quinoa, or even noodles work beautifully. Fresh cucumber salad or a crisp Asian slaw also complement the dish nicely.

Is it possible to prepare this recipe without coconut milk?

Coconut milk is key for the signature creaminess, but for a lighter version, you can substitute with half-and-half or unsweetened almond milk, though the flavor will be less authentic.

Our Most-Loved Recipes

• Spicy Thai Peanut Chicken Bowls
• Sweet Chili Chicken Lettuce Wraps
• Vegan Thai Coconut Curry Tofu Veggies

Bring It to the Table

Gather your family or friends and present this vibrant Thai Curry Chicken alongside fragrant brown rice. Garnish with extra cilantro and lime wedges to brighten the flavors right at the table. The balance of creamy coconut, spicy curry, and fresh herbs makes every bite a celebration of Thai cuisine. Whether it’s a casual weeknight or a special occasion, this dish will surely become a beloved favorite in your recipe collection.

Enjoy every spoonful of this comforting, flavor-packed Thai Curry Chicken!

Share on Pinterest