Aromatic, creamy, and packed with bold flavors, this Thai Chicken Curry is a quick and satisfying dish that brings the authentic taste of Thailand to your table.
One of the wonderful parts of cooking is how easy it is to explore other cultures through food. For example, you may not be able to travel to Thailand, but you can cook Thai chicken curry from the comfort of home. By doing that, you can give yourself the taste of a dish that’s been enjoyed for centuries in other parts of the world. It’s almost like a mini history lesson, not to mention a delicious meal that’s easier to make than you might imagine.
Most people, when they think about curry, assume that it’s a spicy dish, perhaps too spicy for the average person. But the spice from the curry paste is just the tip of the iceberg. Thai chicken curry brings together a wide range of different flavors, including mushrooms, bell peppers, aromatics like garlic and ginger, as well as sweet and tangy ingredients like brown sugar and lime juice. Of course, coconut milk is also a key ingredient that helps to balance out some of the spice and make this a dish everyone will enjoy.
Keep in mind that Thai chicken curry is best served on a bed of rice. For this part of the recipe, I recommend using Coconut Rice or perhaps a Chipotle copycat recipe of Cilantro Lime Instant Pot Rice. You may also want to consider Baked Rice or try Asian Rice if you want to experiment a little.
Is Thai Chicken Curry Healthy?
With a good mix of meat and vegetables, Thai chicken curry has plenty of nutritional value. The boneless and skinless chicken breast is a good source of protein with limited fat. Meanwhile, onions, bell peppers, and mushrooms all contain a number of vitamins and minerals that are part of a healthy diet. Unfortunately, the curry paste and fish sauce do add a lot of sodium, so this recipe may not be ideal for those who want to limit their sodium intake. If you want to cut down on fat, you can use light coconut milk rather than full-fat coconut milk to reduce the amount of fat in the recipe.
More Than One Way To Make Curry
There are always different variations of curry you can try, allowing you to tailor the meal to your preferences, or just to try new things. For example, to enhance the flavor, try marinating the chicken in fish sauce before cooking it. You might also consider adding carrots and potatoes along with the other vegetables to add more vitamins and give the curry a different texture. Broccoli florets are also an option if you prefer them over carrots. Finally, if you prefer spicy curry, add a few red pepper flakes or Thai chilis to the dish.
INGREDIENTS
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 ounces baby bella mushrooms, chopped
- 1 tablespoon fresh ginger, minced
- 24 ounces boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 can (14 ounces) full-fat coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Cooked jasmine rice, for serving
- Fresh cilantro, chopped for garnish
INSTRUCTIONS
Sauté
Cook onion, garlic, mushrooms, and ginger in coconut oil.
Simmer
Add chicken, curry paste, and coconut milk; simmer.
Serve
Finish with lime juice and cilantro. Serve with rice.
Devour!
FAQs & Tips
Leftover curry will keep for up to 3 or 4 days in an airtight container in the fridge. You can reheat it on the stove or in the microwave. However, since there is coconut milk in this dish, it’s not a good idea to freeze it.
If you like, feel free to replace the bed of rice with ramen noodles, soba noodles, or any type of rice noodles.
This recipe can work just fine without chicken. Just make sure you add more vegetables like potatoes or broccoli florets to replace the chicken. Also, swap the fish sauce for soy sauce and double check there’s no shrimp paste in your red curry paste.
Serving Suggestions
Even if you serve Thai chicken curry on a bed of rice, there is still room for an extra side dish or two. I recommend a side of Spring Rolls or perhaps a Thai Cucumber Salad. If you prefer a green vegetable, I find that Sautéed Spinach and Low-Carb Keto Creamed Spinach both work well. Also, Instant-Pot Spaghetti Squash is an easy-to-make side dish that goes beautifully with curry.
Thai Chicken Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 ounces baby bella mushrooms chopped
- 1 tablespoon fresh ginger minced
- 24 ounces boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons Thai red curry paste
- 1 red bell pepper sliced
- 1 can 14 ounces full-fat coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Cooked jasmine rice for serving
- Fresh cilantro chopped for garnish
Instructions
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Heat coconut oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and ginger, sautéing until onion is translucent, about 5 minutes.
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Add chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.
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Stir in red curry paste and red bell pepper, cooking for 1-2 minutes. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
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Stir in lime juice and adjust seasoning if needed. Enjoy with cooked jasmine rice and garnish with fresh cilantro before serving.
Nutrition
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