Name: Thai 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 or breasts, thinly sliced; 1/2 large yellow onion, chopped; 2 tablespoons red curry paste; 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; 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 tsp EACH salt, pepper; Sriracha to taste/Asian chili sauce (optional); Lime juice and zest to taste; Fresh basil; Fresh cilantro

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If there’s one meal that instantly sweeps me away to warmer, spicier places, it’s this Thai Curry Recipe. Imagine the magic—juicy chicken thighs caramelizing in a rush of coconut milk, red curry paste, and sweet chili sauce, all tangled up with vibrant vegetables and aromatic herbs. It’s deeply warming, luxurious yet refreshingly bright, and comes together in under 30 minutes. Whether you’re a Thai food devotee or just anxious to liven up your weeknight dinner routine, this Thai Curry Recipe is a flavor adventure you’ll want to revisit again and again.

Ingredients You’ll Need

Thai curries are all about balance, and this ingredient list is pure proof that every element matters. Each component brings something special—richness, crunch, heat, or zing—making this Thai Curry Recipe shine with minimal effort and maximum reward.

Light olive oil or coconut oil: Essential for sautéeing and a carrier for all those wonderful Thai aromatics—coconut oil especially adds a subtle sweetness!
Chicken thighs or breasts: Thighs are juicy and tender, perfect for soaking up the curry, but sliced chicken breast also works if you prefer leaner meat.
Yellow onion: Adds depth, sweetness, and a mild flair to your curry base.
Red curry paste: The soul of your curry—choose your brand depending on your spice tolerance (Mae Ploy packs a punch, Thai Kitchen is milder).
Red bell pepper: Contributes bright color and a delicate crunch.
Carrot: Thin slices not only add sweetness, but also soak up every bit of that flavorful sauce.
Broccoli florets: Give a fresh, earthy bite and lots of color—don’t overcook them for the perfect texture.
Freshly grated ginger: Bright, peppery, and uplifting; grating fresh makes a huge difference!
Garlic cloves: Four for richness, little more or less if you’re garlic-obsessed or shy.
Coconut milk: Use the richest, creamiest can you can find—the coconut base is what makes the Thai Curry Recipe unmistakable.
Cornstarch: Just a bit gives the sauce that dreamy thickness you crave.
Sweet chili sauce: Adds gentle heat and complexity; Mae Ploy is a tasty standby.
Less sodium soy sauce: Balances salt and umami but lets the delicate curry flavors shine through.
Fish sauce: Just a dash for brine and depth—don’t be afraid, it disappears into the mix beautifully.
Lime juice: Fresh-squeezed only! Brightens the entire pot and balances the creamy coconut.
Brown sugar: A touch for that sweet-salty signature of great Thai food.
Bay leaf: Offers gentle herbal undertones as the curry simmers.
Dried basil: Earthy and comforting—if you have Thai basil, even better!
Salt & pepper: Always taste and adjust at the end for perfection!
Sriracha or Asian chili sauce (optional): For more heat if you love it fiery.
Garnishes—lime, basil, cilantro: The crowning glory; a handful at the end is a must for color and fragrance.

How to Make Thai Curry Recipe

Step 1: Sauté the Chicken, Onion, and Curry Paste

Heat your oil in a large nonstick skillet or enameled pan over medium-high heat. Once it’s shimmering, add in your thinly sliced chicken, onions, and that glorious red curry paste. The moment the curry paste hits the pan, it releases the most incredible aromas, so be sure to stir well and cook just until the chicken is mostly opaque—don’t worry, it’ll finish cooking with everything else. This is the moment where your Thai Curry Recipe begins to come alive!

Step 2: Stir Fry the Veggies

Toss your broccoli florets into the sizzling pan first, giving them a quick minute to soak in the flavor. Follow up with your chunky red bell pepper, thin carrot slices, a shower of fresh ginger, and all that chopped garlic. Sauté for another minute so everything begins to soften and mingle; your kitchen will already smell incredible, but hold tight—it gets even better!

Step 3: Add Coconut Milk and Remaining Ingredients

Shake up your can of coconut milk for maximum creaminess, then pour in half to the pan. The remaining half should be whisked with cornstarch before adding—this will create the silkiest sauce imaginable. Next, in goes the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, plus your salt and pepper. Everything combines into an aromatic, jewel-toned curry sauce that promises a delicious finish for your Thai Curry Recipe.

Step 4: Simmer

Bring the curry to a gentle boil, then immediately lower to a simmer. Let it bubble away for about 5 minutes until the sauce thickens and the vegetables hit crisp-tender perfection. If you prefer your curry a bit saucier, feel free to thin with a splash of water. Remember to fish out the bay leaf—a small detail that makes a big difference! The curry should look glossy and deeply inviting.

Step 5: Adjust and Garnish

Taste and tweak to your liking—maybe a bit more lime, a scatter of Sriracha if you’re feeling wild, or fresh herbs for a pop of brightness. Layer on extra basil, cilantro, and a little lime zest. This last touch makes the Thai Curry Recipe burst with color, flavor, and that signature Thai sparkle you love.

How to Serve Thai Curry Recipe

Garnishes

Garnishing is not just an afterthought here—fresh basil and cilantro give a vibrant lift, while a sprinkle of lime zest and a good squeeze of juice adds brightness that dances over the creamy, spicy sauce. If you love heat, drizzle a bit of Sriracha on top. Presenting the curry with these finishing touches is the secret to making every bowl feel restaurant-worthy and unforgettable!

Side Dishes

You can’t go wrong serving this Thai Curry Recipe over fluffy jasmine rice, but don’t stop there—steamed coconut rice, brown rice, or even rice noodles make awesome alternatives. If you’re feeling traditional, add a small bowl of crunchy Thai cucumber salad or lightly sautéed greens. All these sides act as both a canvas for the curry and a cooling balance to its bold flavors.

Creative Ways to Present

Why not turn your Thai Curry Recipe into a dinner party showstopper? Serve it in deep bowls for cozy nights, try ladling it over black rice for dramatic contrast, or pour it into a hollowed-out pineapple half for vacation vibes. Hosting? Arrange small servings in tiny cups for a cocktail-style curry tasting. The vibrant colors and creamy swirl look gorgeous in any form!

Make Ahead and Storage

Storing Leftovers

This Thai Curry Recipe actually gets better with time. Let it cool, transfer to airtight containers, and store in the fridge for up to four days. The flavors deepen wonderfully, so don’t be surprised if tomorrow’s lunch becomes the highlight of your week. Make sure vegetables stay vibrant by not overcooking them in the initial batch.

Freezing

Curry is ultra freezer-friendly! Portion your cooled Thai Curry Recipe into zip-top bags or sturdy freezer containers, leaving a little space for expansion. Freeze for up to two months—just keep in mind the vegetables will be softer upon thawing, but still delicious. Flat-packing bags saves tons of space and makes defrosting a breeze.

Reheating

For best results, reheat your curry gently over low-medium heat on the stovetop, adding a splash of water or coconut milk if it’s too thick. Microwave works fine for single servings—stir halfway through to distribute the heat. Garnish fresh after reheating for a revived burst of flavor and color. The Thai Curry Recipe is forgiving, so reheated leftovers are just as tasty as day one.

FAQs

Can I make this Thai Curry Recipe vegetarian?

Absolutely! Simply skip the chicken, double up on your favorite vegetables (zucchini, snap peas, mushrooms, or baby corn work beautifully), and swap fish sauce for a vegetarian alternative or extra soy sauce. You’ll still have a stunning, flavor-packed dish.

What is the best curry paste to use?

If you’re new to Thai cooking, Thai Kitchen is a great mild option—perfect for families or spice-shy diners. If you love extra heat and that authentic restaurant intensity, go for Mae Ploy. Taste a tiny bit before adding and adjust according to your spice comfort!

Can I substitute chicken thighs for another protein?

Definitely! Swap in shrimp, tofu, pork, or thin strips of beef. Each absorbs the curry sauce in their own way—just remember to adjust the cooking time so everything is succulent and not overdone. Tofu and shrimp cook fastest, so add them closer to the end.

Is this Thai Curry Recipe spicy?

By default, it has a gentle kick from the red curry paste and sweet chili sauce, but it’s incredibly easy to adjust! For mild curry, choose a gentle paste and skip extra chili. For fire-lovers, add Sriracha or more chili sauce to taste.

Can I prepare portions of this ahead of time?

Absolutely! You can slice all your veggies and chicken a day in advance, cover and chill them separately. Even the sauce (minus the cornstarch) can be mixed ahead—just stir in the cornstarch and finish the curry right before serving. This makes weeknight dinners a breeze.

Final Thoughts

If you’re craving something quick, comforting, and absolutely bursting with flavor, this Thai Curry Recipe will hit every mark. Friends and family always rave (and ask for seconds), and it’s so simple to make your own. Give it a try and share the Thai food excitement at your very own dinner table!