Quick Thai Curry Chicken Recipe
You’ll love this mouthwatering Thai Curry Chicken recipe that will satisfy your cravings for exotic flavors. Bursting with aromatic spices and tender chicken, this dairy-free dish is easy to make for a quick weeknight dinner idea.
This post contains affiliate links for your convenience. As an Amazon Associate, we earn from qualifying purchases.
Thai Curry Chicken
Ingredients
Optional Garnishes:
- lime wedges
- fresh basil
- fresh cilantro
- peanuts
- green onions
- You can also serve it with this easy naan recipe.
Ingredient substitutions for this Thai Curry recipe
Make It Gluten Free
To make this Thai Curry Chicken gluten-free, swap the soy sauce with a gluten-free variety. There are many gluten-free soy sauce options available in stores or online (Randa’s favorite is coconut aminos or coconut sauce). Double-check the labels to ensure they are certified gluten-free.
Tools you’ll need
You can use a large skillet or an enamled dutch oven to make the thai curry chicken recipe.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
These are currently my favorite leftover meal prep containers.
Reheat the curry in a skillet or microwave until heated through before serving. You may need to add a splash of water or coconut milk to restore the sauciness.
Thai Curry Side Dish Ideas
Complete your meal with some delicious side dishes that complement the flavors of Thai Curry Chicken. Here are a few ideas:
- Jasmine rice or brown rice: Serve the curry over a bed of fragrant jasmine rice or opt for healthier brown rice for added fiber and nutrients.
- Noodles: Thai curry is delicious over noodles. The gluten-free ramen noodles are a personal favorite.
- Steamed vegetables: Pair the curry with a side of steamed broccoli, snow peas, or bok choy to add freshness and even more veggie crunch to your meal.
- Thai-style cucumber salad: Prepare a refreshing cucumber salad by tossing thinly sliced cucumbers with a dressing made from rice vinegar.
How to Make Quick Thai Chicken Curry
Clean-up is a breeze with this chicken curry recipe, as it only uses one pot to make the main dish.
With only 10 minutes of prep and 15 minutes of cook time, this dinner can be prepped, cooked, and served in 25 minutes.
Hot Tip: Prep your vegetables before hand so you can have a quick and healthy dinner ready in 15 minutes! It’s perfect for busy weeknights.
Heat a tablespoon of coconut oil in a large skillet, dutch oven, or saucepan over medium heat.
Once it’s melted, cook the cubed chicken until it’s no longer pink.
Next all your veggies, ginger, and garlic. Stir it around for 2-3 minutes, softening the vegetables a bit and extracting all that delicious flavor.
Pour in the canned coconut milk (make sure you get all the solid coconut cream) and whisk in cornstarch. Stir it well.
Add the red curry paste, soy sauce, and lime juice.
Pro Tip for Slicing Chicken Breasts
Stick the chicken breasts in the freezer for 15 minutes before slicing. When chicken is partially frozen it’s easier to slice and cube.
Bring the curry to a boil. Once the bubbles start, reduce the heat to low and simmer for 5 minutes. You want the sauce to thicken.
Serve with lime wedges and fresh herbs like basil and cilantro over rice, noodles, or eat on its own.
Our Favorite
One Pot Meals
Try our Honey Buffalo Chicken.
JOIN OUR EMAIL LIST &
Get Your Free Weeknight Dinner Recipes eBook
Thai Curry Chicken Recipe
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breasts cubed into 2” pieces
- 1 small yellow onion chopped
- 1 red bell pepper chopped into 2” pieces
- 1 yellow bell pepper chopped into 2” pieces
- 1 zucchini sliced
- ½ tablespoon freshly grated ginger
- 3 garlic cloves minced
- 13.5 oz full-fat coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons Thai red curry paste
- 3 tablespoons soy sauce
- Juice of 1 lime
Garnish Options
Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Add the chicken and cook until it’s no longer pink, around 5-7 minutes.
- Toss in the bell peppers, zucchini, ginger, and garlic, and sauté for 2-3 minutes.
- Pour in the coconut milk and cornstarch, and give it a good stir.
- Mix in the red curry paste, soy sauce (or gluten free option), and lime juice.
- Bring the curry to a boil, then reduce the heat to a simmer and let it cook for 5 minutes or until the sauce thickens.
- Serve the chicken curry over rice, noodles, or eat on it's own.
- Don't forget to add a touch of freshness with lime wedges, basil, and cilantro as garnish.
Notes
- For a thinner sauce add water or chicken broth to achieve your desired consistency.
- Don’t have coconut oil? Use avocado oil or any oil with a high smoke point.
- Thai red curry paste and full-fat coconut milk in the international/Indian aisle of your local grocery store.
- Season to your preference. If using reduced-sodium soy sauce, consider adding ¼ teaspoon of Kosher salt to the sauce for balance.
- To make slicing the chicken easier, place it in the freezer for 15 minutes prior to slicing. Partially frozen chicken is more manageable to work with.
- Get creative with vegetable add-ins! Consider including baby corn, spinach, kale, broccoli, or cauliflower to add extra color and nutrition to your dish.