Best Ever Thai Chicken Curry

Nutriscore Rating: 70/100

Dive into the irresistible flavors of the **Best Ever Thai Chicken Curry**, a vibrant and creamy dish that’s the perfect balance of savory, spicy, and sweet. This easy-to-make homemade curry features tender chicken thighs simmered in a luscious coconut milk base, infused with aromatic garlic, ginger, and red curry paste. Fresh veggies like carrots, bell peppers, and zucchini add a delightful crunch and splash of color, while Thai basil and a squeeze of lime elevate every bite with authentic flavor. Ready in just 45 minutes, this comforting curry pairs beautifully with fluffy jasmine rice, making it an ideal weeknight dinner or crowd-pleasing meal. Whether you’re craving a taste of Thailand or looking for a hearty, one-pot dish, this Thai chicken curry is guaranteed to impress.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 14 ounces coconut milk (unsweetened, full fat)
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 medium carrots, thinly sliced
• 1 large red bell pepper, sliced into strips
• 1 medium zucchini, sliced into half moons
• 0.5 cup fresh Thai basil leaves (or regular basil)
• 1 lime, sliced into wedges for serving
• 3 cups cooked jasmine rice

📝 Instructions

11 steps

1. Heat the vegetable oil in a large, deep skillet or wok over medium heat.

2. Add the finely chopped onion and sauté for 3-4 minutes until softened.

3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

4. Add the red curry paste and stir well to coat the aromatics. Cook for 2-3 minutes to enhance the flavors.

5. Increase the heat slightly and add the chicken pieces. Stir-fry for 5-7 minutes until the chicken is browned on the outside but not fully cooked through.

6. Pour in the coconut milk and chicken broth. Stir to combine.

7. Add the fish sauce and brown sugar. Simmer gently for 5 minutes.

8. Add the sliced carrots, red bell pepper, and zucchini to the pan. Simmer for an additional 10-12 minutes until the vegetables are tender and the chicken is fully cooked.

9. Taste and adjust the seasoning if needed (add more curry paste for extra spice or fish sauce for more depth).

10. Stir in the fresh Thai basil leaves and cook for 1 minute until wilted.

11. Serve the curry hot over cooked jasmine rice with lime wedges on the side for a burst of freshness.

Nutrition Facts

1 serving (715.2g)

Calories		989
% Daily Value*
Total Fat		50.8 g	65%
	Saturated Fat	27.2 g	136%
	Polyunsaturated Fat	4.3 g
Cholesterol		179 mg	60%
Sodium		908 mg	39%
Total Carbohydrate		81.5 g	30%
	Dietary Fiber	6.4 g	23%
	Total Sugars	12.9 g
Protein		55.8 g	112%
Vitamin D		0.3 mcg	2%
Calcium		123 mg	9%
Iron		6.4 mg	36%
Potassium		1280 mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1820 cal (45.3%%)

Protein: 888 cal (22.1%%)

Carbs: 1309 cal (32.6%%)