This healthy Thai chicken curry recipe may require many ingredients, but it’s actually simple to make. It comes together in 30 minutes and is perfect for cold days or National Hot and Spicy Food Day (August 19).
What Is Thai Curry?
“Thai curry” is a broad term that refers to any curry dishes native to Thailand. For each one, a curry paste is used to give it its unique flavor.
Although made with different ingredients, Thai curries share very specific traits: fresh, super fragrant, and with strong flavors (especially the heat). This is what Thai cuisine is all about, and we think that’s beautiful.
For today’s recipe, we want to keep it traditional and serve this curry over a bed of warm cooked rice. We use medium-grain rice, but we highly recommend using Jasmine rice.
A type of long-grain rice, it has a soft texture, sweet flavor, and subtle aromatic notes. It would both complement and complete this Thai chicken curry.
However, curry and rice alone won’t make a fully nutritious meal. We recommend pairing them with a salad on the side.
Thai Mango Salad
Since we’re on the Southeast Asian theme, a Thai mango salad is a perfect fit.
The freshness of this vibrant, sweet, and sour salad balances out our rich and spicy curry. Together, they make a great combo for an easy, healthy, homemade Thai-inspired meal.
More Saucy Chicken Skillets We Have for You
Also goes perfectly on top of cooked rice, this colorful chicken and pepper skillet can make an easy, quick dinner for you. The sticky and sweet sauce ties everything together and is really addictive.
These balsamic chicken breasts, on the other hand, just serve with potato wedges, and we think that’d do. Each serving gets you a large filet that’s succulent, topped with tangy balsamic glaze, cherry tomatoes, and cubes of fresh, melty mozzarella. It comes together in a skillet, so that means less cleanup afterwards.
We have more easy chicken ideas for you to try, in case you’re wondering what to eat tomorrow. They’re done in skillets, pots, and air fryers.
1. Can You Use Coconut Cream in Curries?
Yes, you can. If you want your curry to be extra rich, use coconut cream instead of coconut milk.
Keep in mind that even though they basically taste the same, coconut cream is much more concentrated, thicker, and richer. The thicker consistency will affect the texture of your curry as well.
However, coconut cream is much higher in saturated fat than coconut milk. You might want to keep an eye on the nutritional values to make sure you don’t consume too much fat.
2. Can You Freeze?
Yes, you can. Thai chicken curry freezes well and will stay good for about a month in the freezer.
We recommend dividing the curry into serving portions and putting each one in a freezer-safe container. That way you can take one out when you need it and thaw with ease in a microwave.
3. How Long Does It Last?
This curry will last up to 5 days in the refrigerator if you keep it in an airtight container. We recommend letting any leftovers cool before placing them in the fridge.
0.25 oz red chile peppers (cut into slices, for garnish)
0.5 oz ginger (thinly sliced)
0.5 oz galangal (thinly sliced)
4 oz carrots (diced)
4 oz onions (finely diced)
2 oz frozen peas (thawed)
3 cups unsalted chicken broth
1 1/2 tbsp cornstarch
1 tbsp tamarind concentrate
1/8 tsp cumin powder
3 tbsp garlic (finely minced)
2 tbsp olive oil (divided)
1 tbsp shallots (finely minced)
1/4 tsp salt (divided)
1/2 tsp ground black pepper (divided)
1/8 tsp ground white pepper
1/2 tsp ground coriander seeds
3 tsp brown sugar
1/2 tbsp Thai fish sauce
1/4 cup fresh coriander (finely chopped, for garnish)
3 cups cooked medium-grain rice
Sear the chicken: Heat up 1 tbsp olive oil in a large pot over medium-high heat. Add 12 oz skinless boneless chicken thigh, 1/8 tsp salt, and 1/4 tsp black pepper. Sear the chicken for 5 minutes or until golden-brown on both sides. Transfer to a plate and set aside.
Sauté the vegetables: In the same pot, add the remaining 1 tbsp olive oil, diced 4 oz carrots, 4 oz onions, and 3 tbsp minced garlic. Cook over medium heat for 2 minutes or until the onions are slightly translucent.
Sauté the seasonings: Add 1 tbsp red curry paste, 1 tbsp shallots, 1/2 tbsp lemongrass, 0.5 oz ginger, 0.5 oz galangal, 1/8 tsp ground white pepper, 1/8 tsp cumin powder, 1/2 tsp ground coriander seeds, and 2 tsp curry powder. Stir constantly for 1 minute or until fragrant.
Add broth and simmer: Add the cooked chicken, 3 cups unsalted chicken broth, and 3 tsp brown sugar. Turn the heat up to high and bring to a boil, then simmer uncovered for 15 minutes over medium heat, uncovered.
Mix the thickener: In a small bowl, combine 1/2 cup coconut milk and 1 1/2 tbsp cornstarch. Mix to dissolve.
Add peas and thickener: Bring the heat up to medium. Add 2 oz frozen peas, coconut thickener, 1 tbsp tamarind concentrate, 1/2 tbsp Thai fish sauce, and the remaining 1/8 tsp salt and 1/4 tsp black pepper to the pot. Stir constantly and cook for another minute or until slightly thickened. Turn off the heat.
Serve: Ladle hot curry into a deep dish or a bowl with 3/4 cup warm cooked rice per serving and garnish with 1/4 cup fresh coriander and 0.25 oz red chili peppers.
Thai Chicken Curry
Amount Per Serving (1 serving)
Calories 500Calories from Fat 153
% Daily Value*
Saturated Fat 7g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Vitamin A 5131IU
Vitamin C 12mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
Swarup Kumar Samal
Thanks for the compliment! 🙂
Friendly and tasty receipe. Thanks…
Thanks for stopping by! 🙂
Afrer the comments about tumeric why is there none in this dish
Hi Derek, the turmeric is actually in the curry powder 🙂