Thai Chicken Curry Recipe

5 from 5 votes

Making dinner has just gotten much easier thanks to this Thai chicken curry recipe. Within 30 minutes, you will have a healthy, hearty spicy meal to share with your family.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian, Thai

Keyword: Chicken Curry, Chicken Curry Recipe, curry, curry recipe, thai chicken curry

Servings: servings

Calories: 500kcal

Author: Luna Regina

Ingredients

2 tbsp olive oil divided
12 oz skinless boneless chicken thigh
1/4 tsp salt divided
1/2 tsp ground black pepper divided
4 oz carrots diced
4 oz onions finely diced
3 tbsp garlic finely minced
1 tbsp red curry paste
1 tbsp shallots finely minced
1/2 tbsp lemongrass finely minced
0.5 oz ginger thinly sliced
0.5 oz galangal thinly sliced
1/8 tsp ground white pepper
1/8 tsp cumin powder
1/2 tsp ground coriander seeds
2 tsp curry powder
3 cups unsalted chicken broth
3 tsp brown sugar
1/2 cup coconut milk
1 1/2 tbsp cornstarch
2 oz frozen peas thawed
1 tbsp tamarind concentrate
1/2 tbsp Thai fish sauce
3 cups cooked medium-grain rice
1/4 cup fresh coriander finely chopped, for garnish
0.25 oz red chile peppers cut into slices, for garnish

Instructions

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 minced 3 tbsp 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.

Video

Notes

Don’t overcrowd the pan when you sauté the chicken. If your pan isn’t big enough, divide the chicken and cook in small batches. Otherwise the chicken will lose its juices and become dry.
You may want to use low-fat yogurt or Greek yogurt if you’re trying to stay on a healthier side. Just don’t use non-fat yogurt as we want to retain the richness of the curry.
Try to use homemade chicken broth as you can control the amount of salt you’re adding to the curry. Or you can opt for store-bought chicken broth, but remember to look for the unsalted or low sodium ones.
Always season to taste at the end of the cooking process. If you adjust the amount of salt to your liking before reducing the soup, the end result will likely be saltier than you expected.

Nutrition