Thai Chicken Curry Recipe

"If you enjoy spicy and flavorful curries, this Thai recipe is great for a midweek dinner or for serving up to friends," recipe developer Ting Dalton of Cook Simply tells Tasting Table. "Because this recipe uses [store-bought] paste which is good quality from most supermarkets, it cuts out a lot of the hassle." Of course, if you're really committed to making your own Thai green curry paste, that's always an option, too. And, of course, if you're not a fan of the spicy heat of a green curry paste (Dalton describes it as "quite spicy"), you can always swap a Thai red curry paste into the recipe instead, without altering anything else.

Dalton uses chicken thighs here — "I find the meat to be juicier," she tells Tasting Table — but if you prefer white meat, feel free to swap in chicken breast for the chicken thighs. Further, you can be as creative as you wish with the vegetables. For instance, Dalton says you might want to include bell peppers or shallots, although she personally prefers the combination of eggplant and snow peas because it offers a nice contrast of soft and earthy with crispy and bright. Our failsafe position? The first time you make it, use Dalton's precise specifications, and the next time, explore any variations that inspire you. 

Gathering the ingredients for Thai chicken curry

To make Dalton's recipe for Thai chicken curry, you'll need to start with 12 ounces chicken thighs or chicken breasts (or a combination of both), sliced into bite-sized pieces, with the bones removed. The curry flavor comes first and foremost from Thai green curry paste, which Dalton encourages you to buy pre-made from your grocery store. You'll also need fresh ginger, fresh garlic, fish sauce, brown sugar, chicken broth, coconut milk, and fresh lime juice to bring the Thai curry taste to the finish line. 

In addition, Dalton's recipe gets fresh, bright flavor from green onions, eggplant, snow peas, and freshly chopped cilantro. But you should feel free to add chopped or sliced red bell peppers, shallots, or any other vegetables you enjoy. You'll also need a couple tablespoons of vegetable oil to get the curry started with a quick sauté. 

Finally, Dalton points out that her recipe works particularly well when served over steamed rice, especially when the rice is leftover from a previous meal.

Prepare the curry sauce

Start your sauté by heating 2 tablespoons vegetable oil in a large skillet or any deep stovetop pan. Add the minced ginger, garlic, and the Thai curry paste, and stir for 40 seconds. Pour in the coconut milk and the chicken broth. Stir to combine completely. Next, add the fish sauce and brown sugar, and stir to combine, making sure to scrape the bottom and sides of your skillet or pan to avoid any scorching.

Add the chicken to the sauce

Once you've stirred together your green curry base, it's time to add the chicken and let it cook through. For relatively large-sized bites as Dalton uses (see photo above), you'll need about 8 minutes to cook the chicken all the way through. That said, adjust the cooking time based on the size of the pieces of chicken. 

In case you're wondering about the consistency of the sauce, it's "meant to be runny and thin," Dalton tells Tasting Table, which why it goes so well over steamed rice. 

Complete the Thai chicken curry

Finally, it's time to add the veggies. Start with the eggplant first, and simmer for 5 minutes, stirring occasionally. Then add the snow peas and green onions, simmering for another 2-3 minutes. Next, add the lime juice, and give the sauce a taste. If it feels like it's missing something, add a drop or two more of fish sauce for some deep umami flavor. 

Serve as a soup in a bowl or serve plated atop steamed rice. Garnish with freshly chopped cilantro and lime wedges, if desired. For an even spicier kick, sprinkle with red pepper or freshly minced chili pepper. 

Thai Chicken Curry Recipe
5 from 30 ratings
For a spicy, hearty dinner that's ready in 30 minutes, try this one-pot recipe for Thai chicken curry. It will set your tastebuds on fire.
Prep Time
Cook Time
thai chicken curry with rice
Total time: 30 minutes
  • 5 tablespoons Thai green curry paste
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 12 ounces chicken thighs, deboned and sliced into bite-sized pieces
  • 2 tablespoons vegetable oil
  • ½ cup chicken broth
  • 1 14-ounce can coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon dark brown sugar
  • 2 limes, juiced
  • 2 green onions, sliced
  • 1 small eggplant, sliced into cubes
  • 1 cup snow peas, sliced
Optional Ingredients
  • steamed rice
  • red pepper or chili peppers, chopped
  • 3 tablespoons chopped cilantro
  • lime wedges
  1. Heat the vegetable oil in a large skillet or deep pan.
  2. Add the ginger, garlic, and Thai paste and stir for 40 seconds.
  3. Pour in the coconut milk and the chicken broth and stir until well-combined.
  4. Add the fish sauce and the sugar and stir well.
  5. Put the chicken in the pan, and allow it to simmer for around 8 minutes.
  6. Add the eggplant and simmer for another 5 minutes, stirring occasionally.
  7. Mix in the snow peas and the green onions and simmer for 2-3 more minutes.
  8. Squeeze in the lime juice, and add more fish sauce, to taste.
  9. Garnish with fresh cilantro and lime wedges, and serve over steamed rice, if desired.
Calories per Serving 536
Total Fat 44.1 g
Saturated Fat 23.4 g
Trans Fat 0.1 g
Cholesterol 86.1 mg
Total Carbohydrates 21.1 g
Dietary Fiber 5.8 g
Total Sugars 7.0 g
Sodium 467.1 mg
Protein 20.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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