Thai Chicken Curry
- By Amy Dong
- Updated Oct. 24, 2025
This Thai chicken curry is one of my first choices for better-than-takeout Thai food. The sauce is creamy, fragrant, and full of balanced spice. I love serving it with jasmine rice and plenty of fresh lime.
In This Article
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Amy’s Notes
This Thai Chicken Curry is one of my favorite dinners when I want something cozy, flavorful, and packed with fresh Thai aromatics. Here’s why I keep making it again and again:
- Authentic Thai Comfort: Green curry is one of the most Thai popular curries, and for good reason.
- Full of Fresh Aromatics: The lemongrass, garlic, ginger, and lime make the kitchen smell incredible. Each bite bursts with bright, refreshing flavor that feels both comforting and uplifting, a lot like my Thai Green Curry Noodles.
- Creamy and Balanced: Coconut milk gives the curry a smooth, velvety base that pairs perfectly with the spice from the green curry paste.
- Quick and Straightforward: It’s hard to believe something this flavorful comes together in less than 30 minutes, just like this Thai Basil Chicken with Peppers.
- Perfect to Share: I love serving this curry over jasmine rice with extra lime wedges and fresh basil
Key Recipe Ingredients
- Lemongrass or Lemon Zest – Adds a bright citrus note that keeps the curry fresh and lively without overpowering the creamy sauce.
- Green Curry Paste – The heart of Thai curry flavor, made from herbs, chilies, and spices that give the dish its vibrant color and heat.
- Coconut Milk – Provides the creamy texture and subtle sweetness that balances the spice, creating a rich and velvety sauce.
- Fish Sauce – Essential for authentic Thai flavor, it adds salty umami notes that round out the sweetness and acidity.
- Palm Sugar – Offers a mellow caramel sweetness that smooths the sharpness of the spices and citrus.
- Lime Juice & Lime Leaves – Add tangy brightness and aroma, lifting the creamy curry with a refreshing finish.
- Chicken Thighs or Breast – Tender, juicy, and flavorful, they soak up the curry sauce perfectly and make the dish hearty.
- Thai Basil & Cilantro – Fresh herbs that add aroma, depth, and a final burst of flavor before serving.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: Boneless chicken thighs are the most flavorful and tender option, but chicken breast works well too. You can also use shrimp, tofu, or thinly sliced beef for variety.
- Coconut Milk: Use full-fat canned coconut milk for the best texture and flavor. Light coconut milk will make the curry thinner but still tasty. For a creamier base, stir in a splash of coconut cream at the end.
- Palm Sugar: Palm sugar adds a subtle caramel flavor, but you can substitute brown sugar if needed.
Step-By-Step Recipe Instructions
- Sauté onion, garlic, ginger, and lemongrass until fragrant.
- Add curry paste and coconut milk, stirring to blend into a creamy base.
- Stir in fish sauce, palm sugar, and lime juice.
- Add chicken and simmer until cooked through and tender.
- Toss in red chilies, lime leaves, and bell peppers.
- Finish with basil and cilantro, then serve hot.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep Aromatics Early: You can mince the garlic, grate the ginger, and slice the onions, lemongrass, and bell peppers a day or two in advance. Store them in airtight containers in the fridge.
- Make Sauce Base Ahead: The curry base (everything up to the point before adding chicken) can be made 1 day ahead. Once combined, let it cool completely, cover, and refrigerate. When you’re ready to cook, bring it to a gentle simmer, then add the chicken and vegetables.
- Make Entirely Ahead: This dish tastes even better the next day. You can make the curry and store in the fridge for up to 4 days.
What To Serve with Thai Chicken Curry
Rice and Noodles
- We love serving this Thai Chicken Curry over Instant Pot Jasmine Rice or fragrant Coconut Rice to soak up the rich, creamy sauce.
- For a noodle option, try it with Thai Peanut Noodles or Lo Mein Noodles – both pair beautifully with the bold curry flavors.
Vegetables and Salads
- Balance the richness of the curry with a fresh side like Crunchy Thai Salad or a cool Asian Cucumber Salad.
- For something warm, Perfect Air Fryer Broccoli or Garlic Butter Mushrooms make a great addition to round out the meal.
Video: Watch Us Make This Recipe
Thai Chicken Curry
This Thai Chicken Cury truly hits the spot! If you're craving some scrumptious Thai food, you've come to the right place. A party in your mouth is about to happen.
Ingredients
- 4 tablespoons cooking oil
- 1 whole onion, thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 stalks lemongrass, inner whites, thinly sliced, OR 1 tablespoon lemon zest
- 8 tablespoons green curry paste, see notes
- 28 ounces coconut milk, Thai variety, unsweetened, from cans
- 2 cups chicken broth, regular strength
- 6 tablespoons Asian fish sauce
- 2 tablespoons palm sugar
- 2 tablespoons lime juice, freshly squeezed
- 3 pounds boneless chicken thighs, or breast, cut into bite size pieces
- 8 lime leaves, sliced OR 2 teaspoons lime zest
- 2 large red bell peppers, seeded and sliced
- ¼ cup Thai basil leaves, shredded
- ¼ cup cilantro leaves, chopped
- 1-2 chilies, optional, seeded and sliced, if you like heat
- lime wedges, to serve
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, 2-3 minutes.
- Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth.
- Add fish sauce, palm sugar, and lime juice. Stir to combine – the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
- Add chicken, lime leaves or lime zest, and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil.
- Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
- Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.
Notes
- Traditionally, lemongrass and lime leaves are used in Thai curry, but if they’re not readily available in your area, you can use lemon zest and lime zest as substitutes.
- I use Thai Kitchen brand of green curry paste, which is milder in heat level.
- Different brands of green curry paste will vary in their spice levels, so taste test before deciding how much to use.
- Always use canned, unsweetened Thai coconut milk for the best texture and flavor. Shake the can before opening so the cream and liquid are evenly blended.
- If you make the broth/sauce (just prior to adding chicken) one day ahead, the flavors will meld and become even more wonderfully concentrated the next day.
- This recipe is part of our Healthy Chicken Recipes Collection.
- We love serving this Thai Chicken Curry over Instant Pot Jasmine Rice or fragrant Coconut Rice to soak up the rich, creamy sauce.
Nutrition (per serving)
Calories: 755kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1762mg | Potassium: 1194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5239IU | Vitamin C: 80mg | Calcium: 145mg | Iron: 14mg
Frequently Asked Questions
Can I use red or yellow curry paste instead of green?
Yes, you can if that’s what you have on hand. Just keep in mind that red curry tends to be spicier and more robust, while yellow curry is milder and slightly sweeter. Adjust the amount based on your spice preference.
What’s the best type of coconut milk to use?
Always use canned, unsweetened Thai coconut milk for the best flavor and creamy texture. Shake the can well before opening so the thick cream and liquid mix evenly. Avoid coconut milk beverages – they’re too thin and lack the richness needed for curry.
How long does it keep and how should I store it?
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat. If the sauce thickens too much, stir in a bit of chicken broth or water to loosen it up.
More to Cook and Eat
- Thai Fried Rice – This Thai fried rice is one of the first things I make with leftover rice. It’s packed with succulent flavors in every bite.
- Thai Peanut Noodles – These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature.
- Red Thai Curry Mussels – It’s big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy and quick.
- Pad See Ew (Thai Noodles) – This Pad See Ew is a quick version of the popular Thai noodle dish that’s easily made at home. This homemade version is much healthier and 200% delicious!