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Thai Chicken Curry

Comforting and flavorful Thai chicken curry with tender chicken thighs, vibrant veggies, and a rich coconut milk sauce—ready in about 30 minutes for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Thai Chicken Curry
  • 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
  • salt and pepper to taste, for seasoning the chicken
  • 4 tbsp neutral oil canola, vegetable, or avocado, divided
  • 1 small yellow onion diced
  • 5 cloves garlic minced
  • 1 inch fresh ginger peeled and finely minced
  • 2 tbsp Thai red curry paste adjust to taste, up to 3 tbsp
  • 1 small sweet potato peeled and cut into ½ inch cubes
  • 14 oz full-fat coconut milk about 1 can
  • 0.75 cup chicken broth or water adjust for desired consistency
  • 1 medium red bell pepper thinly sliced
  • 4 oz green beans trimmed and halved
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • 1 medium lime juice juice of 1 medium lime
  • 3 cups baby spinach about 3 ounces, packed
For Serving
  • cooked jasmine rice for serving
  • roasted salted peanuts chopped, for garnish
  • Thai basil leaves for garnish
  • fresh cilantro for garnish
  • lime wedges for serving
  • sliced Thai chilies optional, for extra spice

Equipment

  • Large Skillet or Wok

Method
 

  1. Step 1: Season the chicken pieces generously with salt and pepper.
  2. Step 2: Heat 2 tablespoons of oil in a large, high-sided skillet or wok over medium-high heat. Add the chicken and sear until golden brown on the outside. Remove the chicken from the pan and set aside.
  3. Step 3: Add the remaining 2 tablespoons of oil to the pan, reduce heat to medium, and sauté the diced onion for 2-3 minutes until softened and translucent.
  4. Step 4: Stir in the minced garlic and ginger. Cook for about 1 minute until fragrant.
  5. Step 5: Add the Thai red curry paste and cook for another minute, letting it darken slightly and release its rich aroma.
  6. Step 6: Stir in the sweet potato cubes, coconut milk, and chicken broth. Scrape up browned bits from the pan. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 6 minutes, until sweet potatoes are tender.
  7. Step 7: Return the seared chicken to the pan along with the sliced red bell pepper and green beans. Simmer uncovered for 5-7 minutes until chicken is cooked through and vegetables are crisp-tender.
  8. Step 8: Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
  9. Step 9: Remove from heat and fold in the baby spinach until just wilted and vibrant green.
  10. Step 10: Serve the curry hot over fluffy jasmine rice. Garnish with chopped peanuts, Thai basil, fresh cilantro, lime wedges, and sliced Thai chilies if desired.

Notes

This curry keeps well in the fridge for 3-4 days and freezes up to 2 months. Reheat gently and add water or broth if sauce thickens. Swap chicken thighs for breasts or tofu for vegetarian. Adjust curry paste and sweetness to taste.