For a richer flavor, use full-fat coconut milk. Adjust the amount of red chile paste according to your spice preference. Start with a smaller amount and add more to taste. If you don't have fresh ginger, you can substitute 1 teaspoon of ground ginger. Garnish with extra cilantro and a lime wedge for serving.
Thai Chicken Curry
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS6
Embark on a culinary journey to Thailand with this vibrant and aromatic Thai Chicken Curry. Tender chicken and colorful vegetables simmer in a creamy coconut milk broth, infused with the warmth of yellow curry and the zest of fresh ginger. A symphony of flavors awaits, balanced by a touch of lime and the freshness of cilantro.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol43 mg
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Fiber4 g
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Protein19 g
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Saturated Fat13 g
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Sodium353 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
4 mins
In a large saucepan, heat sesame oil over medium heat. Sauté onion and garlic until the garlic is fragrant and lightly golden, about 3-4 minutes.
02
Step
1 mins
Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander. Stir to coat the vegetables evenly with the spice mixture. (2 minutes)
03
Step
10 mins
Pour in coconut milk and 1/2 cup water. Season with salt and pepper to taste. Bring to a simmer, then cover, reduce heat to low, and simmer for 10 minutes, or until the potatoes are slightly tender.
04
Step
5 mins
Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until the chicken is cooked through and no longer pink, about 5 minutes more.
05
Step
4 mins
In a small bowl, dissolve cornstarch in the remaining 1/2 cup water. Pour the mixture into the simmering curry.
06
Step
1 mins
Uncover the saucepan, raise heat to medium-high, and bring to a gentle boil. Cook for 3-4 minutes, stirring constantly, until the sauce has thickened.
07
StepRemove from heat. Stir in fresh cilantro and lime juice. Serve hot over basmati rice.
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RECIPE REVIEWS
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Please Rate
Tyler Macgyver
Jul 1, 2025The potatoes were perfectly cooked. I will definitely be making this again!
Pearl Nader
Jul 1, 2025This is now my go-to Thai curry recipe. Thank you!
Jacky Hahn
Jun 30, 2025I used chicken thighs instead of breasts and it was even more flavorful.
Wilma Fisher
Jun 30, 2025The lime juice at the end really brightens up the dish. Don't skip it!
Favian Dubuque
Jun 29, 2025I doubled the recipe for a larger crowd and it worked out perfectly.
Madilyn Turner
Jun 28, 2025This recipe is a lifesaver! So easy to follow and the flavor is incredible.
Josianne Davis
Jun 27, 2025My family absolutely loved this curry. I added a bit of brown sugar for a touch of sweetness.
Jackeline Auer
Jun 26, 2025Next time, I'll try adding a can of diced tomatoes for a bit of acidity.