10 Tender Thai Chicken Curry Recipes for Creamy Bowls That Warm You Up

There’s something truly comforting about a bowl of Thai chicken curry. The aroma of coconut milk, curry paste, and fresh herbs creates an inviting warmth that fills the kitchen. Each recipe offers its own unique twist, from the mild sweetness of yellow curry to the fiery embrace of red curry. Curious about the secrets behind these flavorful experiences? Let’s begin this culinary journey together.

Classic Thai Red Chicken Curry

Indulge in the rich, aromatic flavors of Classic Thai Red Chicken Curry, a beloved dish that epitomizes the essence of Thai cuisine. This curry is a harmonious blend of savory, spicy, and sweet notes, achieved by combining succulent chicken with a flavorful red curry paste, creamy coconut milk, and a medley of fresh herbs and vegetables.

Ideal for a cozy dinner at home, this dish is both satisfying and easy to prepare, offering a taste of Thailand right in your kitchen.

The red curry paste is the star of this dish, providing a robust foundation of flavor. It’s typically made from a blend of red chilies, garlic, lemongrass, and other aromatic ingredients. When combined with coconut milk, the resulting curry is creamy and fragrant.

This recipe serves 4-6 people and can be served with steamed jasmine rice to soak up the delicious sauce, making it a complete meal that’s sure to please everyone at the table.

Ingredients (Serves 4-6):

2 tablespoons vegetable oil
1 onion, thinly sliced
3 tablespoons red curry paste
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup bamboo shoots (optional)
1/4 cup fresh basil leaves
1 tablespoon lime juice
Salt to taste
Cooked jasmine rice, for serving

Cooking Instructions:

Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until soft and translucent, about 3-4 minutes.
Cook the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld and the paste to become fragrant.
Add the Chicken: Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-6 minutes.
Simmer the Curry: Pour in the coconut milk, stirring to combine with the curry paste and chicken. Add the fish sauce and brown sugar, then bring the mixture to a gentle simmer.
Incorporate Vegetables: Add the sliced red bell pepper and bamboo shoots (if using). Continue to simmer for another 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Finish with Herbs and Seasoning: Stir in the fresh basil leaves and lime juice. Taste and adjust seasoning with salt if needed.
Serve: Ladle the curry over cooked jasmine rice and enjoy.

Extra Tips:

For an authentic Thai taste, consider using Thai basil, which has a distinct anise-like flavor that elevates the dish. Adjust the level of spiciness by varying the amount of red curry paste according to your preference.

Additionally, using fresh ingredients, such as lime juice and basil, can greatly enhance the dish’s flavor. Remember, the key to a perfect curry is a balance of flavors, so taste as you cook and adjust accordingly.

Authentic Thai Green Chicken Curry

Thai Green Chicken Curry is a fragrant and vibrant dish that captures the essence of Thai cuisine. With its perfect balance of spicy, sweet, and savory flavors, this curry is a favorite among many who enjoy the complexity of Thai cooking. The combination of rich coconut milk, tender chicken pieces, and a medley of vegetables makes it a wholesome and satisfying meal.

Traditionally, Thai green curry paste is made from scratch using a mix of fresh herbs and spices, but using a quality store-bought paste can save time and still deliver an authentic taste.

This recipe will guide you through creating an authentic Thai Green Chicken Curry that serves 4-6 people. By preparing this dish, you’ll experience the aromatic blend of ingredients that make Thai green curry so special. Whether you’re a seasoned cook or a beginner, this recipe is designed to be approachable and rewarding, yielding a comforting dish that’s perfect for any occasion.

Ingredients for 4-6 people:

2 tablespoons vegetable oil
1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
3-4 tablespoons Thai green curry paste
1 can (14 oz/400 ml) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup baby corn, halved
1 cup green beans, trimmed
1/2 cup Thai basil leaves
1-2 Kaffir lime leaves, finely sliced
1 lime, cut into wedges
Cooked jasmine rice, for serving

Cooking Instructions:

Prepare Ingredients: Start by gathering all the ingredients and prepping your vegetables. Slice the red bell pepper, halve the baby corn, and trim the green beans. Cut the chicken into bite-sized pieces.
Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat. Once hot, add the Thai green curry paste and sauté for 1-2 minutes until fragrant. This step helps release the flavors of the curry paste.
Cook the Chicken: Add the chicken pieces to the pan and stir well to coat them with the curry paste. Cook for about 5-7 minutes, or until the chicken is browned on all sides.
Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir to combine, ensuring the curry paste is fully dissolved into the liquid. Bring the mixture to a gentle simmer.
Season the Curry: Stir in the fish sauce and brown sugar. These ingredients will enhance the savory and slightly sweet flavors of the curry. Adjust the seasoning to taste.
Add Vegetables: Add the sliced red bell pepper, baby corn, and green beans to the curry. Simmer for another 5-7 minutes until the vegetables are tender but still slightly crisp.
Finish with Herbs: Stir in the Thai basil leaves and Kaffir lime leaves. These fresh herbs will add a fragrant aroma and authentic flavor to your curry.
Serve: Remove from heat and serve the curry hot over cooked jasmine rice. Garnish with lime wedges on the side for a fresh citrusy kick.

Extra Tips:

For the best flavor, try to use fresh Thai basil as it has a unique taste that can’t be easily substituted. If you prefer a spicier curry, you can add more curry paste or a few slices of fresh Thai chili.

Adjust the consistency of the curry by adding more chicken broth if you prefer a thinner sauce. Finally, always taste the curry before serving and adjust the seasoning to your liking, as different brands of curry paste can vary in flavor and intensity.

Spicy Thai Yellow Chicken Curry

Spicy Thai Yellow Chicken Curry is a delightful dish that combines the richness of coconut milk with the aromatic flavors of yellow curry paste, creating a hearty and satisfying meal. This curry is a wonderful representation of Thai cuisine, known for its balance of sweet, salty, sour, and spicy flavors. The yellow curry paste, a key component of this dish, is made with turmeric, which gives it its characteristic golden color, along with a blend of spices that imbue the dish with warmth and depth.

Whether you’re a curry enthusiast or a novice exploring Thai flavors, this Spicy Thai Yellow Chicken Curry is sure to please. The chicken is tender and juicy, soaking up the flavors of the curry, while vegetables add a delightful crunch and a boost of nutrition. Served best over steamed jasmine rice or with warm naan bread, this curry is perfect for a family dinner or entertaining guests. Follow this recipe to create an authentic Thai experience in your kitchen.

Ingredients for 4-6 servings:

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons Thai yellow curry paste
2 cans (14 ounces each) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and halved
1 lime, juiced
Fresh cilantro leaves, for garnish
Rice or naan, for serving

Cooking Instructions:

Prepare the Ingredients: Begin by cutting the chicken into bite-sized pieces and preparing the vegetables. Slice the onion, mince the garlic, grate the ginger, and slice the bell peppers. Set these aside for easy access during cooking.
Cook the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they’re browned on all sides. Remove the chicken from the pot and set aside.
Sauté the Aromatics: In the same pot, add the sliced onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
Incorporate the Curry Paste: Stir in the yellow curry paste, cooking it with the aromatics for about 1-2 minutes. This helps to release the flavors and aromas of the spices in the curry paste.
Create the Curry Base: Pour in the coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer.
Add the Vegetables and Chicken: Add the potatoes, bell peppers, and green beans to the pot. Return the browned chicken to the pot as well. Stir everything together, ensuring the chicken and vegetables are well-coated with the curry sauce.
Season the Curry: Add the fish sauce and brown sugar to the pot. Stir well and let the curry simmer gently for about 20 minutes, or until the potatoes are tender and the chicken is cooked through.
Finish with Lime and Cilantro: Once the curry is ready, stir in the lime juice. Taste and adjust the seasoning if necessary. Garnish with fresh cilantro leaves before serving.
Serve: Serve the Spicy Thai Yellow Chicken Curry hot over a bed of steamed jasmine rice or with warm naan bread for a complete meal.

Extra Tips:

To achieve the best flavor, try using homemade or high-quality store-bought yellow curry paste. If you prefer a milder curry, reduce the amount of curry paste or add more coconut milk. For an extra layer of flavor, you can add a tablespoon of peanut butter to the curry sauce.

Additionally, allow the curry to rest for a few minutes after cooking; this helps the flavors meld together, providing a richer taste. Enjoy your culinary adventure into Thai cuisine!

Thai Massaman Chicken Curry With Potatoes

Thai Massaman Chicken Curry with Potatoes is a rich and flavorful dish that marries the warm spices of the Middle East with the vibrant flavors of Thailand. This curry is characterized by its creamy coconut milk base, tender chicken pieces, and soft chunks of potatoes, all enveloped in a fragrant massaman curry paste.

It’s a dish that’s perfect for a cozy evening, offering both comfort and a delightful culinary journey. The balance of sweet, savory, and spicy elements makes this dish a favorite among curry lovers. The massaman curry paste, which is the star of the dish, typically includes ingredients such as cardamom, cinnamon, cloves, and nutmeg, providing a unique depth of flavor.

When combined with tender chicken and potatoes, and cooked in a luscious coconut milk sauce, this curry becomes a hearty meal that can be enjoyed with steamed rice or warm naan bread.

Ingredients (Serves 4-6):

2 tablespoons vegetable oil
1 pound (about 500g) boneless, skinless chicken thighs, cut into bite-sized pieces
2-3 tablespoons massaman curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth or water
3 medium potatoes, peeled and cut into chunks
1 large onion, sliced
1/4 cup roasted peanuts
2 tablespoons fish sauce
2 tablespoons tamarind paste
1 tablespoon brown sugar
Salt, to taste
Fresh cilantro, for garnish

Cooking Instructions:

Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Cut the chicken into bite-sized pieces, peel and chop the potatoes, and slice the onion.
Sauté the Curry Paste: Heat the vegetable oil in a large pot over medium heat. Add the massaman curry paste and sauté for about 1-2 minutes until it’s aromatic. This helps to release the flavors of the spices.
Cook the Chicken: Add the chicken pieces to the pot and stir to coat them with the curry paste. Cook for 5-7 minutes until the chicken is browned on all sides.
Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
Incorporate Potatoes and Onion: Add the potatoes and onion to the pot. Stir to guarantee everything is submerged in the liquid. Cover the pot and let it simmer for about 20 minutes until the potatoes are tender.
Season the Curry: Stir in the fish sauce, tamarind paste, and brown sugar. Taste and adjust the seasoning with salt if needed. This combination of ingredients will balance the flavors of the curry.
Finish with Peanuts: Add the roasted peanuts and let the curry simmer for another 5 minutes to allow the flavors to meld together.
Garnish and Serve: Once done, remove the curry from the heat. Garnish with fresh cilantro before serving. Serve hot with steamed rice or naan bread.

Extra Tips: When making Thai Massaman Chicken Curry with Potatoes, it’s important to taste and adjust the flavors according to your preference. If you like a spicier curry, you can add more curry paste.

For a thicker consistency, reduce the amount of chicken broth used. Remember to simmer the potatoes until they’re tender but not falling apart, as they’ll continue to cook slightly in the residual heat.

Additionally, using high-quality coconut milk can make a significant difference in the creaminess and richness of the curry. Enjoy experimenting with this delicious and comforting dish!

Coconut Lemongrass Chicken Curry

Coconut Lemongrass Chicken Curry is a delectable dish that combines the rich creaminess of coconut milk with the aromatic flavors of lemongrass and other traditional Thai spices. This dish is a perfect blend of sweet, savory, and spicy notes that will transport your taste buds straight to the heart of Thailand.

With its vibrant colors and intoxicating aroma, Coconut Lemongrass Chicken Curry isn’t only a feast for the senses but also a nourishing meal that’s perfect for any occasion. This recipe serves 4-6 people and is ideal for a family dinner or a small gathering.

The dish is relatively easy to prepare and uses common ingredients found in Thai cuisine, making it accessible for home cooks who want to explore international flavors. Follow the steps below to create this delightful curry that will surely become a favorite in your culinary repertoire.

Ingredients:

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
3 stalks lemongrass, trimmed and minced
2 tablespoons red curry paste
1 can (14 ounces) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 green bell pepper, sliced
Fresh cilantro leaves, for garnish
Steamed jasmine rice, for serving

Cooking Instructions:

Prepare the Ingredients: Begin by preparing all your ingredients. Cut the chicken into bite-sized pieces, slice the onion and bell peppers, and mince the garlic, ginger, and lemongrass. This mise en place will make the cooking process smoother and more efficient.
Sauté Aromatics: Heat the vegetable oil in a large pot or skillet over medium heat. Add the sliced onions and sauté for about 3-4 minutes until they become translucent. Add the minced garlic, ginger, and lemongrass, and cook for another 2 minutes until fragrant.
Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides but not fully cooked through.
Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, ensuring that it coats the chicken evenly and releases its aromas.
Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
Add Bell Peppers: Add the sliced red and green bell peppers to the curry, and let them simmer for an additional 5 minutes until they’re tender yet crisp.
Serve: Taste the curry and adjust the seasoning if necessary. Serve the Coconut Lemongrass Chicken Curry hot, garnished with fresh cilantro leaves, over steamed jasmine rice.

Extra Tips:

When preparing lemongrass, be sure to use the tender inner part of the stalk, as the outer layers can be fibrous and tough. If fresh lemongrass is unavailable, you can substitute with lemongrass paste, which is often found in the refrigerated herb section of grocery stores.

Additionally, for those who prefer a milder curry, you can reduce the amount of red curry paste or add more coconut milk to balance the heat. Enjoy experimenting with additional vegetables like snap peas or carrots for added texture and nutrition.

Thai Panang Chicken Curry With Peanuts

Thai Panang Chicken Curry with Peanuts is a deliciously rich and creamy dish that combines the authentic flavors of Thai cuisine with a nutty twist. This dish is characterized by its aromatic curry paste cooked with coconut milk, tender chicken, and the crunchy texture of peanuts, providing a perfect balance of spicy, savory, and sweet flavors.

Originating from the western region of Thailand, Panang curry is less spicy than other Thai curries, making it a great option for those who prefer milder heat without compromising on taste.

The curry is infused with an exquisite blend of spices and herbs such as lemongrass, lime leaves, and galangal, which contribute to its unique and memorable taste. The addition of roasted peanuts not only enhances the flavor but also adds a delightful crunch to the dish.

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Thai Panang Chicken Curry with Peanuts is commonly served with steamed jasmine rice, making it a wholesome and satisfying meal that can easily be prepared at home for family and friends.

Ingredients (Serves 4-6):

2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced
3 tablespoons Panang curry paste
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup roasted peanuts, crushed
3 kaffir lime leaves, finely sliced
1 red bell pepper, thinly sliced
1 cup Thai basil leaves
1 tablespoon lime juice
Salt to taste
Steamed jasmine rice, for serving

Cooking Instructions:

Prepare the Ingredients: Before you start cooking, confirm all ingredients are prepped. Thinly slice the chicken breast and red bell pepper, crush the roasted peanuts, and finely slice the kaffir lime leaves.
Cook the Curry Paste: Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir-fry for about 1-2 minutes until it becomes aromatic. This step is vital as it releases the essential oils and flavors from the paste.
Add the Chicken: Increase the heat to medium-high, add the sliced chicken to the pan, and stir to coat the chicken with the curry paste. Cook for about 5 minutes until the chicken is lightly browned and cooked through.
Incorporate the Coconut Milk: Pour the coconut milk into the pan, stirring to combine it with the curry paste and chicken. Bring the mixture to a gentle simmer.
Season the Curry: Add the fish sauce, brown sugar, and crushed peanuts to the pan. Stir well to dissolve the sugar and allow the flavors to meld together. Simmer for an additional 5 minutes.
Add Vegetables and Herbs: Stir in the sliced red bell pepper, kaffir lime leaves, and half of the Thai basil leaves. Cook for another 3 minutes until the bell pepper is tender but still crisp.
Finish the Dish: Add the lime juice and salt to taste. Stir in the remaining Thai basil leaves just before serving for a fresh burst of flavor.
Serve: Serve the Thai Panang Chicken Curry with Peanuts hot over steamed jasmine rice, garnished with additional crushed peanuts and Thai basil leaves if desired.

Extra Tips:

To enhance the flavor of your Thai Panang Chicken Curry with Peanuts, consider using freshly made Panang curry paste if available; it makes a noticeable difference in taste.

Adjust the level of spiciness by adding more or less curry paste to suit your preference. For a creamier texture, you can add an extra half can of coconut milk.

When crushing peanuts, a food processor can be a useful tool, but be cautious not to over-process them into a paste.

Finally, always taste the curry before serving and adjust the seasoning with fish sauce or lime juice as needed to achieve the perfect balance of flavors.

Thai Jungle Chicken Curry With Fresh Herbs

Thai Jungle Chicken Curry, known for its vibrant and aromatic profile, is a delightful dish that combines tender chicken with the freshness of a variety of herbs and vegetables. Unlike other Thai curries, Jungle Curry is unique in that it doesn’t contain coconut milk, which allows the intricate flavors of the herbs and spices to shine through. This dish is a perfect blend of spicy, sweet, and savory notes and is deeply satisfying for those who appreciate authentic Thai cuisine.

The name “Jungle Curry” is derived from its origins in the forested areas of Thailand, where it’s traditionally made with wild meats and foraged greens. For this recipe, we’ll use chicken as the primary protein and incorporate fresh herbs like Thai basil, cilantro, and kaffir lime leaves to elevate the flavors. This dish is perfect for a family dinner or a gathering with friends, serving 4-6 people.

Ingredients:

1.5 lbs chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
4 cups chicken broth
1 cup bamboo shoots, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
1 red bell pepper, sliced
1 zucchini, sliced
4 kaffir lime leaves, torn into pieces
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon palm sugar
1 teaspoon salt
1 cup fresh Thai basil leaves
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
2-3 Thai bird chilies, sliced (optional, for extra heat)

Cooking Instructions:

Prepare the Ingredients: Begin by washing and chopping all the vegetables and herbs. Cut the chicken into bite-sized pieces and set aside.
Cook the Chicken: In a large pot or wok, heat the vegetable oil over medium heat. Add the chicken pieces and sauté until they’re browned on all sides but not fully cooked through. Remove the chicken from the pot and set it aside.
Cook the Curry Paste: In the same pot, add the red curry paste. Stir fry the paste for 1-2 minutes until it becomes fragrant.
Build the Curry: Add the chicken broth to the pot, scraping up any browned bits from the bottom. Stir in the bamboo shoots, green beans, red bell pepper, zucchini, and kaffir lime leaves.
Season the Curry: Add the fish sauce, soy sauce, palm sugar, and salt. Stir well to combine and bring the mixture to a gentle simmer.
Finish Cooking the Chicken: Return the chicken to the pot and allow it to cook through completely, about 5-7 minutes, making sure it absorbs the flavors of the curry.
Add Fresh Herbs: Just before serving, stir in the Thai basil leaves, chopped cilantro, and lime juice. Optionally, add sliced Thai bird chilies for additional heat.
Serve: Once the herbs are wilted and the chicken is cooked through, remove the curry from the heat. Serve hot, accompanied by steamed jasmine rice.

Extra Tips:

To guarantee the best flavor, use fresh herbs and high-quality curry paste. Adjust the spiciness of the dish by adding more or fewer Thai bird chilies according to your taste preference. If kaffir lime leaves are unavailable, you can use a small amount of lime zest as a substitute.

Thai Basil Chicken Curry With Eggplant

Thai Basil Chicken Curry with Eggplant is a delectable dish that combines the aromatic flavors of Thai cuisine with the richness of coconut milk and the freshness of basil. This comforting curry is packed with tender chicken pieces and succulent eggplant, making it a perfect choice for a satisfying meal.

The balance of sweet, spicy, and savory notes in this dish is sure to tantalize your taste buds and transport you to the streets of Thailand with every bite. Crafting this dish is an enjoyable process that involves infusing fresh ingredients with bold spices.

The key to an authentic Thai Basil Chicken Curry with Eggplant lies in the careful selection and preparation of its components. This recipe provides a serving size for 4-6 people, making it ideal for a family dinner or a small gathering with friends. Gather your ingredients and prepare to commence on a culinary adventure that will leave everyone around the table impressed and asking for seconds.