Best Ever Thai Chicken Curry

Dive into the irresistible flavors of the **Best Ever Thai Chicken Curry**, a vibrant and creamy dish that’s the perfect balance of savory, spicy, and sweet. This easy-to-make homemade curry features tender chicken thighs simmered in a luscious coconut milk base, infused with aromatic garlic, ginger, and red curry paste. Fresh veggies like carrots, bell peppers, and zucchini add a delightful crunch and splash of color, while Thai basil and a squeeze of lime elevate every bite with authentic flavor. Ready in just 45 minutes, this comforting curry pairs beautifully with fluffy jasmine rice, making it an ideal weeknight dinner or crowd-pleasing meal. Whether you’re craving a taste of Thailand or looking for a hearty, one-pot dish, this Thai chicken curry is guaranteed to impress.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 14 ounces coconut milk (unsweetened, full fat)
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 medium carrots, thinly sliced
• 1 large red bell pepper, sliced into strips
• 1 medium zucchini, sliced into half moons
• 0.5 cup fresh Thai basil leaves (or regular basil)
• 1 lime, sliced into wedges for serving
• 3 cups cooked jasmine rice

Directions

Step 1

Heat the vegetable oil in a large, deep skillet or wok over medium heat.

Step 2

Add the finely chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 4

Add the red curry paste and stir well to coat the aromatics. Cook for 2-3 minutes to enhance the flavors.

Step 5

Increase the heat slightly and add the chicken pieces. Stir-fry for 5-7 minutes until the chicken is browned on the outside but not fully cooked through.

Step 6

Pour in the coconut milk and chicken broth. Stir to combine.

Step 7

Add the fish sauce and brown sugar. Simmer gently for 5 minutes.

Step 8

Add the sliced carrots, red bell pepper, and zucchini to the pan. Simmer for an additional 10-12 minutes until the vegetables are tender and the chicken is fully cooked.

Step 9

Taste and adjust the seasoning if needed (add more curry paste for extra spice or fish sauce for more depth).

Step 10

Stir in the fresh Thai basil leaves and cook for 1 minute until wilted.

Step 11

Serve the curry hot over cooked jasmine rice with lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	2810.4 grams (2810.4g)

Amount per serving	% Daily Value*
Calories	3694

Total Fat 200.30g	257%
Saturated Fat 108.50g	543%
Polyunsaturated Fat 16.80g
Cholesterol 714mg	238%
Sodium 3391mg	147%
Total Carbohydrate 263.30g	96%
Dietary Fiber 30.30g	108%
Total Sugars 47.50g
Protein 219.20g	438%

Vitamin D 48IU	238%
Calcium 636mg	49%
Iron 30mg	168%
Potassium 5109mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 23.5%

Carbs: 28.2%