My Thai Chicken Curry

Indulge in the fragrant and flavorful world of Thai cuisine with this easy-to-make Thai Chicken Curry recipe. Perfectly tender chicken thighs are simmered in a luscious coconut milk base infused with bold red curry paste, aromatic garlic, and fresh ginger. Vibrant vegetables like red bell pepper, zucchini, and julienned carrots add color and crunch, while Thai basil and a splash of lime juice bring an authentic burst of flavor to each bite. This one-pan wonder is ready in just 45 minutes, making it an ideal weeknight dinner option for busy schedules. Serve it over fluffy jasmine rice for a hearty and satisfying meal that perfectly balances creamy, spicy, and tangy notes. Whether you're new to Thai cooking or a seasoned pro, "My Thai Chicken Curry" is sure to impress!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Lime juice
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 1 Zucchini, sliced
• 10 leaves Thai basil leaves
• 2 cups Jasmine rice (optional, for serving)
• 250 ml Water
• 0.5 tsp Salt

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

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

Step 3

Add the minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant.

Step 4

Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.

Step 5

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the chicken pieces to the skillet and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.

Step 7

Toss in the bell pepper, carrot, and zucchini. Stir well and simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.

Step 8

Season the curry with fish sauce, brown sugar, lime juice, and salt. Adjust seasoning to taste.

Step 9

Stir in the Thai basil leaves just before serving to enhance the flavor and aroma.

Step 10

Serve hot over steamed jasmine rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	2061.6 grams (2061.6g)

Amount per serving	% Daily Value*
Calories	2204

Total Fat 84.80g	109%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 16.80g
Cholesterol 625mg	208%
Sodium 5194mg	226%
Total Carbohydrate 208.30g	76%
Dietary Fiber 9.20g	33%
Total Sugars 51.70g
Protein 149.30g	299%

Vitamin D 35IU	175%
Calcium 295mg	23%
Iron 11mg	60%
Potassium 2919mg	62%

*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: 34.8%

Protein: 27.2%

Carbs: 38.0%