Thai Chicken Curry

Indulge in the vibrant flavors of Thailand with this irresistible Thai Chicken Curry recipe, where tender bite-sized chicken pieces are simmered in a creamy, aromatic coconut milk base infused with spicy red curry paste, tangy lime juice, and fragrant kaffir lime leaves. This hearty dish is elevated with the crunch of sliced bell peppers and bamboo shoots, and finished with a burst of fresh Thai basil. Served over fluffy jasmine rice, it’s a perfect balance of spice, sweetness, and umami. Ready in just 45 minutes, this easy-to-follow recipe is ideal for weeknight dinners or impressing guests with an authentic Thai culinary experience.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 14 ounces coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 3 kaffir lime leaves
• 2 bell peppers, sliced
• 8 ounces bamboo shoots, drained
• 0.25 cup Thai basil leaves
• 4 cups jasmine rice, cooked

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.

Step 2

Heat the vegetable oil in a large pot or deep skillet over medium-high heat.

Step 3

Add the red curry paste to the hot oil and sauté for about 1-2 minutes until the paste is fragrant and deepens in color.

Step 4

Add the chicken pieces to the pot and cook, stirring frequently, until they start to brown, about 5 minutes.

Step 5

Pour in the coconut milk and stir to combine with the curry paste and chicken.

Step 6

Add the fish sauce, brown sugar, lime juice, and kaffir lime leaves. Stir to incorporate.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low and let cook for about 15 minutes.

Step 8

Add the sliced bell peppers and bamboo shoots to the pot. Allow them to cook until they are tender, about 5 minutes.

Step 9

Stir in the Thai basil leaves and cook for an additional minute until they are wilted.

Step 10

Remove the kaffir lime leaves before serving.

Step 11

Serve the curry hot over jasmine rice.

Nutrition Facts

Serving size	2375.6 grams (2375.6g)

Amount per serving	% Daily Value*
Calories	2715

Total Fat 47.60g	61%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 16.80g
Cholesterol 386mg	129%
Sodium 3761mg	164%
Total Carbohydrate 382.50g	139%
Dietary Fiber 17.10g	61%
Total Sugars 53.40g
Protein 182.10g	364%

Vitamin D 5IU	23%
Calcium 417mg	32%
Iron 21mg	115%
Potassium 4006mg	85%

*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: 15.9%

Protein: 27.1%

Carbs: 56.9%