There’s something magical about Thai chicken curry—the way fragrant spices mingle with creamy coconut milk, tender chicken soaks up bold flavors, and every bite delivers a perfect balance of sweet, spicy, and savory. Whether you’re craving the fiery kick of a red curry, the mellow richness of massaman, or the bright, herbal notes of green curry, these dishes turn an ordinary weeknight into a culinary adventure—without requiring hours in the kitchen.
In this list, we’ve gathered 11 irresistible Thai chicken curry recipes that are as easy to make as they are delicious. Imagine simmering juicy chicken in a velvety peanut-laced sauce, stirring in fresh basil and lime leaves for a burst of aroma, or tossing in crisp veggies for extra texture. From classic takes to quick one-pot wonders and even slow-cooker shortcuts, these recipes fit any schedule while delivering authentic, restaurant-worthy flavor.
But this isn’t just about following steps—it’s about bringing the vibrant spirit of Thai cooking into your home. Picture your kitchen filled with the scent of lemongrass and ginger, a steaming bowl of curry topped with fresh cilantro, and the satisfaction of a meal that feels indulgent yet comes together in minutes. We’ve included tips for adjusting spice levels, pairing with the perfect jasmine rice, and even meal-prepping for busy days. So grab your wok or skillet, and let’s dive into these effortless curries that promise big flavor with minimal fuss.
Lemongrass Chicken Curry
Lemongrass Chicken Curry is a delightful dish that combines tender chicken with fragrant lemongrass, coconut milk, and a vibrant mix of spices. This curry strikes a balance between savory and slightly sweet, offering a refreshing taste that’s perfect for any dinner table. Plus, it’s simple to make, so you can whip it up even on busy weeknights.
The aromatic lemongrass adds a unique flavor that brightens the entire dish, making it a favorite among curry lovers. Served with rice or noodles, this hearty meal will surely satisfy your cravings for something comforting yet exotic.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 stalks lemongrass, chopped
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 lime, juiced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large pot, heat a bit of oil over medium heat. Add the onion and sauté until translucent.
- Add garlic and lemongrass; cook for another minute until fragrant.
- Stir in the red curry paste and chicken, cooking until the chicken is browned.
- Pour in the coconut milk, fish sauce, and sugar. Simmer for about 15 minutes until the chicken is cooked through.
- Season with lime juice, salt, and pepper. Serve hot, garnished with fresh cilantro.
Panang Curry Chicken with Kaffir Lime
Panang Curry Chicken is a delightful dish that balances rich, creamy coconut milk with aromatic spices. The unique flavor comes from the addition of kaffir lime leaves, which add a zesty twist to the traditional curry. This recipe is straightforward and perfect for those busy weeknights, making it a fantastic option for effortless dinners.
This dish is not only quick to prepare but also customizable. You can adjust the spice level to suit your taste, and it pairs beautifully with jasmine rice or fresh vegetables. Enjoy the warm, comforting flavors that make this curry a family favorite!
Ingredients
- 1 lb chicken breast, sliced
- 1 tablespoon vegetable oil
- 2-3 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 2 kaffir lime leaves, torn
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the Panang curry paste and sauté for about 1 minute until fragrant.
- Stir in the sliced chicken and cook until no longer pink.
- Pour in the coconut milk and add the torn kaffir lime leaves. Let it simmer for 5-7 minutes.
- Add the fish sauce, brown sugar, red bell pepper, and green beans. Cook for an additional 5 minutes until the vegetables are tender.
- Serve hot, garnished with fresh basil leaves over a bed of jasmine rice.
Massaman Curry with Potatoes and Peanuts
Massaman curry is a comforting Thai dish that combines rich flavors and a creamy texture. This curry is known for its mild spice and hint of sweetness, thanks to the inclusion of coconut milk and warming spices like cinnamon and cardamom. It’s a perfect choice for a cozy dinner, and surprisingly simple to make!
The addition of tender potatoes and crunchy peanuts adds substance and texture, making it a satisfying meal. Serve it over steamed rice for a complete feast that everyone will love.
Ingredients
- 1 pound chicken, cut into bite-sized pieces
- 2 tablespoons Massaman curry paste
- 1 can (13.5 ounces) coconut milk
- 2 medium potatoes, peeled and cubed
- 1/2 cup roasted peanuts
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 onion, sliced
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté the onion until translucent.
- Add the chicken pieces and cook until they start to brown.
- Stir in the Massaman curry paste and cook for another 2 minutes, mixing well.
- Pour in the coconut milk and chicken broth, followed by the potatoes, fish sauce, and brown sugar. Bring to a simmer.
- Reduce heat, cover, and let cook for about 20-25 minutes, or until the potatoes are tender.
- Stir in the roasted peanuts and cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Yellow Curry Chicken with Coconut Milk
Yellow Curry Chicken with Coconut Milk is a delightful dish that brings a taste of Thailand to your kitchen. This recipe features tender chicken simmered in a creamy coconut milk sauce infused with aromatic spices like turmeric and cumin, creating a comforting and flavorful meal that’s sure to please everyone.
Not only is it delicious, but it’s also simple to make, making it perfect for a weeknight dinner. You can serve it with rice or noodles to soak up the rich sauce, and the vibrant colors make it a feast for the eyes as well!
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons yellow curry paste
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 1 cup bell peppers, sliced (any color)
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until translucent.
- Add the garlic and ginger, stirring until fragrant.
- Stir in the yellow curry paste, cooking for about 1 minute to release the flavors.
- Add the chicken pieces, cooking until they are no longer pink.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Add the bell peppers and simmer for 10-15 minutes, allowing the sauce to thicken slightly.
- Serve hot, garnished with fresh cilantro, over rice or noodles.
Thai Basil Chicken Curry
Thai Basil Chicken Curry is a delightful dish that brings a perfect blend of flavors to your table. With tender chicken pieces simmered in a rich, aromatic sauce, this recipe is simple and quick to whip up, making it perfect for a weeknight dinner.
The combination of fresh Thai basil, coconut milk, and a hint of spice creates a taste that is both comforting and exciting. This dish pairs wonderfully with jasmine rice, soaking up all that delicious sauce. Get ready to enjoy a one-pot meal that everyone will love!
Ingredients
- 1 lb chicken breast, diced
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups fresh Thai basil leaves
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Stir in the red curry paste, cooking for another minute until fragrant.
- Add the diced chicken to the pan, cooking until browned on all sides.
- Pour in the coconut milk, fish sauce, and sugar. Bring to a simmer and let cook for about 10 minutes, or until the chicken is cooked through.
- Toss in the Thai basil leaves and stir until wilted. Season with salt and pepper to taste.
- Serve hot over jasmine rice and enjoy!
Green Curry Chicken with Jasmine Rice
Green Curry Chicken is a delightful dish that combines tender chicken pieces with a velvety coconut cream base and aromatic green curry paste. The flavors are a perfect balance of spicy, sweet, and savory, making it a delicious choice for those who enjoy a little heat in their meals. Paired with fluffy jasmine rice, this dish is not only satisfying but also quick and easy to prepare—perfect for a weeknight dinner.
With the vibrant green curry and fresh herbs, this meal is bound to impress family and friends alike. The combination of coconut milk and spices creates a creamy texture that envelops the chicken, while the rice soaks up all the wonderful sauce. It’s a simple recipe that packs a punch in flavor!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1/4 cup fresh basil leaves
- Jasmine rice, for serving
Instructions
- In a large pan, heat a little oil over medium heat. Add the green curry paste and cook for about 1 minute until fragrant.
- Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
- Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
- Add the bell peppers and broccoli. Cook for another 10 minutes until the vegetables are tender and the chicken is cooked through.
- Remove from heat and stir in fresh basil leaves before serving.
- Serve hot over jasmine rice and enjoy!
Coconut Green Curry Chicken Soup
Coconut Green Curry Chicken Soup is a delightful blend of creamy coconut milk, tender chicken, and vibrant vegetables. This dish offers a refreshing and aromatic experience, making it perfect for a cozy dinner or an invigorating lunch. With its balance of spice and sweetness, it’s sure to please anyone looking for something comforting yet exciting.
This recipe is straightforward, allowing even novice cooks to create a delicious meal without hassle. The combination of green curry paste and fresh ingredients gives the soup a unique flavor profile that is both satisfying and uplifting.
Ingredients
- 1 pound boneless chicken breast, diced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tablespoons green curry paste
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 tablespoon fish sauce (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat a little oil over medium heat. Add the diced chicken and cook until browned on all sides.
- Stir in the green curry paste and cook for another 2 minutes until fragrant.
- Add the coconut milk and chicken broth, bringing the mixture to a simmer.
- Stir in the bell peppers, carrots, and potatoes. Cook for about 15-20 minutes or until the vegetables are tender.
- If using, add the fish sauce for a touch of umami. Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Red Curry Chicken with Bell Peppers
Red Curry Chicken with Bell Peppers is a delightful dish that bursts with flavors and is incredibly easy to prepare. The rich, creamy coconut milk balances the heat from the curry paste, creating a comforting meal that warms you from the inside out. Tender chicken pieces and crunchy bell peppers make this dish not only satisfying but also visually appealing.
This recipe is perfect for busy weeknights when you want a tasty dinner on the table in no time. With just a few simple ingredients and minimal prep, you’ll have a delicious meal ready to enjoy!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
- Stir in the red curry paste and cook for another minute until fragrant.
- Add the coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer.
- Add the sliced bell peppers and cook for an additional 5 minutes until they are tender but still crisp.
- Garnish with fresh cilantro and serve over cooked rice.
Creamy Coconut and Spinach Chicken Curry
This Creamy Coconut and Spinach Chicken Curry is a delightful dish that brings together tender chicken and vibrant spinach in a luscious coconut sauce. The combination of spices creates a warm, comforting flavor that’s perfect for a cozy dinner. Plus, it’s easy to make, making it a go-to recipe for busy nights!
The creamy texture and rich taste of coconut milk paired with fresh spinach give this curry a unique twist that will surely impress. It’s a dish that not only satisfies your hunger but also warms your soul. Let’s get cooking!
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute until fragrant. Add the chicken chunks and cook until browned on all sides.
- Sprinkle in the curry powder and cumin, stirring well to coat the chicken. Pour in the coconut milk and bring to a gentle simmer.
- Reduce heat and let it cook for about 15 minutes, allowing the chicken to become tender and the flavors to meld.
- Add the fresh spinach, stirring until wilted. Season with salt and pepper to taste. Serve hot, garnished with cilantro.
Sweet and Sour Chicken Curry
Sweet and sour chicken curry is a delightful dish that perfectly balances tangy and sweet flavors. This dish is not just delicious but also easy to whip up, making it a great option for busy weeknights.
The combination of juicy chicken, vibrant bell peppers, and the sweetness of pineapple creates a harmony that’s both comforting and exciting. It’s a versatile recipe that can be adapted based on your pantry staples, so feel free to experiment!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
- Add the onion, garlic, and ginger to the skillet. Sauté until the onion is translucent.
- Stir in the curry powder, soy sauce, and brown sugar. Mix well to coat the chicken.
- Pour in the coconut milk and add the pineapple and bell peppers. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Spicy Tamarind Chicken Curry
Spicy Tamarind Chicken Curry is a delightful dish that brings together the tangy taste of tamarind and the warmth of spices. This recipe is easy to prepare, making it perfect for a weeknight dinner. The balance of heat and sourness creates a flavorful experience that is truly satisfying.
With tender chicken simmered in a rich sauce, this curry pairs wonderfully with rice or flatbreads. Enjoy the vibrant flavors that will surely impress your family and friends!
Ingredients
- 1 lb chicken, cut into bite-sized pieces
- 2 tablespoons tamarind paste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1-2 red chilies, sliced (adjust to taste)
- Salt, to taste
- Cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- Stir in the minced garlic and grated ginger, cooking until fragrant.
- Add the diced tomatoes and cook until they soften, about 5 minutes.
- Mix in the cumin, coriander, and turmeric powders, followed by the chicken pieces. Cook until the chicken is browned.
- Incorporate the tamarind paste and sliced red chilies. Add salt to taste, and pour in enough water to cover the chicken. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Once the chicken is cooked through, adjust seasoning if necessary. Garnish with fresh cilantro and serve hot with rice.
Final Thoughts
Thai chicken curry is the ultimate weeknight hero—quick, comforting, and endlessly versatile. With these 11 recipes, you can travel through Thailand’s most beloved flavors without leaving your kitchen. Whether you’re a curry novice or a seasoned pro, each dish offers a delicious escape from the ordinary, proving that incredible meals don’t have to be complicated. So pick a recipe, fire up the stove, and get ready to enjoy dinners that are anything but boring. Your taste buds (and your busy schedule) will thank you!