Irresistible Thai Chicken Curry Recipe for Cozy Nights

This Thai Chicken Curry Recipe offers a flavorful blend of spices and coconut milk, perfect for cozy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

2 tbsp Coconut Oil Adds richness and a slight coconut flavor; substitute with vegetable or olive oil.
4 cloves Garlic Provides aromatic depth; use garlic powder if fresh is unavailable.
1 inch piece Ginger Offers warmth and spice; can substitute with ginger paste or ground ginger.
1 small Onion/Shallot Adds sweetness and base flavor; shallots give a milder taste; both can be replaced with leeks.
2 stalks Lemongrass Provides citrusy freshness; use dried lemongrass or lemon zest as substitutes.
1-2 tbsp Thai Red Curry Paste Brings depth and spiciness; adjust quantity based on heat preference.
2 cans Coconut Milk Gives creaminess and richness; light coconut milk can lessen the richness.
4 leaves Kaffir Lime Leaves Adds aromatic flavor; lime zest is a possible substitute.
1 cup Chicken Broth Enhances the overall flavor of the curry; use vegetable broth for a vegetarian option.
3 tbsp Fish Sauce Adds umami and saltiness; soy sauce can be used for a vegetarian alternative.
1 tsp Soy Sauce/Tamari Provides a hint of savory flavor; tamari is a gluten-free alternative.
2 tbsp Brown Sugar Balances the spice and acidity; can substitute with honey or coconut sugar.
2 Carrots Adds sweetness and color; can substitute with bell peppers or green beans.
4 Chicken Breasts Lean protein source; chicken thighs can be used for extra flavor.
1 Red Bell Pepper Provides sweetness and crunch; any color bell pepper is acceptable.
1 Zucchini Adds moisture and texture; can substitute with eggplant.
1-2 cups Broccoli Florets Provides nutrition and color; can use asparagus or green beans as alternatives.
4 sprigs Thai Basil Offers unique flavor; regular basil can be substituted.
¼ cup Cilantro Adds freshness; parsley can be used as a substitute.
Lime Wedges For garnish and an additional burst of freshness.
Rice optional, for serving; brown or white rice complements the curry.

Equipment

Large pot

Method

Step-by-Step Instructions for Thai Chicken Curry Recipe

In a large pot, heat 2 tablespoons of coconut oil over medium-low heat until shimmering.
Add 4 minced garlic cloves, a 1-inch piece of grated ginger, and 1 small diced onion (or shallot) to the pot. Cook for 2-3 minutes, stirring frequently, until fragrant.
Stir in 2 stalks of minced lemongrass and 1-2 tablespoons of Thai red curry paste. Cook for an additional 2 minutes.
Pour in 2 cans of full-fat coconut milk and 1 cup of chicken broth. Add 4 kaffir lime leaves, 3 tablespoons of fish sauce, 1 teaspoon of soy sauce, and 2 tablespoons of brown sugar. Stir and bring to a boil.
Reduce heat to low and let the curry simmer for about 10 minutes.
Incorporate 4 sliced chicken breasts and 2 sliced carrots into the simmering sauce. Cook for 5-6 minutes, until chicken is no longer pink.
Stir in 1 sliced red bell pepper and 1 sliced zucchini, allowing them to meld for 4 minutes.
Add 1-2 cups of broccoli florets, 4 sprigs of Thai basil, and ¼ cup of chopped cilantro. Cover and simmer for an additional 2 minutes.
Before serving, stir to combine and taste to adjust seasoning if necessary. Serve hot, garnished with extra herbs and lime wedges over rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 9gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Prep all ingredients before cooking; adjust the amount of curry paste to suit your spice tolerance. Store leftovers properly for ultimate freshness.

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