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–+ servings
A bowl of vibrant Thai chicken curry with vegetables, topped with fresh cilantro, sliced red chili, peanuts, and a lime wedge, served with white rice and a wooden spoon.
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Thai Chicken Curry

This quick Thai chicken curry is made with tender chicken thighs, sweet potato, bell pepper, and green beans, all simmered in a rich coconut milk and red curry paste sauce. Ready in just 45 minutes on the stovetop, it’s faster (and better) than takeout and perfect for weeknight dinners. Bring authentic Thai flavors to your home kitchen!
Course Main Course
Cuisine Asian, Thai
Keyword Thai Chicken Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 410kcal
Author Julia

Ingredients

Thai Curry with Chicken

  • 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
  • Salt and pepper to taste
  • 4 tablespoons neutral oil divided
  • 1 small yellow onion diced small
  • 5 cloves garlic minced
  • 1 inch fresh ginger peeled and finely minced
  • 2 tablespoons Thai red curry paste adjust to taste (up to 3 tablespoons)
  • 1 small sweet potato peeled and cut into ½ inch cubes
  • 14 oz full-fat coconut milk (1 can)
  • ¾ cup chicken broth or water (adjust for desired consistency)
  • 1 medium red bell pepper thinly sliced
  • 1 cup green beans (4 ounces) trimmed and halved
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 1 medium lime
  • 3 cups baby spinach (3 ounces) packed

For Serving

  • Jasmine rice cooked
  • Roasted and salted peanuts chopped
  • Thai basil leaves
  • cilantro
  • Lime wedges
  • Thai chiles sliced
US Customary - Metric

Instructions

  • In a medium bowl, season chicken with salt and pepper.
  • Heat 2 tablespoons of oil in a large high-sided skillet or wok over medium-high heat. Add the chicken and sear until golden brown on the outside. (It doesn’t need to be fully cooked yet.) Transfer to a plate and set aside.
  • Add the remaining 2 tablespoons of oil and reduce heat to medium. Add the onion and cook for 2–3 minutes until softened.
  • Stir in the garlic and ginger; cook for about 1 minute, until fragrant.
  • Stir in the Thai red curry paste and cook another minute, letting it darken slightly and release its aroma.
  • Add the sweet potato, coconut milk, and chicken broth. Stir to combine, scraping up any browned bits from the pan. Bring to a gentle boil, then reduce heat to low, and simmer uncovered for about 6 minutes, or until the sweet potatoes are just tender.
  • Stir in the seared chicken, red bell pepper, and green beans. Simmer uncovered for 5–7 minutes, until the chicken is cooked through and vegetables are crisp-tender.
  • Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning by adding more fish sauce for saltiness, sugar for balance, or lime juice for brightness.
  • Turn off the heat and fold in the baby spinach until wilted.
  • Spoon the curry over hot jasmine rice. Garnish with chopped peanuts, Thai basil, cilantro, lime wedges, and sliced Thai chiles.
  • Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️

Notes

  • Adding the spinach at the very end helps to preserve the color and texture.
  • Want a thicker curry? Simmer a few extra minutes to reduce the sauce a bit more before adding your chicken, green beans, and bell peppers.
  • Want a thinner curry? Add a splash of broth or water until it’s the consistency you like. Coconut curry always thickens as it cools, so I usually loosen it slightly when reheating.
  • Don’t boil the curry or you will burn the bottom of your pan!  
  • Can I make this dairy-free and gluten-free? It’s naturally dairy-free with coconut milk. For gluten-free, the main thing is fish sauce/curry paste brands - most are gluten-free, but always check labels. If subbing soy sauce, use tamari.
  • If the curry tastes bland, add a splash more fish sauce or lime juice. It usually needs one of those.
  • Can I add more vegetables? Absolutely. Zucchini, carrots, broccoli, or snap peas work well. Just adjust cooking time so they stay crisp-tender.
  • Note: The calorie count DOES NOT INCLUDE the Ingredients listed under the "For Serving" section.

Storage Tips

  • Fridge: Store the curry and rice separately in airtight containers for up to 4 days.
  • Freezer: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently on the stovetop for best texture. Microwave works, but stir halfway through and add a splash of liquid if needed. Simmer uncovered so the sauce reduces slightly and thickens naturally.

Supplies

  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • High-sided pan, skillet, or wok with a lid

Nutrition

Calories: 410kcal | Carbohydrates: 15g | Protein: 25g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 482mg | Potassium: 720mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6050IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 4mg