Thai curry chicken is a rich and flavorful Southeast Asian dish that combines creamy coconut milk, aromatic Thai curry paste, and tender chicken thighs. With colorful vegetables and carefully balanced seasonings, this dish offers a comforting yet exciting experience for our taste buds.

By following this detailed guide, we can recreate the bold flavors of Thai cuisine right at home, perfect for family dinners, special occasions, or a fun cooking experiment.

This dish is not only delicious but also versatile. We can adjust the spice level, swap vegetables, or even make it lighter or creamier depending on our preference. Cooking Thai curry chicken is about balancing heat, creaminess, and sweetness, while also ensuring the chicken remains juicy and tender.

Ingredients We Need

- Chicken thighs (boneless, skin-on): 4 pieces (~800g)

- Thai red curry paste: 3 tablespoons

- Coconut milk: 400ml (1 can)

- Onion: 1 medium, chopped

- Red bell pepper: 1, cut into strips

- Green bell pepper: 1, cut into strips

- Potatoes: 1 medium, peeled and cubed (optional)

- Carrots: 1 medium, sliced (optional)

- Cooking oil: 2 tablespoons

- Light soy sauce: 1 tablespoon

- Chicken broth (optional, for extra flavor): 1 tablespoon

- Fish sauce: 1–2 teaspoons (adjust to taste)

- Sugar: 1 teaspoon

- Salt: 1/2 teaspoon (adjust to taste)

- Fresh basil leaves or kaffir lime leaves: a few sprigs for garnish

These ingredients are easy to find in most grocery stores or Asian markets. Using fresh vegetables and quality coconut milk will greatly enhance the flavor of the curry. Optional herbs, like kaffir lime leaves, give it a more authentic aroma.

Step 1: Prepare the Chicken

1. Start by deboning the chicken thighs if needed and cutting them into bite-sized pieces.

2. Place the chicken in a bowl and mix with 1 tablespoon light soy sauce and 1 tablespoon water.

3. Let the chicken marinate for about 15 minutes. This step helps the meat absorb flavor and remain tender during cooking.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of cooking oil in a large pan over medium heat.

2. Add the chicken pieces skin-side down first. Sear until golden brown, about 3–4 minutes per side.

3. Remove the chicken from the pan and set aside. Searing locks in the juices and adds a slightly crisp texture that enhances the final dish.

Step 3: Cook the Curry Base

1. In the same pan, sauté the chopped onions over medium-low heat until soft and translucent.

2. Add 3 tablespoons of Thai red curry paste and stir for 1–2 minutes to release the aromatic oils.

3. Slowly pour in 400ml of coconut milk while stirring constantly until the sauce becomes smooth and creamy. This will form the rich base for our curry.

Step 4: Simmer Chicken and Vegetables

1. Add the seared chicken pieces back into the pan.

2. Add the red and green bell peppers, and optional potatoes or carrots.

3. Let the mixture simmer gently for 8–10 minutes, stirring occasionally to prevent sticking and to ensure the sauce thickens evenly.

4. Taste the sauce occasionally and adjust the seasoning if needed.

Step 5: Season and Garnish

1. Add 1–2 teaspoons fish sauce, 1 teaspoon sugar, and 1/2 teaspoon salt. Adjust according to taste.

2. Stir gently to combine the flavors evenly.

3. Just before serving, add fresh basil leaves or kaffir lime leaves to enhance the aroma and add a vibrant touch to the dish.

Serving Suggestions

We serve Thai curry chicken with fragrant jasmine rice. The creamy sauce clings beautifully to the grains, making every bite rich and satisfying. For a more interactive meal, everyone can scoop the curry over their own rice, mixing flavors to taste.

We can also pair the curry with a light side salad or steamed vegetables to balance the richness of the dish. Leftovers can be stored in an airtight container in the fridge for up to 2 days, and the flavors often deepen overnight, making it even more delicious.

Tips for Success

- Cook the curry paste on medium-low heat to prevent burning.

- Properly sear the chicken to lock in juices and add flavor.

- Adjust the sauce thickness by adding water if needed.

- Add salt and sugar after vegetables to ensure they dissolve evenly.

- For a milder curry, reduce the amount of curry paste or use a sweeter coconut milk.

Final Thoughts

Lykkers, making Thai curry chicken at home is not only easy but also rewarding. The combination of tender chicken, creamy coconut sauce, and colorful vegetables makes this dish a delight for both the eyes and the taste buds. By following these steps carefully, we can enjoy a flavorful and satisfying meal without leaving our kitchen. Next time we cook, let’s savor both the cooking process and the delicious result together, creating a fun and memorable dining experience!