A flavorful chicken curry brings the vibrant spices and creamy coconut milk of Thailand right to your kitchen. It’s a simple, comforting dish perfect for a cozy dinner any night of the week.
Prep Time30 min
Cook Time30 min
Total Time1 hr
Difficulty
Hard
Helpful Kitchen Tips
Use fresh herbs like cilantro or Thai basil for the best aroma and flavor.
Toast your spices lightly before adding liquids to unlock deeper flavors.
Adjust the heat by adding more or less chili to suit your taste.
Ingredients
0/18
Why This Recipe Works
This dish brings together bold flavors and creamy textures in a way that is both comforting and exciting. It’s a perfect balance of spicy, sweet, and savory notes that brighten up any meal. Plus, it’s quick to make and works well for weeknight dinners or casual gatherings.
Step 1
Warm some sesame oil in a large saucepan over medium heat. Toss in the onion and garlic, cooking them until the garlic starts to turn golden, which should take about 3 to 4 minutes. Then add the potatoes, carrots, curry paste, ginger, fish sauce, chili paste, and coriander—give everything a good stir so all the flavors get well mixed and the veggies are coated.
Step 2
Pour in the coconut milk along with half a cup of water, and season with a little salt and pepper. Cover the pan, turn the heat down to low, and let it simmer gently for about 10 minutes. After that, add the chicken, zucchini, and bell pepper. Keep it covered and simmer until the chicken is cooked through, roughly another 5 minutes.
Step 3
In a small bowl, mix the cornstarch with the remaining half cup of water until it dissolves. Stir this into the curry, then uncover the pan and turn the heat up to high. Let it boil for 3 to 4 minutes so the sauce thickens nicely.
Step 4
Once done, take the pan off the heat and stir in some fresh cilantro and a squeeze of lime juice right before serving. Enjoy!
82
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Style Ideas
Serve with steamed jasmine rice or coconut rice to soak up the delicious sauce. A simple side of lightly sautéed greens or a crisp cucumber salad pairs beautifully, adding freshness and crunch.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if the sauce thickens too much. This curry can also be frozen for up to a month.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, boneless chicken thighs work well and add extra flavor and tenderness.
How spicy is this curry?
It has a mild to moderate heat, but you can adjust the chili paste amount to suit your taste.
Can I substitute the yellow curry paste with another type?
You can use red or green curry paste, but the flavor will be a bit different.
What can I use instead of fish sauce?
Soy sauce or tamari are good substitutes for a similar salty, umami flavor.
How do I make the curry thicker if it’s too watery?
Stir in a cornstarch and water mixture and simmer until it thickens, as described in the recipe.
Can I prepare this dish in advance?
Yes, it tastes great reheated, but add fresh cilantro and lime juice just before serving.
What can I serve with this curry?
Steamed jasmine rice or rice noodles pair perfectly with the curry.
Is it okay to use frozen vegetables?
Yes, but add them a bit earlier to ensure they cook through properly.
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