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Thai Chicken Curry

Prep & Cook Time 20 mins
Course Dinner
Cuisine Asian
Servings 2 people


  • 2 boneless chicken thighs, sliced into thin stripes
  • 2 cups mixed veggies I used frozen broccoli and fresh carrots
  • 4 TBS red curry paste
  • ¾ can coconut milk, DO NOT SHAKE THE CAN
  • Fish Sauce
  • 1 small handful cilantro, leaves and stems
  • Sea Salt


  • Warm a large nonstick pan on medium high heat. Once the pan is warm, add 2 tablespoons of the coconut cream from the top of the unshaken can. Once the cream starts to bubble, add the red curry paste. Cook until thick and well combined. Note: You want a peanut butter consistency for your red curry paste.
  • Now add most of the can of coconut milk to the paste and cook on a medium high heat to allow the curry to thicken and reduce. Once the curry has reduced, add some fish sauce and the chicken and cook for a few minutes.
  • Meanwhile, add your prepared veggies to a microwave safe bowl with a bit of water and steam in the microwave for 45 seconds. Once you remove the bowl, discard the steaming water.
  • Once the chicken begins to turn white, add the steamed veggies and cilantro.
  • Continue cooking until the chicken is cooked through and you have a thick curry. Taste the curry and see if you need salt or additional fish sauce.
  • Serve warm with rice, enjoy and cheers 🥂!
Keyword Thai Chicken Curry, Thai Curry