18 Spicy Chicken Curry Recipes Thailand Authentic

Unleash the vibrant flavors of Thailand in your kitchen with our roundup of 18 authentic spicy chicken curry recipes! Perfect for home cooks looking to spice up their dinner routine, these dishes promise a delicious escape to the streets of Bangkok. Whether you’re craving something fiery or subtly spiced, there’s a recipe here to satisfy your taste buds. Dive in and discover your next favorite meal!

Thai Green Chicken Curry

Waking up to the aroma of Thai Green Chicken Curry simmering on the stove is one of my favorite weekend rituals. There’s something about the vibrant green hue and the fragrant blend of herbs and spices that instantly transports me to the bustling streets of Bangkok, even if just for a moment.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can (13.5 oz) coconut milk, full-fat
• 3 tbsp Thai green curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup Thai eggplant, quartered
• 1/2 cup bamboo shoots, sliced
• 1/4 cup Thai basil leaves
• 2 kaffir lime leaves, torn
• 1 tbsp vegetable oil
• 1/2 cup chicken stock

Instructions

1. Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
2. Add Thai green curry paste, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and cook for 2 minutes until slightly thickened.
4. Add chicken pieces, ensuring each is coated with the curry mixture, and cook for 5 minutes until the exterior is no longer pink.
5. Incorporate the remaining coconut milk, chicken stock, fish sauce, and palm sugar, stirring to dissolve the sugar.
6. Add Thai eggplant and bamboo shoots, reducing heat to medium, and simmer for 10 minutes until the vegetables are tender.
7. Tear kaffir lime leaves and add them to the curry along with Thai basil leaves, simmering for an additional 2 minutes.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Unbelievably aromatic and rich, this Thai Green Chicken Curry boasts a perfect balance of spicy, sweet, and savory flavors. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Thai Red Chicken Curry

Every time I whip up a Thai Red Chicken Curry, it’s like taking a quick trip to the bustling streets of Bangkok without leaving my kitchen. There’s something incredibly comforting about the creamy coconut milk melding with the fiery red curry paste, and the aroma that fills the air is nothing short of magical.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 red bell pepper, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup Thai basil leaves, loosely packed
• 2 tbsp coconut oil
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add Thai red curry paste to the pot, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and cook until the mixture begins to simmer, about 3 minutes.
4. Add the chicken pieces, ensuring each piece is coated with the curry mixture, and cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Incorporate the remaining coconut milk, chicken stock, fish sauce, and palm sugar, stirring to dissolve the sugar, then bring to a gentle boil.
6. Reduce heat to low, add the red bell pepper, and simmer uncovered for 15 minutes, or until the chicken is tender and the sauce has slightly thickened.
7. Remove from heat, stir in Thai basil leaves and lime juice, allowing the residual heat to wilt the basil.

Rich and velvety, this curry boasts a perfect balance of heat, sweetness, and tanginess. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal that’s as vibrant in flavor as it is in color.

Thai Massaman Chicken Curry

Mmm, there’s something truly magical about the rich, comforting flavors of Thai Massaman Chicken Curry that makes it a standout dish in my weekly meal rotation. It’s the perfect blend of sweet, spicy, and savory, with a depth of flavor that comes from toasting the spices just right—a little trick I learned from a street food vendor in Bangkok.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Massaman curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 2 medium potatoes, peeled and cubed
• 1/4 cup roasted peanuts, unsalted
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cinnamon stick
• 2 star anise
• 1 bay leaf
• 1/2 cup cilantro leaves, for garnish
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the chicken pieces in a single layer, searing until golden brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 2 minutes.
4. Stir in the Massaman curry paste, cooking for 1 minute to release its aromas.
5. Pour in the coconut milk and chicken stock, stirring to combine. Tip: Scrape the bottom of the pot to incorporate any browned bits for added flavor.
6. Return the chicken to the pot, along with potatoes, peanuts, fish sauce, palm sugar, cinnamon stick, star anise, and bay leaf. Bring to a gentle simmer.
7. Cover and cook on low heat for 25 minutes, or until the potatoes are tender and the chicken is cooked through. Tip: Avoid boiling to keep the coconut milk from separating.
8. Remove the cinnamon stick, star anise, and bay leaf before serving. Tip: For an extra touch of freshness, squeeze a lime wedge over each serving.
9. Garnish with cilantro leaves and serve with steamed jasmine rice.

Zesty and aromatic, this Thai Massaman Chicken Curry is a symphony of flavors with tender chicken and soft potatoes swimming in a creamy, nutty sauce. For a twist, try serving it over roasted sweet potatoes or with a side of crispy roti for dipping.

Thai Yellow Chicken Curry

Having just returned from a trip to Thailand, I can’t help but crave the vibrant flavors of Thai Yellow Chicken Curry. It’s a dish that perfectly balances spice, sweetness, and creaminess, making it a comforting yet exotic meal. I love how the aroma of lemongrass and turmeric fills my kitchen, transporting me back to the bustling streets of Bangkok.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 3 tbsp Thai yellow curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, homemade preferred
• 1 medium yellow onion, thinly sliced
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 red bell pepper, seeded and sliced
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 stalk lemongrass, bruised
• 4 kaffir lime leaves
• 1/4 cup Thai basil leaves, for garnish

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add Thai yellow curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant.
3. Pour in coconut milk and chicken stock, stirring to combine with the curry paste.
4. Add chicken pieces, ensuring they are fully submerged in the liquid, and bring to a gentle simmer.
5. Incorporate onion, potatoes, red bell pepper, fish sauce, palm sugar, lemongrass, and kaffir lime leaves into the pot.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until chicken is cooked through and potatoes are tender.
7. Remove lemongrass and kaffir lime leaves before serving.
8. Garnish with Thai basil leaves for a fresh, aromatic finish.

By the time this curry is ready, the chicken will be incredibly tender, and the potatoes will have soaked up all the rich, spicy flavors. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Thai Panang Chicken Curry

Having just returned from a trip to Thailand, I can’t help but crave the rich, aromatic flavors of Panang Curry. It’s a dish that perfectly balances spicy, sweet, and savory notes, and today, I’m sharing my take on this classic with a Panang Chicken Curry that’s sure to transport your taste buds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup red bell pepper, thinly sliced
• 1/2 cup Thai basil leaves, loosely packed
• 1 tbsp vegetable oil
• 1/2 cup chicken stock
• 1 kaffir lime leaf, thinly sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Panang curry paste to the skillet, stirring constantly for 30 seconds to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and cook for 2 minutes until the mixture thickens slightly.
4. Add chicken pieces to the skillet, ensuring each piece is coated with the curry mixture, and cook for 5 minutes until the chicken is no longer pink on the outside.
5. Stir in the remaining coconut milk, chicken stock, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
6. Add the red bell pepper and kaffir lime leaf, simmering for 10 minutes until the chicken is fully cooked and the peppers are tender-crisp.
7. Remove from heat and fold in Thai basil leaves, allowing the residual heat to wilt them slightly.

Rich and creamy, this Panang Chicken Curry boasts layers of flavor that meld beautifully with the tender chicken and crisp bell peppers. Serve it over steamed jasmine rice or with a side of roti for an authentic Thai experience.

Thai Jungle Chicken Curry

Just last week, I found myself craving something wildly flavorful yet comforting, and that’s when I decided to whip up this Thai Jungle Chicken Curry. It’s a dish that transports me straight to the bustling streets of Bangkok with every bite, and I’m excited to share how you can bring this vibrant flavor to your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup homemade chicken stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup bamboo shoots, drained and rinsed
• 1 cup Thai eggplant, quartered
• 10 kaffir lime leaves, torn
• 1/2 cup Thai basil leaves
• 1 red chili, thinly sliced (for garnish)

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add Thai red curry paste to the pot, stirring constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the chicken pieces, ensuring each piece is coated with the curry mixture, and cook for 5 minutes until the exterior turns opaque.
5. Stir in the chicken stock, fish sauce, and palm sugar, bringing the mixture to a boil before reducing to a simmer.
6. Add bamboo shoots and Thai eggplant, simmering uncovered for 15 minutes, or until the vegetables are tender.
7. Fold in the kaffir lime leaves and Thai basil leaves, cooking for an additional 2 minutes to infuse the flavors.
8. Remove from heat and garnish with thinly sliced red chili before serving.

Velvety coconut milk melds with the heat of the curry paste, creating a sauce that’s both rich and vibrant. Serve this curry over steamed jasmine rice or with a side of crispy roti for a textural contrast that’s utterly satisfying.

Thai Coconut Chicken Curry

Believe it or not, the first time I tried Thai Coconut Chicken Curry, I was skeptical about the combination of flavors. But one bite was all it took to convert me into a lifelong fan. Now, it’s a staple in my kitchen, especially on those evenings when I crave something comforting yet exotic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced
• Steamed jasmine rice, for serving

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, sautéing until translucent, approximately 4 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to let the garlic brown.
4. Add the Thai red curry paste to the pot, stirring well to coat the onions, garlic, and ginger, and cook for 2 minutes to deepen the flavors.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer before adding the chicken pieces. Simmer uncovered for 15 minutes, stirring occasionally.
6. Mix in the fish sauce and brown sugar, then add the sliced red bell pepper, cooking for an additional 5 minutes until the pepper is just tender.
7. Remove the pot from heat, stirring in the torn basil leaves and lime juice for a fresh, vibrant finish.
8. Serve the curry hot over steamed jasmine rice, garnishing with extra basil leaves if desired.

You’ll love the creamy texture of the coconut milk paired with the tender chicken and the slight crunch of the bell peppers. For an extra kick, serve with a side of sriracha or sliced fresh chilies.

Thai Pineapple Chicken Curry

Remember the first time I tried Thai Pineapple Chicken Curry, it was a revelation. The perfect balance of sweet, spicy, and savory flavors had me hooked, and I’ve been perfecting my version ever since. Here’s how I make it at home, with a few personal twists that make it truly mine.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 1 cup fresh pineapple, cut into 1-inch chunks
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup chicken stock
• 1 red bell pepper, sliced into thin strips
• 1/4 cup Thai basil leaves
• 1 tbsp coconut oil
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, searing until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in red curry paste, coating the chicken evenly, and cook for 1 minute to release the aromas.
4. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
5. Add pineapple chunks and red bell pepper, simmering for another 5 minutes until the vegetables are just tender. Tip: The pineapple should retain a slight crunch for texture contrast.
6. Season with fish sauce and palm sugar, adjusting the balance to your preference. Tip: The goal is a harmonious blend of sweet, salty, and umami.
7. Remove from heat and stir in Thai basil leaves and lime juice for a fresh, aromatic finish.

You’ll love the creamy texture of the curry, punctuated by the juicy bursts of pineapple and the tender chicken. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Thai Basil Chicken Curry

Kicking off the week with a dish that’s close to my heart, Thai Basil Chicken Curry, a vibrant and aromatic masterpiece that never fails to bring a smile to my face. It’s the perfect blend of spicy, sweet, and savory, with a hint of licorice from the fresh basil that ties everything together. I remember the first time I tried making it at home, the kitchen filled with such intoxicating smells that my neighbors actually knocked to ask what I was cooking!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk, full fat
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup fresh Thai basil leaves
• 1 red bell pepper, thinly sliced
• 1 tbsp lime juice

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, searing until golden brown on all sides, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Lower heat to medium, add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
4. Stir in Thai red curry paste, coating the chicken evenly, and cook for 1 minute to release the aromas.
5. Pour in coconut milk, scraping the bottom of the pan to deglaze and incorporate any browned bits.
6. Add fish sauce and brown sugar, stirring to combine. Simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
7. Add sliced red bell pepper, cooking for an additional 3 minutes until just tender. Tip: The peppers should retain a slight crunch for texture.
8. Remove from heat, stir in Thai basil leaves and lime juice. Tip: Adding the basil off the heat preserves its vibrant color and flavor.

Rich and creamy with a bold spice level, this curry is a feast for the senses. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal that’s as beautiful as it is delicious.

Thai Lemongrass Chicken Curry

Perfect for those evenings when you’re craving something exotic yet comforting, this Thai Lemongrass Chicken Curry has become my go-to dish. It’s a vibrant, aromatic curry that brings the bustling streets of Bangkok right into your kitchen, and trust me, the fragrance alone is worth the effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves, torn
• 1 tbsp galangal, finely grated
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 red bell pepper, sliced
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add lemongrass, kaffir lime leaves, galangal, garlic, and shallot. Sauté for 2 minutes until fragrant.
3. Stir in Thai red curry paste and cook for 1 minute, stirring constantly to prevent burning.
4. Add chicken pieces, ensuring they’re well-coated with the curry paste. Cook for 5 minutes until the chicken starts to brown.
5. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer. Tip: Avoid boiling to keep the coconut milk from separating.
6. Season with fish sauce and palm sugar, stirring until the sugar dissolves.
7. Add red bell pepper and simmer for 10 minutes, or until the chicken is cooked through.
8. Remove from heat and stir in Thai basil leaves and lime juice. Tip: Adding lime juice off the heat preserves its bright flavor.
9. Let the curry sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting period enhances the depth of flavors.

Silky coconut milk envelops tender chicken pieces, while the lemongrass and kaffir lime leaves infuse the curry with their unmistakable aroma. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Thai Peanut Chicken Curry

Yesterday, I found myself craving something rich, creamy, and packed with flavor, which led me to whip up this Thai Peanut Chicken Curry. It’s a dish that balances the heat of red curry paste with the sweetness of coconut milk, and the crunch of peanuts adds a delightful texture.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp avocado oil
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup smooth peanut butter
• 1 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 red bell pepper, thinly sliced
• 1/2 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro leaves, for garnish
• 2 cups jasmine rice, cooked according to package instructions

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces and sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add Thai red curry paste and sauté for 1 minute to release its aromas.
4. Whisk in coconut milk, peanut butter, fish sauce, and coconut sugar until smooth.
5. Return chicken to the skillet, add red bell pepper, and simmer uncovered for 15 minutes, stirring occasionally.
6. Garnish with chopped peanuts and cilantro leaves before serving.

During the simmering process, the sauce thickens beautifully, coating the chicken and peppers in a velvety, flavorful blanket. Serve this curry over a bed of fluffy jasmine rice to soak up every last drop of that creamy peanut sauce.

Thai Pumpkin Chicken Curry

Every time I whip up this Thai Pumpkin Chicken Curry, I’m transported back to a tiny street food stall in Bangkok where I first fell in love with the complex flavors of Thai cuisine. It’s a dish that balances sweetness, heat, and creaminess in a way that’s utterly irresistible, and today, I’m sharing my version that’s perfect for a cozy night in.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups kabocha pumpkin, peeled and cubed
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup chicken stock, homemade preferred
• 5 kaffir lime leaves, torn
• 1 red bell pepper, sliced into thin strips
• 1/4 cup Thai basil leaves, loosely packed
• 1 tbsp coconut oil
• 1 shallot, finely minced
• 2 cloves garlic, minced
• 1 inch ginger, grated

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add shallot, garlic, and ginger, sautéing until fragrant and translucent, approximately 3 minutes.
3. Stir in red curry paste, cooking for 1 minute to release its aromas.
4. Pour in coconut milk, whisking to combine with the curry paste until smooth.
5. Add chicken pieces, ensuring each is coated with the curry mixture, and cook for 5 minutes until they start to turn opaque.
6. Incorporate pumpkin cubes, chicken stock, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
7. Add kaffir lime leaves and red bell pepper, simmering uncovered for 20 minutes, or until pumpkin is tender and chicken is cooked through.
8. Remove from heat and stir in Thai basil leaves, allowing the residual heat to wilt them slightly.
9. Serve hot over jasmine rice, garnishing with additional basil leaves if desired.

The curry should have a velvety texture, with the pumpkin melting into the sauce to thicken it naturally. The heat from the curry paste is beautifully offset by the sweetness of the pumpkin and palm sugar, making each bite a harmonious blend of flavors. For an extra touch, top with crispy fried shallots for added texture and depth.

Thai Mango Chicken Curry

Mango season always brings back memories of my first trip to Thailand, where the vibrant flavors of street food left an indelible mark on my palate. This Thai Mango Chicken Curry is my homage to those flavors, combining the sweetness of ripe mangoes with the heat of curry in a dish that’s as colorful as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 large shallot, finely minced
• 3 garlic cloves, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 large ripe mango, peeled and diced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add shallot, garlic, and ginger to the skillet, sautéing until fragrant and translucent, about 3 minutes.
3. Stir in red curry paste, cooking for 1 minute to release its aromas.
4. Add chicken pieces to the skillet, browning on all sides, about 5 minutes total.
5. Pour in coconut milk, stirring to combine, and bring to a gentle simmer.
6. Reduce heat to low, cover, and let the curry cook for 15 minutes, stirring occasionally.
7. Add diced mango, fish sauce, and brown sugar, stirring gently to incorporate.
8. Simmer uncovered for an additional 5 minutes, allowing the mango to soften slightly.
9. Remove from heat and stir in fresh basil leaves and lime juice.

Curry is best served immediately over steamed jasmine rice, where the creamy coconut milk and sweet mango create a perfect balance with the spicy curry. The fresh basil and lime add a bright finish that elevates the dish beyond the ordinary.

Thai Cashew Chicken Curry

Remember the first time I tried Thai Cashew Chicken Curry at a tiny street food stall in Bangkok? The explosion of flavors was unforgettable, and I’ve been obsessed with recreating that perfect balance of creamy, spicy, and nutty at home ever since. Here’s my tried-and-true version that brings a taste of Thailand to your kitchen, no passport required.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp coconut oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into strips
• 1/2 cup roasted unsalted cashews
• 1/4 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger. Sauté until fragrant and onions are translucent, about 3 minutes.
4. Stir in red curry paste, cooking for 1 minute to release its aromas.
5. Pour in coconut milk and chicken stock, scraping up any browned bits from the bottom of the skillet.
6. Add fish sauce and brown sugar, stirring to combine. Bring to a simmer.
7. Return chicken to the skillet, reducing heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
8. Add bell pepper and cashews, cooking uncovered for an additional 5 minutes until peppers are tender-crisp.
9. Remove from heat. Stir in basil and lime juice.

Lusciously creamy with a kick of heat, this curry is a harmony of textures from the tender chicken to the crunchy cashews. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Thai Ginger Chicken Curry

Craving something that’s both comforting and exotic? I recently stumbled upon this Thai Ginger Chicken Curry recipe during a rainy afternoon, and it’s been a game-changer for my weeknight dinners. The blend of spicy, sweet, and savory flavors, with the aromatic punch of fresh ginger, transports me straight to the streets of Bangkok.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup bamboo shoots, drained
• 1/4 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger, sautéing until fragrant and onions are translucent, about 3 minutes.
4. Stir in red curry paste, cooking for 1 minute to release its aromas.
5. Pour in coconut milk and chicken stock, whisking to combine. Bring to a gentle simmer.
6. Return chicken to the skillet, adding fish sauce and brown sugar. Simmer uncovered for 15 minutes, stirring occasionally.
7. Add bell pepper and bamboo shoots, cooking for an additional 5 minutes until vegetables are tender-crisp.
8. Remove from heat, stirring in basil leaves and lime juice.

Last night, I served this curry over a bed of jasmine rice, and the way the creamy sauce clung to each grain was nothing short of magical. The chicken was impossibly tender, and the ginger provided a warm, spicy note that lingered pleasantly. For an extra crunch, try topping it with some toasted coconut flakes right before serving.

Thai Turmeric Chicken Curry

Sometimes, the best culinary adventures begin with a single dish that transports you to another place. That’s exactly what happened to me the first time I tried making Thai Turmeric Chicken Curry at home. The vibrant colors and aromatic spices not only filled my kitchen with an irresistible fragrance but also promised a taste of Thailand’s rich culinary tradition.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp virgin coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 tbsp fish sauce
• 1 tbsp palm sugar, grated
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sautéing until translucent and slightly golden, approximately 5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn.
4. Mix in Thai red curry paste and ground turmeric, toasting the spices with the onion mixture for 2 minutes to deepen flavors.
5. Add chicken pieces, stirring to coat evenly with the spice mixture, and sear until lightly browned, about 4 minutes per side.
6. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20 minutes, allowing the chicken to become tender and infused with the curry flavors.
7. Stir in fish sauce and palm sugar, adjusting the balance of savory and sweet to your preference.
8. Add red bell pepper strips, simmering uncovered for an additional 5 minutes until peppers are just tender but still vibrant.
9. Remove from heat, folding in Thai basil leaves and lime juice for a fresh, aromatic finish.

Curry should have a creamy consistency with tender chicken pieces and a harmonious blend of spicy, sweet, and tangy notes. Serve over steamed jasmine rice or with a side of crispy roti for an authentic Thai dining experience at home.

Thai Sweet Potato Chicken Curry

Having just returned from a trip to Thailand, I’ve been craving the vibrant flavors of Thai cuisine. This Thai Sweet Potato Chicken Curry is my latest kitchen experiment, blending the sweetness of potatoes with the rich, spicy curry base that’s become a staple in my home cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp virgin coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 2 cups sweet potatoes, peeled and cubed into 1-inch pieces
• 1 cup chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in Thai red curry paste, coating the onions, garlic, and ginger evenly, and cook for 2 minutes to deepen the flavors.
5. Pour in coconut milk, stirring to combine with the curry paste mixture, and bring to a gentle simmer.
6. Add cubed sweet potatoes and chicken pieces, ensuring they’re submerged in the liquid.
7. Pour in chicken stock, fish sauce, and palm sugar, stirring to dissolve the sugar.
8. Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are tender and chicken is cooked through.
9. Remove from heat, stir in torn basil leaves and lime juice, adjusting flavors if necessary.

With its creamy texture and harmonious blend of sweet, spicy, and savory notes, this curry is a comforting bowl of goodness. Serve it over jasmine rice or with a side of crispy roti for an authentic Thai experience.

Thai Eggplant Chicken Curry

Believe it or not, the first time I tried Thai Eggplant Chicken Curry, I was skeptical about the combination of flavors. But one bite was all it took to convert me into a believer. Now, it’s a staple in my kitchen, especially when I’m craving something comforting yet exotic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups Thai eggplants, quartered
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup fresh basil leaves, loosely packed
• 1 tbsp grapeseed oil
• 1/2 cup chicken stock, low-sodium
• 1 red bell pepper, thinly sliced

Instructions

1. Heat grapeseed oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add red curry paste, stirring constantly for 1 minute to release its aromas.
4. Pour in coconut milk, whisking to combine with the curry paste until smooth. Bring to a gentle simmer.
5. Add fish sauce and palm sugar, stirring until the sugar is completely dissolved.
6. Return the chicken to the pot, along with Thai eggplants and red bell pepper. Pour in chicken stock.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is tender and eggplants are soft.
8. Stir in fresh basil leaves just before serving, allowing them to wilt slightly in the residual heat.

The curry should have a creamy consistency with tender chunks of chicken and soft eggplants. The basil adds a fresh, aromatic finish that elevates the dish. Serve it over steamed jasmine rice for a complete meal that’s bursting with flavor.

Conclusion

Lavish your taste buds with these 18 authentic Thai spicy chicken curry recipes, each offering a unique blend of flavors that promise to transport you straight to the heart of Thailand. Whether you’re a seasoned chef or a curious home cook, there’s a recipe here to spark your culinary adventure. Don’t forget to share your favorite in the comments and pin this article to your Pinterest board for your next kitchen experiment!

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