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Thai Chicken Curry Recipe

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3.9 from 14 reviews

A flavorful and creamy Thai Chicken Curry featuring tender seared chicken simmered in a rich coconut milk and red curry paste sauce, enhanced with fresh vegetables and aromatic spices. This dish is baked to perfection, resulting in a deliciously comforting meal served with brown rice.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)

Seasonings

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Vegetables & Aromatics

  • 1 red bell pepper (thinly sliced)
  • 1 leek (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon grated fresh ginger
  • 3 tablespoons fresh cilantro (torn)

Other Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons red curry paste
  • 1 can full-fat coconut milk (14 ounces)
  • Prepared brown rice (for serving)

Instructions

  1. Preheat: Place a rack in the center of your oven and preheat the oven to 375°F (190°C). Season the chicken breasts with kosher salt and ground black pepper evenly on both sides.
  2. Sear: Heat coconut oil over medium-high heat in a large, ovenproof skillet until hot. Add the seasoned chicken and sear on both sides until they develop a deep golden brown crust. Once browned, transfer the chicken to a plate and set aside.
  3. Cook Vegetables: Reduce the heat to medium-low. Add the thinly sliced red bell pepper, leek, minced garlic, and grated fresh ginger to the skillet. Stir to combine and cook for about 2 minutes until the vegetables are slightly softened and fragrant.
  4. Add Curry Paste: Stir in the red curry paste and cook for an additional 5 minutes, stirring often. This step helps to develop the curry flavors and aroma.
  5. Add Coconut Milk & Combine: Slowly pour in the full-fat coconut milk while stirring to combine everything smoothly. Return the reserved chicken breasts to the skillet, ensuring they are nestled in the sauce.
  6. Bake: Transfer the skillet into the preheated oven. Bake for 25 minutes or until the chicken is fully cooked with an internal temperature of 165°F (74°C) and the juices run clear. Smaller chicken breasts might finish cooking closer to the 15-minute mark, so check accordingly.
  7. Serve: Remove the skillet from the oven. Top the curry with torn fresh cilantro. Serve the Thai chicken curry hot over prepared brown rice, spooning plenty of the delicious coconut curry sauce over the top.

Notes

  • Use full-fat coconut milk for a thicker, creamier sauce; avoid light coconut milk as it won’t thicken properly.
  • The recipe allows substitution of chicken thighs for a juicier texture and richer flavor.
  • Adjust the red curry paste amount to control the spiciness to your preference.
  • If you don’t have an ovenproof skillet, sear and cook the chicken and vegetables in a pan, then transfer everything to a baking dish for the oven step.
  • Verify chicken doneness with a meat thermometer to avoid overcooking and maintain tender texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai

Find it online: https://iamstarved.com/thai-chicken-curry-recipe/