Main Dish Recipes

Simple Thai Chicken Curry

This Thai chicken curry recipe is SO easy and delicious. Usually I don’t think any homemade recipes can come even close to a restaurant version, but this is the best one I’ve ever had. Who even needs take-out?
Make this amazing and easy Thai chicken curry at home - who needs takeout?!

Make this amazing and easy Thai chicken curry at home - who needs takeout?!

I can never quite decide if I love Indian or Thai food better.

When we go to an Indian restaurant, I think, “okay, I love Indian food the most. Nothing could be better than this.” And then I go to a Thai restaurant and think the same thing.

Since I have a killer Indian curry recipe here on my blog, I figured it would only be fair to balance things out with a Thai curry recipe too.

I saw this one over on Carlsbad Cravings and decided to give it a try, but then I couldn’t find Panang curry paste at my grocery store (not surprising since my grocery store doesn’t even have Thai red curry paste, which. . . I don’t understand).

I finally ordered some on Amazon for a whopping $6 and when it arrived (one day later, thanks to the magic of Amazon Prime) I made this the very next day. And now I can make this Thai chicken curry any time I want.

Which I guarantee is going to be often.

Make this amazing and easy Thai chicken curry at home - who needs takeout?!

If you liked this Thai Chicken Curry recipe, you might also like these recipes:

Simple Thai Chicken Curry

(adapted from Carlsbad Cravings)
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 1 tablespoon oil
  • 1/2 yellow onion thinly sliced into half-moons
  • 2 bell peppers thinly sliced (I used one yellow, one red)
  • 1 tablespoons Panang curry paste
  • 2-3 boneless skinless chicken breasts, thinly sliced
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves minced
  • 1 14 oz. can coconut milk
  • 1/2 tablespoon cornstarch
  • 2 Tablespoons brown sugar
  • 1 Tablespoon fish sauce
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon salt
  • Basil leaves optional


  1. Over medium-high heat, warm up the oil. Add the onion and peppers and cook, stirring frequently, until the onions are transparent. Add the curry paste and stir to coat the vegetables. Cook for 1 minute.
  2. Add the chicken slices and cook until the outsides are golden brown (it's fine if the inside isn't cooked yet). Add the ginger and garlic and cook, stirring constantly, for about 30 seconds.
  3. Pour most of the can of coconut milk into the pan and whisk the cornstarch into the remaining bit of coconut milk with a fork until smooth. Pour that into the pan too and add the brown sugar, fish sauce, lime juice, and salt. Stir to combine and bring to a gentle simmer. Let cook for about 5 minutes, then salt and pepper to taste.
  4. Serve over rice with fresh basil, if desired.


Make this amazing and easy Thai chicken curry at home - who needs takeout?!

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  • Reply Anna @ IHOD January 21, 2016 at 1:40 pm

    Ooo this looks yummy. I always take notes when I visit your blog;)

  • Reply Paige Flamm January 21, 2016 at 3:47 pm

    This looks delicious, and easy, which are two traits I clearly always look for in a weeknight meal.

  • Reply Julie January 21, 2016 at 4:23 pm

    Looks delicious! Will your children eat this too?

    • Reply Janssen January 21, 2016 at 7:02 pm

      They do! Pretty much anything with rice is their favorite.

  • Reply Abby January 21, 2016 at 5:50 pm

    Oh yum! I was just looking around the web for a new curry recipe, so perfect timing! This is the one I usually use :

  • Reply Lisa!! April 14, 2016 at 10:02 pm

    Hey! Do you use a rice cooker or just cook on the stove. Rice (the most basic ingredient) gives me such fits every time I cook it. I don't have a rice cooker and am starting to get convinced that it may be a nice want-to-have item addition to my kitchen. Thanks!

    • Reply Kelty February 25, 2017 at 9:19 pm

      We’ve made this several times now and it’s so tasty! We used Mae Ploy Panang curry paste which is a little on the spicy side but we add in some greek yogurt in the kids bowls and it tones it down a bit for them. Now, what else can I make with this huuuuuge container of curry paste? 🙂 Thanks for a tasty recipe!

      Lisa, I’ve recently discovered the perfect rice method and it works beautifully every single time! (and this from a chronic rice under cooker/ruiner)

  • Reply Natalie August 31, 2018 at 10:50 am

    We don’t really do Indian Food, but if you’re looking for a good Thai place in Utah County, our two favorites are Savory Thai (Center Street in Orem), and Thai Drift (1600 N Orem), in that order! And we’ve pretty much tried them all, so we’re practically experts 😉

  • Reply meghan September 18, 2018 at 6:43 pm


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