Easy Thai Curry

Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Janssen Bradshaw


  • 1 T oil
  • 1/2 onion sliced into half moons
  • 1-2 cups thinly sliced vegetables I like yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also excellent
  • 2 chicken breasts cut into bite-size pieces
  • salt and pepper
  • 1 1/2 T Thai red curry paste
  • 1 cup coconut milk
  • 2/3 cup chicken broth
  • 1 T fish sauce
  • 1 T cornstarch
  • 2 T water
  • 3 T lime juice
  • Jasmine or basmati rice for serving


  1. In a large frying pan heat oil over medium heat.
  2. Add the onion and cook until slightly softened, about 3 minutes. Add any crunchy vegetables that will need longer cooking than others (I usually add the carrots at this point and wait on the beans and squash for a couple of minutes).
  3. Add the chicken and salt and pepper the whole mix. Cook for 2-3 minutes, until the chicken is cooked on the outside.
  4. Stir the curry paste into the pan and cook for about 30 seconds.
  5. Add coconut milk, broth, and fish sauce.
  6. Bring to a simmer, stirring occasionally, scraping up the browned bits on the pan bottom, cooking until vegetables are as soft as you'd like them to be and chicken is cooked through. Whisk together the cornstarch and water until smooth and pour it in to the pan, stirring constantly. After about thirty seconds, it should have thickened up a little.
  7. Add lime juice, salt and pepper to taste, and then serve over rice.

Recipe Notes

(Adapted from Marta Writes)