Thai Chicken Curry

Francine Lizotte


This incredibly aromatic dish is packed with flavors that are traditionally found in Thai cuisine; sweet, salty, spicy and savory. This is a fairly spicy recipe but the ingredients mellow the heat for an enjoyable tasty meal!


☆☆☆☆☆ 0 votes

4 servings
15 Min
30 Min
Stove Top


  • 1 1/2 Tbsp
    olive oil
  • 1/3 c
    thai yellow curry paste
  • 2 large
    green onions, sliced
  • 2 large
    chicken breasts, cut into small cubes
  • 1/2 Tbsp
    fish sauce
  • 1 can(s)
    (14 oz./398ml) coconut milk
  • 2 Tbsp
    brown sugar
  • 1/4 c
    red peppers, finely chopped
  • 1/4 c
    carrots, finely chopped
  • 1/2 c
    roasted peanuts, roughly chopped, plus more for garnish
  • 2 tsp
    cornstarch mixed with 1/2 cup cold water
  • ·
    chopped cilantro, for garnish

How to Make Thai Chicken Curry


  1. In a large saucepan over medium heat, add oil. When hot and starts to shimmer, add curry paste and green onions; sauté for 1 1/2 minutes stirring constantly.
  2. Add chicken and cook until no longer pink, about 4 to 5 minutes. Add fish sauce and coconut milk; stir and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Half way through cooking, add brown sugar; stir.
  3. Add red peppers and carrots; stir and cook for 5 minutes. Add peanuts, stir and increase heat to medium-high. When it starts to simmer, add cornstarch mixture. Stir until the sauce thickens. Remove from the heat and spoon chicken curry over a bed of rice. Sprinkle cilantro and chopped peanuts.
  4. To view this recipe on YouTube, click on this link >>>>

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