20 Delicious Thai Curry Chicken Dishes You Need to Try

Thai curry main dishes with chicken are a delightful blend of spices, creamy coconut, and tender meat that bring comfort and excitement to your table.

These dishes celebrate bold flavors and vibrant ingredients, creating a satisfying meal that’s perfect for any night of the week.

With various regional variations to choose from, you’re sure to find a style that suits your taste while keeping things deliciously simple!

Red Curry Chicken with Bamboo Shoots

Red Curry Chicken with Bamboo Shoots is a delightful dish that brings a taste of Thailand to your kitchen. This recipe features tender pieces of chicken simmered in a rich red curry sauce, complemented by the crunchy texture of bamboo shoots. The combination of coconut milk and red curry paste offers a perfect balance of spicy and creamy, making it a favorite for both experienced cooks and beginners alike.

Making this dish is straightforward and requires just a few ingredients. It’s perfect for a weeknight dinner or a special gathering. Serve it over jasmine rice to soak up all the flavorful sauce, and enjoy a taste of Thai cuisine at home!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 cup bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
2. Add the chicken pieces to the skillet and cook until they are browned on all sides.
3. Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
4. Add the bamboo shoots, fish sauce, and sugar, stirring to incorporate everything. Let it simmer for about 10-15 minutes until the chicken is cooked through.
5. Garnish with fresh cilantro and serve over jasmine rice.

Yellow Curry Chicken with Coconut Milk

This Yellow Curry Chicken with Coconut Milk is a delightful dish that brings the vibrant flavors of Thai cuisine right to your table. The warm, aromatic spices combined with the creamy coconut milk create a comforting and rich sauce that perfectly complements tender chicken pieces. It’s not only delicious but also simple to prepare, making it a great choice for weeknight dinners or special occasions.

The combination of turmeric, ginger, and lemongrass gives this curry its signature yellow hue and earthy flavor. Serve it over fluffy rice to soak up the delicious sauce, and garnish with fresh cilantro for an extra pop of flavor. You’ll love how this dish can impress your family and friends while being quick and easy to make!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons yellow curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup diced potatoes
• 1 cup carrots, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions

1. In a large pot over medium heat, sauté the chopped onion and minced garlic until fragrant, about 2-3 minutes.
2. Add the yellow curry paste and cook for another minute, stirring constantly.
3. Stir in the chicken pieces and cook until they are lightly browned.
4. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Mix well.
5. Add the diced potatoes and carrots, and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
6. Serve hot over jasmine rice, garnished with fresh cilantro.

Green Curry Chicken with Thai Basil

Green Curry Chicken is a delightful dish that combines tender chicken pieces with a vibrant, spicy green curry sauce. The fresh herbs and coconut milk create a creamy texture and a refreshing flavor that can brighten any meal. This dish is not only delicious but also simple to make, making it a great option for weeknight dinners.

With its rich aroma and a perfect balance of spicy and sweet, Green Curry Chicken is sure to impress your family and friends. Paired with fluffy jasmine rice, this dish is both satisfying and wholesome. You’ll love how quickly it comes together!

Ingredients

• 1 pound chicken breast, diced
• 2 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 cups fresh Thai basil leaves
• 1 cup mixed vegetables (bell peppers, zucchini, or eggplant)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• Jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the diced chicken and cook until browned.
2. Stir in the green curry paste and cook for about 1 minute until fragrant.
3. Add the coconut milk and chicken broth, stirring well to combine. Bring to a simmer.
4. Add the mixed vegetables, fish sauce, and brown sugar. Cook for 5-7 minutes, or until the vegetables are tender.
5. Stir in the Thai basil leaves, allowing them to wilt before removing from heat.
6. Serve hot over jasmine rice.

Thai Green Curry Chicken with Eggplant

This Thai green curry chicken with eggplant is a delightful combination of flavors that will transport your taste buds straight to Thailand. The creamy coconut milk pairs beautifully with the fragrant green curry paste, creating a dish that’s both aromatic and satisfying. It’s simple enough for a weeknight dinner but impressive enough to serve at a gathering.

The tender chicken and soft eggplant soak up the rich sauce, while fresh herbs add a burst of freshness. Plus, it comes together quickly, making it an ideal choice for busy cooks. Grab your ingredients, and let’s get started!

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups eggplant, cubed
• 1 can (14 oz) coconut milk
• 3 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 red chili, sliced (for garnish)
• Fresh basil leaves (for garnish)
• 2 tablespoons vegetable oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and sauté for about 1 minute until fragrant.
2. Add the chicken pieces and cook until they are no longer pink, about 5 minutes.
3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
4. Add the cubed eggplant, fish sauce, and brown sugar. Continue to simmer for about 10-15 minutes, until the eggplant is tender.
5. Adjust seasoning if needed, then serve hot, garnished with sliced chili and fresh basil.

Panang Curry Chicken with Kaffir Lime Leaves

Panang Curry Chicken is a delightful Thai dish that’s both rich and creamy, offering a perfect balance of sweet, spicy, and savory flavors. The use of kaffir lime leaves adds a unique citrus aroma that elevates the dish, making it a favorite among curry lovers. This recipe is pleasantly simple, allowing you to whip up a comforting meal in no time.

With tender chicken simmered in a luscious coconut milk sauce infused with aromatic spices, each bite is a burst of flavor. Serve it over steamed rice to soak up the delicious sauce, and enjoy a taste of Thailand right in your kitchen!

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons Panang curry paste
• 1 can (14 oz) coconut milk
• 4 kaffir lime leaves, torn into pieces
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 cup bell peppers, sliced
• 1/4 cup fresh basil leaves
• Jasmine rice, cooked for serving

Instructions

1. In a large skillet, heat a splash of coconut milk over medium heat. Add the Panang curry paste and stir for about 2 minutes until fragrant.
2. Add the chicken pieces and cook until they are no longer pink, about 5 minutes.
3. Pour in the remaining coconut milk, add the kaffir lime leaves, fish sauce, and sugar. Stir well to combine.
4. Bring to a simmer and cook for an additional 10 minutes, allowing the flavors to meld.
5. Add the sliced bell peppers and cook for another 2-3 minutes until just tender.
6. Before serving, stir in the fresh basil leaves.
7. Serve hot over jasmine rice.

Thai Jungle Curry with Chicken and Vegetables

Thai Jungle Curry is a delightfully spicy dish that’s packed with flavor and color. It’s known for its aromatic blend of herbs and spices, making it a favorite among curry enthusiasts. This dish is both comforting and invigorating, with a balance of heat from fresh chilies and sweetness from vegetables. Plus, it’s relatively simple to make, perfect for a weeknight dinner or a special occasion.

The vibrant mix of chicken and vegetables creates a satisfying meal that’s as nutritious as it is delicious. With its rich coconut milk base and bold curry paste, each bite is bursting with flavor. If you’re looking to spice up your dinner routine, this dish is sure to impress!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup coconut milk
• 2 tablespoons green curry paste
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup diced potatoes
• 1 cup sliced carrots
• 2 cups spinach or kale
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Fresh basil leaves for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened.
2. Stir in the green curry paste and cook for 1-2 minutes until fragrant.
3. Add the chicken pieces to the pot and cook until they are no longer pink.
4. Pour in the coconut milk and bring to a simmer.
5. Add the diced potatoes, carrots, and fish sauce. Cook until the vegetables are tender, about 15 minutes.
6. Stir in the spinach or kale and sugar, cooking for an additional 2-3 minutes.
7. Serve hot, garnished with fresh basil leaves.

Red Curry Chicken with Pineapple

This Red Curry Chicken with Pineapple is a delightful blend of sweet and savory flavors. The creamy coconut milk pairs perfectly with the warmth of red curry paste, while the pineapple adds a refreshing twist that brightens the dish. It’s simple to whip up, making it a fantastic option for a weeknight dinner or a cozy gathering.

The tenderness of the chicken combined with the juicy chunks of pineapple creates a satisfying meal that’s both comforting and exciting. Plus, it’s a great way to introduce a bit of Thai cuisine to your dinner table!

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 cup fresh pineapple, diced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, heat vegetable oil over medium heat. Add the sliced onion and garlic, cooking until softened.
2. Stir in the red curry paste and cook for about 1 minute until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Pour in the coconut milk and chicken broth, then bring to a gentle simmer.
5. Stir in the diced pineapple, fish sauce, and brown sugar. Simmer for about 15 minutes, or until the chicken is cooked through.
6. Serve hot, garnished with fresh cilantro.

Massaman Curry Chicken with Potatoes

Massaman Curry Chicken with Potatoes is a warm and comforting dish that brings together a wonderful blend of spices and flavors. This Thai curry is mildly spicy, with a rich and creamy texture that pairs perfectly with tender chicken and hearty potatoes. It’s a straightforward recipe, making it accessible for both novice and experienced cooks.

The combination of coconut milk, tamarind, and peanuts offers a delightful sweetness and nuttiness, while the spices add depth. This dish is perfect for a cozy dinner and can be served with rice to soak up all the delicious sauce!

Ingredients

• 1 lb chicken thighs, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 onion, sliced
• 2 cups coconut milk
• 2 tablespoons Massaman curry paste
• 2 tablespoons tamarind paste
• 1 tablespoon brown sugar
• 1/2 cup roasted peanuts
• 1 tablespoon fish sauce
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. In a large pot, heat a bit of oil over medium heat. Add the sliced onion and sauté until translucent.
2. Add the chicken chunks and cook until lightly browned. Stir in the Massaman curry paste and cook for another minute.
3. Pour in the coconut milk, tamarind paste, and fish sauce. Bring to a simmer.
4. Add the diced potatoes and brown sugar. Cook for about 20-25 minutes, or until the potatoes are tender.
5. Stir in the roasted peanuts and let simmer for an additional 5 minutes. Adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro over a bed of jasmine rice.

Thai Basil Chicken with Red Curry Sauce

This Thai Basil Chicken with Red Curry Sauce is a delicious and easy meal that packs a punch of flavor. The tender chicken pieces are coated in a rich red curry sauce, made with coconut milk, basil, and a blend of spices. It’s a perfect dish for a quick weeknight dinner or when you want to impress guests without spending hours in the kitchen.

The combination of aromatic basil and creamy sauce creates a comforting meal that’s both savory and slightly sweet. Serve it over a bed of fluffy rice to soak up all that delicious sauce. It’s sure to become a favorite in your household!

Ingredients

• 1 lb chicken breast, diced
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 cup fresh basil leaves
• 1 bell pepper, sliced
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Cooked jasmine rice, for serving

Instructions

1. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes.
3. Stir in red curry paste and cook for another minute.
4. Pour in the coconut milk and soy sauce, then simmer for 10 minutes.
5. Add sliced bell pepper and basil leaves, cooking for an additional 5 minutes until the peppers are tender.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve the dish over jasmine rice and enjoy!

Green Curry Chicken with Peppers and Carrots

Green Curry Chicken with Peppers and Carrots is a vibrant and aromatic dish that’s sure to spice up your dinner table. The combination of tender chicken, crunchy bell peppers, and sweet carrots creates a delightful medley of flavors. This dish is not only delicious but also simple to make, making it a great option for weeknight meals or entertaining guests.

The creamy coconut milk gives the curry a rich texture, while the green curry paste adds a zesty kick. Serve it over rice or with warm naan, and you’ll have a meal that’s both satisfying and comforting. Let’s get cooking!

Ingredients

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1 cup green bell pepper, sliced
• 1 cup red bell pepper, sliced
• 1 cup carrots, sliced
• 1 can (13.5 oz) coconut milk
• 2-3 tablespoons green curry paste (adjust to taste)
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Fresh basil for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
2. Stir in the green curry paste and cook for another minute until fragrant.
3. Add the sliced bell peppers and carrots, stirring well to combine. Cook for about 3-4 minutes until the vegetables start to soften.
4. Pour in the coconut milk, fish sauce, and sugar. Stir well, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Serve hot, garnished with fresh basil, alongside rice or naan.

Lemongrass Chicken Curry

Lemongrass chicken curry is a delightful dish that brings together the fresh, zesty flavors of lemongrass and the warmth of spices. This recipe is not only packed with flavor but is also simple to prepare, making it perfect for a weeknight dinner or a cozy gathering with friends.

The combination of tender chicken, creamy coconut milk, and aromatic herbs creates a comforting yet exciting meal. Serve it over rice for a satisfying experience that will leave everyone wanting more!

Ingredients

• 1 lb chicken breast, cubed
• 2 tablespoons lemongrass, finely chopped
• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 cup chicken broth
• 1 bell pepper, sliced
• 1 cup carrots, sliced
• 1 tablespoon olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned, about 5-7 minutes.
2. Stir in the lemongrass and bell pepper, cooking for another 2 minutes until fragrant.
3. Add the red curry paste, fish sauce, and brown sugar, mixing well to coat the chicken and vegetables.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Add the carrots and let it cook for about 15 minutes, or until the chicken is cooked through.
5. Season with salt and pepper to taste. Serve hot over rice, garnished with fresh basil leaves.

Sweet Potato and Chicken Red Curry

This Sweet Potato and Chicken Red Curry is a warm and comforting dish that perfectly balances sweet and savory flavors. The creamy coconut milk pairs beautifully with the slight spiciness of red curry paste and the natural sweetness of sweet potatoes, creating a delightful harmony that’s both satisfying and delicious. It’s simple to prepare, making it a great option for a weeknight dinner.

Not only is this curry tasty, but it’s also packed with nutrients. The combination of chicken and sweet potatoes provides a hearty meal that will keep you energized. Serve it with steamed rice or crusty bread to soak up all the delicious sauce!

Ingredients

• 1 lb (450g) chicken breast, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 large sweet potato, peeled and cubed
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.
2. Add the diced chicken to the pot and cook until the chicken is lightly browned, about 5-7 minutes.
3. Mix in the red curry paste, ensuring the chicken is well coated. Cook for another minute.
4. Pour in the coconut milk and chicken broth, then add the sweet potato cubes. Bring the mixture to a simmer.
5. Stir in the fish sauce, brown sugar, and lime juice. Season with salt and pepper to taste. Let it simmer for about 20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
6. Serve hot, garnished with fresh cilantro, alongside rice or bread.

Coconut Curry Chicken with Spinach

Coconut Curry Chicken with Spinach is a delightful dish that perfectly balances creamy coconut milk with vibrant spices. Each bite bursts with flavor, thanks to the tender chicken and fresh spinach that add both nutrition and color. This recipe is simple to prepare, making it ideal for a weeknight dinner or a weekend gathering with friends.

The rich, aromatic curry sauce envelops the chicken, creating a comforting and satisfying meal that pairs wonderfully with rice or noodles. The combination of spices and coconut milk creates a warm, inviting taste that is sure to please everyone at the table.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the red curry paste and cook for another minute to release its flavors.
4. Add the chicken thighs, cooking until they are browned on all sides.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.
6. Reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
7. Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
8. Finish with lime juice and season with salt and pepper to taste.
9. Serve hot over cooked rice or noodles.

Creamy Coconut Chicken Curry with Mushrooms

This creamy coconut chicken curry with mushrooms is a comforting dish packed with rich flavors. The tender chicken, earthy mushrooms, and creamy coconut milk create a delightful harmony that’s both satisfying and easy to make.

Perfect for a weeknight dinner, this curry is not only delicious but also simple. You can have it on the table in no time, letting you enjoy a taste of Thailand right at home.

Ingredients

• 1 lb chicken breast, cubed
• 1 can (14 oz) coconut milk
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Cook the Chicken: In a large pan, heat vegetable oil over medium heat. Add the cubed chicken and cook until browned. Remove and set aside.
2. Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add Mushrooms and Curry Paste: Stir in the sliced mushrooms and red curry paste. Cook for a few minutes until the mushrooms are tender.
4. Combine Ingredients: Pour in the coconut milk, fish sauce, and sugar. Stir well, then bring to a simmer.
5. Finish the Dish: Return the cooked chicken to the pan and let everything simmer for about 10 minutes, allowing the flavors to meld.
6. Serve: Garnish with fresh cilantro and serve hot over cooked rice.

Thai Red Curry Chicken Noodle Soup

Thai Red Curry Chicken Noodle Soup is a comforting dish that beautifully combines the warmth of chicken and noodles with the rich, aromatic flavors of red curry. The coconut milk adds a creamy texture, while the spices create a harmonious balance of heat and sweetness. This soup is not only delicious but also quite simple to make, perfect for a weeknight dinner or a cozy weekend meal.

This recipe features tender chicken pieces, fresh vegetables, and rice noodles, all simmered together in a fragrant broth. Topped with fresh cilantro and a squeeze of lime, this soup is sure to delight your taste buds and warm your soul.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 bell pepper, sliced
• 2 cups fresh spinach
• 8 oz rice noodles
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
2. Add the chopped onion, garlic, and ginger. Sauté for another 3-4 minutes until the onion is translucent.
3. Stir in the red curry paste and cook for about 1 minute until fragrant.
4. Pour in the chicken broth and coconut milk. Bring the mixture to a simmer, then add the bell pepper.
5. Cook for 10 minutes, then add the spinach and rice noodles. Simmer for an additional 5 minutes until the noodles are tender.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Thai Green Curry Chicken Pizza

This Thai Green Curry Chicken Pizza offers a delightful twist on traditional pizza. It combines the rich flavors of green curry with tender chicken, fresh herbs, and a hint of spice. Perfect for a quick weeknight meal, this recipe is simple to make and sure to impress your family or guests.

The creamy coconut milk mixes beautifully with the zesty toppings, making every bite a delicious experience. Plus, it’s a fun way to enjoy the beloved flavors of Thai cuisine in a familiar format. Grab your ingredients and get ready for a tasty fusion!

Ingredients

• 1 pre-made pizza crust
• 1 cup cooked chicken, shredded or diced
• 1/2 cup Thai green curry paste
• 1/2 cup coconut milk
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh cilantro, chopped
• 1 small red chili, sliced (optional for spice)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the green curry paste with coconut milk until well combined. Season with salt and pepper if needed.
3. Spread the curry mixture evenly over the pizza crust.
4. Top with cooked chicken and mozzarella cheese.
5. Drizzle with olive oil and add sliced chili on top if using.
6. Bake in the preheated oven for about 15-20 minutes or until the cheese is bubbly and golden.
7. Once out of the oven, sprinkle with fresh cilantro before serving.

Chicken Curry with Coriander and Lime

This Chicken Curry with Coriander and Lime is a delightful dish that bursts with flavor. The tender chicken simmers in a rich coconut milk sauce, infused with warm spices and a refreshing hint of lime. It’s a comforting meal that’s simple to prepare, making it perfect for weeknight dinners or special occasions.

The combination of coriander and lime gives this curry a bright and zesty flavor that pairs wonderfully with rice. You’ll find it both satisfying and invigorating, showcasing the vibrant tastes of Thai cuisine. Let’s get cooking!

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, diced
• 2 cups fresh spinach
• Juice and zest of 1 lime
• 1/4 cup fresh coriander, chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the red curry paste and chicken pieces, stirring to coat the chicken well. Cook until the chicken is browned on all sides.
4. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring to a simmer.
5. Add the diced red bell pepper and cook for 10 minutes, allowing the flavors to meld.
6. Stir in the fresh spinach, lime juice, and lime zest, cooking until the spinach is wilted. Season with salt and pepper to taste.
7. Before serving, sprinkle the curry with chopped coriander. Enjoy it over rice for a complete meal!

Grilled Chicken Thai Yellow Curry Salad

This Grilled Chicken Thai Yellow Curry Salad combines the vibrant flavors of Thai cuisine in a fresh and healthy way. The tender grilled chicken, infused with aromatic yellow curry, pairs beautifully with crisp greens, making it a delightful choice for lunch or dinner. It’s a simple dish to whip up, perfect for busy days when you want something satisfying yet light.

The tangy dressing enhances the overall taste, bringing together the spices, textures, and colors. This recipe is not only flavorful but also nutritious, making it a great addition to your meal rotation.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon yellow curry powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (like arugula and spinach)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced mango
• 1/4 cup sliced red onion
• 1/4 cup shredded carrots
• 2 tablespoons Thai peanut dressing

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, yellow curry powder, salt, and pepper. Add chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest for a few minutes before slicing.
3. Prepare the Salad: In a large bowl, combine mixed greens, cherry tomatoes, mango, red onion, and carrots.
4. Assemble the Dish: Top the salad with sliced grilled chicken and drizzle with Thai peanut dressing. Toss gently to combine.
5. Serve: Enjoy your vibrant salad fresh and warm!

Spicy Thai Chicken Curry with Zucchini

This Thai chicken curry is a delightful dish that combines tender chicken with a rich, spicy sauce. The addition of zucchini adds a fresh crunch and a touch of sweetness that balances the heat perfectly. It’s a simple recipe, making it great for a weeknight dinner or a cozy gathering.

The flavors in this dish are vibrant and aromatic, which will surely impress your taste buds. You’ll love how quickly it comes together, allowing you to enjoy a homemade meal without too much fuss. Serve it over rice to soak up all that delicious sauce!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 medium zucchinis, sliced
• 1 can (14 oz) coconut milk
• 2-3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked rice

Instructions

1. Heat the oil in a large skillet over medium heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the chicken pieces to the skillet, cooking until they’re browned on all sides, about 5-7 minutes.
3. Stir in the red curry paste and cook for another minute, letting the spices release their flavors.
4. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
5. Add the zucchini slices and cook for an additional 5-10 minutes, or until the chicken is cooked through and the zucchini is tender but still crisp.
6. Finish with lime juice, adjusting to taste. Serve over rice and garnish with fresh cilantro.

Slow-Cooked Chicken Curry with Thai Spices

This slow-cooked chicken curry is a delightful combination of tender chicken and vibrant Thai spices. The rich coconut milk blends beautifully with fragrant herbs, creating a dish that’s both comforting and full of flavor. Perfect for a cozy evening at home, this recipe is also surprisingly simple to make.

The slow cooker does most of the work for you, allowing the spices to infuse the chicken as it cooks low and slow. The result is a flavorful dish that pairs perfectly with rice or noodles. Whether you’re a curry lover or trying it for the first time, this recipe is sure to impress!

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, sliced
• 1 cup chicken broth
• Fresh cilantro for garnish

Instructions

1. Prepare the Chicken: Place the chicken thighs in the slow cooker. Add the chopped onion, minced garlic, and sliced bell pepper.
2. Mix the Sauce: In a bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, and chicken broth. Stir well until mixed.
3. Cook: Pour the sauce over the chicken and vegetables. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
4. Serve: Once cooked, shred the chicken with two forks and stir it back into the sauce. Garnish with fresh cilantro before serving.