Look no further if you love Thai food and would like to try your hand at making a Thai chicken curry recipe. This dish is beautifully fragrant and comforting. Serve with steamed rice and the dish is complete.
Thai Chicken Curry Recipe Ingredients
- 2 teaspoons olive oil
- 1 4-ounce jar red curry paste (adjust to your preferred spiciness)
- 2 tsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 pound sweet potatoes, peeled, cut into 1/2-inch pieces
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces or 1 block of cubed tofu (veggie option)
- 1 13.5-ounce or 15-ounce can unsweetened coconut milk
- Chopped fresh basil and cilantro (for topping)
Thai Chicken Curry Recipe Instructions
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Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, pepper, brown sugar, cinnamon, and cumin – cook, stirring occasionally, until onion is translucent, about 10 minutes.
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Add potatoes, chicken (or tofu), coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.