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Chicken

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Thai Chicken Curry Recipe

Last Updated: January 14, 2021
This content is created following our Recipe Development Procedure, and reviewed by our RDNs. However, the content does not constitute a medical or nutritional consultation. Read our Medical Disclosure.
Lizzie Streit, MS, RDN, LD
Nutritionally reviewed by Lizzie Streit, MS, RDN, LD on May 3, 2020 — Recipe developed by Luna Regina

This healthy Thai chicken curry recipe may require many ingredients, but it’s actually simple to make. And, it only takes 30 minutes to make.

Thai Chicken Curry Recipe

What Is Thai Curry?

“Thai curry” is a broad term that refers to any curry dishes native to Thailand. For each type of curry, a curry paste is used to give the curry its unique flavor.

Made with different ingredients, yet curries share very specific traits: fresh, super fragrant, and with strong flavors (especially the heat). These are what Thai cuisine is all about, and I think that’s beautiful.

If you love curry, be sure to check out our egg curry recipe. We also have a massaman curry recipe that is also an inspiration from Thai cuisine.

Maybe one of these simple curry recipes will become your favorites, too, so be sure to check them out later. But for now, let’s get back to today’s Thai chicken curry recipe.

Is Thai Chicken Curry Healthy?

We try to make this Thai chicken curry recipe as healthy as possible by limiting fat and using nutritious ingredients. Our curry ends up containing:

  • About 7g of saturated fat per serving. This is considered rather low for a main dish that contains oil and coconut milk.
  • Only about 2.5g of added sugar. Added sugar comes from additional sweeteners (in this recipe, brown sugar) and you should only consume about 50g per day.
  • About 4g of fiber per serving. You should consume about 25 grams of fiber per day and we’ll sneak more into this meal later.

Besides, this Thai chicken curry also contains ingredients that can be beneficial for your health. And they are:

Is Thai Chicken Curry Healthy

1. Turmeric

Turmeric is one of the key ingredients in a curry powder mix. This spice flavors the curry with a warm peppery taste alongside a subtle hint of an earthy, mustardy aroma.

Turmeric also has a constituent called curcumin, which gives curry its signature vibrant yellow color. It is curcumin in turmeric that may help treat breast cancer.

2. Ginger

What’s a curry without a little ginger?

It’s one of the most flavorful spices in the world. This sweet, mildly hot spice is what helps give curry its warmth and comforting aroma.

Like turmeric, ginger also has medicinal benefits including decreasing blood sugars.

3. Carrots

Here at Healthy Kitchen 101, we love adding carrots to our recipes. They are full of flavors and can go well with so many dishes.

Carrots can also bring many health benefits. They contain carotenes— a type of carotenoid that gives carrots their signature orange color.

Studies have shown that foods that are rich in carotenoids may improve skin health.

How Many Calories Are There in Thai Chicken Curry?

There are about 500 calories per serving in our Thai chicken curry. One serving includes a hefty amount of curry and ¾ cup of cooked rice.

If you’re planning a wholesome meal with our curry, pair it with a 250-calorie salad or side dish. We will discuss side dish options later but for now, let’s get back to the recipe.

Thai Chicken Curry Ingredients

Ingredients

Here are some of the main ingredients in today’s Thai chicken curry:

1. Chicken

We use boneless skinless chicken thighs because dark chicken meat is tender and full of flavor. Chicken breast can be a great alternative if you don’t have any chicken thighs in the fridge.

Other than chicken, this recipe also works for other types of meat such as beef or lamb.

2. Coconut Milk

This dairy-free milk is one of the key ingredients in Thai cuisine. Coconut milk adds a rich flavor and silky texture to any dish it accompanies.

3. Vegetables

Curries are versatile and you can use any vegetables you have on hand. For today’s recipe, we use carrots, onions, and peas.

Other vegetables that pair well with our Thai chicken curry are broccoli, pumpkin, zucchini.

4. Seasonings

Here are the seasonings that brings out the flavors of our curry:

  • Red curry paste;
  • Herbs: shallots, lemongrass, ginger, galangal;
  • Spices: ground white pepper, cumin powder, ground coriander seeds, curry powder.

The trick is to use a bit of red curry paste to give your curry deep flavors and savoriness.

How to Make Thai Chicken Curry

How to Make Thai Chicken Curry

Here is a brief summary of our Thai chicken curry recipe:

Jump to Recipe

Step 1: Sear the chicken.

Step 2: Sauté the vegetables.

Step 3: Sauté the seasonings.

Step 4: Add broth and simmer.

Step 5: Mix the thickener.

Step 6: Add peas and thickener.

Step 7: Serve.

Detailed instructions and full measurements will be available below.

What to Serve With Thai Chicken Curry

For today’s recipe, we want to keep it traditional and serve this curry over a bed of warm cooked rice. We use medium-grain rice, but we highly recommend using Jasmine rice.

It is a type of long-grain rice that has a soft texture, sweet flavor, and subtle aromatic notes. It would both complement and complete this Thai chicken curry.

However, curry and rice alone won’t make a fully nutritious meal. We recommend pairing them with a salad on the side.

what to serve with this recipe

Thai Mango Salad

Since we’re on the Southeast Asian theme, a Thai mango salad would be a perfect fit.

The freshness of this vibrant, sweet, and sour salad will balance out our rich and spicy curry. Together, they make a great combo for an easy, healthy, homemade Thai-inspired meal.

Here are their combined nutrition facts:

Thai Chicken Curry Recipe
5 from 5 votes

Thai Chicken Curry Recipe

Avatar for Luna ReginaLuna Regina
Making dinner has just gotten much easier thanks to this Thai chicken curry recipe. Within 30 minutes, you will have a healthy, hearty spicy soup to share with your family.
Print Pin Review
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Thai
Servings 4 servings
Calories 500 kcal

Ingredients
  

  • 2 tbsp olive oil divided
  • 12 oz skinless boneless chicken thigh
  • 1/4 tsp salt divided
  • 1/2 tsp ground black pepper divided
  • 4 oz carrots diced
  • 4 oz onions finely diced
  • 3 tbsp garlic finely minced
  • 1 tbsp red curry paste
  • 1 tbsp shallots finely minced
  • 1/2 tbsp lemongrass finely minced
  • 0.5 oz ginger thinly sliced
  • 0.5 oz galangal thinly sliced
  • 1/8 tsp ground white pepper
  • 1/8 tsp cumin powder
  • 1/2 tsp ground coriander seeds
  • 2 tsp curry powder
  • 3 cups unsalted chicken broth
  • 3 tsp brown sugar
  • 1/2 cup coconut milk
  • 1 1/2 tbsp cornstarch
  • 2 oz frozen peas thawed
  • 1 tbsp tamarind concentrate
  • 1/2 tbsp Thai fish sauce
  • 3 cups cooked medium-grain rice
  • 1/4 cup fresh coriander finely chopped, for garnish
  • 0.25 oz red chile peppers cut into slices, for garnish

This post may contain links to Amazon or other partners; Purchases made via these links may benefit us at no additional cost to you. Read our Affiliate Disclosure.

Instructions
 

  • Sear the chicken: Heat up 1 tbsp olive oil in a large pot over medium-high heat. Add chicken, 1/8 tsp salt, and 1/4 tsp black pepper. Sear the chicken for 5 minutes or until golden-brown on both sides. Transfer to a plate and set aside.
  • Sauté the vegetables: In the same pot, add the remaining 1 tbsp olive oil, diced carrots, onions, and minced garlic. Cook over medium heat for 2 minutes or until the onions are slightly translucent.
  • Sauté the seasonings: Add curry paste, shallots, lemongrass, ginger, galangal, white pepper, cumin, coriander powder, and curry powder. Stir constantly for 1 minute or until fragrant.
  • Add broth and simmer: Add the cooked chicken, unsalted chicken broth, and brown sugar. Turn the heat up to high and bring to a boil, then simmer uncovered for 15 minutes over medium heat, uncovered.
  • Mix the thickener: In a small bowl, combine coconut milk and cornstarch. Mix to dissolve.
  • Add peas and thickener: Bring the heat up to medium. Add peas, coconut thickener, tamarind concentrate, fish sauce, and the remaining 1/8 tsp salt and 1/4 tsp black pepper to the pot. Stir constantly and cook for another minute or until slightly thickened. Turn off the heat.
  • Serve: Ladle hot curry into a deep dish or a bowl with 3/4 cup warm cooked rice per serving and garnish with fresh chopped cilantro and red chili peppers.

Video

Notes

  • Don’t overcrowd the pan when you sauté the chicken. If your pan isn’t big enough, divide the chicken and cook in small batches. Otherwise the chicken will lose its juices and become dry.
  • You may want to use low-fat yogurt or Greek yogurt if you’re trying to stay on a healthier side. Just don’t use non-fat yogurt as we want to retain the richness of the curry.
  • Try to use homemade chicken broth as you can control the amount of salt you’re adding to the curry. Or you can opt for store-bought chicken broth, but remember to look for the unsalted or low sodium ones.
  • Always season to taste at the end of the cooking process. If you adjust the amount of salt to your liking before reducing the soup, the end result will likely be saltier than you expected.

Nutrition

Nutrition Facts
Thai Chicken Curry Recipe
Amount Per Serving (1 serving)
Calories 500 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 80mg27%
Sodium 585mg25%
Potassium 603mg17%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 8g9%
Protein 25g50%
Vitamin A 5131IU103%
Vitamin C 12mg15%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Homemade Thai Chicken Curry Recipe

FAQ

1. Can You Use Coconut Cream in Curries?

Yes, you can. If you want your curry to be extra rich, use coconut cream instead of coconut milk.

Keep in mind that even though they basically taste the same, coconut cream is much more concentrated, thicker, and richer. The thicker consistency will affect the texture of your curry as well.

However, coconut cream is much higher in saturated fat than coconut milk. You might want to keep an eye on the nutritional values to make sure you don’t consume too much fat.

2. Can You Freeze Thai Chicken Curry?

Yes, you can. Thai chicken curry freezes well and can stay good for about a month in the freezer.

We recommend dividing the curry into serving portions and putting each one in a freezer-safe container. That way you can take one out of the freezer and thaw with ease in a microwave.

Can you freeze this recipe

3. How Long Does Thai Chicken Curry Last?

This curry can last up to 5 days in the refrigerator if you keep it in an airtight container. We recommend letting any leftovers cool before putting them in the fridge.

Filed Under: Chicken, Gluten-free, Main Course, Thai

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Luna Regina
About the author

Luna Regina

I'm Luna Regina. Welcome to Healthy Kitchen 101 where true wellness starts with eating right. I hope you will enjoy the healthy recipes, cooking tips, and reviews on our website. Have a great time!

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Comments

  1. Avatar for Swarup Kumar SamalSwarup Kumar Samal

    January 8, 2019 at 9:27 am

    Excellent recipe

    Reply
    • Avatar for LunaLuna

      February 20, 2019 at 4:34 am

      Thanks for the compliment! 🙂

      Reply
  2. Avatar for BertoBerto

    January 26, 2019 at 1:12 am

    Friendly and tasty receipe. Thanks…

    Reply
    • Avatar for LunaLuna

      February 20, 2019 at 4:34 am

      Thanks for stopping by! 🙂

      Reply
  3. Avatar for Derek dayDerek day

    February 13, 2019 at 10:36 am

    Afrer the comments about tumeric why is there none in this dish

    Reply
    • Avatar for Luna ReginaLuna Regina

      September 5, 2019 at 2:42 am

      Hi Derek, the turmeric is actually in the curry powder 🙂

      Reply
  4. Avatar for stevensteven

    April 24, 2020 at 2:22 pm

    What is the yogurt supposed to substitute?

    Reply
  5. Avatar for royroy

    May 11, 2020 at 7:03 am

    good good good good

    Reply
  6. Avatar for P. K. SheeP. K. Shee

    June 3, 2020 at 11:20 am

    Sehr schoen.

    Reply

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Lizzie Streit, MS, RDN, LD
Nutritionally reviewed by Lizzie Streit, MS, RDN, LD on May 3, 2020 — Recipe developed by Luna Regina
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