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