Thai Chicken Curry Recipe
Thai Chicken Curry Recipe photo by Taste of Home
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Thai Chicken Curry Recipe

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3.5 10 11
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Frequent trips to New York City and it's diverse food scene got me hooked on spicy Thai food. I know most people don’t have a heat-proof tongue like I do, so I kept this version pretty mild. —Corey Rupp, Dunmore, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 6 green onions, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 1-1/2 cups chicken stock
  • 3/4 cup light coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon red curry paste
  • 1 teaspoon reduced-sodium soy sauce
  • 2 cups cooked brown rice
  • 1/4 cup unsweetened shredded coconut

Nutritional Facts

1 cup chicken mixture with 1/2 cup rice: 358 calories, 13g fat (6g saturated fat), 63mg cholesterol, 635mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.


  1. Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
  2. In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut. Yield: 4 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Thai Chicken Curry in Taste of Home September/October 2013

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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vewebber58 User ID: 998755 246811
Reviewed Apr. 9, 2016

"Sorry, but this just wasn't good. Tasteless."

MY REVIEW User ID: 8040913 243446
Reviewed Feb. 8, 2016

"I think this a very good basic recipe. She said she toned it way down to be palatable for most people. I too added more spice, but have lived in these countries and grew accustomed to the flavor. Thank you for sharing the recipe."

Jami4 User ID: 5573747 241519
Reviewed Jan. 11, 2016

"Even the kids liked it. Next time I will add more curry, garlic etc to amp up the flavor."

hchambers User ID: 7140928 223611
Reviewed Mar. 26, 2015

"I added red bell peppers and bamboo shoots to this and quite a bit more curry to give it a more authentic Thai flavor."

steven972 User ID: 7362714 221468
Reviewed Feb. 27, 2015

"We enjoy the chicken curry and will have to spice it up a little to make real and more enjoyable"

kmnowak User ID: 3453696 181774
Reviewed Oct. 5, 2013

"have made this twice now, with substitutions. It's a huge hit with the entire family. Second time, I just laid it on a bed of spinach - yum!! I was out of coconut milk the second time and used some sweetened condensed milk instead, cooking the coconut into the sauce - my husband really loved it."

MY REVIEW User ID: 1258672 198917
Reviewed Sep. 29, 2013

"OMG so good. I added a lot more curry paste. I also toasted the unsweetened coconut to put on top. This gave it an extra added flavor. On the side I did Near East brown rice. Would definitely make again."

maryannet User ID: 1456288 121312
Reviewed Sep. 13, 2013

"I used a tablespoon of masman curry paste. I also added vegetables beans, cauliflower, broccoli, eggplant, potatoes and peas What I had from the garden"

rustedgold1 User ID: 3141438 197970
Reviewed Sep. 7, 2013

"My husband and I agree with the previous review. This was really bland and thin tasting."

ronjon3 User ID: 4666802 197155
Reviewed Aug. 18, 2013

"Not even close to a Thai curry. Needs peppers, vegetables and way more curry paste."

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