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Thai Chicken Curry Recipe

Thai Chicken Curry Recipe

Frequent trips to New York City and its 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—you can always amp up the heat if you like! —Corey Rupp, Dunmore, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

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.

Reviews for Thai Chicken Curry

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Reviewed Apr. 9, 2016

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

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."

Reviewed Jan. 11, 2016

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

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."

Reviewed Feb. 27, 2015

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

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."

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."

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"

Reviewed Sep. 7, 2013

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

Reviewed Aug. 18, 2013

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

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