THE RECIPE JOURNAL · Main Course
Spicy Thai Chicken Curry
This vibrant and flavorful dish brings the perfect balance of heat and sweetness to your dinner table. Ready in under 30 minutes, it’s a delicious way to spice up your weeknight meals with a taste of Thailand.
FROM THE KITCHEN • Spicy Thai Chicken Curry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some sesame oil in a large saucepan over medium heat. Toss in the chopped onion and garlic, cooking them until the garlic just starts to brown—this usually takes about 3 to 4 minutes. Next, add the potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander. Give everything a good stir so all the ingredients get nicely coated and mixed together.
02
Step 2
Pour in the coconut milk along with half a cup of water, then season with a bit of salt and pepper. Cover the pan, turn the heat down to low, and let it simmer gently for around 10 minutes. After that, add the chicken pieces, zucchini, and bell pepper. Keep it covered and let it cook for another 5 minutes or so, until the chicken is cooked through and no longer pink inside.
03
Step 3
While the curry simmers, mix the cornstarch with the remaining half cup of water in a small bowl until it dissolves. Pour this into the curry, uncover the pan, and turn the heat up to high. Let it come to a boil and keep it boiling for 3 to 4 minutes to thicken up the sauce.
04
Step 4
Finally, take the pan off the heat and stir in some fresh cilantro and a squeeze of lime juice right before serving to brighten everything up.
Why you’ll love it
This dish packs a perfect balance of heat, sweetness, and savory flavors that excite your taste buds. It’s quick to prepare and brings a vibrant taste of Thailand right to your kitchen. Plus, it’s a comforting meal that warms you up on cooler days.
How to serve
Serve the curry over steamed jasmine rice or with warm naan bread to soak up the sauce. A side of fresh cucumber salad or lightly steamed vegetables can add a refreshing contrast to the spicy richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the chicken tender. This curry also freezes well for up to one month—just thaw overnight in the fridge before reheating.
