Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Thai Chicken Curry with Coconut Milk
A few months ago, I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.
This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving — no rice or naan included.
With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.
The Thai red curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.
Since sharing this recipe in 2017, I’ve received almost 600 comments and 240+ five-star reviews on it. To say it’s a reader favorite is an understatement!
Thai Chicken Coconut Curry Ingredients
To make the red curry recipe, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts
- Garlic
- Ground or fresh ginger
- Ground coriander
- Canned coconut milk
- Shredded carrots
- Thai red curry paste
- Fresh spinach
- Lime juice
- Brown sugar
- Fresh cilantro
Can Curry Powder Be Used Instead of Curry Paste?
Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.
How to Make Thai Red Curry
This is a very easy curry recipe to make! Here’s how the Thai curry recipe comes together:
- Add the oil and chopped onion to a large skillet and sauté until softened.
- Add the diced chicken and cook until done, then add the garlic, ginger, and coriander.
- Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
- Stir in the spinach, lime juice, and optional brown sugar last.
I like to serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop.
How Long Does Curry Last?
If stored in an airtight container in the fridge, this red curry will last up to five days.
Can You Freeze Curry?
Absolutely! I like to store smaller quantities in freezer bags to reheat at a moment’s notice. Frozen curry will last up to three months.
What to Serve with Curry
We like to serve this Thai chicken curry with naan bread, rice (brown, basmati, or white), or quinoa.
There are so many veggies in the curry itself that a vegetable side isn’t really needed, in my opinion. However, curry pairs nicely with steamed veggies or a crisp green salad.
Tips for Making the Best Thai Red Curry
Curry paste: As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.
Veggies: If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.
Meal Prep: Something I love about this Thai curry recipe is that the flavors deepen as the leftovers sit in the fridge. So feel free to make a big batch of curry before a busy work week to enjoy later on!
Ingredient Substitutions and Shortcuts
This is a very flexible chicken coconut curry recipe, so feel free to tweak the ingredients list as needed to use up what you have on hand.
- Coconut oil: May be substituted with olive oil.
- Chicken: Use shredded rotisserie chicken or meal prepped chicken instead to save time. Or, use a can of chickpeas to keep this dish vegetarian.
- Veggies: Mix and match the veggies to use up whatever is in your produce drawer.
- Ground coriander: Omit if you don’t have it on hand, but note that the curry won’t have quite the same depth of flavor.
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Thai Chicken Coconut Curry
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Ingredients
- 2 to 3 tablespoons coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
- 1 to 1 1/2 cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar, optional and to taste
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 474Total Fat: 25gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 445mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 32g
More Easy Thai Curry Recipes:
Favorite CHICKEN RECIPES HERE, CURRY RECIPES HERE, and RECIPES USING COCONUT MILK HERE.
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IYNWOULD HAVE BEEN NICE IF YOU HAD BOTHERED TO SPECIFY HOW MANY SERVINGS ARE IN THE RECEIPE, PLEASE CORRECT THIS OVERSIGHT
Directly underneath the title of the recipe in the recipe card, it says:
Yield: 6
So so yummy! I actually first made this recipe a few years ago when I did a quick google search for red chicken curry. I was craving curry again yesterday and this recipe popped up once again. I knew it was the same one I’d made a few years ago, and sure enough it was as good as I remembered! I made no modifications and it turned out perfect. Highly recommend this recipe!
Highly recommend Averie’s curry recipe. My teenager devoured it. So hearty and healthy. I did NOT use optional sugar. Try it!
Thanks for the 5 star review and I am glad that your teenager devoured it!
The Recipe sounds great. My husband and I are on a low calorie diet and I was so excited to see at the beginning of your blog, you say computer generated calories were 141 which is fantastic! Then at the end of the recipe you show that the dis is 474 calories! Quite the difference. Which calorie count is correct?
I switched nutritional data providers. I would go with what’s at the bottom of the card. A meal for less than 500 calories is still low cal IMO.
Stats are provided as a courtesy only. Always consult a professional if you think you should.
Hi Averie,This recipe was fantastic. It’s one of the best curries I’ve made at home. I added a teaspoon of curry powder in addition to the other spices and red curry paste you mentioned. I served it with Jasmine rice and Naan. Naan is the socially acceptable solution to licking your plate because it’s so good. I’m saving the recipe because I will most definitely be making this one again.
Thanks for the 5 star review and I am glad it’s one of the best curries you’ve made at home and that you’ll most definitely be making it again!
Love it! Made it tonight and my husband ate two big bowls. Added a tbsp of fish sauce and a couple Thai chilies and served with basmati rice. Will definitely be making this again!
Thanks for the 5 star review and I am glad you loved it and that you’ll make it again and hubby ate two big bowls!
No curdle coconut milk: add 1 teaspoon of corn starch to the can of coconut milk. Mix well and continue mixing when you add it to the pot
Thanks for the tips!
Delicious!! So tasty and quite easy to make. I added roasted sweet potatoes which really blended well with the flavours. My husband, who is not a curry fan, absolutely loved this!! Will definitely make this again ! Thanks!
Thanks for the 5 star review and I am glad that you both loved it – even he who doesn’t normally like curries!
This recipe is a sweet potato based curry which you may enjoy too. Very similar to the chicken one but vegetarian.
https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry.html
So so yummy! I actually first made this recipe a few years ago when I did a quick google search for red chicken curry. I was craving curry again yesterday and this recipe popped up once again. I knew it was the same one I’d made a few years ago, and sure enough it was as good as I remembered! I made no modifications and it turned out perfect. Highly recommend this recipe!
Thanks for the 5 star review and I am glad you made this a couple years ago and that you remembered it and Google was kind enough to show it to you again! Glad you didn’t even need to modify it and it has turned out perfectly for you!
Holy moly…. Slamming recipe. I used premium beef steak tips instead of chicken and I added a habanero pepper diced with the carrots and coconut milk. Really really good stuff, I couldn’t believe it ! So highly recommend !!!
Thanks for the 5 star review and I am glad this turned out amazing and that beef tips worked great. I am all about some habanero too and that sounds like a great addition!
Just made this recipe and it was delicious!! I’ve been searching for a good Thai recipe dish to make. Pretty much followed to the T (minus the optional sugar part). May add some bell peppers next time. Made jasmine rice to go with the curry. Definitely making this again soon as I have some left over Thai red curry paste. Thank you so much!
Thanks for the 5 star review and I am glad it was delicious and that you are definitely making it again!
Great recipe, thanks! Easy, quick and delicious. I made it vegetarian with added chickpeas and green peas, and cooked the chicken on the side for the carnivores. Served on basmati rice with coconut, raisins, and sliced almonds + naan bread.
Thanks for the 5 star review and I am glad it was great, quick, and delish for you!
What country of origin would you say this recipe comes from?
I put Thai in the title, so Thailand, but it’s an Americanized interpretation of what I eat when I go to Thai restaurants in the US. I cannot say if it is “authentic” in Thailand since I have never been to Thailand.
Why do you ask?
This recipe came out amazing, I added red bell pepper, cauliflower, and pineapple. Then to spice it up added a diced Thai chili. Makes a great meal prep for the week
Thanks for the 5 star review and I’m glad that it was amazing and that you added some extra veggies and the pineapple sounds fantastic, too!
Every person I have shared this with has asked me for the recipe. I make it almost every week now.The brand of Thai red curry paste you get completely changes it. My favorite is Double Golden Fish brand. The inclusion of brown sugar should depend on if your curry paste has sugar as a top ingredient (my favorite ones do so I don’t add more sugar).It’s also excellent with lightly fried tofu instead of chicken, making it a showstopper vegan dish for your friends with dietary restrictions.
Thanks for the 5 star review and glad that everyone asks for the recipe and that you make it nearly weekly! And yes curry paste varies so, so much so it’s nice to experiment to find your personal fave.
This is so good. I love curry. I added yellow and red peppers, and it was amazing. I also had Jasmine rice with it as well. I think next time I may make it with pineapple as a pineapple curry. My husband even loves it, and he never eats curry. Thank you so much for the recipe.
Thanks for the five star review and I’m so glad that you loved it, and the even your husband never eats curry. Loved it! The pineapple sounds amazing! I’m a huge fan of pineapple in anything!
This was delicious! I did not add the brown sugar, as the carrots gave it plenty of sweetness. I used 2tbs of red curry paste and would use a 3rd one next time. A keeper.
Thanks for the five star review and I’m glad that this was delicious and that you didn’t need the brown sugar and yes, I always use that third tablespoon of the curry paste as well just for the extra oomph!
Better than restaurant coconut curry!!(We used chicken thighs ..)We made the sauce 1hr before serving time. Added the spinach, sugar and additional seasoning before serving. Over rice with a side of naan!Thank you for this ;)
Glad it’s better than a restaurant for you and that you have good luck using thighs!
I made this when I started dating my girlfriend and she loved it! I’ve made it a handful of times since because it’s so good! From a guy just trying to please his girl, thank you very much for sharing this dish :)
That is a great story and I love it! Glad that you are trying to impress her and working at it! Keep up the great work!
I made this recipe with seitan instead of chicken and used the hot curry paste – Delicious!
Thanks for the five star review and I’m glad this turned out great with seitan and the hot curry paste you used!
The dish turned out excellent! well done! 😊
Thanks for the five star review, and I’m glad it was excellent!
This recipe is absolutely delicious and we will have to have this on a very regular basis. I didn’t have spinach and I served it over coconut rice and it was just awesome! I saw the recipe for the green thai chicken but I wander what is the taste difference between the red & green?
Thanks for the 5 star review and glad it was absolutely delicious!
In my experience, green curry is a bit more herby tasting, more “fresh” for lack of a better word whereas red has a more warming type of vibe. Very hard to put into words – best to just try green as well as they are both delicious!
My first attempt & my son loves curry. He came into the kitchen cause it smelt sooo good (his words). This will be in my rotation!
Thanks for the 5 star review and I am glad that your son approves and this will be in your rotation!
So I am confused-is the calorie count 141 or 475? Both of those counts are listed!
NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 474
It’s a computer generated estimate provided as a courtesy only. But 400-500 calories is more logical then 141, not sure where you saw that. That would be an extremely small portion.
It’s towards the top of the page. It says “This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving — no rice or naan included.”
Soo good! Even my 1-year old daughter can’t get enough of it. My husband hates onions so we left them out and even without them it tasted delicious. Easy, simple, and so good. You really can’t ask for more.
Thanks for the 5 star review and I’m glad that everyone from the 1 year old on up has been loving this recipe!
This is a GREAT recipe! I’m so glad I made this! We loved it. I’ve never made curry before, and it turned out really yummy. I only added 1 tbsp of the brown sugar and it was perfect. I added in potatoes because I love them in curry. I made the mistake of not cooking the cubed potatoes beforehand so I kept it on the pan for too long waiting for it to cook. That slightly overcooked the chicken and boiled off too much of the sauce, haha. But it still was good!!! would 100% make this again!! Added white rice on the side.
Thanks for the 5 star review and glad you will make this again for sure! And yes, potatoes take longer to cook than anything else in the curry as written, so good thinking to precook them next time you make this.
Also this one https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry/ is where this chicken version you made was inspired from. Has sweet potatoes rather than white, you can add chicken to it, too.
https://www.averiecooks.com/potato-chickpea-coconut-curry/ uses white potatoes. I made this in the spring 2020 when I quite literally couldn’t find anything in the grocery stores and this came to be.
Ooh child, this thang was written like a book! First time I saw this recipe and how long the page was, I said girl bye! And immediately clicked off. Lol. But I came back! Decided to power through and read everything. I went to Publix and got each ingredient off the list. Made it at home as best as I could. Came out great! but I had to add a bit of water. And I wish I would have pre-cooked the chicken because although it was cooked, it wasn’t as soft as I like it. And I forgot to add the golden ingrediant – fish sauce – like a commenter below mentioned. Ugh. Fish sauce always adds that special something to every dish. But all in all, great recipe! Had it with brown basmati rice. Thank you!
Thanks for the 5 star review and I am glad you enjoyed this and didn’t give up on it and gave it a try!
Recently came across similar recipe from a semi “celebrity” chef I respect. Was concerned with the simplicity of the recipe and also wanted to integrate fridge clean out. Googled further to find this wonderful recipe adding ingredients and foundation to go with what I had handy: Sautéed 4 seasoned bone in/skin on thighs skin side down. Flipped once browned, drained fat and added onions 7 minutes flipping , garlic, followed by ww deglaze. adding ts chopped jalapeño, fresh ginger, coriander, chopped sweet potatoes in place of carrots, full fat coconut milk and about heavy TB red curry pasted, to simmer followed by chopped beet greens from garden at end to finish. Excellent and do again for sure. Thank you!
I am glad this was excellent for you and you were also able to use up what you had on hand – that is always a great feeling!
I made it just like the recipe said. Quick and delicious. I am not a spicy food person, but the Thai red curry paste is so mild I put in the 3 tbsp. Will serve to the boyfriend!
Thanks for the 5 star review I am glad it was quick and delicious and yes, this particular Thai red curry paste isn’t spicy and I am glad 3 tbsp worked out great for you.
I bought a can of coconut milk with curry by mistake, so was looking for a way to use it. Made this! It was green curry, as it turned out, but otherwise made the recipe as written. Husband said: Please put this is the rotation and make it as often as possible! I’ll be looking at your other recipes too! Delicious!
Thanks for the 5 star review and glad this recipe came in handy for your shopping error and that you will be putting this into rotation and checking out my other recipes!
Also I have an actual green curry too https://www.averiecooks.com/green-thai-chicken-coconut-curry/
This was delicious! My family loves it. It’s as good as any Thai restaurant curry! I also made it with green Thai curry paste and it was great! It’s my go-to Thai curry recipe.
Thanks for the 5 star review and glad this as good as any Thai restaurant curry for you!
This has become a family favorite! I make it at least twice a month. Thank you!
Thanks for the 5 star review and glad this has become a family fave and you make it at least twice a month!
While trying to figure out what to make for dinner last night and wanting it to be something I have never tried, I found your recipe. I just explain that I have a VERY picking eater (my husband) and two very adventurous eaters (my teens), so finding something that we will all enjoy can be a challenge.But this recipe was a total hit. Everyone loved it and agreed it was a great find. Although I will half the sugar amount, as the 16yo thought it was too sweet for her taste.So, this will go into our dinner rotation. Thank you, thank you so much for this!
Thanks for the 5 star review and glad that this will go into your dinner rotation and all the picky eaters were happy with it!
What a pleasant surprise! I have never had curry and have always been afraid of making this type of recipe but wanted to try something new. It was great! Made it exactly as suggested. Hoping to find other recipes on your site to try.
Thanks for the 5 star review and glad that you took a chance on making this and that it turned out great!
Awesome recipe made it twice to rave reviews. My only suggestion is to have a jump to recipe at the top of intro as most people have. Annoying going through all the text and ads Thanks
Thanks for the 5 star review and glad it was met with rave reviews both times you made it!
This was absolutely delicious!!! Easy and quick – tasted like Thai from my favorite local restaurant. Followed the recipe exactly. I used 3 tbsp red curry paste because I like spice. Served over basmati rice. Definitely a keeper!
Thanks for LMK it was just like your local Thai restaurant and is definitely a keeper for you!
Is there nutrition info available?
It is similar to the info provided in this recipe https://www.averiecooks.com/thai-chicken-coconut-curry/
I am working on updating all my 2500+ recipes to include it, but it’s a large task.
I would like to make this recipe for dinner but am concerned about cooking the chicken until it’s done and then keeping it in the pot when added the other ingredients. Will the chicken get overcooked and chewy?
No it won’t. It’s not simmering long enough to get overdone. Make as written.
I made this dish as a last resort for my fiancé and myself. We felt like we had fallen into a rut with our dinner meals. After reading and re-reading this recipe I felt it was a good option for us to try.I had everything I needed except the ginger powder, some how I either ran out or the jar was tossed out, I pushed forward without it. The only alterations I made to this dish was possibly more chicken as I did not weigh it out I just chose three similar sized breast from the package and went with it, I did not have ginger, and I did not 1/2 – 1 tablespoon of brown sugar as well as 1 and 1/2 – 2 tablespoons of Thai curry paste. We served the curry over basmati rice with steamed broccoli as a side.This dish came out delicious, so beautifully colored with the spinach and carrots, the flavor was lovely and I know it will only be better when I make it again with ginger. I may add a touch more curry paste next time but I was worried it would be too spicy and over power the flavors for my fiancé but she was willing to try it spicier next time.Thank you so much for this wonderful recipe! Wish I could share a photo of the finished product with you!
Thanks for the 5 star and detailed review of the recipe and glad it helped you and your fiance get out of a dinner rut!
I’m making this for a crowd the day before the event. I’m tripling the recipe. Could I add the spinach when I reheat it, or can I just prepare the entire recipe as written the day before and then reheat it? Thank you. It looks delicious and I’m looking forward to making it.
I would just prep it all together and reheat it all together.
You could add the spinach when you are reheating it but if it’s not pretty dang hot, the spinach won’t wilt, and then will look very out of place. Especially being you are tripling the recipe.
Hope it is a big hit!
WHY IS EVERY RECIPE WRITTEN LIKE A NOVEL? Just give us the recipe or don’t! Get a grip and change the bad trend! The very very bad and super lame trend!!!!
Because Google requires it. They simply will not show posts on the first or second page that don’t follow this format. So if I want my posts to be seen and if you and others want to see them, this is why. It’s called Google compliance. Trust me I wish I could throw up 1 photo and just the recipe and for it to be seen. It simply will not happen.
Hi, could I add kale instead of spinach, and could I also add broccoli? Thanks.
Yes and yes.
This was so delicious! Thank you for the recipe!
Thanks for the 5 star review and glad it was delicious!
Delicious and easy to make. I’ll be making this again for sure.
Thanks for the 5 star review and glad you’ll make it again for sure!
Ok, this was amazing!! Now, I did change some things up a bit with what I had on hand and to tailor it to our tastes a bit more.. but I followed the recipe as best as I could and it was sooo yummy! I had about 1 1/2 lbs of chicken and threw extra veggies and more quantity of them then stated in the recipe (put in some zucchini and broccoli and totally forgot the spinach. Also didn’t have onions except for green onions, so threw those in). I ended up putting an extra can of coconut milk in to make up for the extra meat and veggies and it was the perfect amount of sauce! Forgot the lemon juice too, but sprinkled a little on mine right before eating and it did add a nice brightness to the dish. I will add it into the pot next time, along with cilantro (didn’t have any on hand tonight). I went pretty conservative on the curry paste since my husband and son don’t really like spicy food, and added some Ras El Hanout seasoning as well. Served it over jasmine rice. Will definitely be making this again!!
Thanks for the 5 star review and glad it was amazing and that you could tweak it based on what you had and your taste preferences!
I would like to try this, but my family likes to sop up the gravy with naan, will adding some water take away from the flavor??
This is a very saucy recipe, you don’t need to add more water, promise. Make as written and just don’t simmer as long or if you absolutely think it needs it, add an extra half of a 15 oz can of coconut milk.
I make this in a dutch oven and load up the vegetables with Poblano and red bell peppers. The carrots and brown sugar provide a nice sweetness. I like it on the spicy side so I use 3 super sized tablespoons of the Thai chili paste. Hopefully, I can get a bead of forehead perspiration and count dinner as a workout. The veg prep is the only work and cleanup is quick with just the single dutch oven to clean.
Thanks for the five star review and I’m this is a winner for you and I hear you, one pot makes life and cleanup so much better!!
Made it with Masaman red curry paste about 2 1/2 tbs. I added fish sauce, because all south east asian currys should be made with fish sauce (about 2 tbs). I only did 1/2 tbs of brown sugar because I don’t like sweet curry, imo 1/2 tbs is plenty of sweetness without drowning out the other herbs and spices. Also added bell peppers and snow peas, no spinach.Was really great! In my opinon the most important things are the curry paste, fish sauce, and lime. I think adding the extra corriander powder was great too,
Thanks for the five star review and I’m glad that you were able to tweak my recipe to your liking and that the final result turned out great for you!
Sooo good and easy. Made it the first time with curry powder and the second with the red curry paste. Both were delicious but get the curry paste. Quite a bit different. Yummy.
Thanks for the 5 star review and glad you have tried it with both curry powder and paste and both were yummy!
The Thai Chicken Coconut Curry was an absolutely delicious dish! I did use the Thai Red Curry Paste, though only a tablespoon due to family members who prefer dishes with less “heat”, but it did add just the right flavor and just enough heat. Added plenty of freshly grated ginger but no cilantro (not a fan) and substituted a cup of cooked beet greens for the spinach (didn’t have the latter), which was fine. The big surprise in this recipe is the volumes of shredded carrot – I probably put in 2 cups. Rather than grated, I did use the smaller holes of the grater box to shred the carrots. It added healthful bulk and color and I thought it was an excellent addition.It was hard not to get up and serve myself another helping!! Delicious. I’m excited about enjoying the leftovers.
Thanks for the 5 star review and glad that this recipe was great and you were able to tweak it to your liking!
I made this for dinner and it was phenomenal! I served it with homemade roti bread. Thank you for providing such a wonderful recipe.
Thanks for the 5 star review and glad it was phenomenal!
Amazing recipe! My fifth time making it. First time I made it I stuck to the recipe and my best friend who detests curry now begs me to make this for him. Tonight I tweaked it to our preferred spice level using extra red curry paste, a little curry powder, 1/3 of a jalapeño and a pinch cayenne. I also try to incorporate as many veggies as possible so I added assorted peppers, broccoli, extra onion and spinach and I shoestring cut the carrots, I have a texture issue with grated carrots. I doubled up on the coconut milk and seasonings to compensate for the extra veggies. Had to leave out the cilantro as the supermarket was out of it. Once again it’s out of this world. Thank you so much!
Thanks for the 5 star review, glad it’s on repeat, and that even a curry hater has now been converted :)
Like you, I always add something to make it a bit spicier and use as many veggies as I have in my produce drawer!
Just curious, is this a soup, or do you serve it over rice?
As indicated in the recipe: “rice, quinoa, or naan, optional for serving”
It’s a curry, not a soup, so you can serve it over what you sounds good to you based on the options listed or something else.
Hi there! I’m excited to try this recipe out however I don’t have coriander. Can I substitute the coriander for cumin instead?
Thanks!
Feel free to just omit it. Cumin wouldn’t really be a good swap, totally different flavor. Parsley? It does add a lot to the dish so I would pick up some fresh coriander/cilantro when you plan to make this.
Love this recipe so much! I usually don’t change anything other than sometimes adding whatever hot pepper we have on hand. I also rarely add the brown sugar. This is one of my all time favorite recipes.My only complaint is that this webpage and recipe layout drives me crazy! It’s annoying navigating to and through the recipe with all the additional content, ads, etc. I can overlook that though since the outcome is so delicious :)
Thanks for the 5 star review and glad this is one of your favorite recipes of all time!
Just made this for a dinner tonite. I am a vegetarian so i wont be having this but my curry looks exactly like the ones in your pictures. 5 stars just for ease and how good it looks, I will be sure to post my review on guest comments after the party. Thank you for a great recipe.
Thanks for the 5 star review and glad it’ll be a hit with your guests!
Try this https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry/ it’s one of my faves and it’s what actually inspired the chicken version but is veg.
Love this recipe so much! We make it at least once a month since a friend made it for us at a dinner party.
Thanks for the 5 star review and glad that this has become a favorite of yours!
I made this, omitting carrots but using a red bell pepper, Chinese long bean, and a few Fresno chilies. Used Coconut cream. It was delicious!
I’m glad that you were able to make this and love it based on what you had on hand!
This recipe was super delicious! I tweaked it to my liking by using chicken thigh as well as adding a little bit of tomato paste! I couldn’t be bothered to shred carrots so I chopped them and it was just as good. I skipped the spinach and opted for potatoes and red bell pepper instead. Thank you so much!
Thanks for the 5 star review and glad this worked out great for you based on what you swapped in!
This was so yummy, great comfort food for a cold winter night. I followed this mostly exactly, with the addition of some broth, we like things wet enough. I used some cauliflower florets because we didn’t want to serve on rice. I added turmeric for anti-inflammation. Put the whole can of red curry paste. Plenty of onion and pepper. The spinach and cilantro are not to be missed. I tempered the coconut milk before adding to the pot because in the past it has “split”, this worried great and it was a nice smooth sauce. Yummm!!!
Thanks for the 5 star review and glad this was super yummy! Great calls on the cauliflower in lieu of rice and the tumeric. Coconut milk generally is hard to “break” in comparison to other dairy milks because it’s got such a high fat content and that is insurance against it breaking. But tempering is the gold standard although I think you are the first person who’e ever done that and commented about it.
This was excellent! Thank you for posting this!
Thanks for the 5 star review and glad it was excellent!
Hi. Love this recipe. I came back on here and noticed that Thai curry paste recipe has been replaced with an Amazon store Thai curry. Can you please add the home made Thai recipe back on the website. I really love it and I don’t want to use the one from Amazon. Thanks.
Thanks for the 5 star review and glad you love the recipe! However, I never had a a recipe for homemade Thai curry paste on my site. You have me confused with another site. I wish I could say it was me, but no. I have always used and had on this recipe (and almost all of my Thai curry recipes) the Thai Kitchen brand paste.
For this yellow curry, I used another brand which I loved, because it is WAY more intense than the Thai Kitchen brand, for me, that’s a bonus. You can check it out https://www.averiecooks.com/yellow-thai-chicken-coconut-curry/ and https://amzn.to/38Duy2C
This was absolutely delicious! And I appreciated what a relatively quick recipe it was (not cutting up a ton of stuff), and even quicker for me since I used the remainder of a rotisserie chicken. Very flavorful, and appreciated the ability included for customization (sweetening, making spicier, etc). Next time I will probably double, so I’ll have more leftovers.
Thanks for the 5 star review and glad it was absolutely delish for you and you could use up some rotisserie chicken!
I cooked it first time tonight. It was really fast, not complicated at all and delicious! My husband and I love it! Definitely will cook it again. Thank you for your recipe! 👍🏻❤️👍🏻
Thanks for the 5 star review glad you will definitely cook this again and that your husband loved it!
Delicious! I will be making this again. My family loved it.
Thanks for the 5 star review and glad that you’ll be making it again!
I had some friends coming over during the weekend, and decided to try out this dish. Who doesn’t like curry during winter, right?It was a hit! I absolutely loved it not to mention it was really simple and quick to make. I followed the recipe in order to write this review, but next time, I’ll probably add different veggies. I’m not a big fan of spinach in curries, and I feel that snap peas and/or cauliflower would go very well here!Thank you for sharing this recipe.
Thanks for the 5 star review and great to hear that this was a winner! And yes, very easy to add different veggies that you have on hand or enjoy as substitutions or additions.
Absolutely delicious! I added some frozen edamame and would probably add the whole bag of baby spinach next time. We loved it And I can’t even remember how I found the recipe I just know I had chicken and spinach I wanted to use. Yum yum yum.Thanks for a great recipe and I always have all the ingredients on hand-this is great!!
Thanks for the 5 star review and glad that it was absolutely delicious and that you were able to use up what you needed to!
This was outstanding! Very easy, I had everything on hand! I also added fresh geeen beans. Served over spaghetti squash!
Thanks for the 5 star review and glad this was outstanding!
Can I make this in a slow cooker? How would you adjust it?
The recipe isn’t developed for that so you would have to trial and error it on your own. It’s a very quick recipe to make, no need to make it longer by trying to slow cook it, just make as written is my advice.
Nutritional information? Calories and carbs and serving size mainly is what I need.
For similar recipes with similar stats, check
https://www.averiecooks.com/yellow-thai-chicken-coconut-curry/
https://www.averiecooks.com/green-thai-chicken-coconut-curry/
At this time I am working to update all recipe cards with nutritional stats and this one hasn’t been done yet.
Honestly I am always failing at online recipes, and not a good cook in general… but this one – I didn’t have many hopes but it turned out delicious!! I didn’t have some ingredients (curry powder instead of Thai curry paste, no ground coriander), and it still is amazing. It’s so difficult for me to find and to be able to cook something I really like, so I almost gave up on trying to improve my poor culinary skills. This one made me proud of myself :D Thank you for making it easy for people like me!
Thanks for the 5 star review and glad this recipe turned out great for you, and cooking well takes practice, don’t give up! My recipes are designed for people exactly like you, they aren’t fussy and complicated, so hope you continue to try more out!
Delicious. I made it tonight! I doubled the recipe & topped it over jasmine rice. Everybody loved it. I didn’t have lime juice or coriander but will add to my shopping list for next time! I can’t imagine it tasting any better but will definitely find out.
Thanks for the 5 star review and glad this was a winner with everyone!
Hi
So excited to make this recipe tonight. I’m going to sub flank steak in place of chicken and add bamboo shoots. Question – do you think I could freeze this?
Thanks
Jeanne
Yes absolutely, in a freezer safe container for up to 3-4 months.
I’ve been making this recipe for well over two years now and it’s a regular staple in our house. We always double it and enjoy every lost drop. Don’t have carrots? No problem! Have extra veggies to use.. you’ve come to the right place.. don’t have chicken? Who cares… I just pulled it up to make with shrimp tonight and thought.. “I have never left a review!” To say we love this recipe is an understatement.. the best thing I can say is that this is my go to recipe to share with others when they’re looking for something delicious, quick and simple but tastes like it took hours!! I make it for company as well and get nothing but rave reviews!
Thanks for the five star review and I appreciate you taking the time to come back and leave a review! Sounds like you have made it with so many combos – from missing/additional veggies, with chicken and shrimp, glad it always comes out great. And that it’s your go to recipe and that you make it for company and also get rave reviews, love hearing that thank you!
Made today, it turned out wonderfully and will certainly make again for the family. Thanks for a fantastic recipe!From: New Zealand
Thanks for the 5 star review and glad it came out wonderfully! Thanks for reading all the way in NZ!
This is my new favorite dish to make!! so delicious and the flavors were so perfect together
Thanks for the 5 star review and glad it’s your new favorite dish to make!
Out of all the recipes I have tried (similar to this one) this one is now one of our family favorites and I make it on a bi-weekly basis. Thanks again, can’t wait to have this tonight!
Thank you for the 5 star review and glad this is a bi-weekly favorite and that of all the recipes similar to this one, that mine is the family fave!
I have made this several times and it is sooooo good! My family loves it and it’s got so many good things in it! This recipe is in my regular rotation. It is definitely a favorite! Thank you!
Thanks for the 5 star review and glad this is a family favorite that’s in your regular rotation!
I use bone-in chicken thighs (cook 1 hour with everything but spinach and cilantro, add chicken broth if more liquid needed). I use Chinese broccoli and fresh bean sprouts instead of spinach. Over fresh Asian noodles. Heaven. Don’t forget the lime zest. I can’t explain how much I love this! Made many times.
Thanks for the 5 star review and glad you love this recipe and have made it many times with a variety of tweaks.
Insanely good recipe, made it with a thai paste recipe from ‘thespruceeats.com’, tastiest meal i ate ever
Thanks for the 5 star review and I am glad you it was the BEST MEAL you’ve EVER EATEN! That is super high praise and thank you!!
Delicious!! Just made this and devoured. Don’t usually leave reviews but must say this is excellent. Easy to follow recipe. I added broccoli and red peppers with the carrots because I had some to use up. Super tasty but would be good with carrots alone too. Love that there were great stoping points to tidy up as I went too. – always a plus in my book. Thank you for sharing!!
Thanks for the 5 star review and I am glad it was devoured and thanks for taking the time to. leave a review!
Love that there were great stoping points to tidy up as I went too. – always a plus in my book. <--- In mine too! I am a clean-as-I-go cook all the way!
I made this yesterday and used fresh ginger, garlic, carrots, onion, and green pepper. I used leftover rotisserie chicken but it was still fantastic. I did not have any fresh spinich but I garnished with a lot of fresh basil and a spritz of a quarter lime, over white rice because that’s what I had. This is my favorite Red Curry Chicken recipe by far! Thank you.
Thanks for the 5 star review and I am glad it’s your favorite red curry recipe by far! Great you were able to use and improv with what you had on hand and I bet the basil was lovely in it!
I’ve never been too enthused about Thai curry as it always seems too watery. Love the noodle dishes though. On Fathers day my son and I made this dish following your recipe. It came together like a charm and was fabulous! I got a little carried away and put 4 heaping spoonful’s of red curry paste. The dish was warm to say the least, but flavorful, rich and creamy. I think we’re both converts now. Thank you for the detailed instructions and advice/tips. It turned out just as you described it…
Thanks for the 5 star review and I am glad you love the recipe – 4 tbsp of curry paste and all! :) Glad you enjoyed my detailed tips as well.
LOVE THIS!!!! I never leave reviews on recipe blogs but this recipe literally changed my life. Already made it ten times in the last two months, and recommended it to all my friends. My mom even said this was the best curry she ever had (and I agree). So far the only tweak I’ve done is adding hot sauce a a little bit of seasoning, and potatoes. THANK U FOR THIS RECIPE 1000/10
Thanks for the 5 star review and I am truly glad this recipe changed your life and that you’ve made it ten times in a few months and that your mom says it’s the best curry she’s ever had. What amazing praise! I read this in bed late last night after a very long and trying day and I have to say, your comment really helped me feel like I do some good sometimes helping people cook great food at home, so thank you for taking the time!!!
And I am all about hot sauce. I add it to everything I make (unmentioned) since most people don’t love HOT like I do lol.
Holy cow, this recipe is BANGIN’ !!! Restaurant quality and extremely tasty. I used shrimp, just added it after boiling the curry down a bit since it cooks way faster than chicken. I do recommend adding the brown sugar, I used a table spoon. And ,I didn’t have a pepper, so I used a little chili oil. If you like Thai food, this is a keeper and should definitely be added to your home-cooking rotation. Super simple to make too.
Thanks for the 5 star review and glad it’s a keeper for you!
It was wonderful – I didn’t use the carrots but added a little dash of Sriracha for my heat-loving husband + some bean sprouts that needed using up. Thank you for the recipe. It’s now going to be our favorite!
Thanks for the 5 star review and glad this was wonderful and will be a new favorite of yours! I bet the bean sprouts as well as the Sriracha were both great additions!
It was delicious! I decided to substitute mixed mini sweet peppers for the carrots, and it was perfect. I used full-fat coconut milk, but I’m sure the lite would have been just as good. You could always add a little cornstarch to thicken if necessary. I also didn’t have a lime, so used fresh lemon juice instead. No harm done. Served it over brown basmati rice. Yum! This was easy and well worth the effort it did take.
Thanks for the 5 star review and glad that you were able to take advantage of ingredients you had on hand and it turned out delish!
Really really good recipe and has become a regular meal in our rotation. Great flavors, we sometimes put it over cos-cos which is really good. Thank you!
Thanks for the 5 star review and glad this has become a regular in your meal rotation! I bet the couscous is a nice complement with this.
Hi qq, I currently don’t have lime juice – do you think it’s an absolute must for this recipe? Or can I have everything else and have the dish be fine?
I think it’s fine without. Better with it, but not like an absolute make it or break it.
Made this for my roommates and it’s all gone! So good!
Thanks for the 5 star review and glad this was a hit that disappeared quickly!
I think this will definitely be a keeper. I only taste tasted while cooking and am already pretty confident that I’ll be making this again. I see why the reviews are so high. Thank you for this delicious recipe! I added red peppers which makes this dish look even more festive.
Thanks for the 5 star review and glad you understand why it has great reviews and that it’s a keeper that you’ll make again!
Very delicious! Took a while to simmer down to my desired consistency, but was very tasty in the end. Served with jasmine rice, and have lots left over!
Thanks for the 5 star review and glad it was tasty for you!
This sauce was amazing! I used spiraled butternut squash instead of carrots, raw cane sugar (2 tsp), and baked crispy tofu (w/coconut aminos) instead of chicken. I have leftover sauce and tofu so I’m going to mix it with a bag of Asian-style veggies (broccoli, red pepper, and mushrooms). Thank you for the recipe! It definitely crushed my craving for Thai.
Thanks for the 5 star review and glad my recipe crushed your Thai craving! I love your originality on what you decided to do with the sauce – the spiralized BN squash, tofu, and next up Asian veggies!
Soooooo good!
Thanks so much!
Quick and delicious, recommend, I will definitely do it again but next time I will cook a double dose
Thanks for the 5 star review and glad it was delicious and you’ll make a double batch next time!
I made this a second time last night and it came it well just like the first time. I’m Indian so I have all the spices in the world that I need so I made my own Thai curry with fresh ingredients. I will bottle the left over for the next round. I absolutely love this recipe. I can take up a few notches with the spices because I make it only for my self. Everyone else in the house is vegetarian. I will be have Thai chicken coconut curry left over for the next two days.
Thanks for the 5 star review and glad you love this recipe!
simple and flavorful… we added hot peppers, and used creamy coconut milk so it was a bit thicker…
Glad you enjoyed it!
Delicious and easy to make! Definitely will try again.
Thanks for the 5 star review and glad it was delicious, easy, and you will definitely make it again!
I made it today and it was spectacular! I was only missing the hot factor when we order Thai. How can I make it medium hot? Definitively doesn’t need any sugar.I have another question… with what ingredients can I marinate the chicken a few hours before in order to enhance its flavors?
Thanks for the 5 star review and I’m glad it was spectacular!
For heat, add a few shakes of cayenne pepper or red chili flakes if you want the texture of those.
For chicken marinating, maybe in olive oil with the same spices that are used in the recipe.
Made a few substitutions: didn’t have carrots, left those out, don’t really care for them; instead of coconut milk, I used almond milk and a bit of shredded coconut; used home-made roasted garlic (mmmm!) and no salt. Also scaled this to one serving, didn’t really measure things just went with “that looks good.” Adjusting according to frequent tasting. So, that being all said and done, this came out incredibly well! I expected it to be hot but it wasn’t overly hot though it WAS full of flavour with all the different spices. Served over quinoa, this was perfect. It’s like, this is why I cook! Loved it.
Glad it came out incredibly well and that it had lots of flavor and you were able to scale it down to one portion, too.
Delicious! Nice change with the spinach. I added cauliflower florets to give more veg volume. Served with egg rolls. Excellent recipe. Txs!
Thanks for the 5 star review and I’m glad it was delicious and I love cauliflower so that would be a win for me!
My husband and I were really wanting the Thai Coconut Curry dish that we used to get in a local restaurant where we used to live, it was our favourite! This dish is it, so good and easy to prepare. I can’t wait to make it for the kids, they will love it! Thanks so much! I will definitely be trying your other recipes.
Thanks for the 5 star review and I’m glad you loved it and that you’re going to make it again for your kids, too, and that you’re going to try other recipes of mine!
Made this most amazing curry last night …..thankyou so much . Definitely 5 stars.
Thanks for the definite 5 star review and glad it was amazing for you!
This is the best Thai chicken curry recipe I have ever made. I have made Thai curries for many years and this particular one is better than all of the rest. My family raved about it and cleaned their bowls. Deeeeelicious!
Thanks for the 5 star review and glad it’s your favorite curry you’ve ever made, even after making them for years, that you like my recipe the best!
Hi, I have a question on the servings
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 811
Does that mean the entire recipe is 811 calories, or that 1 of the 4 Yields is 811 calories
That would be 811 calories per serving. 1lb of chicken alone is around 1,000 calories.
Excellent. Tastes just like the red curry at the local Thai place. Didn’t change a thing. Husband was impressed. This will be in the rotation!
Thanks for the 5 star review and I am glad it tastes as good as your local Thai restaurant’s and that it will be in your rotation!
Second time I’m making this recipe for guests and every time it only seems better. Everyone is really loving it and this is for me the best curry I have made
Thanks for the 5 star review and glad this is getting better and better each time you make it and it’s the best curry you’ve made!
This curry was a huge hit at my house! I added diced eggplant and a large jalapeno for spice. Adding to my “favorites” list!
Thanks for the 5 star review and glad that it’s a huge hit in your house and is on your favorites list!
Hello what are the full nutrition facts? Thank you! I’ve made this a couple times it is so yummy
Thanks for the 5 star review and glad you’ve made it a couple times and it was yummy!
I am working on updating all the 2500+ recipes on my site to recipe cards with full nutrition stats. This one is in line soon!
Used bok choy greens instead of spinach and added some shiitake mushrooms. Thickened with coconut oil creamy concentrate. So good my wife complemented me. High praise indeed. Watch your lime, don’t overdo and hardly needed any sugar.
Thanks for the 5 star review and glad this got you compliments and high praise from your wife! Great additions with the bok choy and shitakes, too!
This recipe was amazing. We added Pineapple and my kids loved it. Thank you!
Thanks for the 5 star review and glad it was amazing and I bet the pineapple was a great touch (I love pineapple)!
As good as my favorite thai restaurant, this is a fabulous recipe! This will be a new staple recipe for me and my friends say I’m “a good cook”. I emailed my adult children the link. I used almost exactly as written. Did not add optional sugar- didn’t need it; maybe because Vidalia’s are in season or the coconut milk (lite) because there is no sugar in the Red Thai paste, but it was sweet• I brined my bone-in organic grass fed chicken breast and cooked on instant pot trivet (a little less than 1 minute per oz, 7 minute natural release, then rest 5 before cutting) so I did not add any more salt, and it didn’t need it; I do this to avoid meats injected with chemicals• I always use fresh ginger. YUM!
Thanks for the 5 star review and glad this is as good as your favorite Thai restaurant!
This was easy and delicious! I will definitely make this again.
Thanks for the 5 star review and glad it was easy, delish, and you’ll make it again!
Delicious thank you Averie!:)
You’re welcome! And glad it was delicious!
Wow ! I like many types of curries ….but this recipe is in a different league than the rest! Very different and incredibly delicious. It’s an exceptional recipe and deserving of all the 5 star ratings and positive reviews. The whole family loved it! Thanks for sharing.
Thanks for the 5 star review and glad that you are a curry fan and that my recipe is in a different league than others and that your whole family loved it!
Is there a substitute I can use for the ground coriander?
Just omit it if you don’t have it.
Wow, just wow. SUCH a great recipe. I’m honestly so surprised at the depth of flavor in this dish, given that it only has to simmer for 20 minutes. I wound up using frozen spinach since that’s what I had on hand, and I threw in half a bell pepper that needed to be used up. But otherwise I followed this recipe to a tee and it was amazing! Easily the best curry I’ve made!
Thanks for the 5 star review and glad you are impressed and glad it’s easily the best curry you’ve ever made (and with a 20 min simmer time)!
I just made this and it’s excellent. I will definitely make it again. The only change I made was doubling the garlic. I used the full 3T of red curry paste and 2T of brown sugar. Next time I’ll try using only 2T of the paste and adjust at the end if it needs more. I used the Lite coconut milk, next time I’ll use the full fat version for a thicker sauce. Also, I think I’ll add a couple tablespoons of peanut butter to add character. It is difficult to judge 3c of spinach so I just put in a big pile. Prep time took me about an hour but I’m a slow chopper and I’m not very organized. Definitely have everything ready to go before you start cooking.
Thanks for the 5 star review and glad you will make it again! There is a fair amount of chopping but you will get faster with practice :) and use ground ginger and garlic in a jar that’s already minced (store bought) to save time too.
My partner doesn’t like Thai curry or coconut so when we left to go camping with a buddy, I went searching for an easy recipe that I could enjoy on my own. This was soooo good! I added a diced red pepper, a minced jalapeno (that was turning red and starting to shrivel, lol) and 2T natural peanut butter (stole that idea from another recipe I saw). Dang, this was so good. I used a heaping 3T of the curry paste as I love that flavor and the heat. I plated it over rice and then finished it with some sea salt flakes which made all the flavors pop. Thank you so much for this super easy, super tasty recipe!!
Thanks for the 5 star review and glad this turned out great for you! I totally hear you about the peanut butter, I have similar recipes that I put PB in and I know it adds another great flavor dimension!
SO good!! Added some mushroom, but other than that followed the recipe exactly. Best curry I’ve had at home and better than some restaurants!
Thanks for the 5 star review and glad it’s the best curry you’ve had at home and better than some restaurants!
OMG- I love this recipe so much!! I’ve made it 3 times now, have varied the veggies each time & it’s always delicious! My kids love this dish & I don’t think they even realize how veggie-packed it is. The shredded carrots are genius- they just blend in with the sauce as do the onions diced small. My favorite addition is mushrooms- they are absolutely perfect in this dish. Each time it gets better- today I added the onions, shredded carrots, cauliflower, spinach, mushrooms, garlic & cilantro (with everything else of course) and it was perfection. I use the substitute of yellow curry each time & it’s truly delicious. I serve over jasmine rice & it’s become a favorite dish in this house.
Thanks for the 5 star review and glad you love this recipe so much and have been able to vary the veggies and make it your own! I love mushrooms, cauliflower, I would be down for all of that too!
I’m curious why you used kosher salt rather than regular table salt; how would it make a difference?
It’s what I use for savory cooking; use your favorite salt.
Gorgeous and so easy to make
Thanks for the five star review and I’m glad it was gorgeous and easy!
This was an amazing recipe! Tastes just as good as the local restaurants!
I’m glad that it tastes just as good as your local restaurant and now you can make it at home!
I’ve been trying different recipes for this dish, and so far THIS IS THE BEST ONE!
Easy to follow and wonderful aroma, texture and taste!!!!!
Glad you love it and that my recipe has turned out the best for you!
This is one of the best thai curries that I have tried. One of my family’s favourite. The spinach and the ginger and coriander adds a lovey flavour to it. Very easy to make and definitely worth 5 stars for sure. Will want to try your other recipes too.
Thanks for the 5 star review and glad it’s one of the best curries you’ve tried and a family favorite!
I/ve done Thai curry dishes many times but never very satisfied with the results. Saw this recipe and its high ratings and thought I’d give it a try. It was so easy, super quick and tasted so good. Deserves its 5 stars! Thank you! (Note: I modified by using the existing ingredients I had (Swiss chard instead of spinach as well as used shrimp instead of chicken (add shrimp last minute after the veggies since you want to avoid overcooking it.) I also didn’t have coriander powder and left that out).
Thanks for the 5 star review and glad it it turned out great for you and you were able to make it given what you had on hand.
Absolutely wonderful! Tastes just like Cheesecake Factory’s Bang Bang chicken!! Deelish!
Thanks for the 5 star review and glad this turned out absolutely wonderful!
Hi! Could this be made with tofu instead of chicken?
yes
A weekly staple for my household! Obsessed with this recipe and it is super quick and easy. Thanks so much for sharing. I don’t change ANYTHING and it is perfect. I use Thai curry paste from an Asian market, that really elevates the dish but any curry paste works.
Thanks for the 5 star review and glad it is a weekly staple for you and that it’s perfect without any changes!
Do you think I can substitute kale for spinach? Excited to make this for dinner tomorrow!
awesome recipe- my husband and I really liked it- we had some Jasmin rice with it. just one remark- we are not huge eaters but ate it all- so in my opinion to say that this is a recipe for 6 is not quite right- unless u r getting full on Naan.We printed it out and keep it in our “favourites” folder! Thank you!
Thanks for the 5 star review and glad this is going in your favourites folder!
One of the curries I’ve ever made. Thanks for the recipe!I added sliced almonds (on the plate) to make it more crunchy and it worked very well
Thanks for the 5 star review and glad glad it’s one of the best curries you’ve ever made!
My son loves this and wants me to double the chicken. Do I then double all of the ingredients?
That’s a tricky question. If you just double the chicken, you will have a much drier/less brothy curry if you don’t make adjustments to the amount of coconut milk. Plus the extra chicken will throw off the spice ratios. You will have to play it by ear based on what your end goal is for the amount of broth/sauce, spice level, etc.
I love this recipe I make it all the time
Thanks for the 5 star review and glad you love it and make it all the time!
Delightful and easy! I only modified it this way: used thighs instead of breasts…reduced spinach to two cups and added one half cup of shiitake mushrooms. The coconut and curry blends wonderfully with the smokey, earthy flavor of the shiitakes.It’s as good as you would find in most Thai restaurants for lunch, takes no time to prepare and is inexpensive to boot.
Thanks for the five star review and glad this turned out great for you with thighs and I would love shitakes in here as well…yum!
Absolutely delicious and so easy! Me and 2 kids eating and there was not a bite left!
Thanks for the five star review and glad it was a hit with the kids too with not a bite left!
Has become one of my favorite recipes!! Make it at least once a week. Thank-you!!
Thanks for the five star review and glad it has become one of your faves and that you make it weekly!
Yummy! I made this last night with shrimp instead of chicken. I caught one kid eating it off the plate with her mouth like a puppy (I guess to get all the flavor or maybe the fork wasn’t working fast enough, Lol). My kids don’t care for spinach but they still enjoyed this dish. I may try to use broccoli instead next time or maybe chop the spinach to disguise it and add some broccoli as well. I stumbled upon this website trying to find a good coconut curry or malai recipe. All the recipes look so yummy. Can’t wait to try more.
Thanks for the five star review and glad this worked out great with shrimp and it’s a very flexible recipe and you can easily mix and match the green veggies to your liking (or your kids’ liking)!
Thank you so much for such a delicious and oh-so simple Thai curry. I’ve made this twice in the last two weeks, and my husband, who always says he doesn’t like curry, absolutely loved it…both times! The only variation I did from the recipe was omit the spinach bc I didn’t have any on hand. I will definitely be making this again! Love love!!!
Thanks for the five star review and glad this was delicious and simple and that you’ve made it twice in the last two weeks!
I had to come back and say thank you for this recipe. It was wonderful! I have always loved the smell of curry but I’ve never really liked it until now. This has a wonderful taste and the directions were easy to follow. A thousand thank yous!
Thanks for the 5 star review and glad this had a wonderful taste and now you like both the smell AND taste of curry!
Yooooooo!! Just made this. It’s AMAZING. 10/5 stars. This will be one of my go to’s from now on!
Thanks for the 10 star review :) and glad tis will be one of your go-to’s from now on!
This was absolutely delicious and we make a fair amount of curry. I had some left over poached chicken so shredded it and added some julienned yellow and orange peppers and snow peas in addition to carrots and spinach. Also added about a tsp of fish sauce because as smelly as it is there is just something about it in Thai food. I had more chicken than i thought so also added another half can of coconut milk and about half a cup of chicken broth just for consistency. Crushed some peanuts for the top just to gild the Lily Huge hit here : )
Thanks for the 5 star review and glad it was absolutely delicious and that you make a fair amount of curry! Great that you were able to use what you had on hand, too.
delicious and simple to prepare
Thanks for the 5 star review and glad it was simple and delicious!
It was good but much more watery then the picture… Is it maybe because i used regular coconut milk instead of full fat?
Yes 100%
And as you were pouring it in, because the exact quantities of ingredients everyone uses will vary a bit, you could hold off on pouring in the full can.
And you could have simmered longer to reduce the liquid volume.
This was sooooooo good! My family loved it! I doubled the recipe for 5 of us and it was all eaten up. I added more vegetables to include broccoli (I steamed it first in a steamer bag), and diced cabbage, along with the carrots, onions and spinach. Definitely making this again!
Thanks for the five star review and I’m glad this was a big hit and that your family gobbled up a double batch! Great job to add more veggies too!
My family loved this! Will definitely make again! I added a yellow pepper and sautéed it along with the onions. Delicious!
Thanks for the 5 star review and glad your family loved it and you’ll make it again!
Amazing and wonderful flavours. I did not have curry on hand but substituted with cumin and turmeric.
Glad it turned out amazing with cumin and turmeric for you!
Do you have the nutrition information
Not at this time, working on updating all my 2500 recipes to include it, this one is scheduled soon :)
I made this for the first time last night. EXCELLENT! Restaurant quality. I used the 3 tbsps of red curry and did not find it overpowering. Highly recommend adding the brown sugar. I also didn’t add the spinach but I could imagine adding potatoes to make this like a masaman curry dish. This is NOT a low cal meal but it was amazing.
Thanks for the five star review and I’m glad you loved it! Agreed not exactly low cal but so tasty.
Yum! Does this freeze well? I used full coconut milk and as you mentioned, it came out more rich and thick, so since it isn’t soupy like, I wasn’t sure how it would freeze? Also, I love hot spice so what can I add it tamale it more spicy? I’ll be making this again.
Thanks for the 5 star review and glad you will make it again!
Will freeze just fine for you.
Cayenne pepper is what I would use in this particular recipe to give it more spice and kick.
Anyone have thoughts on whether kale will sub for spinach?
I was thinking if I blanch it first, to get it tender and then add, it might be ok?
Yes I would do that, if that’s what you have on hand – especially these days.
This dish is the highlight of my week. I’ve been trying different recipes during this time. I figure at least our meals can be adventurous. I tried this recipe tonight and it was FANTASTIC! I followed the recipe exactly. I couldn’t stop eating it! This recipe is a keeper and will be on my favorites list.
Thanks for the five star review and I’m glad that to hear that this was the highlight of your week! Glad it’s a keeper!
As an add, I always use less coconut oil than recommended in recipes and it still turned out great (here 1 table spoon total)
This was delicious, way easier to make, and tastier than other, more laborious curries ive made in the past. My family and I loved it! Was a bright spot during this staying indoors thing :) will make again.
Glad you loved it and was easier than others you’ve made in the past and that you’ll make it again!
So, so good! Great flavor. I used extra spinach, curry paste and coconut milk and added broccoli and celery. Served on brown rice. Will be making this again!
Thanks for the 5 star review and glad you will make it again!
Very flavorful and easy to make recipe. Did not have curry paste so I used curry powder and hot chili paste. Everyone loved it. Will be made again and the site for the recipe will be shared. thanks Averie.
Thanks for the 5 star review and glad you were able to make due with curry powder and hot chili paste! Thanks for sharing my site with others!
FIVE STAR! FANTASTIC! I did have to change a bit due to what I had in my kitchen. Frozen chopped onion (thawed 1st), I used 2 tblsp McCormick’s curry powder instead of chili paste, 3 tblsp light brown sugar, had no cilantro. Served it over Goya mexican rice.
Thanks for the 5 star review and glad it turned out fantastic! Great job adapting based on what you had on hand.
So delish! So easy! So fast! This is going on the rotation!!!
Thanks for the 5 star review and glad this is going into rotation!
As a single NYC guy who survives mainly on takeout I’m taking advantage of the pandemic-imposed lockdown to give cooking a try. I have no natural instinct for cooking and have tried many recipes with varying degrees of success. Then I tried this one. OMG! I can’t get over the fact that I was able to create such a tasty dish. Can’t wait to try your other recipes!
Thanks for the 5 star review and glad this was a complete success and hope you enjoy my other recipes too!
Amazing!!! SO FLAVORFUL and I’m convinced it was better than what a Thai restaurant could’ve cooked. I didn’t have a lime and I added 2 cups of bell pepper. It’s going on my favorite list. Thank you for sharing.
Thanks for the 5 star review and glad this was so flavorful and better than from a restaurant in your opinion!
This was so delicious! I followed the recipe exactly and it turned out so good! I’ve never attempted curry at home, but this recipe I s a keeper. Very easy to make too!
Thanks for the 5 star review and glad it was delicious and a keeper!
Olive oil should never be used in an Asian curry. Vegetable oil, groundnut oil, coconut oil or any other with a high burn point only should be used. 👍🏼
This information is unfortunately incorrect. Olive oil has been thought of as an oil that should not be used when sautéing and this can not be further from the truth. Fresh olive oil, particularly ones with a high polyphenol count, have a high smoke point. Infused oil olive like Persian Lime would be great for this particular recipe. I am the owner of an olive oil shop and value educating our customers about smoke points and the many uses of olive oil outside of the typical salad dressing uses.
Barbara Braidwood
Saratoga Olive Oil Company
Thank you for your thoughtful response, I appreciate it. I don’t always have time to dive into every point someone throws out in my comments because I am buried these days with everyone in the world literally cooking at home, and it’s so much to respond to, so I appreciate you stepping in for me on this one!
Easy to make with ingredients I usually have on hand. Delicious! Adding to our meal rotation.
Thanks for the 5 star review and glad that you’re adding it to your meal rotation!
This curry was DELICIOUS and I will definitely make it again!
I am glad it turned out delish and you’ll make it again!
This recipe was delicious! The only things I changed was that I used green curry paste instead of red, and I added some mushrooms and sweet pepper to add more vegetables. I also juiced a whole lime (which might have been more than 1 TBS).I will definitely be making this again!
Thanks for the 5 star review and glad that your changes were great and that you’ll make this again!
Best curry I have ever made and tried. So rich and flavorful!
Thanks for the 5 star review and glad it’s the best curry you’ve ever made or tried!
It was so good !
Thanks for the 5 star review and glad it was so good!
Lovely recipe! I made this but substituted shredded kale for the spinach. Even my husband liked it and he dislikes kale. I did not have a curry paste. Instead, I used turmeric and two types of mild and warm Chili; New Mexican and Californian, along with paprika. I didn’t shred the carrots. I cut them in small pieces and added chopped red peppers, and stir fried them with the chicken and onions and garlic. I had all the other ingredients. I also added fresh basil as you suggested at the end. Yum! This will be a regular recipe. Thank you so much!
Thanks for the 5 star review and glad this worked out great for you with the kale and the turmeric and other spices you used!
Glad this will become a regular recipe for you!
This recipe was so good! I have a ton of coconut milk to get through this week so I was looking for recipes to make with it. I didn’t have carrots so I swapped them for sweet potato pieces and stewed the whole thing a bit longer to let the pieces soften (I looked at your chickpea and sweet potato version of this recipe too haha) I will definitely be making this again!
Glad it turned out great for you and sounds like you made a hybrid of my sweet potato/chickpea recipe along with this one. Great to use what you had available. Glad you’ll make it again!
Thanks for the 5 star review and glad it turned out so well! I have another recipe that is very similar to this and uses sweet potatoes as well which is sounds like you saw. Glad it all came together great for you!
This was fantastic! Just like at the restaurant! Thank you so much for the recipe. We substituted maple syrup instead of brown sugar, and did not have fresh cilantro on hand, but it was still de-li-cious! Definitely a keeper!
Thanks for the 5 star review and glad that maple syrup worked for you and was just like at the restaurant!
This was unbelievably delicious! I made the recipe exactly as written and I wouldn’t change a thing. Thanks!!
I am so glad you loved it and wouldn’t change a thing!
I tried this recipe just to try my hand at a local favorite. Not to brag but this was better than the thai place 😂😭 i was pleasantly surprised by how amazing this came out. Thank you!!! *stocks up on coconut milk and thai paste*
5 stars of course!
Thank you!
I am glad that it was better than your local Thai restaurant! Glad you are stocking up on ingredients to make it again!
I subbed extra firm tofu for chicken and added red peppers and 1/2 habanero. It was DELICIOUS. For a silky, flavorful tofu, let the diced onions sauté for their allotted time. Then, lay the tofu on the bed of onions and add garlic and ginger. Let the mixture steam under a lid for 5 minutes. Continue as usual!I added the red peppers and 1/2 habanero when I added the carrots. One thing I forgot was how SWEET carrots are! I know I love sweetness, so I added the brown sugar before tasting. I could have done less brown sugar because this recipe is SO sweet and flavorful without the sugar. I love a recipe that is sweet enough for me without sugar.
Thanks for the 5 star review and glad to hear that extra firm tofu worked well and for sharing the method you used. I am a habanero fan so next time I make this I may add a bit, too!
I made this recipe during the time of crisis. I have been scared to go to the store so I just had to use what I had. I didn’t have enough chicken so I added 2 cups of canned sweet potato to make the sauce look fuller. I also had no onions, or thai curry paste, but I did use some lovely Madras curry powder. I also had no cilantro or spinach. Nonetheless, it was an awesome recipe. We garnished with a tsp. of peanut butter, chopped peanuts, and coconut flakes. My hubby loved it!
Good for you for seriously improvising with what you had on hand! I actually have a recipe (vegetarian version) very similar to this one that uses sweet potatoes https://www.averiecooks.com/2017/09/sweet-potato-chickpea-coconut-curry.html so you were on the right track for a great substitute.
If you like peanuts, PB, and something that has a similar flavor profile of this and with PB, check out this one. https://www.averiecooks.com/chicken-peanut-stew/
Excellent and simple recipe. Sadly, I can’t eat grains and so I could not pair it with rice. It would have added so much more to it. I will make it again.
Thanks for the 5 star review and glad this was excellent and you’ll make it again!
Stuck at home and was able to pull together all of the ingredients for this with some help from my friends and family who picked up the ingredients I couldn’t get delivered (I’m in the high risk category). Totally worth the effort!! SUPER delicious and I wouldn’t change a thing. Did add more ginger and spinach than it called for but otherwise stuck to the recipe. Can’t wait for leftovers tomorrow!!
Thanks for the 5 star review and glad this was super delish and that you’re excited for leftover tomorrow :)
This was amazing! So much flavor and the sauce over rice made the rice was so creamy and delicious.
Thanks for the 5 star review and glad this turned out amazing for you! I agree…the sauce over rice is just so delicious!
I love this recipe! Last year I went to Thailand and fell in love with its food. I’ve tried many recipes ever since, but THIS is the only one that brought back memories! I was very surprised how great it turned out! I love it!! I added a half eggplant (Chopped big pieces) and it was perfect! Thank you so much! Ps: My husband loved it too! And he wished to have a Chang beer too, which means that it brought him back to the amazing time we had there.
Thanks for the 5 star review and glad my recipe is the only one that reminds you of the food you had in Thailand! What a wonderful compliment and thank you!
Wow!! What great flavor!! I Followed the recipe as instructed with the exception of I diced boneless skinless chicken thighs, as that is what I had at the house, and it turned out great. My wife said one of the best things I’ve ever made for her, and I cook every night!! Fabulous!
Thanks for the 5 star review and glad this turned out great with the boneless skinless chicken thighs. Ironically I made a meal using them that will be posted in the future because that’s all I could find these days at the store.
Glad your wife said this was one of the best things you’ve ever made for her and that you cook for her every night! Wow that is wonderful to hear!
Great Recipe! It tasted better than some of the Thai restaurants of my experience. Definitely will be made again (and again). Added a few ingredients: some diced red pepper (more for looks than taste), 2 tsp. fish sauce, 2 Tbs. peanut butter, 1 tsp. sweet chili sauce and 1/4 tsp. cayenne. Thank you!
Thanks for the five star review and I’m glad that you thought it was better than from some Thai restaurants!
DELICIOUS!
Thanks for the 5 star review and glad it was delicious!
Made the Thai Chicken Coconut Curry for my girls tonight. Excellent! They are vegan, so I substituted tofu baked in a vegan chicken marinade for the chicken. Absolutely awesome!
Thanks for the 5 star review and glad it was great as vegan tofu dish! Thanks for letting me know it worked great for them like that!
Also this this one, naturally vegan https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry/
I’ve tried other thai curry recipes but this has definitely trumped them for me. It must be the the fact that there are fewer ingredients/spices and perhaps the lack of fish sauce? Next time I may use less red curry paste to reduce the heat. Anyhoo, the addition of carrot and spinach works well. Thanks Averie!
Thanks for the 5 star review and glad my recipes trumped the others you’ve tried! I know not many people keep fish sauce on hand so typically don’t call for it, or oyster sauce, etc. in my Asian/Thai-inspired recipes. Glad you preferred it without it as well as with fewer spices overall than in other recipes.
Made this recipe with the high end (~3 Tablespoons) measure of the Thai Red Chili Paste, and skipped the optional brown sugar. It had a perfect level of spiciness and was delicious. Served it with rice. If you’re a spinach fan like I am, you could add a little more spinach, but it wasn’t necessary. This recipe is definitely a keeper. I love that it is all in one pan, too. I grated the carrots the day before, which made prep and cleanup pretty quick.
Thanks for the 5 star review and glad this turned out great and that it’s a keeper for you!
Amazing! I thought it would be ok or not turn out how I wanted it to taste but it surpassed expectations and my parents loved it. Dad went back to the pot a couple times. Thank you!
Thanks for the 5 star review and glad it surpassed your expectations and that your parents loved it too! What a nice thing to cook for them on Valentine’s evening!
Instant favorite!! And so easy to make. Thank you!!
Thanks for the 5 star review and glad it was an instant favorite and easy for you to make!
Fabulous, easy recipe my family loved. I served it with glass noodles – highly recommend!!!! The brand is Miracle Noodle, Angel hair style, (made from Konjac flour). These noodles are non GMO, gluten-free, grain and soy free, keto, vegan AND zero calories. :-) I recommend one bag per person for very generous servings.YUM!!
Thanks for trying the recipe and glad your family loved it and it was fabulous and easy!
I am not the greatest cook nor do I leave reviews, but this recipe was so good that I just had to come on here! It is such an easy and delicious meal!
Thank you!! For the 5 star review and for being honest about your cooking skills and that you don’t leave reviews, but that this was good enough to come back to leave one, love hearing that. Thank you :)
Chicken should have been seasoned first while cooking. I used green beans, broccoli, carrot chips and Bell peppers, also came out good
Great – I used Thai Kitchen red curry if you are looking for a brand. I like ginger so used lots. We enjoyed a lot!
Thanks for the 5 star review and glad it was great! I use the Thai Kitchen brand as well.
This is an amazing recipe! I will definitely make this again!
Thanks for the 5 star review and glad it was amazing and you’ll make it again!
It says 141 calories per serving but not what size the serving is. How big is a serving?
The recipe makes 6 generous servings of about 1 1/2 cups each. As a disclaimer, all nutrition info is provided as a courtesy only.
Amazing recipe! I’ve made this multiple times. When I have a vegan friend over i simply substitute butternut squash instead of the chicken. It’s amazing either wAy! Thank you!
Thanks for the 5 star review and glad it is on rotation it sounds like in your house!
I have a few vegan versions including https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry/ and https://www.averiecooks.com/chickpea-kale-thai-coconut-curry/ if you specifically want a very similar base recipe, minus the chicken, but with a few other things added.
Really great dish!
Thanks for the 5 star review and glad it was really great!
This was fantastic. I’ll absolutely be making this again. I don’t think the total time is really accurate if it includes prep; It took about an hour to make it in my admittedly teeny kitchen. I scouted out some Thai red curry paste from an authentic Thai grocery store… I’ve tried making thai curry with westernized curry paste and it just isn’t the same.
Thanks for the 5 star review and glad this was fantastic! I do everything on the fly and am very loose with my ‘measuring’ when I’m cooking for myself and not for my website, but after you make it again, it’ll go much quicker.
I am sure the authentic curry paste you’re using is awesome!
This is one of my favorite recipes to make. This is incredible. It’s not too challenging yet extremely flavorful. Have sent the recipe to multiple family members/co-workers. My wife and I make it at least monthly. Great work!
Thanks for the five star review and I’m glad you make this frequently and that you’ve passed the recipe along to others! I appreciate it!
Made this a few times. It’s so delicious. Instead of cilantro I do use basil but the Thai basil. It gives it an extra Thai taste.
Thanks for the five star review and I’m glad you’ve made this a few times and that you’ve been using Thai Basil instead of cilantro. Sounds delicious!
SOOO easy! I don’t cook, ever – but decided to attempt this to surprise my fiancee for dinner. Easy to follow, simple ingredients – I’ll definitely be making this again!
Thanks for the five star review and I’m glad it was so easy and good for you and you’ll make it again!
This recipe was great – and I love that it includes two healthy vegetables – thank you! For anyone reading the comments, I used 2 TB of the red curry paste and it was a nice medium spicy. Delicious. A keeper.
Thanks for the five star review and I’m glad it worked out great for you and it’s a keeper!
This is a lovely recipe. And it’s so pretty! There’s nothing much better than Thai flavors.
Thank you and I agree!
Delicious! Rave reviews from the family. I didn’t have red curry paste, only green, but it came out just fine. Definitely adding this to my rotation.
Thanks for the 5 star review and glad you did it with green curry paste and that you’re definitely adding it to your rotation.
I have a green version, very similar with a few veggie differences, here https://www.averiecooks.com/green-thai-chicken-coconut-curry/
This was SO yummy. I made this back in November, froze the leftovers and had it yesterday for lunch. It was delicious. Definitely a keeper!
Thanks for the 5 star review and glad the leftovers you froze came in handy for lunch!
First time I’ve had curry, or anything “Thai”. The recipe was easy follow and tasted just as good as it looked. I ended up halving it, as it was just for me, but it turned out delicious. I think I’m going to try your butter chicken recipe next.
Thanks for the 5 star review and glad this turned out great and hope you enjoy the Butter Chicken next!
This is a yummy recipe! I followed it exactly as you have it written. This is the first time I have tried making Thai food and what’s even better is it is gluten free! I’m going to make more of your recipes!
I’m glad it turned out so well and you’re going to make more of my recipes!
So delicious. Had it on a bed of cauliflower rice and my partner had it with naan. Definitely recommend the thai curry paste over curry powder. I have a potluck coming up and THIS recipe is definitely it
Thanks for the 5 star review and glad this recipe is a winner and you’re going to bring it to the potluck too!
Amazing recipe! I used wild cod as the base and added butter to the recipe. I did my own seasoning amounts based on taste. Paired with coconut rice. Absolutely delish!
Thanks for the 5 star review and glad this turned out great with wild cod and coconut rice is always lovely with most any Thai dish!
I was so excited when I saw this recipe because there is no soy or fish sauce added. My husband is on a low sodium diet so the only salt I needed to worry about was in the curry paste. I omitted the salt and added a dash of seasoned salt. It was soooo good. This is our go to curry now. My teenage daughter even makes it for her friends. Thank you!
Thanks for the 5 star review and glad this is your go to curry now! I am careful about using soy sauce (lots of sodium) and fish sauce (lots of sodium, people don’t like to buy products like these they feel they’ll never use again) in my recipes unless absolutely necessary and with this one, neither are necessary IMO. Glad you love this!
Greeting from a small town in Bulgaria. We don’t have Thai restaurants here and Thai curry paste is nowhere to find but I think me I my oldest son made a great job with this receipt. My family loved it and I think we are going to try you tasty cooking ideas every week now. Thank you.
That’s wonderful to hear! I am glad to hear you’ll try out more of my recipes!
Love this recipe but I substituted my own amounts of ginger because the amounts listed here look like they might be in error.Food.com, for example, suggests 1 tbsp of fresh ginger is equivalent to 1/8 tsp of dry. Since there’s 3 tsp in 1 tbsp, this is the same as saying 1 tsp of dry is equivalent to 24 tsp of fresh ginger, making the conversion of dry:fresh ginger a ratio of 1:24.This recipe calls for a basically interchangeable amount of ginger (2-3 tsp dry or 3 tsp fresh). If someone uses fresh, it’s a pretty reasonable amount of ginger. If someone uses dry, it’s a tremendous amount of ginger that’s going to deliver a very different flavor.
Really 2 to 3 teaspoons of dried ginger is not too much here. If you’re very sensitive to it, omit or reduce. No one has ever complained about the amount of ginger in this recipe and it’s extremely popular.
Sometimes you have to just cook by how things taste, and even if ‘on paper’ or in someone’s chart you find online it looks like it could be too much, I assure you, it’s not here.
For my tastebuds 1 tbsp of fresh ginger would be far far far more potent than 1/8 tsp of dry so that’s why you have to cook by taste, not by chart which is my opinion.
Glad you loved the recipe!
This recipe is delicious and my husband and I both enjoyed it, but there is NO WAY that it takes 5 minutes for preparation before cooking it. Washing, peeling, chopping or mincing all those ingredients took me 40 minutes alone. I’ll make this recipe again, but I advise anyone who plans to make it to allow plenty of time before dinner to prepare all of the veggies, etc. before planning to serve it. The recipe says that it takes 5 minutes for preparation of the ingredients and about 10-20 minutes for cooking it.
Thanks for the 5 star review and glad it’s delicious for you! Honestly for me, all I chop upfront is the onion and chicken. Everything else is pull out of a bag, jar, or can. And then at the end a quick chop of some cilantro and that’s why I say it takes 5 minutes of prep/chop time.
Delicious! I added a stick of butter and head of cauliflower. Used indian curry since I didn’t have Thai and it was top 5 recipe of my life.
That sounds delish and if you like the butter vibe and Indian curry flavor, then try this butter chicken….so good too! https://www.averiecooks.com/indian-butter-chicken/
Would using green curry paste instead of red curry paste do well with this recipe?
I have a green curry paste recipe too :) https://www.averiecooks.com/green-thai-chicken-coconut-curry/ It’s very similar but slightly different vegetables are used.
You could also use green curry paste in this one and make it exactly as written but I haven’t tried it exactly like that, i.e. a carbon copy but just with green instead of red paste.
Can you freeze this?
Probably but I have never tried so not sure of the taste/texture upon thawing.
This is soup. I had to thicken it up dramatically with flour.
Not really in my experience but you could always reduce or halve the amount of coconut milk if you don’t like your curries as loose. Or add more carrots, spinach, chicken, etc.
I have a recipe for Thai Chicken Coconut Curry Soup actually, which is different https://www.averiecooks.com/thai-chicken-coconut-curry-soup/
In my experience every stove is different and our method of low-medium-high heating is imprecise so you can’t go by time when recipes say “simmer to thicken”, you have to go by how thick it is and how thick you want it to be. I made this last night and made it super thick (mostly because I forgot to start the rice until that step LOL), all you have to do is simmer it a bit longer :)
The recipe was great, added spices were what made all the difference! However, I modified the cooking technique so the veggies are crisp-tender. This is my suggestion: toast garlic, ginger (I added lemongrass) and red curry paste in the oil. When you can smell that amazing smell, add the coconut milk (don’t buy the cheap brands) and dry seasonings. When it comes to a boil, add the thinly sliced chicken and bring to a boil.(Cooking meat in coconut milk makes it super tender.) Add your carrots, and after a minute or 2, then dump ALL the rest of the veggies in. Let it get good and hot but remove the pot from heat BEFORE you think the veggies are quite done; they will keep softening in the hot broth. Soggy veggies are not my thing and will take your fame downhill fast :) Last minute add: lime juice and less than half the brown sugar. The balance of flavors is really really good in this recipe! And, the jars of Thai chicken red curry paste have z.e.r.o chili heat but good flavor otherwise. Mae Ploy brand red curry paste purchased in any Asian grocery store has > x4 the heat, if you’re looking for a spicier version.
Thanks for the 5 star review and glad this turned out perfectly for you with your technique!
thai red curry paste is it spicy
I do discuss this in the blog post. But yes, it has some spiciness to it, but it’s very dependent on how much you choose to add.
This was pretty good, but not 5 stars. Needs some more pizazz. Would give recipe one more shot to see how it comes out, then try different ones.
No one has ever mentioned that it lacked pizazz…I would say try another brand of Thai red curry paste, add more, add more salt, add more pepper, ginger…something wasn’t in balanace because when it is, I have to honestly say this is one of my favorite and a reader favorite recipe.
I loved this recipe! The only change i made was to not use carrots, but instead I used 1 red bell pepper! Fantastic recipe!
Thanks for the five star review and I’m glad you loved it! It’s such a versatile recipe that I’m sure red bell peppers were great instead of carrots.
So delicious! Made this for my family with dietary restrictions- no dairy, no gluten, no soy, no eggs, etc. Full of flavour, aromatic. Skipped the brown sugar and added red pepper. Added some curry powder because I only had 1 tbsp of red curry paste left in the jar.
Thanks for the 5 star review and great to hear this was delicious and worked out with your allergy restrictions!
Came across your recipe and looks/sounds delicious! Cannot wait to make it. I do have a question, can this be done in the instant pot? I am limited on time with cooking it on the stove top. Can all ingredients be added and placed in instant pot? Please let me know what your thoughts/suggestions are, I would appreciate it!!
This is a 20-25 minute recipe from start to finish on the stove. The IP isn’t going to be any faster! Make it as written is my advice.
Delicious! I used a chili infused oil to sauté the onions, to add a little punch since I cannot eat garlic. This curry is easy and (as my husband says) a “keeper”.
Thanks for the 5 star review and glad this is a keeper for you and that you found a way to add some punch, sans garlic!
Just made this recipe. Super easy and delicious!! I added some random peppers that I needed to use up and it complemented the rest nicely. My 2 year old even loved it. Definitely making again soon!
Thanks for the 5 star review and glad you will make it again soon and that your 2 year old loved it, too!
Easy to make, full of flavor, and makes for amazing leftovers! Can’t wait to make more of your recipes!
Thanks for the 5 star review and glad this was easy and so flavorful for you!
This recipe is sooooooo delicious!!! My family and I loved it!! Will definitely be making this regularly!!!
Thanks for the 5 star review and I’m glad you and your family loved it and that it’ll be a regular dish for you!
Really good! I added Cayenne Pepper for the Thai Kick. The red Paste I got from walmart wasn’t doing it. Also, if you’re using fresh Ginger, you should add a little more than a table spoon!
This dish is SO WONDERFUL! I’ve made it 3 times already and double it for 4 of us so there’s a little left over. And I mean a little! I use the entire small jar of red curry paste in the doubled recipe. It’s not heat-spicy at all, just deliciously flavorful. My husband adds a little heat to his serving with some spicy sauce. I chopped up carrots because it was easier than shredding (get one of these if you don’t have it already: https://www.amazon.com/gp/product/B004HINF3U/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) I put loads of spinach in, which withered down nicely. Thanks so much for sharing the recipe. I came looking for your website so I can try other ones!
Thanks for the 5 star review and glad you loved the recipe! LMK what else you try!
One time when I was impatient, the dish turned out soupy. The mistake was not waiting for the chicken juices to simmer away. It happened when I quadrupled the recipe, so all that chicken added a lot of liquid. Your pressure cooker Tikka Masala is amazing as well! It’s so much easier than the recipe I had been using.
This dish was really great! I was craving coconut curry but had never made it before. It’s cool to know that now when I want some thai food, I can just make it myself! Thank you for the great recipe. I couldn’t talk the husband into trying it but that’s ok – more for me!
Glad you loved this and now you know you can make Thai food at home!
Made this today and my goodness it’s yummy. Actually made for my lunch for next week as hubby doesn’t like Thai but I bet he loves these flavors. I added Serrano chili’s, red pepper flakes, red bell pepper and 1/2 cup of rice. I also added 2 cups chicken stock just cuz I wanted it more soupy. Yum yum yum!!!! Definitely a keeper!
Thanks for the five star review and I’m glad that it’s a keeper for you!
This was the best Thai food I have ever had – much better than a restaurant. I just made it today and was blown away by the flavors! This one is a keeper and will be part of a regular rotation.
Thanks for the five star review and I’m glad that this was better than a restaurant and is a keeper!
Last night my daughter and I made this for dinner. It was not only easy and fast but super delicious. We used the brown sugar and added more of the ginger and red curry paste but for the most part followed the recipe. Next time we plan to add more curry paste and other vegetables. It was absolutely amazing. The taste was phenomenal
Thanks for the five star review and I’m glad that it was easy and amazing for you!
I am so happy to have found this easy recipe!!!! I live in the country and the best Thai food is 2 hours away! I’m in heaven with the results. Mmmmmmm! Hubby wanted a little more spice/heat even though I added the max curry paste called for. He added some sriracha sauce. I think I’ll try the red pepper flakes as suggested. Left out the spinach as hubby doesn’t like texture of it. Replaced with broccoli. This will be made regularly in this household. Thank you.
I am glad you loved this and that it will be made regularly!
What can you use instead of spinach? Making this tonight but local country store doesnt have any spinach. Thanks
If you don’t have it, then I would probably omit it. If you’re like most people.
But if you’re like me… You could try adding really any dark leafy green you can get. The tops of radishes, the tops of bok choy, escarole, basil, really any green you like and can access. Test a few leaves, throw them in, see what happens, and add more if the result was good.
Hi there,
I’m just wondering how spicy this recipe is? I love spice but am making it for someone who only likes mild spice.
Thank you,
Lisa
I did discuss this in the blog post: As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.
Adjust to your needs, start slowly, work up from there.
Fantastic!!! We were craving Thai and this recipe exceeded our expectations. We added some red pepper flakes as well. The dish was even better as leftovers. Thank you for publishing this. We’ll be definitely making this again.
Thanks for the 5 star review and I am glad to hear that my recipe exceeded your expectations!
This is one of the easiest and best curry recipes I’ve come across and I’ve been cooking for a LOT of years now. Usually I’m making up my own curry spice concoctions but this time I just used the Thai brand red curry paste from the store as listed. I added extra chopped veggies as Averie suggested as a variation, with the onion – 1/2 small head cauliflower, 1 yellow (any color) pepper, and 3/4 c. fresh tomatoes. I added the coconut milk after the veggies, including the carrots, had simmered for about 8 minutes. For the chicken, I used about 3/4 lb diced chicken and juices from a Costco deli chicken – both white and dark meat and added that at the end. I served this with brown rice. SOOO amazing! My husband is not a huge leftovers guy but he wanted this for lunch and dinner the next day! Thank you!!
Glad this is one of the best and easiest curries you’ve tried and your husband wanted leftovers!
The best Thai red curry recipe I have made till now ! I substituted the carrots for coloured mini bell peppers and it was absolutely delish ! So much that we didn’t have any leftovers 😃 thank you !
I am glad it’s the best Thai red curry recipe you’ve tried!
This is the best chicken curry that I had in a years.. thanks for great recipe!!!
Thanks for the 5 star review and I am glad that it’s the best chicken curry you’ve had in years!
I heard about this recipe on the podcast Sorta Awesome with Meg Tietz. It was her “Awesome of the Week” and it was DELICIOUS!!! It was quick to make and even more delicious 2 days later for leftovers. Definitely will make again!
Thanks for the 5 star review and I didn’t know that it was featured on that podcast but I appreciate it! Glad it was even more delish a few days later (I find that too after the flavors marry even more) and that you’ll make it again!
I never was a big fan of the Indian style curry. Even hearing/reading they have a different taste I was still hesitant. One day I had been watching the Food Network competitions and most of the episodes included Thai red curry dishes. At this point i started searching for recipes and found this one. I looked over at my girlfriend and said we have to make this tonight. Man I am so glad we did. This dish was awesome! We cut the portion in half and it came out great. We served ours with the option of jasmine rice or naan. Thank you for sharing! This was great and will become a normal meal that we might change up every now and again with shrimp or vegetables.
Thanks for the five star review and glad that you took the plunge and made this! I know exactly what you mean about Indian style curries…totally different flavor than this. Glad this will be a keeper for you!
Hi, I’ve made this recipe yesterday with just a tweak or two (added a bell pepper, just a few raisins instead of the sugar, and a little more oil) and it’s soooo good! Thank you so much! :D It was my first time cooking with curry paste too. This was so easy to follow and it tastes delicious <3
Thanks for the five star review and I’m glad that your first time cooking with curry paste was a big success! The raisins I could see being a nice touch (I personally love them) and glad they worked well.
I hadn’t even started cooking, I was still just prepping, but the coriander and ginger, and lime, and coconut, and garlic, already smelled heavenly. Then I had it on some brown basmati rice…oh my. This recipe is a keeper. Thank you so much.Funnily enough as I’m stirring the pan I’m thinking I’d do it again maybe with sweet potatoes and chick peas. When I scrolled down to write this review I see: Sweet Potato and Chickpea Coconut Curry. I think we’re going to be good friends.
Thanks for the five star review and I’m glad that you are loving this so far!
I already have a sweet potato and chickpea version of this :) https://www.averiecooks.com/2017/09/sweet-potato-chickpea-coconut-curry.html It was actually the dish I made a few months before I made this with chicken. It’s excellent!
One of my favorite Fall/Winter recipes!
Thanks for the five star review and I’m glad it’s one of your fall/winter favorites!
So I just tried this 3 days ago and it was amazing. My husband asked me to make it again tomorrow. Thanks for the great recipe. Simple and delicious
Thanks for the five star review and I’m glad you’re making it again because it turned out amazing!
I discovered this recipe a month ago and I have already made this meal three times since. It is too good! I substituted chicken for oven baked tofu! Loved the commenter who suggested red pepper flakes. It really added a nice kick! I also put mushrooms in my curry (add them in one minute before you add the coconut milk) It is simple enough to make again and again. Thank you!
Thanks for the five star review and I’m glad you discovered it and have been making it steadily since then!
I am sure the red pepper flakes, mushrooms, and baked tofu are all great. I would love them all!
Fantastic recipe!! So delicious. My boyfriend and myself loved it. Will definitely make it again and will share with friends :). Thank you :*
Thanks for the five star review and I’m glad you and your BF loved it and will make it again!
This was a major hit. I used full fat coconut milk and subbed red peppers for carrots. My hubby and adult children thought it was great! Used 2 T red curry paste and the heat was just right for us. A keeper!
Thanks for the five star review and I’m glad this is a major hit for you and your family!
Just made this…WOW! I can’t wait to wat my leftovers for lunch tomorrow. And it was quick, easy, yum.
Thanks for the 5 star review and glad that that it gets a WOW and that you’re excited about leftovers!
Made this and added red bell pepper and some celery and it was amazing! i think the brown sugar really does the trick. Legit tasted just like the restaurant!!!!! Im so excited!
Thanks for the 5 star review and glad it tasted just like a restaurant!
I altered this recipe a lot based on what I did and didn’t have in the house, but it turned out quite delicious and I want to thank you for a quick easy (and very tasty) base recipe that can be easily customized! Here is what I did: I cooked some eggplant along with the onions, used chicken thighs instead of breasts (because that is what I had), skipped the carrots and included red bell peppers and green and yellow string beans and used kale instead of spinach. Sadly I didn’t have any fresh ginger or cilantro, but I did have fresh limes so all in all, it was quite delicious! And I bet it will taste even better tomorrow! Oh plus I added a wee bit of chicken broth to make it a bit soupier! Yummy! Thanks!
Thanks for the 5 star review and glad that you were able to mix and match based on what you had and didn’t have and that it turned out great and proves that you can easily customize it and use the recipe as a jumping off point for the future!
great
I made this two nights ago and it was a big hit. Made a couple of small tweaks – used less chili paste (probably about 1.5 tablespoons) because I wasn’t certain how much spice we would like. We also added some half & half to thicken up the sauce although I think it would have thickened on its own as it cooled. We actually enjoyed it the second night a little bit more than the first because the flavors deepened. My kids asked if this could become a weekly meal! Will definitely be making it again (and again!). Thank you for the recipe!
Thanks for the 5 star review and glad you will definitely be making this again and again!
And yes the flavors do intensify I find with the leftovers a day or two later.
I’ve made this nearly a half dozen times now and it is fantastic, I’ve actually received compliments on “my curry” which isn’t something I’d ever thought I’d be able to say.It’s definitely better with curry paste instead of the curry powder though, I’m just going to take the extra time to find it for the future.
Thanks for the 5 star review and glad you’ve made it many times! I agree re the paste vs powder. I always order quite a few and keep them on hand https://amzn.to/2UDxAh7
Made this recipe tonight and it’s delicious! I will totally be making this again!
Thanks for the 5 star review and glad it was delicious and that you’ll make it again!
Doubled all ingredients for a double batch and used tofu for the protein. Awesome recipe! Thanks for providing.
Thanks for the 5 star review and I’m glad that it worked great with tofu!
Fantastic dish!! Big hit with my two young teenagers and hubby. Easy to make and most of the ingredients I usually have on hand. I did not have any coriander, so I skipped it and we did not miss it. I’ll definitely be making this dish again soon! Thanks so much Averie for such a great treat!
Thanks for the 5 star review and I’m glad it was a hit with your family and that you will definitely make it again!
I can’t say enough about this recipe! Everyone in my house loved it, and tasted super authentic! My 2 year old had seconds!!! I did skip the carrots and substituted dill for the coriander (my grocery store didn’t have any).
Thanks for the 5 star review and glad you loved it and that even your 2 yr old had seconds!
THIS RECIPE IS AMAZING!! I surfed on it last night, when I was in the mood for something Thai-Lime-Coconut and I’m totally shook!. Only changes I made were to use Thai Green Curry paste (I didn’t have red) and I added a diced (unpeeled) russet potato, to bulk it up a little. Doing so meant I had to add a little almond milk in order to cover all the chicken and veggies (to allow the potatoes to cook) and I through in a couple spoons of coconut cream to compensate for diluting the coconut milk with the Almond. I’m speechless; I just had a bowl for lunch and licked the bowl!
Thanks for the 5 star review and glad this turned out amazing!
I also have a recipe that is taken from this one that uses green curry paste https://www.averiecooks.com/green-thai-chicken-coconut-curry/
And one that uses potatoes (sweet) https://www.averiecooks.com/sweet-potato-chickpea-coconut-curry/ that you could make with chicken too.
Amazing <3
Thank you! :)
This recipe came out great! I added green onions as a garnish. Otherwise I followed this to the T and it was easy, and tasty. Thank you for posting
Thanks for the 5 star review and glad you loved this!
This says 6 servings… is that pretty accurate???
It does depend of course on your appetite and if you’re serving it to big eaters then not as many as 6 servings, maybe more like 4. It just depends on your group.
*second* to the gentleman who said “I saw this recipe with like 56 five star reviews and I was like: It can’t be that good.” and HECK YES IT IS! I used leftover roasted chicken (which made this even faster to make) , subbed cauliflower for the carrots, and used coconut oil instead of vegetable oil for extra coco-nuttiness (ha!), and this was a huge win! (I’m sure it’s perfect as written, I just used what I had on hand). I cook almost every night, love trying new recipes, and this was DELICIOUS and SO EASY seriously anyone can do this and you will feel like a rockstar chef!
Hahah! I am glad you second the 56 five star review gentleman :) Thank you!
I love to hear this type of thing because this is what I strive for in my recipes: DELICIOUS and SO EASY seriously anyone can do this and you will feel like a rockstar chef!
Wowwww this was GOOD! I swapped out the veggies and chicken for some tofu, red bell peppers, kale, and the carrots because I just wanted to use what was left in my fridge, and it’s really really good. I also couldn’t find the mentioned red curry paste so I used the MAESRI brand and WOWWWWW a little goes a long way! My nose was running and I only used half of the 4 oz can. Definitely recommend that brand for people who want some spice.
Thanks for the 5 star review and glad this turned out so good for you! I have never heard of or seen the Maesri brand but now I am going to be on the lookout since I love things spicy :)
I tried this recipe and it was pretty good. The flavour was dominated by the carrot, so I might use a bit less next time. I would also put less curry paste in, as it was a bit on the spicy side for me.
Curry paste is very subjective and that’s why I call for a very wide range of quantities (1 to 3 tbsp) and so always add it to taste. Thanks for trying the recipe.
I saw this recipe with like 56 five star reviews and I was like. It can’t be that good.
Then I made it with my wife and it was delicious. Tasted just like the curry we had at a restaurant the other day.
We added a few hot red peppers. I think next time we’ll add a habanero pepper or two. We like it spicy.
I saw this recipe with like 56 five star reviews and I was like. It can’t be that good.
Then I made it with my wife and it was delicious. Tasted just like the curry we had at a restaurant the other day.
We added a few hot red peppers. I think next time we’ll add a habanero pepper or two. We like it spicy.
I am glad it turned out delicious and yes it has that many 5 star reviews for a reason!
Also glad to hear you like things spicy, I am a habanero person myself :)
This was delish and very easy to make. I used chicken tenders. Didn’t have shredded carrots but added sliced red pepper instead. Used 3 Tbsp of red curry paste, regular coconut milk, and added some crushed red pepper for a little extra heat. This will definitely be in regular rotation.
Thanks for the 5 star review and glad it will definitely go into your regular rotation!
Hi,
I am planning on making this for dinner. It looks delicious. How would you suggest making it in a crock pot? Thanks!
I wouldn’t personally because it’s so fast, that I just wouldn’t even bother with a slow cooker. I haven’t adapted this recipe for a slow cooker so not sure what to say. It’s a total hit and reader favorite as-is so I would just make it as written.
I made this recipe last night and it’s the best new recipe I’ve tried in a long time, maybe EVER. Excellent flavor. I used all 3 TB of the Thai red curry paste and it wasn’t too spicy. I also added a little red pepper. I’ll be trying more recipes from this website soon.
Thanks for the 5 star review and glad it’s the best new recipe you’ve tried in a long time, or ever! Glad you will be trying new recipes – keep me posted in the comments how they go!
I was shocked at how simple the recipe was! Took less than an hour! Great flavor as well. Put it on saute for 40 minutes and it was ready.
Thanks for the 5 star review and glad it turned out so well for you and was easy!
I grow Asian herbs when I put lemon grass in the mix and fresh ginger… It was out of this world. Even the kids love it. And they don’t like Asian food. It went as far as eating leftovers… They never eat leftovers. Now we have Thi night.
Thanks for the 5 star review and glad that this was a winner with your kids and that you now have Thai night!
I am jealous you are growing your own Asian herbs!
Been making this dish for a couple of months now, so so delishes, I do omit spinach and add a bit of red bell pepper. About to make it for lunch again.
Thanks for the 5 star review and glad it’s a favorite in your rotation!
My son who’s home from college pulled up this recipe and asked me to make it for dinner tonight. WINNER! I added extra chicken in hopes to have more leftovers, but with a 19 and 16 year old boys a husband and myself (I had a taste) there were none. I also cut my carrots into slivers, and will definitely add shiitake mushrooms next time. Oh, and we served it with nann bread, but will use jasmine rice instead for round two.
Thanks for the 5 star review and glad this was a big winner for your family and that they devoured it!
Tried your Chicken Thai Curry Recipe last night and it was delicious. Instead of using chicken I used squid and it tasted amazing, all the different flavors worked well together!!
Thanks for the 5 star review and glad you had great luck using squid in this recipe!
This is an absolutely incredible dish. I cook for my roommates fairly often, and I’d place this in the top 5 dishes I’ve cooked. A number of things are left to taste but I followed the recipes suggested amounts at the higher end and loved it!
Thanks for the 5 star review and glad this is in one of the top 5 things you’ve ever cooked!
Thank you for this recipe! It’s my first time cooking thai. I’ve served it with yasmine rice. Absolutely amazing!
Thanks for the 5 star review and glad your first time cooking Thai was amazing!
Delish and easy to make! I added a few splashes of fish sauce and it really elevated the flavor. The store only had green curry paste so I used that in combination with curry powder. I prefer red curry so next time I will be using it instead
Thanks for the 5 star review and glad it was delish and easy! I do prefer red to green as well and I think you’ll love this dish even more with red curry paste next time.
This recipe is over the top delicious and nutritious!! Our whole family devours it every time I make it!!
Thanks for the 5 star review and glad your whole family devours it!
Excellent. I made it for my wife (I also added shrimp) and it was quite the hit. The next day she put in two cups of chicken broth to what was left over and it made a great soup.