When it comes to curries, there’s no denying that Thai cuisine reigns supreme. The bold flavors, vibrant colors, and scintillating spices of this Southeast Asian nation have captivated palates worldwide. And what better way to experience the true essence of Thai curry than with a spicy chicken variation? In this article, we’ll take you on a culinary journey through the streets of Thailand, introducing you to 18 mouth-watering, tongue-tingling, and sinfully delicious spicy chicken curry recipes that will set your taste buds ablaze. From the creamy richness of coconut milk-based curries to the bold pungency of lemongrass and kaffir lime leaves, each dish is a masterclass in balancing flavors and textures. So grab your apron, sharpen your knives, and get ready to ignite your senses with these fiery fusions!
Thai Green Chicken Curry with Coconut Milk
This creamy and aromatic curry is a classic Thai dish that combines the flavors of green curry paste, coconut milk, and succulent chicken. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup water
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
– Optional: bell peppers, bamboo shoots, or Thai basil for added flavor
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic and ginger; cook until fragrant (30 seconds).
3. Add curry paste; cook 1 minute, stirring constantly.
4. Add chicken; cook until browned (5-7 minutes).
5. Pour in coconut milk, broth, water, and salt. Bring to a simmer.
6. Reduce heat to medium-low and let cook for 10-15 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Red Curry Chicken with Bamboo Shoots
This vibrant and flavorful Thai-inspired dish combines tender chicken with crunchy bamboo shoots in a rich red curry sauce. A perfect blend of sweet, sour, and spicy flavors that will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed bamboo shoots, sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp red curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken, garlic, and ginger; cook until chicken is browned, about 5 minutes.
3. Add bamboo shoots, red curry paste, coconut milk, and water; stir to combine.
4. Bring to a simmer, then reduce heat to low and cook for 10-12 minutes or until sauce has thickened and chicken is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Massaman Chicken Curry with Potatoes
This rich and creamy Thai-inspired curry combines tender chicken, potatoes, and a blend of aromatic spices, perfect for a cozy dinner or lunch. With its deep flavors and velvety texture, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, chicken, potatoes, curry paste, cumin, coriander, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until chicken is cooked through and potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Panang Chicken Curry with Peanut Sauce
This rich and creamy Thai-inspired curry combines tender chicken with a flavorful peanut sauce, served over steamed jasmine rice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Panang curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Chopped peanuts and fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add garlic, ginger, and curry paste; cook 1 minute.
3. Stir in coconut milk, broth, peanut butter, soy sauce, sugar, and red pepper flakes (if using). Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until chicken is cooked through.
5. Serve with steamed jasmine rice and garnish with peanuts and cilantro.
Cooking Time: 20-25 minutes
Yellow Chicken Curry with Turmeric and Potatoes
This vibrant curry combines the warmth of turmeric with the creaminess of coconut milk, all wrapped up in a flavorful package featuring tender chicken and crispy potatoes. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 tsp ground turmeric
– 1 tsp curry powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14 oz) coconut milk
– 2 tbsp vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. Add the sliced onions and cook until they start to caramelize, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the turmeric, curry powder, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
6. Add the coconut milk and stir to combine.
7. Add the chicken back into the pan and simmer for 10-12 minutes or until cooked through.
8. Add the potatoes and cook for an additional 15-20 minutes or until they are tender.
Cooking Time: Approximately 30-40 minutes.
Thai Jungle Curry with Chicken and Eggplant
Experience the bold flavors of Thailand with this aromatic jungle curry recipe featuring juicy chicken, tender eggplant, and a blend of spices. This dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai jungle curry paste
– 2 cups mixed vegetables (bell peppers, carrots, and snap peas)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add more oil if needed, then sauté eggplant and garlic until tender, about 3-4 minutes.
4. Stir in ginger, curry paste, and mixed vegetables; cook for 1 minute.
5. Add coconut milk and cooked chicken back into the pan. Simmer until heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Southern Thai Chicken Curry with Pineapple
This aromatic and sweet curry hails from the southern region of Thailand, where bold flavors meet tropical warmth. With juicy chicken, succulent pineapple, and creamy coconut milk, this dish is a perfect representation of Southern Thai cuisine’s unique blend of spicy and sour notes.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup pineapple chunks
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can (14 oz) coconut milk
– 2 tablespoons fish sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add onions, garlic, ginger, cumin, turmeric, and chili flakes to the skillet. Cook, stirring occasionally, for 4-5 minutes or until onions are translucent.
4. Add pineapple, coconut milk, fish sauce, salt, and pepper to the skillet. Stir to combine.
5. Return chicken to the skillet and simmer, uncovered, for 10-12 minutes or until cooked through.
6. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 20-22 minutes
Thai Basil Chicken Curry with Holy Basil
This flavorful and aromatic curry combines the freshness of holy basil with the warmth of Thai red curry paste, perfect for a quick weeknight dinner. With just a few simple ingredients, you’ll be enjoying this delicious dish in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup holy basil leaves, chopped
– Salt and pepper to taste
– Fresh lime wedges, for serving
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Add coconut milk and broth; bring to a simmer.
6. Reduce heat to medium-low; let curry simmer for 10-15 minutes or until chicken is cooked through.
7. Stir in chopped holy basil; season with salt and pepper to taste.
8. Serve hot, garnished with fresh lime wedges.
Cooking Time: 20-25 minutes
Thai Pumpkin Chicken Curry with Kabocha Squash
A flavorful and aromatic curry that combines the warmth of Thai spices with the natural sweetness of kabocha squash and pumpkin, served with tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium kabocha squash, peeled and cubed
– 1 small to medium-sized pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
2. In the same pan, add onion, garlic, and ginger; cook until onion is translucent.
3. Add kabocha squash and pumpkin to the pan, cooking for 5 minutes or until tender.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk and cooked chicken back into the pan. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: About 30-40 minutes
Thai Coconut Chicken Curry with Lemongrass
Thai Coconut Chicken Curry with Lemongrass: A flavorful and aromatic curry that combines the rich flavors of coconut milk, lemongrass, and spices with juicy chicken pieces. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup fish sauce (optional)
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add lemongrass, garlic, and ginger; cook until fragrant (30 seconds).
3. Add chicken and cook until browned (5 minutes).
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let it simmer for 15-20 minutes or until the sauce thickens.
7. Season with fish sauce (if using), turmeric, salt, and pepper.
8. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 25-30 minutes
Spicy Thai Chicken Curry with Kaffir Lime Leaves
This flavorful curry combines the brightness of kaffir lime leaves with the spiciness of chili peppers and the richness of coconut milk, all wrapped up in a deliciously aromatic dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1-2 kaffir lime leaves, bruised
– 1-2 Thai bird’s eye chilies, sliced
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions, garlic, and ginger; cook until softened (3-4 minutes).
3. Add chicken and cook until browned (5-6 minutes).
4. Add kaffir lime leaves, chilies, coconut milk, broth, fish sauce, sugar, salt, and pepper.
5. Bring to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-22 minutes
Thai Mussaman Chicken Curry with Cashews
Experience the rich and aromatic flavors of Thailand with this creamy and nutty Mussaman chicken curry, infused with the warmth of cumin, coriander, and cardamom.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cardamom
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup cashew nuts, toasted and chopped
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cardamom. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in coconut milk and chicken broth. Bring to a simmer and cook for 10-12 minutes or until chicken is cooked through.
5. Stir in cashews and season with salt and pepper. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Thai Chicken and Bamboo Shoot Curry
This flavorful curry combines succulent chicken with tender bamboo shoots in a rich and creamy coconut-based sauce, infused with the aromas of Thai spices. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups bamboo shoots, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– 1 tablespoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, and curry paste; cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add bamboo shoots, coconut milk, chicken broth, fish sauce (if using), salt, and pepper. Stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Thai Green Curry Chicken with Eggplant
This recipe combines the bold flavors of Thailand with the tender sweetness of chicken and eggplant. A creamy green curry sauce brings everything together for a deliciously satisfying dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups mixed bell peppers (any color), sliced
– 1 cup Thai green curry paste
– 2 cups coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken, cook until browned, about 5 minutes. Remove from skillet.
3. Add more oil if needed, then sauté eggplant and bell peppers until tender, about 5 minutes.
4. Add garlic, ginger, curry paste, and fish sauce (if using). Cook for 1 minute.
5. Stir in coconut milk. Bring to a simmer.
6. Return chicken to skillet. Simmer until cooked through, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves. Serve over steamed rice or noodles.
Cooking Time: 25-30 minutes
Thai Red Curry Chicken with Bell Peppers
This classic Thai dish combines juicy chicken, crunchy bell peppers, and aromatic red curry paste in a flavorful and spicy sauce. Serve over steamed jasmine rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and bell peppers; cook until tender, about 3-4 minutes.
3. Add garlic and cook for 1 minute.
4. Stir in curry paste; cook for 1 minute.
5. Add chicken; cook until browned, about 5-6 minutes.
6. Pour in coconut milk, broth, fish sauce, and sugar; stir to combine.
7. Bring to a simmer; reduce heat to medium-low and cook for 10-12 minutes or until the sauce thickens slightly.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves.
Thai Yellow Chicken Curry with Carrots
This creamy and aromatic curry is a staple of Thai cuisine, made even more delicious by the addition of sweet and crunchy carrots. Perfect for a quick weeknight dinner or a special occasion, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add carrots, coconut milk, and chicken broth; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-12 minutes or until carrots are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Thai Chicken Curry with Sweet Potatoes
This recipe combines the rich flavors of Thai curry with the natural sweetness of sweet potatoes, resulting in a delicious and nutritious meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
4. Stir in curry paste and cumin; cook for 1 minute.
5. Add sweet potatoes, coconut milk, and cooked chicken. Simmer for 15-20 minutes or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 30-40 minutes
Thai Chicken Curry with Long Beans
This classic Thai dish combines tender chicken, crunchy long beans, and a rich curry sauce, perfect for a quick and flavorful weeknight dinner. With a balanced blend of sweet, sour, salty, and spicy flavors, this recipe is sure to please even the pickiest eaters.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium long beans, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup water
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan.
3. Add long beans, garlic, and ginger; stir-fry until tender, about 4-5 minutes.
4. Add curry paste and cook for 1 minute.
5. Stir in coconut milk, water, fish sauce (if using), salt, and pepper.
6. Return chicken to the pan and simmer until cooked through, about 10-12 minutes.
7. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Summary
Get ready to ignite your taste buds with these 18 authentic Thai chicken curry recipes! From classic dishes like Massaman Chicken Curry with Potatoes and Panang Chicken Curry with Peanut Sauce, to unique twists like Southern Thai Chicken Curry with Pineapple and Spicy Thai Chicken Curry with Kaffir Lime Leaves, this collection has something for every spice lover. Each recipe is carefully crafted to showcase the bold flavors and aromas of Thailand, using ingredients like coconut milk, lemongrass, and holy basil. Whether you’re a seasoned cook or just starting out, these spicy chicken curry recipes are sure to satisfy your cravings.
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