Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbls Thai yellow curry paste; 4 tsp Thai chili sauce; 1 onion; 2 chicken breasts; 400 ml coconut milk; splash of fish sauce; 1/2 red pepper; 1/2 yellow pepper; 1 can sliced pineapple; 1 can lychees; 1 cup Basmati rice; Indian bread (optional)

Servings: persons

3 tbls Thai yellow curry paste
4 tsp Thai chili sauce
1 onion
2 chicken breasts
400 ml coconut milk
splash of fish sauce
1/2 red pepper
1/2 yellow pepper
1 can sliced pineapple
1 can lychees
1 cup Basmati rice
Indian bread (optional)

1
Dice onion
2
Cube chicken
3
Add curry paste, chili sauce and onion together in frypan
4
Fry on medium heat 5 minutes
5
Add chicken and sear on all sides
6
Add coconut milk and fish sauce
7
Simmer on low minimum 20 minutes, maximum 60 minutes
8
Slice peppers into strips
9
Add peppers 20 minutes before serving time
10
Drain pineapple and lychee
11
cook rice
12
Add pineapple and lychee 10 minutes before serving time
13
Serve with rice and optional Indian bread

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbls Thai yellow curry paste, 4 tsp Thai chili sauce, 1 onion, 2 chicken breasts, and more.

Yes, Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions