Recipes Thai Chicken Curry
thai chicken curry

Thai Chicken Curry

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Servings: 4 people


  • 1 tbsp coconut oil
  • 4 cloves garlic peeled and minced
  • 1-inch piece ginger peeled and minced
  • 1 small red onion chopped finely or sliced
  • 2 tbsp red curry paste
  • 28 oz coconut milk
  • 1 cup chicken broth
  • 3 tbsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp brown sugar
  • 2 carrots peeled and thinly sliced into rounds
  • 4 boneless, skinless chicken breasts thinly sliced
  • 1 small red bell pepper cut into thin strips
  • 1 small zucchini cut into thin rounds
  • 1 cup broccoli florets
  • 4 sprigs basil roughly chopped
  • 1/4 cup cilantro chopped plus more for garnish
  • Lime wedges for garnish


  • In a Dutch oven or large heavy bottom pot, heat the coconut oil over medium-low heat.
  • Add the garlic, ginger, onions and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.
  • Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.
  • Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
  • Add the carrots and chicken and cook for about 5-6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes.
  • To serve, garnish with additional basil, cilantro and lime wedges, and serve over rice or noodles.


BC Wine Pairing: Try serving this recipe with a Riesling, Grüner Veltiner, such as