Name: Easy Thai Curry with Chicken and Vegetables Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 tablespoons light olive oil or coconut oil; 1 pound chicken thighs, thinly sliced (recommended) or breasts; 1/2 large yellow onion, chopped; 4 garlic cloves, minced; 2 teaspoons freshly grated ginger; 1 red bell pepper, 1-inch chop; 1 carrot, thinly sliced; 1 1/2 cups broccoli florets; 2 tablespoons red curry paste; 1 13.5 oz. can quality coconut milk; 1 tablespoon cornstarch; 1 tablespoon Asian/Thai Sweet Chili Sauce; 2 tablespoons less sodium soy sauce; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar; 1 bay leaf; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; Sriracha or Asian chili sauce to taste; Lime juice and zest to taste; Fresh basil; Fresh cilantro

There’s something irresistibly comforting about a bowl of fragrant curry, and this Easy Thai Curry with Chicken and Vegetables Recipe delivers just that—bright, creamy, and packed with fresh veggies and tender chicken. It’s a quick, flavorful way to bring a little Thai magic to your dinner table without fuss.

The dish is a creamy curry in a large white pan, filled with thick light orange sauce. Inside the sauce, there are three main layers of ingredients: bright green broccoli florets scattered throughout, bright red bell pepper pieces midsize, and tender light brown strips of chicken. Fresh dark green basil and parsley leaves are on top, adding a fresh look to the rich sauce. A wooden spoon dips into the pan from the bottom right corner, lifting some sauce and ingredients. The pan is placed on a white marbled surface with some green herbs placed around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Thai Curry with Chicken and Vegetables Recipe
Top Tip
How to Serve Easy Thai Curry with Chicken and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Thai Curry with Chicken and Vegetables Recipe

Why You'll Love This Recipe

I love how this Easy Thai Curry with Chicken and Vegetables Recipe hits all the right notes—creamy, spicy, tangy, and hearty—without demanding hours in the kitchen. It’s one of those dishes that feels impressive but stays incredibly simple, perfect for weeknights or casual dinner parties.

Bright, balanced flavors: The combination of coconut milk, lime juice, and red curry paste creates a curry that’s rich, zesty, and perfectly spiced.
Quick and straightforward: Ready in about 30 minutes with minimal prep, it’s a great go-to when you want flavor fast.
Versatile vegetable mix: Broccoli, bell peppers, and carrots add vibrant color and crunch, but you can easily swap or add what you like.
Juicy chicken thighs: Using thighs keeps the meat tender and flavorful, elevating the whole dish.

A bowl filled with a creamy orange soup that has many chunks of chicken, broccoli, and sliced carrots in it. One side of the bowl has a layer of white rice topped with fresh green cilantro leaves. On top of the soup, there are bright red slices of chili peppers and more cilantro sprinkled around. Three lime wedges rest on the edge of the bowl. The bowl is placed on a white marbled surface, surrounded by whole and halved limes and a small white plate with sliced red chili peppers. A vintage silver spoon is inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this curry plays a crucial role—whether it’s delivering creamy texture, vibrant flavor, or just the right amount of heat. When shopping, look for quality coconut milk and fresh veggies to really make a difference.

Flat lay of a small white ceramic bowl of light olive oil, thinly sliced raw chicken thighs arranged neatly, half a large yellow onion chopped, a small white bowl filled with red curry paste, a red bell pepper cut into 1-inch chunks, a white ceramic plate with thinly sliced carrot rounds, a small pile of fresh broccoli florets, a small white bowl with freshly grated ginger, four whole garlic cloves unpeeled, a small white bowl with creamy coconut milk, a small white bowl with cornstarch powder, a small white bowl with Thai sweet chili sauce, a small white bowl with soy sauce, a small white bowl of fish sauce, a small white bowl with lime juice, a small heap of brown sugar, a single fresh bay leaf, a small mound of dried basil, a few whole black peppercorns and white salt crystals scattered symmetrically, a small white bowl holding sriracha sauce, fresh lime halves with zest, fresh basil leaves, fresh cilantro sprigs all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Light olive oil or coconut oil: Provides a mild base to sauté chicken and veggies without overpowering the flavors.
Chicken thighs: Juicier and more forgiving than breasts, thighs stay tender and moist during cooking.
Yellow onion: Adds natural sweetness and depth to the curry sauce.
Red curry paste: The spicy heart of the dish, adjust type and amount according to your heat preference.
Red bell pepper: Adds sweetness and crunch for a nice texture contrast.
Carrot: Offers subtle earthiness and a colorful pop in every bite.
Broccoli florets: Lends a fresh, green crunch and boosts the veggie quotient.
Fresh ginger: Adds warmth and a bit of zing that brightens the curry.
Garlic: Rounds out the flavor with familiar savory depth.
Coconut milk: The creamy base that cools and balances the spice, essential for authentic texture.
Cornstarch: Thickens the sauce gently without heaviness.
Thai sweet chili sauce: Sweetness with a slight kick boosts complexity in the sauce.
Soy sauce: Adds umami saltiness and depth.
Fish sauce: A classic Thai ingredient for soulful, savory notes that elevate the curry.
Lime juice: Brightens the entire dish with fresh acidity.
Brown sugar: Balances spice and sour elements for harmony.
Bay leaf and dried basil: Subtle herbs that round the flavor profile.
Salt and pepper: Essential seasonings to taste.
Sriracha or Asian chili sauce (optional): For extra heat if you like to dial up the spice.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up the vegetables depending on what’s fresh or what leftovers I have on hand, and you should too! This recipe is a great canvas to play with flavors and heat – don’t hesitate to make it your own.

Vegetable swaps: I’ve swapped bell peppers for green beans or zucchini and loved the different textures it brought. Feel free to add seasonal veggies like snap peas or baby corn.
Protein variations: I sometimes try this with tofu or shrimp for a fun twist—and it works beautifully.
Heat level: The curry paste brands vary in spiciness, so start with less and add more to suit your taste. I keep Sriracha on the table for extra kick.
Dairy-free and gluten-free: This recipe is naturally dairy-free and gluten-free if you use tamari instead of soy sauce, making it accessible to many diets.

Step-by-Step: How I Make Easy Thai Curry with Chicken and Vegetables Recipe

Step 1: Sauté the Chicken and Build Flavor

First, heat your oil in a large skillet over medium-high heat until shimmering—it should sizzle when you add the chicken. Toss in the thinly sliced chicken thighs, chopped onion, and red curry paste. Stir everything together, cooking just until the chicken turns mostly opaque. This step wakes up the curry paste and infuses the chicken with flavor early on.

Step 2: Stir-Fry Your Vegetables

Next, add the broccoli florets and give them a quick toss for about a minute—they need to stay crisp but start to soften a bit. Then add the red bell pepper, thin carrot slices, minced garlic, and freshly grated ginger. Stir-fry everything together for another minute to marry the fresh vegetable flavors with the curry base.

Step 3: Add Coconut Milk and Other Flavors

Pour in half the can of coconut milk and stir. For the other half, mix it with cornstarch to avoid lumps before adding it to the pan. Then stir in the Thai sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, and dried basil. Bring this to a boil—it’s tempting to rush here, but letting the curry gently bubble is key to unlocking all those layered flavors.

Step 4: Simmer Until Perfect

Lower the heat and simmer for about 5 minutes until the sauce thickens slightly and the vegetables get tender but still have a bite. You want a sauce that coats the chicken and veggies beautifully—if it’s too thick, just splash in a bit of water. Don’t forget to fish out the bay leaf before serving!

Top Tip

From my experience making this curry many times, little adjustments go a long way in perfecting it. Here are a few tips I've picked up along the way:

Prep chicken while cold: Partially freezing the chicken breasts makes thin slicing much easier and safer.
Adjust curry paste carefully: Brands and batches differ; start small and taste as you cook to control heat levels.
Don’t rush simmering: A gentle simmer lets the flavors meld and sauce thicken perfectly without curdling the coconut milk.
Use fresh herbs at the end: Basil and cilantro lose their charm if cooked too long—add right before serving for a fresh pop.

How to Serve Easy Thai Curry with Chicken and Vegetables Recipe

Garnishes

When I serve this curry, fresh lime zest and juice are non-negotiable—they add a bright zing that lifts the whole dish. I love adding a sprinkle of fresh basil and cilantro for their herbal fragrance, and a drizzle of Sriracha on the side for anyone wanting extra heat. These simple garnishes make dining feel like a special occasion.

Side Dishes

I usually pair this curry with steamed jasmine or sticky rice to catch every bit of sauce. Sometimes I add a side of fresh cucumber salad or pickled veggies to introduce crunch and acidity, which balances the richness of the curry beautifully.

Creative Ways to Present

For a dinner party, I sometimes serve this curry in individual coconut shells or shallow bowls garnished with edible flowers and fresh herbs for a festive touch. You can also line the serving dish with banana leaves or decorate with sliced red chilies for an eye-catching presentation that’s authentic and fun.

Make Ahead and Storage

Storing Leftovers

Leftover curry keeps beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen after resting overnight, making for a delicious next-day meal.

Freezing

This curry freezes well—just cool it completely before transferring to freezer-safe containers. I usually freeze in single or double portions for easy thawing. When ready, defrost in the fridge overnight and reheat gently on the stove, adding a splash of water or coconut milk to restore creaminess.

Reheating

To reheat, I warm the curry slowly over medium-low heat, stirring often to prevent sticking. Adding a little extra lime juice right before serving freshens things back up. Microwaving works too, but stirring halfway through is key for even heating.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! You can use chicken breasts if you prefer. I recommend slicing them thinner (about ¼-inch) since breasts are less forgiving and can dry out. Partially freezing before slicing helps a lot. Just watch the cooking time to avoid overcooking.

What type of red curry paste should I use?

Different brands vary in spice level and flavor. Thai Kitchen is milder and great for beginners, while Mae Ploy tends to be spicier. Start with less paste and add more to taste. You can always adjust heat after cooking with additional chili sauces or Sriracha.

Can I make this recipe vegetarian or vegan?

Yes! Simply swap the chicken for firm tofu or a medley of mushrooms, and replace fish sauce with soy sauce or tamari. The rest of the ingredients remain the same. The coconut milk keeps it creamy and satisfying without any animal products.

How do I know when the vegetables are cooked properly?

You want the vegetables to be crisp-tender—that means they’ve softened slightly but still hold a little bite and vibrant color. Since cooking times vary, check veggies by tasting after simmering for 5 minutes. If you prefer softer veggies, simmer a few minutes longer, but avoid overcooking to keep texture fresh.

Final Thoughts

This Easy Thai Curry with Chicken and Vegetables Recipe is one of those dishes that truly feels like a hug in a bowl—it’s comfort food with a vibrant twist. I hope you’ll give it a try and discover how easy it is to impress yourself and anyone lucky enough to share the meal with you. Once you taste it, I’m sure you’ll be adding this to your weeknight rotation, just like I have!