Easy Thai Chicken Curry

This easy Thai red curry chicken recipe is quick to make, full of nutritious veggies, and is the perfect weeknight meal for the whole family. Serve it with regular rice or cauliflower rice. It is gluten free, dairy free, paleo, and Whole30.

I'm so excited to be sharing this Thai red curry chicken recipe with you today.

One of the most popular recipes on my blog to date is the Whole30 Chicken Curry.

I thought it would be fun to make another version of it incorporating red curry paste instead of green curry paste.

I also switched up the veggies and used different add-ins to the sauce. You are going to absolutely love it. I think I may like it even more (shhhh!) 😉

Thai chicken curry = perfect weeknight meal

This recipe comes together so quickly, you are going to want to add it into your weekly rotation, that's for sure!

I like throwing some rice into an Instant Pot while I work on the curry.

You can alternatively serve it with some cauliflower rice if you'd like or even some roasted / mashed potatoes.

It's really amazing that it finishes cooking in under 30 minutes. You can start getting most of your dishes done while it's on the stove.

When you're done eating, there will be very minimal cleanup, and your belly will be oh so happy! 🙂

Which is better: Thai red or green curry?

This is just a matter of personal preference.

Some notable differences include:

• Red curry pastes include dry red chilies as the base.
• Green curry pastes include dry green chilies and coriander roots as the base.
• Green curries typically tend to taste quite a bit sweeter.
• Green curry will taste more on the mild side.
• Red curry packs more of a punch (but this is mellowed out in this dish with the lovely balance of different ingredients I've included.)

How can I add flavor to chicken curry?

There are several ways that flavor is incorporated into this Thai chicken curry recipe.

I highly encourage using fresh ginger and garlic in this recipe.

Aromatics make all of the difference when it comes to making super flavorful meals in a short amount of time.

Topping off the dish with fresh lime juice, cilantro, and green onions will also infuse a ton of flavor into the dish.

How to make easy Thai chicken curry

Add cubed chicken, salt, pepper, half of the avocado oil, and tapioca flour to a large bowl. Mix thoroughly with a large spoon or your hands. Set aside.

Heat up a high-rimmed sauté pan over medium-high heat for 2 minutes. Add the rest of the avocado oil and let that heat through for another minute.

Cook chicken for 3-4 minutes per side until light brown and crispy, but it does not need to be cooked through. Remove from the pan with a slotted spoon and transfer to a plate.

Turn the heat down to medium and add diced onion. Add a big pinch of salt and sauté for 4-5 minutes until soft throughout. Add ginger and garlic and cook for 30 seconds, stirring frequently.

Add bell peppers and carrots to the pan. Cook for another 4-5 minutes until soft, stirring occasionally. Add curry paste and stir well. Let that all cook together for another 2 minutes. Add canned coconut milk and coconut sugar (if using) and bring to a simmer.

Once it reaches a simmer, reduce the heat down to low, and add the chicken back into the pan. Let everything cook and simmer until everything has softened (about another 7 minutes.) Stir in fresh spinach and cook for 2 more minutes.

Remove from the heat and stir in with coconut aminos and rice vinegar. Add more kosher salt, to taste. If it needs more of a kick, stir in another splash of coconut aminos. If you’d like it a bit more acidic, add another 1/2 teaspoon of rice vinegar or lime juice.

How do I make my Thai curry thicker?

In my opinion, this will come out at the perfect consistency. This is mainly because of the tapioca flour that coats the chicken.

It acts as a thickener in the dish so when everything is simmering together, you will see it getting thicker.

However, if you'd like the curry to become even thicker, simply whisk another tablespoon or so of tapioca flour with equal amounts filtered water and slowly whisk it into the curry as it is simmering.

Recipe substitutions and tips

• You can use your favorite veggies in place of bell peppers and spinach. Just cook them until they are fork tender.
• Lime juice can be used in place of rice vinegar.
• Make sure you use a nice-sized sauté pan. You can alternatively use a wok, too.
• If you'd like to make the dish spicier, serve it with some chili garlic sauce or sriracha on the side.

I like pairing this curry with brown rice (if you are on a Whole30 or want to keep the recipe low carb, simply sauté cauliflower rice instead!)

This is my favorite way to cook brown rice in the Instant Pot! I add a splash of avocado oil, and the rice comes out really lovely.

More easy weeknight meals you'll love:

Easy Honey Butter Chicken Recipe

Keto Egg Roll in a Bowl

Healthy Chicken Tinga Tacos

Keto Beef and Broccoli

Instant Pot Chicken and Rice Soup

Whole30 Green Chicken Curry