Easy Thai Chicken Curry

Thai chicken curry on a plate with fresh lime and cilantro

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.

Course Main Course

Cuisine Thai

Keyword Thai Chicken Curry

Prep Time 15

Cook Time 30

Servings people

Calories 549kcal

Author Monica Stevens Le

Ingredients

Chicken Curry

3 tablespoons avocado oil split in two
1 pound boneless & skinless chicken thighs cubed
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons tapioca flour
1 small white onion diced
2 tablespoons fresh ginger minced
6 garlic cloves minced
1 red bell pepper
1 yellow bell pepper
5 carrots peeled and sliced on a diagonal
4-5 tablespoons red curry paste see notes
30 ounces canned coconut milk
1 tablespoon coconut sugar omit for Whole30
2 cups fresh spinach tightly packed
3 tablespoons coconut aminos
1 tablespoon rice vinegar
kosher salt to taste

Toppings

1/4 cup green onions sliced
1/4 cup fresh basil or cilantro roughly chopped
fresh lime wedges

Instructions

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 acidity, add another 1/2 teaspoon of rice vinegar or lime juice.
Serve warm with regular rice, brown rice, cauliflower rice or roasted/mashed potatoes. I like to prep some brown rice in the Instant Pot while I'm cooking the curry.

Notes

Minced ginger: You can buy already minced ginger in a jar at most grocery stores. I do recommend doing this or using fresh ginger... not ginger powder.
Canned coconut milk: I'd recommend finding one that is full-fat. Some of my favorite brands include: Aroy-D, Thai Kitchen, and Native Forest.
Red curry paste: I like to start with 4 tablespoons of curry paste. Taste for an additional added tablespoon when it's almost all ready.

Nutrition