Today’s Thai Chicken Curry is a healthy, one-pan dinner that’s dead simple to prepare and outrageously tasty. Ready in under an hour, this easy Thai curry recipe is fast enough for a weeknight but special enough for company.
The first time I made this Thai chicken curry, I was worried I would find it lacking.
Having eaten copious amounts of authentic Thai curry (and Vegetarian Pad Thai) in Thailand, I know how fabulous a perfect chicken curry can be.
With a short and simple ingredient list, at least compared to many Thai recipes, I had to wonder how this easy Thai chicken curry could measure up.
Well, to put it simply, this Thai curry recipe BLEW ME AWAY.
Meet one of the best Thai chicken curry recipes you will ever make at home.
It’s even better than some of the best authentic chicken curry I ate in Thailand—seriously, compared to a few popular places we tried in tourist Chiang Mai, I like this one more!
Tip!
Looking for a vegetarian Thai curry? Check out Coconut Curry.
5 Star Review
“A winner! Put it into the rotation, asap. My kids are picky. My husband knows and loves Thai food. There was none left.”
— Ann —
Aside from being downright delicious, I love this recipe for its short, approachable ingredient list (you can find everything you need at your local grocery store) and simple one-pan cooking method (like this Egg Roll in a Bowl).
- Yes, I realize Thai curry purists will (correctly) point out that authentic Thai curry chicken has many more things added to it than this recipe does.
- However, I love that this easy adaptation can quickly come to life in your kitchen regardless of where you are located and how much time.
In summary: If you can chop vegetables and stir coconut milk, you CAN make this easy Thai chicken curry recipe! (With those skills, this Chickpea Curry is also within reach.)
The Difference between Red Curry and Panang Curry
- Panang Curry (also called Penang or Penaeng curry) is a red curry that originates from Penang, an island located off the west coast of Malaysia.
- Panang curry is usually less spicy than traditional red curry because it uses fewer red chiles. Panang curry sauce includes coconut cream and peanuts and tastes sweeter.
- While red curry (which does not have peanuts in the sauce) is more spicy, this particular recipe is not overly so. If you ask me, it’s the best of both worlds.
How to Make Thai Chicken Curry
This Thai curry chicken recipe with coconut milk is a breeze to prep (like many of my other stir fry recipes).
The final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce brimming with ginger, garlic, and authentic Thai curry flavor.
My dear friend, Jessica of How Sweet Eats, created this fantastic curry chicken skillet recipe. It originally appeared in her excellent cookbook, The Pretty Dish. Please support her and check it out!
The Ingredients
- Chicken. You can make this Thai curry chicken with chicken breasts or swap it for chicken thighs.
- Red Curry Paste. Thai red curry paste is the star flavor-maker in this Thai red chicken curry recipe. Curry paste is available in the Asian food section of most major grocery stores or online here.
- Coconut Milk. While I’m all for a healthy swap, for this curry you need full-fat (not light) coconut milk or the sauce will be too watery. (If you love recipes with coconut milk, try these other creamy, dreamy delights.)
- Bell Pepper. Loaded with vitamin A and vitamin C, tender red bell peppers add lovely flavor and color to this rich and robustly flavored Thai curry sauce.
- Leek. Provides the sauce with a mild onion flavor that lets the flavors of the curry paste really shine.
- Ginger + Garlic. Give this Thai curry sauce (and this Instant Pot Lentil Curry) so much life.
- Cilantro. For a final herby finish that ties everything together.
- Rice or Sourdough Bread. A bed of freshly steamed brown or jasmine rice is the perfect foundation for a healthy scoop of this creamy coconut Thai chicken curry recipe. A fresh sourdough baguette is also divine for soaking up every last drop of the heavenly sauce.
The Directions
- Season the chicken and sear on both sides until golden. Transfer to a plate.
- Sauté the vegetables and aromatics, then stir in the curry paste and let it bloom. Pour in the coconut milk.
- Return the chicken to the skillet, then bake the Thai curry at 375 degree F oven for 25 minutes, until cooked through. Garnish with cilantro and serve with rice and/or fresh sourdough bread. ENJOY!
Storage Tips for Thai Curry
- To Store. Leftovers may be kept in the refrigerator for up to 4 days.
- To Reheat. Warm gently on the stovetop in a saucepan or wok until steaming. Alternatively, you can also microwave until heated through in a microwave-safe container.
- To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.
What to Serve with Thai Chicken Curry
Recommended Tools to Make this Curry Chicken
- Skillet. All you really need is a quality skillet. I used this one; this brand is also excellent. For an affordable, quality option, check out this one.
- Knife. A sharp chef’s knife will make chopping up the bell peppers and herbs a breeze.
- The Pretty Dish. I hope you check out more of the tasty recipes from Jessica’s cookbook. It has brought so many yummy recipes into my life.
The Best Cast Iron Skillet
I’ve always been beyond impressed with Staub cast iron skillets. It’s enamel coating works on all types of stovetops, and results in exceptional browning.
Far quicker than ordering takeout (and definitely faster than a flight to Thailand), this is simply the BEST easy Thai curry recipe you’ll find.
Frequently Asked Questions
Unfortunately, in my experience, sauces made with coconut milk simply do not hold up well to freezing. They tend to separate upon reheating (even when done gently) and lose some of their silky, creamy texture. If that does not bother you, however, feel free to experiment.
Yes! So long as you skip the sourdough bread and check the label of your curry paste, this recipe can be made entirely gluten free.
If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.
I have not experimented with making this curry chicken recipe with bone-in chicken, but I think that would work nicely. The cooking times to both sear and bake the chicken will need to increase to ensure the chicken gets fully cooked. For suggested cooking times, see Baked Bone In Chicken Breast and Baked Chicken Thighs.
I have not made this recipe in a slow cooker before. For best results, I would suggest starting the chicken on the stovetop to get a nice sear and then finishing the recipe in a crockpot. Cook until the chicken registers an internal temperature of 165 degrees F. Alternatively, you could also try my Slow Cooker Chicken Curry.
Thai Chicken Curry
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, or a mix!
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 red bell pepper thinly sliced
- 1 leek thinly sliced
- 2 cloves garlic minced
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk (14 ounces) (do not use light, or the sauce won't thicken properly)
- 3 tablespoons fresh cilantro torn
- Prepared brown rice or sourdough for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Notes
- TO STORE: Leftovers may be kept in the refrigerator for up to 4 days.
- TO REHEAT: Warm gently on the stovetop in a saucepan or wok until steaming. Alternatively, you can also microwave until heated through in a microwave-safe container.
- TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.
Nutrition
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RegisterRelated Recipes
For more flavorful Thai-inspired recipes, try one of these other healthy stir fry recipes.
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Healthy Shrimp Pad Thai
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Slow Cooker
I made this last nightfor dinner to rave reviews. Thank you so much!!!
Hooray MaryAnn! I’m so happy to hear the recipe was a hit. Thanks so much for reporting back!
I just made this for dinner tonight and absolutely loved it – so flavorful without being too spicy! Easy, delicious, and healthy – wins in my book :)
Hooray! I’m so glad you enjoyed the curry, Elizabeth. Thank you so much for taking the time to review the recipe!
Are these calories including rice?
Hi Georgia, the nutrition info does not include rice. I hope you enjoy the recipe if you give it a try!
Erin:
I was reading the recipe then the nutrition information. Where are the carbs coming from? Is it the rice?
I am trying to reduce the carbs as much as possible (Keto) and would like to make this recipe but the carbs seem a bit high. In advance, thanks for your feedback.
Hi Mike- the carbs are coming from the vegetables and coconut milk. I would recommend looking into those ingredients and adjusting as needed to fit your diet! I hope you enjoy this recipe!
How do I make it more spicey! We like heat in this household
Hi Heaven! You could try adding in a serrano or Thai chile in with the other sautéing vegetables, or add a bit of cayenne powder to your taste! Other brands of curry paste may also be a little spicier if you want to experiment.
Can you use a cast iron skillet?
Yes Kim, that would be fine!
I’d like to make this but don’t like coconut, what substitution would you suggest for the milk? I was thinking almond milk but wasn’t sure if it would thicken enough.
Jessi, I would suggest half and half in that case. Do a lesser amount since it is creamier.
I made this last night and we LOVED it! Any suggestions on how to make it a bit spicier?
Hi Shona, you could try adding in a serrano or Thai chile in with the other sauteeing vegetables, or add a bit of cayenne powder to your taste! Other brands of curry paste may also be a little spicier if you want to experiment. I’m so glad you enjoyed it!
Going to make this for my moms birthday tomorrow :) Any suggestions for using cut up chicken breast/thighs in this instead of whole? Thanks so much
Hi! I would actually recommend leaving them whole to cook them so that you get the nice outside sear and they cook up nice and juicy when the dish finishes in the oven. You could then dice them and toss them back into the sauce once they are finished so that the recipe is easy to serve for a crowd. Happy birthday to your mom, and I hope everyone loves it!
Can we make the same on the stove top ?
I haven’t tried that myself, but if you decide to experiment, I’d love to hear how it goes.
Also please help me what is thai curry paste? Is there a recipe for it or do we buy ready made?
Hi Jessina, it’s a premade curry paste that I find in the international or Asian aisle of my grocery store. The brand I used is Thai Kitchen.
I want to make this delicious looking dish for dinner tomorrow. I don’t have an oven proof pan though. Will it work he same to transfer all to a baking dish?
Crystal, you can experiment with that! You might need a bit longer in the oven since you’ll be starting the chicken baking in a cold pan. Be sure to use a thermometer to check for doneness. I hope you enjoy it!
This recipe is the bomb!!!! I could eat it every meal for the WHOLE whole30!!!!!! SERIOUSLY!!!! Do you have anymore in the same vein and yes i have also done the indian curry shrimp !!!!!!!AWESOME AF!!!!!!!!!!!?♀️?♀️?♀️?♀️?♀️??????
Hi Joy! I’m so glad to hear you enjoyed the curry! I do have a roundup of Whole30 recipes (some with modifications). I do have other curry recipes as well, but they’re not Whole30, so perhaps you can check those out after!
The flavor is as vibrant as the color!
I love Thai flavors and this recipe was easy and delicious!!! Can’t wait to make it again!
Hi Erin. When it comes to slicing the leeks, which direction to you slice them? Lengthwise, or so they look circular??
Hi Carrie, check out the video! I slice the leek in half lengthwise and then cut thin half moons. I hope you enjoy the recipe!
I am truly a sucker for Thai flavors. Loving how easy this recipe is, and hands off at that. This sounds just delicious Erin!
Made this over the weekend and it was phenomenal! I love Thai food, and we have several fine restaurants here in Rochester, NY that I visit routinely. This version of Thai Curry Chicken was as good, if not better, than any I’ve eaten. I made it per the recipe, except my three chicken breasts totalled 2.25lbs. which was not a problem at all. There was plenty of tasty sauce to go around. I cooked up 3 cups of cooked brown rice (1 cup dry, two cups water), and we took the remaining sauce and used it to finish up the remaining rice! I served a total of three people, but it would have been fine if there were four of us. The three of us were stuffed, and still licked out plates! I’ve already shared the recipe with friends, and the folks that ate it with me on Saturday are planning on making it again this week! Thank you for a keeper!
Frank, I’m happy to hear you enjoyed the curry! Thanks for taking the time to leave this helpful review too.
Turned out great :-) Not too spicy and my littlest one at more than I’ve ever seen!
Yasir, I’m glad it was a hit! Thanks for taking the time to share this review!
This was realllllly good. I never like to alter a recipe especially when I am first trying it. Unfortunately, I only only had green onions in my fridge. I forgot to buy leeks at the supermarket, doh’! It was still so delicious. I am looking forward to making it again with leeks as intended :) Oh and my two and four year olds, the pickiest eaters ever, ate it so that’s saying everything too.
Janine, thanks for taking the time to leave this review! I’m glad to hear it was a winner for everyone!
Ypu guys, this is SO good!! Great for my self confidance in trying to make different cuisines! My husband requested we have it once a week & my tiny people chowed it too! Another winner, thanks Erin!
I’m glad to hear it’s a hit! Thanks for taking the time to leave this wonderful review.
I made this for dinner two nights ago. It was so good I barely had any leftovers for my lunch. I will make this again next week. This is now my favorite curry recipe.
Hooray! I’m glad you love it, Jennifer. Thanks for reporting back!
This was so good! I didn’t have a leek or cilantro and was still amazing. I cooked it on the stove top and it was perfect. Will make again next week!
Hooray! I’m glad it’s a winner, Cathy. Thanks so much for taking the time to leave this review!
Can the coconut milk be substituted with anything?? Maybe heavy cream? I am allergic to coconut but this dish looks amazing! I can smell it through the picture!!
Marcia, you could use half and half! I hope you love it. It is one of our favorites.
How much fat is in each serving?
Hi Alexine, there are about 39 grams of fat. I hope you enjoy the recipe!
I made this again but added lime zest and used carrots instead of bell pepper. Also I added a fair amount of basil before putting in oven. The flavours really worked! The carrots got a bit too soft but didn’t matter much. It was just a bit on the sweet side and wondering is there a way to lessen it. I was thinking maybe a little bit of almond milk in place of some of the coconut milk might work. Thanks!
Hi Yasir, I’m so glad to hear you enjoyed the dish! I have not experimented with the coconut milk, but if you decide to give it a try, I’d love to hear how it goes!
Thank you for the best Thai dish ever! I made a few adjustments after the first try. I removed the salt for the chicken and added hot pepper flakes, 1 tsp, and this gave it a kick, according to my tolerance and liking. This highly depends on the strength that individuals like a curry, as the Red Curry paste provides flavour but you need chilli or pepper flakes to privide the kick.
Thank you. The Best Thai Curry outside of Thailand!
Leslie, I’m so glad to hear you enjoyed this! Thank you for sharing this review and your tweaks!
5-Stars! Wow, this recipe falls in the “comfort food” category! I made the recipe as written (with more ginger) and used a mix of boneless/skinless thighs & breasts. The thighs were the best. We also found ourselves adding a good portion of Siracha sauce to suit our taste, so we’ll add that to the sauce next time before baking. But as written, this is a full-flavored recipe that all age groups will love and is well suited to personal adjustments. It’s a keeper :) Tip: You can pre-slice/mince the peppers, leeks, ginger (I used at least 1 Tbsp) and garlic earlier in the day, cover and refrigerate. Then all you have to do is throw it in the skillet after searing the chicken. Then it’s super quick to pull together.
Janet, thanks for your prepping tips. I’m so glad to hear you loved the recipe!
Hi,
What other oil other than coconut oil can be substituted?
Thanks, Karen
Karen, you can use another neutral-flavored oil like canola or grapeseed. I hope you enjoy it!
When I added the coconut milk it separated. Is that the intent? Your photos made it look so much more creamy than mine. I added it slowly and stirred as you said. Any way to fix it?
Hi Mike, I haven’t had this happen before, and I’m not sure what the cause may be! I checked with a friend, who actually did experience this issue, and hers came together after it had cooled a little bit. I’m sorry I can’t be of more help! I hope you were still able to enjoy.
This. Was. Amazing.
And it came together so quickly! I added more chicken and I served it over riced cauliflower!
It was just so flavorful. I can’t wait to make it again!
Hooray! I’m glad to hear you loved it, Rachael. Thanks for taking the time to report back!
I wonder why I don’t see a video? Making this tonight and would love to see it!
Hi Annie, the video is right above the recipe, at the end of the blog post. I hope that helps!
Absolutely scrumptious ?
I’m glad you enjoyed it, Kanz! Thanks for taking the time to share this review!
So anxious to make this! Could not find curry paste locally, but did find a red curry sauce. How can I make it work?
Thanks for your question, Bobbie! I have not tried this switch myself, but you could experiment with the red curry sauce. I hope you enjoy the recipe if you give it a try!
I only have Chicken Drumsticks thawed out do you think it would make a big difference ?
Hi Jessica! While I have not tried the recipe with drumsticks, I think you could experiment with this swap. The drumsticks may cook faster, so I’d suggest keeping an eye on them while they cook. I hope you enjoy the recipe if you give it a try!
Do you use sweetened or unsweetened coconut milk?
So excited to make this!
Hi Joanna! I used a can of full-fat coconut milk for this recipe to ensure the best flavor. I hope you enjoy it if you give it a try!
Easy to make and delicious!
Thank you for sharing, Marcia!
Delicious and simple
I’m so happy that you enjoyed this recipe, Karen! Thank you for taking the time to share this kind review!
This was amazing! The whole family loved it, the leftovers were eaten the same night for 10:00 p.m. snack. We may have to make it for dinner again tomorrow! Better than eating out. Thank you
Thank you for taking the time to share this kind review, Karen! I’m so happy to hear that this recipe was a hit!
Hi Erin! I love your blog! I have some Thai GREEN curry paste that’s been hiding out in my pantry for awhile. Do you think I could substitute it for the red paste in this recipe? Thanks!
Hi Jill! I haven’t tested the recipe this way, but I bet it would be delicious. If you decide to try it, I’d love to hear how it goes!
Make this for dinner last night and my husband loved it! Spicy but not too much. It was a beautiful dish that tasted just as good as it looked. Nice thing was that I had everything I need in my pantry.
I’m so happy you enjoyed this recipe, Susan! Thank you for taking the time to share this kind review!
I love this recipe! How many grams of fat do you estimate per serving? It’s the only one missing from your nutritional content and I normally track every macro I eat. Would be great if you could give a ballpark? Thank you!
I’m so happy that you enjoyed the recipe, Thereza! I’ve updated the recipe with the fat estimate. If nutritional content is important to you, I recommend using a nutrition calculator like MyFitnessPal to find the best estimate based on your specific ingredients.
Thai Chicken curry was amazing.
Can you tell me if the nutritional info is the chicken and sauce only or does that include rice???
Hi Wendy! I’m so happy you enjoyed the recipe! The information is for the chicken and sauce only.
Made this tonight and the family really liked it! I used chicken thighs only.
I’m so happy that the recipe was a hit, ES! Thank you for sharing this kind review!
I made this recipe yesterday. I marinated the chicken with lemon pepper in the morning and I cooked it in the evening. I added Thai basil and some chicken bouillon and it was superb! Thanks for sharing!
I’m so happy that you enjoyed the recipe, Wai Ling! Thank you for sharing this kind review!
great!
I’m so happy that you enjoyed it, Ann! Thank you for sharing this kind review!
My family loves this great recipe! I’ve made it several times and they always tell me I don’t make it enough. I’ve changed it up a couple times due to not having everything. Like today I’m a little short on chicken so I’m increasing peppers and adding in broccoli ?. While I like rice our boys prefer udon noodles (I know…not exactly Thai). It is definitely delicious! Thanks!
I’m so happy that it’s been a hit, Ghenig! Thank you for sharing this kind review!
This is delicious and so easy to make! Love the fresh ginger and added more. Served it with quinoa and a sweet Asian salad. My foodie hubby loves this dish!
I’m so happy that you enjoyed the recipe, Gretchen! Thank you for sharing this kind review!
i made this recipe 2 weeks ago and am making it again tonight. Absolute winner. Thank you so much
I’m so happy that you’ve enjoyed it, Diana! Thank you for sharing this kind review!
Easy to find ingredients, easy to follow recipe, and most importantly, so very “yummy in my tummy” as my grandson would say! My family loved it – thanks!!!
I’m so happy that you enjoyed it, Maria! Thank you for sharing this kind review!
I made this and it is amazing. So simple and so flavorful. I didn’t have leeks so used onions. It was great! I love being able to finish it in the oven. Thanks!
YAY, so glad to hear it! Thanks for sharing!
Can I use a stainless steel skillet for this?
Hi Marie! You need to use an ovenproof skillet for this recipe, so make sure whatever you use can go in the oven. I hope you enjoy the recipe if you try it!
I have never made anything curry before. I was way too intimidated by all the spices and steps. But I LOVE ordering this red curry chicken, my fav. I wanted to find a simple fool proof and tasty recipe I could make myself. WELL I HIT THE JACKPOT. It almost tastes exactly like the restaurant. It came out perfect. I only got confused with how much leek to use as the one I bought was ginormous. I decided less than half. This worked out so perfect. I wrote it down for future. Thank you so much. :)
I’m so happy that you enjoyed it, Shannon! Thank you for sharing this kind review!
Have you tried this in a slow cooker?
Hi Diane! I have not tried this in a slow cooker, so it would be a complete experiment. I hope you enjoy the recipe if you try it!
I made triple batch last night in the oven for a family birthday. Great success!
I’m so happy that you enjoyed it, Diane! Thank you for sharing this kind review!
This recipe is super easy and the MOST DELICIOUS FLAVOR EVER!!! I’m so glad to have found it and have made it three times! It’s addictive! I even saved the leftover sauce from last night’s dinner and had it over salmon today for lunch!
I’m SO happy that you enjoyed it, Bridgette! Thank you for sharing this kind review!
Second time making it. Added potatoes, more curry paste and few drops of a Thai chili garlic hot sauce (yai’s Thai- no I’m not a sponsor or anything like that I just had it in my fridge). It was delicious first time following the recipe; I just decided to kick it up a notch in heat. This is a delicious recipe! And easy!
I’m so happy that you’ve enjoyed the recipe! Thank you for sharing this kind review!
Erin, this curry is totally delicious! I made a couple of tiny changes, I put a whole teaspoonful of fresh ginger in, and I used coconut cream as opposed to milk. I also sectioned the chicken breasts a little bit because they were huge. I served it with Basmati rice with lime and coriander, and slowly roasted sweet potatoes. It was beautitful, everyone loved it. Making it again tomorrow! Thanks!
I’m so happy that you enjoyed it, Brieze! Thank you for sharing this kind review!
it was good in all my family loved it but it had a lack of flavor to me it as still really good other than that!
Thanks for trying the recipe Connor and glad your family loved it! If you make it again you could possibly adjust the seasonings to your liking! Hope that helps!
Can I just let it simmer on the stove instead of popping it in the oven?
I haven’t tried that myself, but if you decide to experiment, I’d love to hear how it goes.
Can I use bone in skin on chicken thighs for this recipe?
Hi Janine! I haven’t tested this recipe with thighs, but other readers have used them with great success. One thing to note, some of those readers indicated they used boneless, skinless thighs and some readers didn’t specify which type they used. If you decide to experiment, let me know how it goes!
I love this recipe. I make it often. I even gave some to a neighbor who often shovels my driveway. He loved it. I use bone in and Skin on thighs. When putting it in the oven I make sure I don’t submerge the chicken so that the skin stays crispy. Super Yummy.
Hi Genny! So glad you enjoyed the recipe! Thank you for this kind review!
This dish was a hit with my husband. Easy to make, no fussing, quick and delicious!
Hi Laurie! So glad you enjoyed this recipe! Thank you for this kind review!
It is delicious. I tried with chicken the first time, but decided to try it with shrimp and fish the next time. My family loved it. It is so flavorful.
Hi Tresa! So glad you enjoyed the recipe! Thank you for this kind review!
I made this tonight for my meal prep. I did use light coconut milk as that was all I had. Only has 1.5 T curry paste so added a bit of power. Subbed tofu for chicken as I don’t eat chicken. It was delicious. Loved the simplicity of the recipe.
Hi Brooke! So glad you enjoyed the recipe! Thank you for this kind review!
I had only green curry paste on hand, and made the recipe. When it came to the part where I add the coconut milk, I found that my coconut “milk” was actually coconut “cream! Well, it was oilier than expected and didn’t look like the picture, but the flavor was delicious! I had added 1/4 tsp of cayenne after reading reviews. Yummy!
Hi Kathleen! So glad you enjoyed the recipe and glad it worked out for you!
A winner! Put it into the rotation, asap. My kids are picky. My husband knows and loves Thai food. There was none left. Enough said. :)
Hi Ann! So glad you enjoyed the curry! Thank you for this kind review!
Can you freeze it ? When you use coconut milk ?
Hi Sindy, I don’t believe you can. I store leftovers in the refrigerator for up to 4 days. Hope this helps!
We love this recipe! I double the sauce because we love it so much. Do you think this would freeze ok?
Hi Shelly, I don’t believe you can. I store leftovers in the refrigerator for up to 4 days. Hope this helps!
I’ve been making this recipe for several years now. My Somewhat finicky 18 yr old son Loves it and will eat it as often as I make it. I often make Udon noodles rather than the rice since all the guys in my house like those a bit more than the rice, but they would eat it either way since the recipe is SO good. I’ve even taken it as a meal for sick friends or new moms and they always LOVE it!
Hi! So glad you enjoyed the recipe. Thank you for this kind review!
I love this recipe, I’d give it a five star rating.
Hi Aleena! So glad you enjoyed the recipe! Thank you for this kind review!
I hope you enjoy the recipe, Amie!
This was AMAZING! I ran out of red curry paste (only about 1 tbs left) and used about two tbs of curry powder. It was so good!! My 7 & 5 year old children loved it, too. We ate it over fresh green beans and my hubby ate nearly an entire loaf of homemade bread with his. Thanks again, this was an easy weeknight dinner that did not disappoint!
Lesan, I’m happy to hear this was a hit! Thanks for taking the time to report back!