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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.

Easy ONE PAN Thai Chicken Curry with Coconut Milk recipe in a skillet

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 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!


Looking for a vegetarian Thai curry? Check out Coconut Curry.

quick Thai Curry chicken without fish sauce in a cast iron skillet

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 —

About This Thai Curry

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.
A skillet of the BEST thai curry chicken with coconut milk

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.

Substitution Tip

If you’d like to make a green Thai chicken curry, you can swap the red curry paste for green. Note the flavor will be much more herbal. I suspect yellow curry paste could also be used with tasty results if you’re open to experimentation.

  • 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.

Market Swap

Feel free to swap (or add) other fresh vegetables to this easy curry chicken recipe. A few favorites:

  • Green peas
  • Green beans
  • Asparagus
  • Zucchini
  • Broccoli
  • Carrots
  • Pea Pods
  • 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.

Substitution Tip

Torn leaves of Thai basil or chopped scallions would be other lovely ways to garnish this one-pan curry recipe.

  • 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.

Dietary Note

As written, this recipe is Whole30 compliant! It’s also Paleo. (For more Whole30 chicken recipes, check out my Harvest Chicken Skillet, Whole30 Chicken Salad, or many of these Whole30 recipes).

Easy Thai Chicken Curry made with bell peppers, cilantro, and chicken breasts

The Directions

searing chicken for thai curry
  1. Season the chicken and sear on both sides until golden. Transfer to a plate.
pouring coconut milk in with thai curry
  1. Sauté the vegetables and aromatics, then stir in the curry paste and let it bloom. Pour in the coconut milk.
coconut Thai curry sauce with chicken in a pan
  1. 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

  • 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 Curry

  • 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 DishI hope you check out more of the tasty recipes from Jessica’s cookbook. It has brought so many yummy recipes into my life.

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.

Thai Chicken Curry

4.61 from 141 votes
This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor!

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 4 servings


  • 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 for serving


  • Place a rack in the center of your oven and preheat the oven to 375°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°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, spooning lots of the yummy curry coconut milk sauce over the top.



  • 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.


Serving: 1(of 4), without rice or sourdoughCalories: 473kcalCarbohydrates: 9gProtein: 39gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 109mgPotassium: 954mgFiber: 1gSugar: 3gVitamin A: 2556IUVitamin C: 45mgCalcium: 56mgIron: 5mg

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Frequently Asked Questions

Why Can’t Thai Chicken Curry Be Frozen?

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.

Is Thai Chicken Curry Gluten Free?

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.

Can You Make Thai Curry Without Coconut Milk?

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.

Can I Make Chicken Curry with Bone-In Chicken?

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.

How Can I Make Slow Cooker Thai Curry Chicken?

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.

Related Recipes

For more flavorful Thai-inspired recipes, try one of these other healthy stir fry recipes.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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 :)

    1. Hooray! I’m so glad you enjoyed the curry, Elizabeth. Thank you so much for taking the time to review the recipe!

    1. Hi Georgia, the nutrition info does not include rice. I hope you enjoy the recipe if you give it a try!

  2. 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.

    1. 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!

      1. 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.

  3. 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.

    1. 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!

  4. 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 

    1. 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!

    1. 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.

  5. 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?5 stars

    1. 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!

  6. 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!!!!!!!!!!!?‍♀️?‍♀️?‍♀️?‍♀️?‍♀️??????5 stars

    1. 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!

  7. Hi Erin. When it comes to slicing the leeks, which direction to you slice them? Lengthwise, or so they look circular??

    1. 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!

  8. 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!5 stars

  9. I am truly a sucker for Thai flavors. Loving how easy this recipe is, and hands off at that. This sounds just delicious Erin!5 stars

  10. 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!5 stars

  11. 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.5 stars

  12. 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!5 stars

  13. 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.5 stars

  14. 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!5 stars

  15. 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!!

  16. 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!5 stars

    1. 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!

  17. 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! 5 stars

  18. 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. 5 stars

  19. 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?4 stars

    1. 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.

  20. 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!5 stars

  21. So anxious to make this!  Could not find curry paste locally, but did find a red curry sauce.  How can I make it work?  

    1. 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!

    1. 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!

    1. 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!

  22. 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 you5 stars

  23. 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!

    1. 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!

  24. 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.5 stars

  25. 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!5 stars

    1. 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.

  26. Thai Chicken curry was amazing.
    Can you tell me if the nutritional info is the chicken and sauce only or does that include rice???5 stars

  27. 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!5 stars

  28. 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!5 stars

  29. 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!5 stars

  30. 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!!!5 stars

  31. 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!5 stars

    1. 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!

  32. 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. :)5 stars

    1. 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!

  33. 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!5 stars

  34. 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!5 stars

  35. 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!5 stars

  36. 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!4 stars

    1. 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!

    1. I haven’t tried that myself, but if you decide to experiment, I’d love to hear how it goes.

    1. 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!

      1. 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.5 stars

  37. 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.5 stars

  38. 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.5 stars

  39. 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!5 stars

  40. 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. :)5 stars

    1. Hi Sindy, I don’t believe you can. I store leftovers in the refrigerator for up to 4 days. Hope this helps!

  41. We love this recipe! I double the sauce because we love it so much. Do you think this would freeze ok?5 stars

    1. Hi Shelly, I don’t believe you can. I store leftovers in the refrigerator for up to 4 days. Hope this helps!

  42. 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!5 stars

  43. This meal did not make the cut. Very disappointing. It was lacking in Thai flavor and the sauce was too runny. I used normal organic coconut milk, so I don’t know what happened. I used Thai kitchen red curry paste.3 stars

    1. I’m sorry this recipe wasn’t to your tastes, Kim. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  44. Totally blown away by the taste of this dish.
    Very easy recipe to follow.
    It’s great to knock this fish up in the midweek.

    Thank you!5 stars

  45. Delicious recipe! The only change would be to cut the chicken into smaller portions and to bake it a few minutes less to keep it a little more moist. Easy to make as well! Thanks!5 stars

  46. Excellent easy recipe. Everything about this recipe was a winner, from the taste to the prep time to the quality of directions. Have made it twice in a week and added different vegetables each time. Keeper!5 stars

  47. Sorry had to re-summit as I didn’t give it any stars. Love the recipe, definitely a keeper, so flavour full and easy to make. I added bean sprouts at the end to add some crunch to it, served with who wheat basmati rice. Thank you!5 stars

  48. I did the receipe many times, because i love it. And everytime people who taste it, congratulation me. Very yummy receipe. I love thai food and i am proud now i found a receipe what i love and i can do it more often🥰🥰🥰🥰5 stars

    1. Hi Mike! I’d use half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.

  49. Looking to try this recipe, but a lower fat version. Are there any recommendations to thickening up the sauce if I used low fat coconut milk?

    1. Hi Heather! For this curry you need full-fat (not light) coconut milk or the sauce will be too watery. I haven’t tested out any other way to thicken the sauce.

  50. I was always intimidated to try making a Thai curry dish but I followed this easy recipe with chicken thighs and my husband and I devoured it! Now I’m craving to make again!5 stars

  51. Incredible! What a great recipe! My husband made me swear that I would make it again! And yes, you do need sour dough for dipping.5 stars

  52. Quick and easy for sure, we found it didn’t have the flavor we were looking for as written so we added lime zest, cayenne and Thai basil leaves. That gave it the wow we were looking for!! Thank you for the inspiration and the easy basic recipe!!! Can’t wait to try it with shrimp and tofu!4 stars

  53. This was such a delicious recipe. Thanks so much. Will definitely make this again. It was grrreat. Lol. Scottish!!!5 stars

    1. Hi Isabel, I’m sorry, we don’t review comments over the weekend, typically. Thanks for leaving a review!

  54. I added green beans and Brocolli. But this was not edible. I am not sure what I may have done but yuck2 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Holly. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  55. Used green curry for my dish – unfortunately and sadly ran out of coconut milk so used regular 2%. I also added carrots and zucchini to mine, along with cilantro, Thai basil, fish sauce and chicken broth. Next time will have to keep more coconut milk handy – they don’t last long in the kitchen!

  56. Very oily, bland, thin and not much flavor (we have many great Thai restaurants in the San Francisco Bay area, so our bar is set high). My son and I rated this maybe a 4 or 5 out of 10.

    Coconut oil is unbelievably expensive these days, too.

    I would only make this again with a lot of adjustments and additions. I found another recipe that is similar but uses 1 T minced fresh ginger root, 1 T fish sauce, ½ tsp Thai red chile paste, 2 T Thai yellow curry paste, ⅓ tsp ground coriander, 2 red potatoes (peeled and cut into 1-inch cubes), 2 carrots (sliced). I’m going to try to salvage our leftovers by adding these other ingredients and reheating. This other recipe used sesame oil instead of coconut oil.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  57. Tried this with yellow curry paste and 5 chicken thighs in a mid-size cast iron dutch oven. Used basil instead of cilantro to garnish (because it’s what I had handy).

    Fantastic result, and quite a different flavour and spice level than when I tried this earlier with red curry.

  58. Followed the recipe exactly but sadly it was very bland. There are definitely a few ingredients missing here to really give it a flavour closer to a real red Thai curry. Only positive I can say is that it looks nice but taste very disappointing1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, MF. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  59. I found this recipe to be too bland. Do not use leek, it dissolves. Instead use half a large sweet vidalia onion chopped finely. Add additionally a quarter of a green bell pepper chopped finely. Double the amount of red curry paste. Add two additional large cloves of garlic, make sure all of them are the largest available or substitute as many others as will produce a decent amount of it. Do not bake, simmer only. Additionally add about, I’m guessing here, 1/2 tbsp of italian cayenne pepper, after setting said pepper in a few tbsp of olive oil in the fridge to dredge the essence out of it. Add all these additional components in the first stage and cook them together on medium heat, excepting the curry paste which add as directed. The coconut oil is a must, even with the added olive oil.

    Note the oil does not combine with the coconut milk, but produces a perfectly flavored sauce. Again, do not bake, but simmer after adding the coconut milk and chicken for about 20-25 minutes until the chicken is cooked. The green bell peppers, not being as ripe as the red bell, will add an extra layer to the flavor. This recipe otherwise is far too bland and flavorless. Do not add the cilantro at all, it messes with the taste. The final result will remind a person more of a blend between indian and thai curry, and will add a few beads of sweat to your forehead. I didn’t really measure the amount of red cayenne pepper I added, I just gave a good healthy dash to the oil, tasted the mixture while it was cooking and added a little more at the final stage when the chicken was cooking. The end result is delicious and flavorful.

    Be careful with the cayenne, as I stated before I didn’t so much measure as pour what seemed a healthy proportion into the olive oil, adjust for the level of heat desired. One way or another this recipe kind of messes up the principle which is proper Thai food is supposed to be hot. This recipe will not produce the creamy sauce one would see in a professional restaurant either, it will produce the same kind of meddley as I described.

    Also use thinly cut chicken breasts, no greater than a 1/4 inch thick. These can be purchased pre-cut at places like Wegmans, and are perfect for this recipe. Baking I found just reduces the sauce to a rather crusted over state whereas simmering it on medium to medium-low heat depending on the stove causes all the various spices to be absorbed into the oil and coconut milk. Very important. Remember that these people really don’t know how to cook and put starting points rather than recipes up.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, John. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

    2. Your comment is beyond ridiculous. If you didn’t like the recipe, simply say so. If you want to post a different recipe that you think is better, go ahead and post it. But to give this kind of response, clearly just offering a whole different recipe, is quite ridiculous in my mind.

  60. Whom ever posted this recipe is over zealous. The spice quantity was way off. It needed more salt and a ton more spice. With out it, it was coconut milk forward. I had to tweet it a bunch. Go back to the drawing board.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, John. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!