Recipe

Fresh Thai Curry Recipe

A sweet, cozy Thai-style coconut curry with crisp veggies, tender chicken, and a bright lime finish. Weeknight-friendly, big flavor, no drama.

By Matt Campbell

•

4.8

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There are two kinds of weeknight dinners: the ones that quietly do their job, and the ones that make you stop mid-bite like, okay wow. This fresh Thai curry is the second kind. It is cozy, quick, and deeply comforting, with just enough zing to keep things interesting.

We are using pantry-friendly Thai curry paste, coconut milk for that silky sauce, and a quick “fresh” finish of lime, herbs, and a little crunch. You can keep it mild for kids, or chase heat like you mean it. Either way, it lands in that perfect zone: cozy carbs, bright sauce, crisp edges on the chicken, and a spoonful you will absolutely taste “just to check.”

Why It Works

Fast flavor build: blooming the curry paste in oil wakes up the aromatics and makes the sauce taste deeper and more rounded.
Cozy but balanced: coconut milk and a touch of sugar smooth the edges, while lime keeps it from feeling heavy.
Flexible protein and veggies: chicken, shrimp, tofu, or just vegetables all work. Use what you actually have.
Fresh finish: basil or cilantro at the end gives that restaurant-style lift with zero extra effort.

Pairs Well With

Jasmine rice or coconut rice
Quick cucumber salad with rice vinegar and a pinch of sugar
Garlic green beans or blistered snap peas
Warm naan or roti for scooping

Storage Tips

Fridge: Store curry in an airtight container for up to 4 days. Keep rice separate if you can, so it does not soak up all that glorious sauce.

Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of water or broth if it thickens. Microwave works too, but do it in short bursts and stir.

Freezer: Coconut curries can freeze well for up to 2 months. After thawing, the sauce may look slightly separated and some veggies (like bell pepper) will soften, but the flavor stays great. Thaw overnight in the fridge before reheating, then rewarm gently and stir well to bring it back together.

Freshen-up trick: After reheating, add a small squeeze of lime and a handful of fresh herbs. It brings everything back to life.

Common Questions

What makes this “fresh” if I am using curry paste?

We are keeping it realistic. The paste is the shortcut, and the “fresh” comes from how we treat it and how we finish it: blooming the paste, then adding lime, herbs, and crisp vegetables right at the end.

Which curry paste should I use, red or green?

Red is usually warmer and slightly sweeter. Green is often brighter and can feel hotter, depending on the brand. This recipe is written for red, but green works too. Start with less, then taste and add more.

How do I make it less spicy for kids?

Use 1 to 2 tablespoons curry paste, skip the optional fresh chili, and add an extra teaspoon of brown sugar. Serve with plenty of rice, and let adults add heat at the table.

Can I make it vegetarian or vegan?

Yes, with two swaps. Swap chicken for firm tofu or extra veggies, use soy sauce instead of fish sauce, and make sure you buy vegan curry paste (many brands contain shrimp paste). Taste and add a pinch more salt if needed.

Why does my coconut curry look greasy or separated?

High heat can split coconut milk, so keep it at a gentle simmer. If it separates, whisking in a tablespoon of water and simmering gently while stirring can help it come back together. Even if it stays a little rustic, it will still taste great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide sauté pan
Chef’s knife and cutting board
Measuring spoons and cups
Wooden spoon or silicone spatula
Microplane or fine grater (optional, for ginger and lime zest)

I started making Thai-style curry when I realized it is basically the ultimate kitchen cheat code: one pan, a can of coconut milk, and suddenly dinner tastes like you had a plan. The first time I nailed the balance, sweet, salty, limey, just a little heat, I remember standing over the stove “tasting for seasoning” about six times in a row. This version is my weeknight keep-it-moving curry. It is forgiving, it is bold, and it makes the kitchen smell like you are doing something way fancier than you are.

Fresh Thai Curry Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

For the curry

1 to 1 1/4 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 tsp kosher salt, plus more to taste
2 tsp neutral oil (avocado, canola, grapeseed)
3 tbsp Thai red curry paste (start with 2 tbsp for mild)
3 cloves garlic, minced
1 tbsp fresh ginger, grated or minced
1 (13.5 oz) can full-fat coconut milk
3/4 cup chicken broth or water
1 tbsp brown sugar (or coconut sugar)
1 tbsp fish sauce (or 1 to 1 1/2 tbsp soy sauce)
1 small red bell pepper, thinly sliced
1 cup snap peas (or green beans, cut bite-size)
1 cup shredded carrots (or 1 cup carrot matchsticks, see timing in Step 5)
Optional: 1 small Thai bird chili or serrano, thinly sliced (for extra heat)
Zest and juice of 1 lime (juice to taste)
1/2 cup fresh basil or cilantro, loosely packed

To serve

Cooked jasmine rice
Optional: sliced scallions, toasted peanuts or cashews, extra lime wedges

Instructions

Season and brown the chicken. Pat chicken dry and season with 1/2 teaspoon salt. Heat a large skillet over medium-high heat and add the oil. Add chicken in an even layer and cook 3 to 4 minutes, undisturbed, until you get some golden edges. Flip and cook 2 minutes more. Transfer to a plate. It does not need to be cooked through yet.
Bloom the curry paste. Reduce heat to medium. Add curry paste to the skillet and stir for 30 to 60 seconds until fragrant. Add garlic and ginger and cook 30 seconds more. If it starts sticking, add a small splash of broth or coconut milk to keep it moving.
Build the sauce. Pour in coconut milk and broth, scraping up any browned bits. Stir in brown sugar and fish sauce. Bring to a gentle simmer.
Simmer the chicken. Return chicken and any juices to the pan. Simmer 6 to 8 minutes, stirring occasionally, until chicken is cooked through (no longer pink, or about 165°F in the thickest pieces) and the sauce looks glossy.
Add veggies in layers. Add bell pepper and snap peas and simmer 3 to 4 minutes until crisp-tender. Add carrot matchsticks here too. If you are using shredded carrots, add them in the last minute so they stay snappy. Add the optional sliced chili with the veggies if you want extra heat.
Finish it fresh. Turn off heat. Stir in lime zest, then squeeze in lime juice to taste. Fold in basil or cilantro. Taste and adjust with a little more fish sauce for salt, sugar for sweetness, or lime for brightness.
Serve. Spoon curry over jasmine rice. Top with scallions and toasted nuts if using. Serve with extra lime wedges because that is the move.

Nutrition information is estimated.

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