Easy Thai chicken curry

For a long time, my stomach couldn’t really tolerate coconut milk/ cream, so I avoided Thai curry at all cost. I’m not sure what changed, but I’m very glad I can have some now! I love this recipe for its simplicity and versatility: I can easily whip this up in 45 mins and it’s easy to make extra. Enjoy!


  • Half a 4oz can of Maesri green curry paste
  • 0.75 – 1lb chicken thighs, cut into chunks.
  • 1 can of regular, full fat coconut milk (*). Store at the highest shelf in your fridge.
  • Half a large yellow onion, sliced.
  • 2-3 bell peppers (red/ yellow/ orange work best), sliced.
  • 0.5 – 1 cup chicken broth
  • Handful of fresh basil, roughly chopped.
  • Fish sauce (2-3 tbsp)
  • Vegetable oil
  • Turmeric


  1. (Optional) Sear the chicken thighs on high heat until browned. Transfer to a plate lined with paper towel (to soak up the fat), wipe off some of the rendered fat and use the same pan to sautee the onions. Set aside.
  2. Heat 1 tbs of oil in a medium sized pot, add the green curry paste and “fry” it for 1-2 mins.
  3. Open the can of coconut milk. There should be a thickened layer of coconut cream/ solid on top. Scoop this layer and add to the pot, fry for around 2 minutes.
  4. Add the browned chicken chunks, sauteed onions, a sprinkle of turmeric, stir to coat for 1-2 minutes.
  5. Add the liquid part of the coconut milk + chicken broth (start with 0.5 cup). Bring to a boil and let it boil for 5 minutes uncovered, then cover and simmer for 15 minutes.
  6. Add the bell pepper & 2 tbsp fish sauce, cook on medium heat until the bell peppers are soft but not mushy, around 10 mins. Adjust flavors if needed.
  7. Add basil, turn off the heat immediately. Serve with jasmine rice.


  • Coconut milk: Make sure to get the regular one and not low fat. Chaokoh brand works best (compared to light traders and Trader Joes’s).
  • Chicken broth amount can vary depends on the amount of vegetable you add and how much of the curry soup you’d like.
  • Protein: I use chicken, but this dish is extremely versatile: You can easily swap with chicken breasts, sliced beef, ground pork, or even tofu. If tofu is used, I suggest wrapping it with several layers of paper towel and use something heavy to press some juice out of it for at least 10 mins.
  • Vegetable: Some over veggie you can try to swap: eggplants (get the skinny & long kind), canned bamboo shoots, cauliflower, broccoli.

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