Thai Chicken Curry

This red Thai chicken curry with basil, has tons of veggies, is fairly spicy, very creamy, and with fresh aromas of lime and lemongrass.

Course Main Course
Cuisine Thai
Keyword Thai Chicken Curry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 343 kcal
Author Catalina Castravet


Curry Paste:

  • 6 dried New Mexican chiles
  • 3 shallots peeled
  • 10 garlic cloves peeled
  • 1/2 cup chopped fresh ginger
  • 1/4 cup water
  • juice of one lime
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper


  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1 can coconut milk I used full fat
  • 2 Yukon Gold potatoes peeled, cut into 3/4-inch pieces
  • 1 yellow squash cut into half lengthwise and chopped
  • 1 leek root removed, cleaned and cut into rondelles, excluding the leaves
  • 1 onion cut into 3/4-inch pieces
  • 1/2 cup dry-roasted peanuts
  • 1 teaspoon salt
  • 1 pound chicken breast cut into 1-inch pieces
  • 2 teaspoons grated lime zest
  • 1 tablespoon lemongrass paste
  • 1/2 cup chopped fresh basil


Curry Paste:

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a baking sheet with aluminum foil or baking paper. Arrange chiles on prepared sheet and toast until puffed and a little brown, 4 to 6 minutes.When cool enough to handle, stem and seed chiles and tear into 1 1/2-inch pieces.
  2. In a blender, place chiles, shallots and garlic, process until finely ground, about 1 minute. Add ginger, water, lime juice, oil, fish sauce, curry powder, cumin, and pepper to blender. Process until a smooth paste is achieved, scraping down sides of blender jar as needed.


  1. In a large saucepan over medium heat, heat oil until shimmering. Add the curry paste, lemongrass paste and chicken, cook and stir constantly, until paste begins to brown, 2 to 3 minutes. Stir in chicken broth, coconut milk, potatoes, onion, yellow squash, leek, peanuts, and salt, stirring and scraping the sides of the pan. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.
  2. Remove from heat and stir in lime zest. When serving garnish with a hefty amount of fresh basil.
  3. Serve as thai soup, or with jasmine rice on the side. For a healthier version serve with brown rice.
Nutrition Facts
Thai Chicken Curry
Amount Per Serving (0 g)
Calories 343 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol 36mg12%
Sodium 722mg31%
Potassium 800mg23%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 340IU7%
Vitamin C 18.2mg22%
Calcium 60mg6%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.