Whether you want to bake, roast, fry, grill or stir-fry your chicken, you'll find an easy recipe right here. These Thai chicken dishes are flavorful and healthy, filled with aromatic herbs and bold flavors.
Our collection features some of the most beloved Thai chicken recipes, from soups to curries, satays to deep-fried dishes.
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This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok. Ginger, galangal, cinnamon and bay leaf give the creamy coconut milk sauce a beautiful aroma.
By using curry powder, the dish comes together quickly. After 20 minutes of prep and 1 hour on the stove, you can sit down and enjoy this creamy curry. The recipe also has instructions to finish up the dish in the oven. Serve with white rice and garnish with parsley.
For a spicier curry, try our Thai red curry chicken and adjust the heat from mild to red-hot depending on your taste. Cook this curry on the stove or in the oven, and enjoy a fragrant dish with the aromas and flavor of cumin, garlic, ginger, lemongrass, and makrut leaves.
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Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil. The secret to this chicken is the use of Golden Mountain sauce, a sweet-savory soy-based sauce with fish that gives dishes a wonderful umami flavor.
Stir-fry chicken, vegetables, and chilies in a savory sauce of oysters, fish, and Golden Mountain sauce with lime and sugar. It's a flavorful, quick dish ready in just 25 minutes.
Serve with coconut and saffron rice.
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This classic Tom ka gai soup has a beautiful balance of spicy, salty, sweet, and sour flavors. The meaty shitake mushrooms and chunks of chicken give the soup a bold texture, and the lemongrass, chilies, galangal, makrut leaves, coriander, and basil perfume a broth of chicken stock and coconut milk.
Although it has a long list of ingredients, this quick soup is ready in 25 minutes. You can serve it as an appetizer as is, or add noodles to make it your main dish.
For a lighter version of this soup, try our rice noodle Thai chicken soup, with similar ingredients but no gluten thanks to the rice noodles.
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Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce. Our version has the best of the fragrant lemongrass and a lightly sweet and spicy sauce that makes it enjoyable even for palates not used to spicy food.
You can use a whole butterflied chicken or the parts of one. This recipe makes 1 chicken and serves 4 people.Continue to 5 of 12 below.
05 of 12
This Thai version of honey garlic grilled chicken turns ordinary chicken breast or thighs into an amazingly flavorful meal. Marinade your chicken for up to 24 hours in a mixture of lemongrass, lemon juice, garlic (fresh and powdered), red chilies, honey, and coconut milk.
Once the chicken is ready to use you can grill it until it is cooked and the skin is golden brown and crispy, or bake it at 350 F for 1 hour and 40 minutes. Serve with Thai yellow rice and a fresh salad.
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This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
The crunch of the cashews and the savory sauce that coats the chicken make this easy dish a true gem. Adjust the level of heat to your own taste, but be sure to use lemongrass or lemon zest to get that Thai tang that makes your mouth water with the first bite. Ready in 40 minutes, serve it with a simple Thai Jasmine rice for an authentic Thai experience.
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Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste. Simply blend shallots, lemongrass, garlic, brown sugar, coconut milk, coriander, galangal, chilies, oil, fish sauce, soy sauce, and shrimp paste, and marinate your chicken pieces in it for up to 24 hours or at least 30 minutes in the fridge.
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This classic sweet and sour chicken is easy to make, and superior to most Thai restaurants' versions of the dish because it's light and fresh and the chicken doesn't have any breading. By stir-frying it and not deep-frying it you preserve the true flavors of the vegetables and meat while also making it less caloric.
Make a pineapple sweet-and-sour sauce with canned pineapples and their juice. This sauce will thicken on the stove and be added to the cooked chicken and vegetables. The end result is a thick-coated crispy chicken in a delicious sauce with pineapple chunks that melt in your mouth. For a true Thai dinner, make our easy coconut rice and garnish with fresh cilantro and lime wedges.Continue to 9 of 12 below.
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Our baked Thai lemon chicken recipe uses lemon and lemongrass to create a delicious garlic-infused lemony chicken that falls off the bone and is a delight to eat. Lemon, coconut milk, lemongrass, garlic, chilies, and honey are the base of the marinade for the chicken. Leave the chicken in the mixture of lemon at least for 30 minutes but ideally for 24 hours.
Bake the chicken pieces for 1 hour and 30 minutes, adding water to the pan to keep it moist. Use the same oven to bake some Thai-style sweet potatoes as your side dish.
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Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes. The recipe is very simple, and even if it requires many ingredients for the marinade, it's simple and a joy to eat.
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Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar. Its acidic flavor goes really well with chicken, fish, and seafood, and a little goes a long way.
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Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.
Use a paste of coriander, garlic, pepper, chilies, cumin, fish sauce, shrimp paste, and sugar to marinate the chicken for up to 24 hours or at least 30 minutes in the fridge. Coat with flour and spices and deep-fry until crunchy and cooked, for about 10 to 20 minutes depending on the thickness of the piece. Serve with Thai sweet chili sauce.