Thai Curry Chicken With Jasmine Rice

Thai chicken curry with rice
enviromantic / Getty Images
Prep: 8 mins
Cook: 20 mins
Total: 28 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
1001 Calories
67g Fat
28g Carbs
79g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 1001
% Daily Value*
Total Fat 67g 86%
Saturated Fat 31g 156%
Cholesterol 382mg 127%
Sodium 2126mg 92%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 79g
Vitamin C 7mg 33%
Calcium 116mg 9%
Iron 9mg 53%
Potassium 1340mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thai curry is known the world over for its dazzling mingling of flavors, and this sumptuous recipe is exactly that. Impress your friends and guests with this dish at a dinner party—it's sure to win everyone over. The curry sauce is made right in the wok (or pot) for ease of preparation, and any kind of chicken can be used, from drumsticks to thighs. This recipe provides plenty of vegetable options, according to your liking (see below recipe for recommendations). Serve it up with Thai jasmine rice and a sprinkling of fresh coriander for an authentic Thai meal that satisfies and delights the palate as well as the senses.


  • Oil, for stir-frying

  • 3 cloves garlic, minced

  • 3 tablespoons minced onion

  • 6 boneless chicken thighs, chopped

  • 1 1/2 cups chicken stock

  • 1 tablespoon ground coriander

  • 2 teaspoons ground cumin

  • 1/2 teaspoon cumin seed

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon black pepper

  • 1 tablespoon tomato puree

  • 1 tablespoon makrut lime leaves, or 1 tablespoon lime juice

  • 3 tablespoons fish sauce

  • 3/4 (13.5-ounce) can coconut milk

  • 1 handful fresh cilantro

  • 1 cup cooked jasmine rice, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Heat a little oil in a wok or large pot, then add the garlic and onion. Stir-fry to release the flavors, then add chicken. Briefly stir-fry then add stock and dry spices.

  3. Bring to a boil, then reduce to a simmer. Add tomato puree, makrut lime leaves or lime juice, and fish sauce. Now is a good time to add any vegetables you'd like (see below recipe for suggestions). Continue simmering until chicken is cooked, approximately 15 minutes.

  4. Add coconut milk and reduce heat to low, stirring to dissolve. Taste test for a balance of flavors. If too salty or spicy for your liking, add more coconut milk. If not flavorful enough, add a splash more fish sauce, or a pinch of cayenne for more spice.

  5. Top with fresh coriander and serve with Thai Jasmine Rice or my Easy Thai Coconut Rice.

Optional Vegetables: This curry marries well with a variety of vegetables. You can cook them right in with the chicken, which is convenient (no need for a separate vegetable dish) or combine chunks of potato, eggplant, okra, cauliflower, zucchini, green beans, or bell peppers. Fresh chile is also delicious if you like it spicy. Feel free to experiment, adding your own choices according to taste and preference. Enjoy.

Recipe Variation

  • Ketchup can work as a substitute for the tomato puree.