Thai Chicken Curry

Mains, Recipe

This Thai Chicken Curry is one of my go-to meals when I want something warming, vibrant, and deeply satisfying. It’s rich in flavour thanks to fresh ginger, lemongrass, and coconut milk—and filled with colourful vegetables for a nourishing bowl that really hits the spot.

It’s also a family favourite in our home—comforting, delicious, and full of goodness. I love how it brings everyone together around the table, and how the aroma fills the kitchen with warmth.

Perfect for a cozy night in or a healthy make-ahead meal during the week, this dish is a staple in my winter rotation.

Nutritional Benefits:

Anti-inflammatory boost: This curry includes turmeric, ginger, and garlic—three powerful anti-inflammatory ingredients that support immune function, digestion, and overall resilience during cooler months.

Protein-rich for recovery and satiety: The chicken provides a lean source of protein to support muscle repair, energy, and satiety. If you’re using tofu or chickpeas, you’re still getting great plant-based protein and fibre!

Ingredients

4 cloves garlic – finely chopped
1 tbsp dried chilli flakes
1 small brown onion – finely chopped
2-inch piece lemongrass – finely chopped
50g fresh ginger – grated
1 tbsp turmeric powder
1 tbsp coconut oil
400ml coconut milk
400ml water
1 tsp gluten-free fish sauce
3 tbsp coconut aminos or tamari
8 torn kaffir lime leaves
500g chicken breast – sliced thinly
1/2 green capsicum – sliced thinly
1/2 yellow capsicum – sliced thinly
1 small sweet potato – peeled, halved lengthways, then sliced diagonally
2 carrots – halved lengthways, then sliced diagonally
2 celery sticks – halved lengthways, then sliced diagonally
125g snow peas – halved
1 cup fresh coriander leaves

Preparation

Chop all your veggies and aromatics before you start cooking—this makes the cooking process much smoother and more enjoyable.

Method

In a saucepan over medium-high heat, add coconut oil and cook garlic, onion, chilli flakes, ginger, turmeric, and lemongrass for 2 minutes.

Add coconut milk, water, fish sauce, coconut aminos or tamari, and kaffir lime leaves.

Add sweet potato, carrots, and celery. Bring to the boil, then reduce heat and simmer for 5 minutes.

Increase heat to medium, add chicken, and cook for 8–10 minutes until chicken is cooked through.

Stir in snow peas, capsicum, and coriander. Cook for 2 more minutes until veggies are just tender.

Vegetarian Option

To make this dish vegetarian, simply omit the chicken and fish sauce. Substitute with 1½ cups cooked chickpeas or 300g cubed firm tofu. Add sliced mushrooms or leafy greens like bok choy for extra texture and nutrients. Use an additional tablespoon of tamari or coconut aminos in place of the fish sauce.

Serving Suggestions

I love serving this with cauliflower rice or zucchini noodles for a lighter, gluten-free option. You can also enjoy it over jasmine rice for a heartier meal. Top with extra coriander or a garnish with a slice of lemon for a citrusy finish.

Final Thoughts

I love hearing from you, keep in touch and enjoy this flavourful and nutritious Thai Chicken Curry!. You will absolutely love this recipe!

Be Well

Need some help with healthy eating?

When planning for the week, I think about:

2-3 breakfast options I like
A few entrees that could double as dinner or lunch
A couple smoothie ideas that have complimentary ingredients to give you variety with your greens
A snack option like homemade protein muffins or an easy to make trail mix for days you’re just hungrier and want a little more to eat.
Round out your plan with a couple of staple sides that you would like to have on hand daily like a big mixed greens salad and some rice, quinoa or easy to grab sweet potato chunks…

……and then make your grocery list around that.

Or, you can let me make the whole plan for you, with this 7 Day Meal Plan that has delicious, easy and healthy recipes!