Extra Spicy Thai Curry with Chicken
Fiery Thai curry with tender chicken and crisp vegetables in creamy coconut milk, balanced by fresh cilantro. This thai-inspired asian ready in about 45 minutes pairs cut into 1-inch pieces chicken thighs, vegetable oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cut into 1-inch pieces chicken thighs
- 2 tbsp vegetable oil
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup, sliced bamboo shoots
- 1 cup, sliced bell peppers
- 1 cup snap peas
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp, chopped fresh cilantro
- 2 cups, cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste and cook for 1 minute, stirring constantly until fragrant.
- Step 2: Add 12 oz chicken pieces and cook for 5 minutes, turning occasionally, until lightly browned.
- Step 3: Pour in 1 can coconut milk and stir to combine. Bring to a gentle simmer.
- Step 4: Add 1 cup bamboo shoots, 1 cup bell peppers, and 1 cup snap peas. Simmer for 10 minutes until vegetables are tender-crisp.
- Step 5: Stir in 1 tbsp fish sauce and 1 tsp sugar. Cook for 2 more minutes until flavors meld.
- Step 6: Serve hot over 2 cups cooked jasmine rice, garnished with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Extra Spicy Thai Curry with Chicken take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Extra Spicy Thai Curry with Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Extra Spicy Thai Curry with Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Extra Spicy Thai Curry with Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Extra Spicy Thai Curry with Chicken?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order thai delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
