I have to tell you, making this Creamy Thai Red Curry Chicken Bowls Recipe was such a treat for me. The moment I started sautéing garlic and ginger in coconut oil, my kitchen smelled like a little slice of Thailand.
After a hectic day, I wanted something quick, satisfying, and bursting with flavor—and this recipe delivered perfectly. Tender chicken, rich curry, and fluffy jasmine rice came together in a comforting, colorful bowl that felt like a hug in food form.
You can also enjoy similar warming flavors in the Healing Miso Ginger Lemon Detox Broth Recipe I shared earlier. I’m excited to share the full recipe with you so you can make it at home and enjoy every bite!
Ingredients
Here’s everything you need to make this rich and flavorful dish. I’ve included little tips to help get the best results.
For the Chicken
4 chicken thighs – I love using thighs because they stay juicy and soak up the curry flavors beautifully. For a different savory meat option, check out the Korean Pot Roast Recipe.
For the Rice
2 cups jasmine rice – fragrant and fluffy, this is my go-to rice for Thai curries. Pro tip: rinse it first to remove excess starch.
For the Curry Sauce
1 can (13.5 oz) full-fat coconut milk – gives the sauce its creamy texture.
¾ cup hot water – balances the sauce, making it pourable but rich.
3 tablespoons Thai red curry paste – the heart of the dish; I recommend authentic paste for bold flavor.
2 teaspoons fish sauce – boosts umami and depth; don’t skip it.
Juice of ½ lime – adds brightness and balances richness.
1 tablespoon coconut oil – essential for sautéing aromatics and infusing subtle coconut flavor.
For the Aromatics
2 garlic cloves, minced – fresh garlic makes a huge flavor difference.
1 teaspoon freshly grated ginger – adds a refreshing zing that complements the curry.
For the Finishing Touches
1 teaspoon chili oil – optional, but I love the extra kick.
2 tablespoons chopped spring onions – adds crunch and fresh color.
2 tablespoons fresh coriander leaves – brightens the dish beautifully.
Lime wedges – serve alongside for an extra zesty touch.
Note: This recipe serves 4 generous portions.
Variations
I like to experiment with a few swaps to suit different tastes and diets.
- Vegetarian: Replace chicken with firm tofu and marinate briefly in soy sauce for flavor.
- Coconut-Free: Use almond or cashew milk instead of coconut milk for a lighter curry.
- Brown Rice: Swap jasmine rice for brown rice for added fiber and nutty flavor.
- Extra Spice: Add sliced fresh chilies or a dash of sriracha for heat lovers.
- Veggie Boost: Stir in spinach or bok choy right before serving for color and nutrition.
- Sweet Twist: Add roasted sweet potatoes or butternut squash to balance the curry’s spice.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Large pot – for cooking the curry sauce and chicken.
- Medium saucepan – to cook jasmine rice perfectly.
- Knife and cutting board – for chopping aromatics and garnishes.
- Wooden spoon – to stir curry without scratching your cookware.
- Measuring cups and spoons – for precise flavor balance.
How to Make Creamy Thai Red Curry Chicken Bowls
Cook the Rice
Start by cooking 2 cups of jasmine rice according to package instructions. Once fluffy, set it aside and keep warm. It’s the perfect base to soak up the creamy curry.
Sauté Aromatics
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking 2–3 minutes until fragrant. Your kitchen will smell amazing!
Make the Curry Sauce
Stir in 3 tablespoons Thai red curry paste and cook 1 minute to release flavors. Add ¾ cup hot water, 1 can coconut milk, 2 teaspoons fish sauce, and lime juice. Mix until smooth and creamy.
Cook the Chicken
Add 4 chicken thighs to the sauce, ensuring they’re fully submerged. Cover and simmer over medium-low heat for 18–20 minutes until tender.
Slice and Simmer
Remove chicken, slice into strips, and return to the curry. Stir and let simmer 2 more minutes so the flavors meld.
Assemble the Bowls
Spoon rice into bowls, add sliced chicken, and ladle curry over the top. This is when the dish starts looking irresistible!
Garnish and Serve
Drizzle with chili oil, sprinkle spring onions and coriander, and add a lime wedge. Serve hot and enjoy the burst of flavors in every bite.
Additional Tips for Making this Recipe Better
I learned a few tricks while making this dish that really take it to the next level:
- I always use fresh garlic and ginger – it makes a huge difference.
- I let the curry rest 5 minutes before serving; it lets the flavors meld perfectly.
- I make sure chicken thighs are fully covered in sauce while simmering to keep them juicy.
- Garnishes like chili oil, spring onions, and coriander add freshness and crunch.
- Adjust the curry paste to match your heat preference; I start mild and taste as I go.
How to Serve Creamy Thai Red Curry Chicken Bowls
Serving is where the magic happens. I like to spoon the rice neatly into a bowl, layer the chicken on top, and drizzle curry generously. Garnishing with bright green coriander, spring onions, and a drizzle of chili oil makes it visually stunning.
Serve lime wedges on the side for that final citrus kick. You can also pair it with steamed veggies or a light salad to complete the meal.
Nutritional Information
Here’s a quick look at what’s in a bowl:
- Calories: ~480 per serving – filling but not heavy.
- Protein: 28g – chicken provides a solid protein boost.
- Carbohydrates: 42g – mainly from jasmine rice, giving you energy.
- Fat: 22g – healthy fats from coconut milk and oil make the curry creamy.
Make Ahead and Storage
Fridge
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to keep the sauce silky.
Freezer
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm over medium heat, stirring occasionally until the chicken is heated through. Keep in mind the texture may slightly change after freezing, but the flavors stay amazing.
Why You’ll Love This Recipe
Here are a few reasons I can’t get enough of this dish:
- Quick and easy: Ready in just 40 minutes, perfect for busy nights.
- Comfort food with a twist: Creamy, spicy, and aromatic all at once.
- Versatile: Customize with veggies, tofu, or alternative milks.
- Crowd-pleaser: Beautiful presentation makes it ideal for dinner parties.
- Flavor-packed: Every bite combines richness, spice, and freshness effortlessly.
These Creamy Thai Red Curry Chicken Bowls are one of my favorite weeknight recipes. They balance ease, flavor, and comfort perfectly, and every bite feels like a little culinary vacation. Make them, share them, and enjoy the warmth of this flavorful Thai-inspired meal!
Creamy Thai Red Curry Chicken Bowls Recipe
Ingredients
Method
- Start by cooking 2 cups of jasmine rice according to package instructions. Once fluffy, set it aside and keep warm. It’s the perfect base to soak up the creamy curry.
- Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking 2–3 minutes until fragrant. Your kitchen will smell amazing!
- Stir in 3 tablespoons Thai red curry paste and cook 1 minute to release flavors. Add ¾ cup hot water, 1 can coconut milk, 2 teaspoons fish sauce, and lime juice. Mix until smooth and creamy.
- Add 4 chicken thighs to the sauce, ensuring they’re fully submerged. Cover and simmer over medium-low heat for 18–20 minutes until tender.
- Remove chicken, slice into strips, and return to the curry. Stir and let simmer 2 more minutes so the flavors meld.
- Spoon rice into bowls, add sliced chicken, and ladle curry over the top. This is when the dish starts looking irresistible!
- Drizzle with chili oil, sprinkle spring onions and coriander, and add a lime wedge. Serve hot and enjoy the burst of flavors in every bite.
Notes
- I always use fresh garlic and ginger – it makes a huge difference.
- I let the curry rest 5 minutes before serving; it lets the flavors meld perfectly.
- I make sure chicken thighs are fully covered in sauce while simmering to keep them juicy.
- Garnishes like chili oil, spring onions, and coriander add freshness and crunch.
- Adjust the curry paste to match your heat preference; I start mild and taste as I go.
