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This homemade Thai chicken curry is a flavorful and delicious dish that's easy to make and tastes like it came straight from a restaurant. It's made with tender chicken, colorful vegetables and simmered in a rich coconut red curry sauce. This dish is perfect for a weeknight dinner, and you can use any leftover vegetables you have on hand. Serve it with steamed rice for a complete and satisfying meal that everyone will enjoy. It is definitely better than what you'd get when eating out. I always order Thai chicken curry when I visit Thai restaurants and now I make my own version at home that is more delicious.


  • 1 tablespoon vegetable oil
  • 1 1/4 pounds boneless skinless chicken thighs cut into bite sized pieces
  • salt and pepper to taste
  • 1/2 cup onion thinly sliced
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger minced
  • 1 red bell pepper seeded, cored and cut into strips
  • 3 carrots peeled and thinly sliced
  • 3 tablespoons Thai red curry paste
  • 14 ounce can coconut milk full fat
  • 1 1/2 teaspoons brown sugar
  • 1/2 cup bamboo shoots
  • 3/4 cup canned baby corn halved
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice
  • 1 cup fresh basil leaves Thai basil if available, plus more for garnish
  • steamed rice for serving


  1. Heat the vegetable oil in a large pan over medium high heat.
  2. Add the chicken to the pan in a single layer. Season the chicken with salt and pepper to taste. Cook for 4-5 minutes or until golden brown, stirring occasionally.
  3. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and ginger and cook for 30 seconds.
  4. Add the carrots and bell peppers to the pan. Cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste.
  5. Add the curry paste to the pan and stir to combine. Cook for 1 minute.
  6. Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer.
  7. Add the bamboo shoots and baby corn to the pan and cook for 5 minutes.
  8. Remove the pot from the heat. Stir in the soy sauce, lime juice and basil leaves. Serve immediately over steamed rice. Garnish with additional basil if desired.

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