Simple Chicken Curry

Enjoy a flavorful dinner with this easy recipe for chicken curry that’s much easier than starting from scratch.

Easy Chicken Curry 

I always keep a jar of Thai Kitchen’s red curry paste in my pantry because it makes this simple chicken curry almost effortless. Most of the flavor is already there, so all you're doing is warming it with coconut milk and then adding chicken for a fast, comforting dinner. 

How to Make a Basic Chicken Curry

Here’s what you’ll do to enjoy this simple meal for dinner:

1. Cook the rice. If you’re using raw chicken, cook it now, too.
2. Sauté the onions until soft and translucent. Then, add the red curry paste and the coconut milk. Stir and bring to a simmer.
3. Add the cooked chicken to the pan. Adding steamed broccoli turns this into a complete meal without extra work. Add it now and let it simmer with the chicken or serve it on the side.
4. Serve the chicken curry with the cooked rice.

More Take-Out Inspired Easy Recipes

When take-out cravings strike, you will also want to try this easy recipe for ramen stir-fry with chicken and veggies, this slow cooker beef and broccoli, and these super easy Thai chicken bowls.

Simple Chicken Thai Curry with Rotisserie

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

This simple chicken curry comes together fast with a jar of Thai Kitchen's red curry paste.

5 from 3 votes

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Ingredients

• 1 tablespoon oil
• 1 medium onion, chopped
• 4 ounces red curry paste, 1 jar
• 2 cans (15 ounces each) coconut milk, shake well
• 3 cups rotisserie chicken*, chopped
• Rice, for serving

Instructions

Prep:

• Cook the rice according to the package directions.
• If using raw chicken breasts, see the note below and cook them now.

Cook:

• Heat the oil in a large pan over medium-high heat. Add the chopped onions and sauté them for 2 to 3 minutes, until they’re soft and translucent.
• Add the jar of Thai kitchen red curry paste and the coconut milk. Stir to dissolve the curry paste into the liquid. Bring it to a low simmer, add the cooked chicken to the pan, and mix to combine. Reduce the heat to low and simmer for 5 minutes, until the chicken is heated through.

Serve:

• Make a bed of rice and top with some of the chicken curry.

Notes

• Swap the rotisserie chicken for 2 chicken breasts, cubed. Sauté them for 5 to 7 minutes, until the pieces are golden and the chicken is cooked. Remove from the pan onto a plate and add them back into the sauce 
• Adding a 12 ounce bag of steamed broccoli turns this chicken curry into a complete meal without extra work. Add it into the sauce when the chicken is simmering or served on the side.

Equipment

Red Curry Paste

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Nutrition

Serving: 1 serving | Calories: 389kcal | Carbohydrates: 11g | Protein: 31g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 519mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4485IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg