Authentic Thai chicken curry

I have seen many chicken curry recipes on the internet and even myself I have had a couple of recipes for Thai curry using fish, veggies and other major ingredients in my blog before, however, this is for sure the only authentic Thai chicken curry recipe you will need and the one that will taste the best. After all, I learned it from the best!

Authentic Thai Chicken Curry | Eat Good 4 Life

This is one of the reasons I wanted to go back to Thailand. I love Thai cuisine and went I first visited the country 15 years ago my trip didn’t include anything food related. This time around it was nothing but focused on food. Culinary school for over a week and learning with several chefs and locations around Thailand.

For our second part of the trip we emerged ourselves into the Southern Thai way of cooking right in Phuket. Very similar to the way they cook in Bangkok, just a few different methods while cooking certain dishes, that is all.

This recipe was taught and passed down to us by a renowned chef. I really couldn’t believe how easy and how awesome it tasted so the minute I came back to the U.S I knew I had to recreate it and post it on the blog. There are two key steps that makes this authentic Thai chicken curry taste like nothing I have ever tasted before:

  • First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.
  • Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.

You can obtain Kaffir lime leaves from this website. I get them here about twice a year and I just freeze them and use them when ever I need them. They remain frozen perfectly fine!

With chef Worapong Paenchoo we were also able to learn the very famous papaya salad as well as a Tamarin fish recipe. At some point I might also post these recipes. I just don’t want to give all the secrets learned all at once!

Cooking with chef Worapong Paenchoo was a pleasure and staying at the Banyan Tree Phuket was nothing but a dream come true. As a food blogger, sometimes I get to do things that are nothing but amazing. I often have to pinch myself, but trust me, there is no one as grateful as I am.

Cooking Thai Food In Phuket | Eat Good 4 Life Cooking Thai Food In Phuket | Eat Good 4 Life

This place is out of this world. To tell you I had one of the best experiences of my life is an understatement. I hope to go back soon but until then I know I have learned some valuable Thai cooking recipes and techniques. I really encourage you to try this curry chicken recipe. You are going to be blown away.

Cooking Thai Food In Phuket | Eat Good 4 LifeCooking Thai Food In Phuket | Eat Good 4 Life

Here is chef Worapong Paenchoo. I wish I could have spend more time with him. It was truly and amazing experience.

Anyways, I leave you with this amazing authentic Thai chicken curry recipe. You can also make it with fish if you like which is how we had it originally, they are both equally good, just remember to include the kaffir lime leaves, they are crucial to the recipe.


Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life     Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life     Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life


Authentic Thai chicken curry

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes



In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.

Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.

Serve over brown rice or as desired.

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  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!


  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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