Quick Thai Chicken Curry
Quick Thai chicken curry is a fragrant main course made with skinless chicken breasts, coconut milk, makrut lime leaves and Thai curry paste. The Thermomix chops the aromatics and simmers the sauce hands-free, delivering a creamy, aromatic curry in well under an hour, ideal for busy weeknights.
About this recipe
Quick Thai chicken curry with the Thermomix TM7 brings the vibrant flavours of a Thai kitchen straight to your weeknight table. If you have been searching for Thai curry recipes that fit around a busy schedule, this one is a genuine quick weeknight dinner: the all-in-one kitchen machine chops the garlic, onions and aromatics in seconds, then simmers chicken breast in coconut milk with makrut lime leaves and fish sauce until the sauce is silky and deeply aromatic. The coconut milk creates a creamy, gently spiced base, while the curry paste delivers lemongrass, chilli and galangal notes without any extra chopping boards or pans. Because the TM7 controls the temperature precisely, the coconut sauce never splits or burns, and the chicken stays tender rather than drying out. Serve it over steamed jasmine rice for a complete main course that tastes slow-cooked but comes together quickly, making it perfect for meal prep or a relaxed family dinner.
Preparation tips
- For a deeper flavour, briefly fry the Thai curry paste in the oil before adding the chicken, as this awakens the aromatics and gives the coconut sauce a richer, more rounded taste.
- Tear the makrut lime leaves rather than cutting them, and remove them before serving; their perfume infuses the coconut milk beautifully but the leaves themselves stay tough and leathery.
- Swap the chicken breasts for thighs if you prefer a juicier result, and add a squeeze of fresh lime plus a handful of coriander at the end to brighten the whole curry.
Recipe variations
- Vegetarian version: replace the chicken with firm tofu or cauliflower florets and swap the fish sauce for soy sauce; keep the coconut milk and makrut lime leaves so the curry keeps its authentic Thai fragrance.
- Festive version: add prawns and a handful of sugarsnap peas for a celebratory green-and-pink curry, finished with toasted coconut flakes and Thai basil for extra colour and aroma.
Why this recipe works
Craving aromatic Thai flavours but short on time? This Quick Thai Chicken Curry is the perfect solution for your busy schedule. The Thermomix TM7 effortlessly handles chopping the vegetables and simmering the rich coconut sauce, significantly cutting down on prep work. , you will have a vibrant, restaurant-quality meal ready to serve. Let the TM7 take care of the cooking process whilst you unwind or tackle other tasks, ensuring you enjoy a delicious dinner without spending hours in the kitchen.
Thermomix TM7 Benefits
- , chopping the garlic and onions in the Thermomix gives an even base for the curry without tears. [Multi-Function]
- Weighing the coconut milk directly into the mixing bowl guarantees the curry sauce achieves its ideal creamy consistency. [Built-in Scale]
- Heating the curry at a controlled temperature stops the coconut milk from splitting while the sauce thickens evenly. [Precision Control]
- Grating fresh ginger straight into the bowl distributes its warm spice uniformly through the Thai curry base. [Multi-Function]
- Mixing the fish sauce and curry paste into the sauce ensures every piece of chicken is coated in balanced flavour. [Built-in Scale]
Ingredients
- garlic clove
- onions
- fine sea salt
- oil
- Thai red curry paste
- coconut milk
- water
- waxy potatoes
- carrots
- fish sauce