Savory meets spicy in this Thai Chili Chicken recipe. Tender chicken, crisp veggies, and a hint of sweetness come together in a dish that’s packed with bold Thai-inspired flavors.
This Thai Chicken Chili recipe is a vibrant and flavorful dish that brings together the perfect mix of savory, spicy, and slightly sweet flavors. Tender pieces of chicken are simmered with garlic and ginger, then balanced with chicken broth and touch of lime juice for brightness.
If you love Thai recipes, you’ll love this Thai chili that is hearty and so flavorful, just like our Thai Chicken Noodle Soup. Serve it with our Thai chopped salad or a cucumber salad.
Table of Contents
What is Thai Chili?
This Thai-inspired chili is loaded with beans, chicken, veggies, and bold flavors like garlic, ginger, and red curry paste. It’s a hearty, satisfying dish that combines the best of Thai ingredients into a comforting bowl, perfect for those who love vibrant and savory flavors.
This chili has quickly become a staple in our soup rotation, ideal for cozy fall days. It also pairs beautifully as a side with dishes like Thai chopped salad and Thai chicken salad, making it versatile for any meal.
Recipe Ingredients
Red Curry Paste – A good-quality red curry paste, like Mae Ploy or Thai Kitchen, makes a difference. It adds that bold, authentic Thai flavor with the right balance of spice.
Garlic and Ginger – Freshly minced garlic and ginger are key here. They bring a bright, zesty flavor that really lifts the dish.
Canned Tomatoes – The acidity from the canned tomatoes helps cut through the richness of the coconut cream.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Extra Veggies – Spinach and edamame are perfect additions to this recipe, adding a burst of green and extra nutrients. You can also toss in zucchini, mushrooms, or snow peas. If you’re feeling adventurous, try adding bell peppers, cauliflower, broccoli, or even baby corn for more texture and variety.
Flavorings – A splash of rice vinegar, lime juice, soy sauce, or a drizzle of honey can bring the perfect balance of tangy, sweet, and savory flavors to the dish.
How to Make Thai Chili Soup
Step 1: In a large stockpot or Dutch oven set over medium-low heat, add the oil. Once hot, add the chicken thighs and cook until lightly browned. Add carrots, celery, potato, and onion, and sauté for 5 minutes. Add the garlic and ginger, and sauté for 3 minutes, then add the curry paste. Stir to combine.
Step 2: Add salt, pepper, tomatoes, kidney beans, cannellini beans, chickpeas (optional), and chicken broth. Turn heat to medium-high and bring to a boil. Reduce to a simmer and cook, uncovered, for 25-30 minutes or until sweet potatoes are fork-tender. Whisk in the coconut cream.
Step 3: Remove from heat and serve. Garnish with chopped cilantro, peanuts, and lime wedges, if desired.
Expert Tips
Add Lime at the End – A squeeze of fresh lime juice right before serving adds a bright, tangy touch that enhances all the flavors.
Stir-Fry Veggies to Your Preference – When sautéing the veggies, adjust the time based on your desired tenderness, whether you like them crisp or softer.
FAQs
Absolutely! While chicken thighs are great because they stay juicy, you can use bite-sized pieces of chicken breasts for a leaner option. If you want even more flavor, boneless, skinless chicken legs are another option. You can also try chicken wings—just adjust the cooking time since they take a bit longer to cook through.
For garnish options, you can’t go wrong with fresh cilantro, peanuts, lime wedges, or green onions. Sometimes I even sprinkle sesame seeds or add a drizzle of coconut cream to finish it off.
Storage Info
STORE Thai Chili Chicken leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the chili in the freezer, where it will keep for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.
To REHEAT, you can either use the microwave or warm it on the stovetop over medium heat, stirring occasionally, until it’s fully heated through.
More Thai Recipes to Try
Thai Chili Chicken Recipe
Ingredients
- 2 tbsp vegetable oil - OR canola oil OR coconut oil
- 1 lb chicken thighs - cut into 1/2-inch pieces*
- 2 large carrots - cut into thin slices
- 1 rib celery - cut into thin slices
- 1 medium sweet potato - cut into 1/2-inch cubes
- 1/2 yellow onion - diced
- 4 cloves garlic - minced
- 1/2 tsp ginger - minced
- 2 tbsp red curry paste
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 (28 oz) can petite diced tomatoes
- 1 (14 oz) can kidney beans
- 1 (14 oz) can cannellini beans
- 1 (14 oz) can chickpeas - (optional)
- 1 (32 oz) box low-sodium chicken broth
For Garnishes
- coconut cream - scooped from the top of a can of coconut milk
- freshly chopped cilantro
- peanuts
- lime wedges
Instructions
- In a large stockpot or Dutch oven set over medium-low heat, add the oil. Once hot, add the chicken thighs and cook until lightly browned. Add carrots, celery, potato, and onion, and sauté for 5 minutes. Add the garlic and ginger, and sauté for 3 minutes, then add the curry paste. Stir to combine.
- Add salt, pepper, tomatoes, kidney beans, cannellini beans, chickpeas (optional), and chicken broth. Turn heat to medium-high and bring to a boil. Reduce to a simmer and cook, uncovered, for 25-30 minutes or until sweet potatoes are fork-tender. Whisk in the coconut cream.
- Remove from heat and serve. Garnish with chopped cilantro, peanuts, and lime wedges, if desired.
This soup has the best flavors! So delicious!
This Thai soup is absolutely delicious and loaded with so many vegetables and the coconut curry broth is nothing short of amazing.
This is everything a gourmet sou should be, and then some! Looking forward to making this for dinner tomorrow; delish!
I love thai flavors!! This has tons of delicious ingredients!! I am excited to make it!
This looks so amazing and fill of flavor! Can’t wait to make it this weekend.