With minimal time and fewer dishes, this Thai curry chicken recipe seems too good to be true. Don’t let the easiness and simplicity here fool you though--this dinner will deliver big flavor and satisfy any take-out Thai curry cravings. We always recommend starting with whole coriander seeds because they retain their wonderful aroma and flavor much better than the pre-ground option (that said, work with what you’ve got). Thai red curry paste is packed with a ton of bold flavors and, depending on the brand, a fair amount of heat. For a milder option, simply adjust the amount of paste you use, but be sure to taste your glaze and adjust the other ingredients to your taste. Pair the chicken and carrots with rice or simply enjoy as is.