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Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

Indulge in the vibrant and aromatic flavors of Thai Chicken Curry with Coconut Milk, a dish that effortlessly brings the essence of Thailand to your kitchen. This creamy curry combines tender chicken and fresh vegetables with a rich blend of spices, all enveloped in luscious coconut milk. In just 25 minutes, you can create a delightful meal perfect for weeknight dinners or gatherings with friends. Whether served over fluffy rice or delicate noodles, this recipe is adaptable to suit every palate, making it a beloved choice for those seeking warmth and comfort in their cooking.

  • Total Time: 25 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken breasts (or thighs)
  • 3 red bell peppers
  • 1 onion
  • 2 tablespoons oil
  • 2 teaspoons yellow curry powder
  • 2 tablespoons red curry paste
  • 26 ounces unsweetened coconut milk
  • ¼ cup cold water
  • 2 tablespoons corn starch

Instructions

  1. In a large skillet over medium heat, combine chicken, chopped peppers, and onion with oil. Cook for 6-8 minutes until the chicken is just cooked through.
  2. Sprinkle yellow curry powder over the mixture and stir for about a minute to enhance flavor.
  3. Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring occasionally.
  4. Whisk corn starch into cold water until dissolved and pour into the pan; stir for about 1-2 minutes until thickened.
  5. Taste and adjust seasoning if necessary. Serve immediately over rice or noodles.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 400
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: For added texture, incorporate other vegetables such as zucchini or snap peas. Adjust spice levels by varying the amount of crushed red pepper flakes used. Allowing the curry to sit for a few minutes after cooking lets flavors meld beautifully.

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