Thai Chicken Curry with Coconut Milk
Thai Chicken Curry with Coconut Milk is a delicious and vibrant dish that brings the authentic flavors of Thailand into your home. This quick recipe is perfect for busy weeknights or special gatherings, allowing you to impress guests without spending hours in the kitchen. The creamy coconut milk blends beautifully with aromatic spices, creating a delightful sauce that complements tender chicken and fresh vegetables. Served over rice or noodles, this meal not only looks stunning but also tastes incredible.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 3 red bell peppers (chopped)
- 1 onion (chopped)
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- 26 ounces unsweetened coconut milk
- ½–1 teaspoon crushed red pepper flakes
- Salt to taste
Instructions
- In a large skillet over medium heat, combine chicken, bell peppers, and onion with oil. Cook for 6-8 minutes until the chicken is cooked through.
- Sprinkle yellow curry powder over the mixture and stir for about 1 minute until fragrant.
- Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring gently.
- Whisk corn starch into cold water until dissolved, then pour into the pan and stir until thickened (1-2 minutes).
- Taste and adjust salt if necessary before serving hot over rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://myrecipesbook.com/thai-chicken-curry-with-coconut-milk/