Description
Thai Chicken Curry with Coconut Milk is a vibrant and flavorful dish that brings the essence of Thai cuisine right to your dining table. With tender chicken simmered in a creamy coconut milk sauce infused with aromatic spices, this curry is both comforting and satisfying. Ready in just 25 minutes, it’s perfect for busy weeknights or entertaining guests. Serve it over fluffy rice or soft noodles for a delicious meal that will impress everyone. Whether you’re an experienced cook or a beginner, this recipe is straightforward and guarantees a delightful dining experience.
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
- Salt and crushed red pepper flakes to taste
- ¼ cup cold water + 2 tablespoons cornstarch
Instructions
- In a large skillet over medium heat, combine sliced chicken, bell peppers, and onions with oil. Cook for about 6-8 minutes until the chicken is cooked through.
- Sprinkle yellow curry powder over the mixture and stir for about one minute to bloom the spices.
- Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring occasionally.
- In a small bowl, mix cornstarch with cold water until dissolved. Pour this into the pan and stir continuously for about 1-2 minutes until thickened.
- Taste and adjust seasoning as needed before serving over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg