Description
Indulge in the rich and aromatic flavors of Thai Chicken Curry with Coconut Milk, a dish that brings the essence of Thailand into your kitchen. This quick, 25-minute recipe features tender chicken simmered in creamy coconut milk, infused with fragrant spices that create a delightful balance of taste and texture. Perfect for entertaining or a cozy weeknight dinner, this curry is both satisfying and easy to customize based on your preferences. Serve it over steamed rice or rice noodles for a complete meal that will impress family and friends alike!
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
- Salt to taste
- Crushed red pepper flakes (optional)
- ¼ cup cold water
- 2 tablespoons corn starch
Instructions
- Heat oil in a large skillet over medium heat. Add chicken, chopped peppers, and onions; cook for 6-8 minutes until chicken is cooked through.
- Stir in yellow curry powder and cook for another minute until fragrant.
- Pour in coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring gently.
- In a separate bowl, mix corn starch with cold water until dissolved. Add to skillet and stir for 1-2 minutes until thickened.
- Taste and adjust seasoning if needed before serving over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg