Thai Chicken Curry with Coconut Milk
Thai Chicken Curry with Coconut Milk is a vibrant and flavorful dish that delivers the essence of Thai cuisine right to your dining table. This quick and easy recipe features tender chicken simmered in rich coconut milk, accompanied by colorful bell peppers and aromatic spices. Perfect for busy weeknights or entertaining guests, this creamy curry is both satisfying and delicious, appealing to all taste buds. With minimal prep time and simple ingredients, you can enjoy a delightful meal in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 3 red bell peppers (chopped)
- 1 white or yellow onion (chopped)
- 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
- Salt and crushed red pepper flakes 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.
- 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; add to the pan while stirring continuously for 1-2 minutes until thickened.
- Taste and adjust seasoning if necessary before serving over rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg