Description
Indulge in the rich and aromatic flavors of Thai Chicken Curry with Coconut Milk, a dish that effortlessly combines creamy coconut with vibrant spices. Perfect for busy weeknights or family gatherings, this easy-to-follow recipe delivers restaurant-quality taste right from your kitchen. The tender chicken melds beautifully with fresh vegetables, creating a satisfying balance that will impress your guests and become a staple in your meal rotation. With customizable spice levels and the option to add your favorite veggies, this curry is not only delicious but also versatile. Serve it over steamed rice or noodles for a comforting and satisfying meal.
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
Instructions
- In a large skillet over medium heat, combine chicken, chopped peppers, and onions with oil. Cook for 6-8 minutes until chicken is cooked through.
- Sprinkle yellow curry powder 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.
- Mix corn starch with cold water until dissolved; add to the skillet and stir until thickened (1-2 minutes).
- Taste and adjust seasoning as needed before serving over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg