Description
Thai Chicken Curry with Coconut Milk is a quick and delicious dish that brings the warmth of Thailand to your dinner table. This creamy curry combines tender chicken with vibrant vegetables, all enveloped in a fragrant coconut milk sauce that’s both comforting and satisfying. In just 25 minutes, you can whip up this flavorful meal, making it perfect for busy weeknights or family gatherings. The harmonious blend of spices will tantalize your taste buds and leave everyone asking for seconds.
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 teaspoon crushed red pepper flakes
- Salt to taste
- Corn starch for thickening
Instructions
- In a large skillet over medium heat, combine the chicken, bell peppers, and onion with oil. Cook for 6-8 minutes until the chicken is cooked through.
- Stir in yellow curry powder and cook for another minute.
- Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring.
- Mix corn starch with cold water until dissolved, then stir into the pan until thickened.
- Adjust seasoning if necessary and serve immediately over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg