Thai Chicken Curry with Coconut Milk

Name: Thai Chicken Curry with Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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

Published: December 29, 2025

by Vanessaa

Why You’ll Love This Recipe

Quick and Easy: This dish takes just 25 minutes from prep to plate, making it perfect for busy nights.
Flavorful: The combination of yellow curry powder and red curry paste creates a rich flavor profile that tantalizes your taste buds.
Versatile: Serve it over rice or noodles, and add any vegetables you have on hand for an even more nutritious meal.
Comforting: The creamy coconut milk base offers a warm, comforting experience, ideal for cozy evenings.
Customizable: Adjust the spice level by adding more or fewer crushed red pepper flakes according to your preference.

Tools and Preparation

Before you begin cooking, gather the essential tools for making this Thai Chicken Curry with Coconut Milk. Ensuring you have everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

Large skillet
Whisk
Cutting board
Knife
Measuring spoons

Importance of Each Tool

Large skillet: Provides ample space to cook chicken and vegetables evenly.
Whisk: Ensures that the corn starch mixes well with water, preventing clumps in your sauce.
Cutting board: Keeps your workspace organized and safe while chopping ingredients.
Knife: A sharp knife makes chopping quicker and easier, enhancing your cooking experience.

Ingredients

For the Chicken and Vegetables

1 ½ pounds boneless skinless chicken breasts (or boneless skinless thighs, thinly sliced into 1/2-inch pieces)
3 red bell peppers (chopped)
1 white or yellow onion (chopped)

For the Sauce

2 tablespoons oil
2 teaspoons yellow curry powder
2 tablespoons red curry paste
½-1 teaspoon crushed red pepper flakes (more to taste)
26 ounces unsweetened coconut milk
1 teaspoon salt (more to taste)
¼ cup cold water + 2 tablespoons corn starch

For Garnish

2 tablespoons fresh parsley, finely chopped

How to Make Thai Chicken Curry with Coconut Milk

Step 1: Cook the Chicken and Vegetables

In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, stir well to coat all ingredients evenly, and cook for about 6-8 minutes. Stir occasionally until the chicken is just cooked through.

Step 2: Add Curry Powder

Sprinkle yellow curry powder over everything in the skillet. Stir continuously for about 1 minute to toast the spices lightly.

Step 3: Prepare the Sauce

Add coconut milk, red curry paste, crushed red pepper flakes, and salt to the pan. Bring this mixture to a low boil while stirring gently.

Step 4: Thicken the Sauce

In a small bowl, whisk corn starch into cold water until dissolved. Pour this mixture into the skillet and stir continuously for about 1-2 minutes until thickened.

Step 5: Final Touches

Taste your dish and adjust salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired. Enjoy!

How to Serve Thai Chicken Curry with Coconut Milk

Serving Thai Chicken Curry with Coconut Milk can elevate your dining experience. There are many delightful ways to enjoy this dish, ensuring that every bite is as satisfying as possible.

With Steamed Rice

Jasmine Rice: This fragrant rice complements the curry perfectly, soaking up the rich coconut flavor.
Brown Rice: A healthier option that adds a nutty flavor and chewy texture to your meal.

On Noodles

Rice Noodles: Light and delicate, rice noodles serve as an excellent base for this creamy curry.
Egg Noodles: These add a hearty texture and a bit of richness, making each serving more filling.

Topped with Fresh Herbs

Cilantro Garnish: Chopped cilantro adds freshness and brightness, cutting through the richness of the curry.
Thai Basil: This herb has a unique flavor that enhances the Thai essence of the dish.

With a Side Salad

Cucumber Salad: A refreshing cucumber salad balances out the heat from the curry with its cool crunch.
Green Papaya Salad: This dish adds a tangy twist and is often enjoyed in Thai cuisine for its vibrant flavors.

How to Perfect Thai Chicken Curry with Coconut Milk

To achieve the best results when making your Thai Chicken Curry with Coconut Milk, consider these tips for perfecting your dish.

Use Fresh Ingredients: Fresh vegetables and herbs enhance flavors significantly, giving your curry a vibrant taste.
Adjust Spice Levels: Tailor the level of spiciness by varying crushed red pepper flakes according to your preference.
Let It Simmer: Allowing the curry to simmer for a few extra minutes helps meld the flavors together beautifully.
Experiment with Proteins: While chicken is delicious, trying shrimp or tofu can offer new textures and tastes.
Balance Flavors: Taste as you go; adding a squeeze of lime juice can brighten up the overall flavor profile.
Serve Immediately: For the best experience, serve your curry hot to enjoy its creamy texture at its peak.

Best Side Dishes for Thai Chicken Curry with Coconut Milk

Pairing side dishes with your Thai Chicken Curry with Coconut Milk can create a well-rounded meal. Here are some great options to consider:

Spring Rolls: Crispy rolls filled with fresh veggies provide a crunchy contrast to the creamy curry.
Mango Sticky Rice: This sweet dessert brings a delightful end note to your meal and complements spicy dishes well.
Thai Fried Rice: Flavorful fried rice adds depth and makes for an excellent accompaniment to soak up all that delicious sauce.
Vegetable Stir-Fry: A mix of colorful veggies sautéed lightly offers both nutrition and vibrant colors on your plate.
Papaya Salad (Som Tum): Its zesty flavors refresh your palate while enhancing the overall dining experience.
Roasted Eggplant Salad: Smoky roasted eggplant pairs nicely and adds another layer of flavor complexity.

Common Mistakes to Avoid

Making Thai Chicken Curry with Coconut Milk can be simple, but it’s easy to make mistakes. Here are some common pitfalls to watch out for:

Skipping the marinating step: Not marinating the chicken can lead to a lack of flavor. Allow the chicken to soak in spices for at least 30 minutes before cooking for a deeper taste.
Overcooking the chicken: Cooking the chicken too long can result in a dry texture. Keep an eye on it, and remove it from heat as soon as it’s no longer pink.
Neglecting to taste while cooking: Failing to taste your curry during preparation can lead to unbalanced flavors. Adjust seasoning gradually until it meets your preference.
Using low-quality coconut milk: Poor-quality coconut milk can ruin your dish. Invest in a good brand that is creamy and rich for the best flavor.
Ignoring ingredient substitutions: Substituting key ingredients without consideration can affect the overall dish. Stick closely to the recipe for optimal results or research suitable alternatives.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover Thai Chicken Curry with Coconut Milk in an airtight container.
It will last up to 3-4 days in the refrigerator.
Make sure the curry is completely cool before placing it in the fridge.

Freezing Thai Chicken Curry with Coconut Milk

Freeze Thai Chicken Curry with Coconut Milk in a freezer-safe container.
It can be stored for up to 2-3 months.
Leave some space in the container for expansion as it freezes.

Reheating Thai Chicken Curry with Coconut Milk

Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes or until warmed through.
Microwave: Transfer a portion of curry into a microwave-safe bowl. Cover and heat on high for 1-2 minutes, stirring halfway through, until hot.
Stovetop: Pour the curry into a saucepan over medium heat. Stir occasionally, heating for about 5-10 minutes until it reaches your desired temperature.

Frequently Asked Questions

How do I make Thai Chicken Curry with Coconut Milk spicier?

You can add more crushed red pepper flakes or include fresh chilies while cooking. Adjust according to your spice preference.

Can I use vegetables instead of chicken?

Absolutely! You can replace chicken with tofu, chickpeas, or any vegetables you enjoy. Just adjust cooking times accordingly.

What is the best way to serve Thai Chicken Curry with Coconut Milk?

This dish pairs beautifully with steamed white rice or rice noodles. You can also garnish it with fresh cilantro for added flavor.

How long does Thai Chicken Curry with Coconut Milk last?

When stored properly, this curry lasts up to 3-4 days in the refrigerator and up to 2-3 months when frozen.

Final Thoughts

Thai Chicken Curry with Coconut Milk is not only delicious but also incredibly versatile. You can easily customize this recipe by adding different proteins or vegetables according to your taste preferences. Don’t hesitate; try making this delightful dish and impress yourself and others with its restaurant-quality flavors!

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