Description
Thai Chicken Curry with Coconut Milk is a mouthwatering dish that effortlessly transports the vibrant flavors of Thailand into your home kitchen. This quick and easy recipe features tender chicken simmered in a luscious coconut milk sauce, infused with aromatic spices. In just 25 minutes, you can create a delectable meal that’s perfect for busy weeknights or special gatherings. Serve it over rice or noodles, and customize it with your favorite veggies for a wholesome feast that will delight both family and friends.
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, cook the chicken, bell peppers, and onion in oil for 6-8 minutes until the chicken is cooked through.
- Sprinkle yellow curry powder over the mixture and cook for an additional minute.
- Stir in coconut milk, red curry paste, crushed red pepper flakes, and salt; bring to a low boil.
- Thicken the sauce by whisking corn starch with cold water and adding it to the skillet; stir until thickened.
- Adjust seasoning if necessary and serve immediately over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg