Thai Chicken Curry with Coconut Milk
User Reviews
4.9
1,086 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
909 kcal
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Course
Main Course
Thai Chicken Curry with Coconut Milk
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Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that's so easy and so tasty, you'd think you were eating at a fancy restaurant. If you've ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!
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Ingredients
- 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
- 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
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Instructions
- In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.
- Sprinkle yellow curry powder over everything and stir 1 minute.
- Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
- Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
- Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.
Notes
- To add a spicy kick of this recipe, stir add 1/2-1 teaspoon crushed red pepper flakes, or sriracha sauce to taste. I stir it into the pan in step 3 along with the coconut milk and curry paste.
- I like to garnish this dish with lots and lots of fresh cilantro, and some extra lime wedges for squeezing.
- To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. When I use all light coconut milk, I usually add a tablespoon or so of soy sauce to the dish to really bring out the flavors of the curry.
- For a complete meal serve this over steamed white rice or rice noodles and a side of buttered naan (Indian flat bread). This is blending cuisines a bit but trust me, it works.
- To really take it to the next level, add a side of mango chutney - you can find this magical stuff in a jar in the Asian culinary section of most grocery stores. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. If you're wondering if you'll like mango chutney, you WILL. It's like a thick mango sauce or jelly with a very mild heat element (it will not burn your tongue, trust me).
Nutrition Information
Show Details
Calories
909kcal
(45%)
Carbohydrates
20g
(7%)
Protein
33g
(66%)
Fat
80g
(123%)
Saturated Fat
47g
(235%)
Cholesterol
167mg
(56%)
Sodium
749mg
(31%)
Potassium
1077mg
(31%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
4182IU
(84%)
Vitamin C
122mg
(136%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 909 kcal
% Daily Value*
| Calories | 909kcal | 45% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 80g | 123% |
| Saturated Fat | 47g | 235% |
| Cholesterol | 167mg | 56% |
| Sodium | 749mg | 31% |
| Potassium | 1077mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 4182IU | 84% |
| Vitamin C | 122mg | 136% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,086 reviews
Excellent
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