Thai Chicken Curry with Coconut Milk
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 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
Description
This Thai chicken curry starts by stir-frying sliced chicken breast or thighs with chopped bell peppers and onions in oil, cooking until the meat is just done. The chicken and vegetables are then seasoned with yellow curry powder, stirring briefly to release the spices’ aroma. Coconut milk and red curry paste create a fragrant, creamy base while red pepper flakes add adjustable heat. The sauce is slowly brought to a simmer, absorbing flavors.
Thickening the curry with a water and cornstarch mixture yields a luscious texture that coats the chicken and vegetables evenly. Salt levels can be adjusted at the end to enhance the flavor balance.
This curry is commonly served with steamed white rice or rice noodles, allowing the creamy sauce to soak into the grains. Garnishes like fresh cilantro and lime wedges add brightness and an herbal note complementing the curry's richness.
Variations can include adding sriracha or extra crushed red pepper flakes for more spiciness. Using light coconut milk will reduce richness but maintain flavor, especially with a splash of soy sauce to enhance taste. The dish pairs well with Indian naan bread and optional mango chutney for a touch of sweetness and complementary texture.
Ingredients
- 1 ½ pounds chicken breast or boneless skinless thighs, thinly sliced into 1/2-inch pieces, boneless skinless
- 3 bell pepper chopped, red
- 1 white onion chopped, or yellow onion
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon red pepper flakes more to taste, crushed
- 26 ounces coconut milk unsweetened
- 1 teaspoon salt more to taste
- ¼ cup water cold water; 2 tablespoons corn starch
- ¼ cup corn starch cold water; 2 tablespoons corn starch
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
- Add 1/2 to 1 teaspoon crushed red pepper flakes or sriracha at step 3 to increase spiciness.
- Garnish with fresh cilantro and serve with lime wedges for brightness.
- Light coconut milk or a blend of light and regular can be used for a lighter curry; a splash of soy sauce helps boost flavor in lighter versions.
- This curry pairs well served over steamed white rice or rice noodles and optionally with buttered naan bread and mango chutney for added flavor contrast.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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