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Thai Chicken Curry with Coconut Milk
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 909 kcal
Course:
Main Course
Cuisine:
Asian , Thai
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
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.
Cup of Yum
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
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
% 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.