Thai Chicken Curry Without Coconut Milk

Name: Thai Chicken Curry Without Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 tablespoons canola or vegetable oil; 1 red pepper; 1 onion; 4 boneless skinless chicken breasts; salt and pepper; 1 tablespoon minced garlic; 3 tablespoons red curry paste; 1 ¾ cup milk; cornstarch slurry made with 1 tablespoon water and 1 tablespoon cornstarch; 4 teaspoons fish sauce; 4 teaspoons brown sugar; 1 lime; cilantro and chives to garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
248 kcal
Course
Main Course
Cuisine
Thai

Thai Chicken Curry Without Coconut Milk

Nico Becker

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This Thai Chicken Curry is rich, creamy, and full of authentic spices. This easy, one-pot meal with no coconut milk offers a delicious twist on the classic dish, making it perfect for weeknight dinners.

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Ingredients

Servings

2 tablespoons canola or vegetable oil
1 red pepper sliced
1 onion sliced
4 boneless skinless chicken breasts chopped into bite sized pieces
salt and pepper
1 tablespoon minced garlic
3 tablespoons red curry paste
1 ¾ cup milk almond, oat, or regular
cornstarch slurry made with 1 tablespoon water and 1 tablespoon cornstarch
4 teaspoons fish sauce
4 teaspoons brown sugar
1 lime juiced
cilantro and chives to garnish

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Instructions

In a skillet heat the oil over medium heat and add the red pepper and onion, sautee for around 3-4 minutes until the vegetables start to soften and the onions start to become translucent.
Add the chicken, salt and pepper, garlic, and 2 tablespoons red curry paste. Stir until well combined and sautee for around 5 minutes until the chicken is almost completely cooked. All the chicken pieces should be white on the outside and starting to firm up.
Stir in the milk, slurry, fish sauce, brown sugar, lime juice and additional 1 tablespoon of red curry paste. Stir until the curry paste is well mixed into the milk. Bring to a simmer and cook for around 5-7 minutes until the mixture has reduced and thickened. The sauce should coat the back of a spoon in a thin layer. When done, garnish with cilantro and chives then serve over rice.

Notes

Storage: The curry can be stored in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.
Tip: Be sure to gently simmer the sauce. A rough boil will risk overcooking the chicken and the sauce splattering everywhere especially as it thickens. Medium to medium-low heat works great.

Nutrition Information

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Calories 248kcal (12%) Carbohydrates 12g (4%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.04g Cholesterol 72mg (24%) Sodium 606mg (25%) Potassium 569mg (16%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 2747IU (55%) Vitamin C 48mg (53%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 248 kcal

% Daily Value*

Calories	248kcal	12%
Carbohydrates	12g	4%
Protein	25g	50%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.04g	2%
Cholesterol	72mg	24%
Sodium	606mg	25%
Potassium	569mg	12%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	2747IU	55%
Vitamin C	48mg	53%
Calcium	45mg	5%
Iron	1mg	6%