Description
Indulge in the flavors of Thailand with this delightful Thai Chicken Curry with Coconut Milk. This quick and easy dish is perfect for busy weeknights or special occasions, combining tender chicken, vibrant vegetables, and a rich coconut milk sauce that bursts with aromatic spices. In just 25 minutes, you can create a comforting meal that is both satisfying and nutritious, making it an ideal choice for families. Serve it over jasmine rice or rice noodles for a complete experience that will impress even the most discerning palates.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 3 red bell peppers, chopped
- 1 onion, chopped
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- 26 ounces unsweetened coconut milk
- ¼ cup cold water
- 2 tablespoons corn starch
Instructions
- In a large skillet over medium heat, combine chicken, bell peppers, and onion with oil. Cook for about 6-8 minutes until the chicken is just cooked through.
- Sprinkle yellow curry powder over the mixture and stir for 1 minute to release the flavors.
- Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring gently.
- Whisk cornstarch into cold water in a small bowl until dissolved and then add to the pan. Stir continuously for 1-2 minutes until thickened.
- Adjust seasoning if necessary and serve immediately over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg