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thai curry overhead in bowl with rice and fork

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!  
Course Main Course
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 909kcal
Author Tiffany


  • 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


  • 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.


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). 


Calories: 909kcal | Carbohydrates: 20g | Protein: 33g | Fat: 80g | Saturated Fat: 47g | Cholesterol: 167mg | Sodium: 749mg | Potassium: 1077mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4182IU | Vitamin C: 122mg | Calcium: 71mg | Iron: 5mg