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!
Servings 4 servings
- 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