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Thai Chicken Curry with Coconut Milk Recipe

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4.3 from 12 reviews

This Thai Chicken Curry with Coconut Milk is a flavorful and easy-to-make Asian-inspired dish perfect for a weeknight dinner. Tender chicken breasts or thighs are simmered with red bell peppers and onions in a fragrant blend of yellow curry powder, red curry paste, and creamy coconut milk, creating a rich and aromatic curry sauce thickened with cornstarch. Serve it hot over steamed white rice or rice noodles for an authentic taste of Thailand right at home.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Protein & Vegetables

  • 1 ½ pounds boneless skinless chicken breasts or thighs, thinly sliced into 1/2-inch pieces
  • 3 red bell peppers, chopped
  • 1 white or yellow onion, chopped

Spices & Seasonings

  • 2 teaspoons yellow curry powder
  • 2 tablespoons red curry paste
  • ½-1 teaspoon crushed red pepper flakes, more to taste
  • 1 teaspoon salt, more to taste

Liquids & Others

  • 2 tablespoons oil
  • 26 ounces unsweetened coconut milk
  • ¼ cup cold water
  • 2 tablespoons cornstarch

Instructions

  1. Cook chicken and vegetables: In a large skillet over medium heat, combine the thinly sliced chicken, chopped red bell peppers, and chopped onion. Drizzle with oil, stir well to coat everything evenly, and cook for 6-8 minutes, stirring occasionally until the chicken is just cooked through.
  2. Add curry powder: Sprinkle the yellow curry powder over the chicken and vegetables, then stir continuously for about 1 minute to toast the spices and infuse the dish.
  3. Add liquids and spice paste: Pour in the coconut milk and add the red curry paste, crushed red pepper flakes, and salt. Stir everything together and bring the mixture to a low boil over medium heat.
  4. Thicken the curry: In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Slowly add this mixture to the skillet while stirring, and continue to cook for 1-2 minutes until the sauce thickens to a creamy consistency.
  5. Adjust seasoning and serve: Taste the curry and add more salt if needed. Serve the curry hot over steamed white rice or rice noodles. Garnish with fresh cilantro if desired for added freshness and color.

Notes

  • Use boneless skinless chicken thighs for juicier and more flavorful results.
  • Adjust crushed red pepper flakes to your preferred spice level.
  • Serve with jasmine rice or rice noodles to soak up the delicious curry sauce.
  • Fresh cilantro adds a bright, herbal finish but is optional.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://dishiary.com/thai-chicken-curry-with-coconut-milk-recipe/