Thai Chicken Curry with Coconut Milk Recipe
This vibrant Thai Chicken Curry with Coconut Milk is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken pieces are simmered with colorful bell peppers and onions in a rich, aromatic coconut milk curry sauce infused with yellow curry powder, red curry paste, and a touch of crushed red pepper flakes. Thickened with corn starch for a luscious texture, this curry offers a balance of spicy, savory, and creamy flavors that pair beautifully with steamed rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Protein
- 1 ½ pounds boneless skinless chicken breasts or thighs, thinly sliced into 1/2-inch pieces
Vegetables
- 3 red bell peppers, chopped
- 1 white or yellow onion, chopped
Spices and Pastes
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon crushed red pepper flakes (adjust to taste)
Other Ingredients
- 2 tablespoons oil
- 26 ounces unsweetened coconut milk
- 1 teaspoon salt (plus more to taste)
- ¼ cup cold water
- 2 tablespoons corn starch
Instructions
- 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 and stir well to coat the ingredients evenly. Cook for 6-8 minutes, stirring occasionally, until the chicken is just cooked through and the vegetables begin to soften.
- Add yellow curry powder: Sprinkle the yellow curry powder evenly over the chicken and vegetables. Stir continuously for about 1 minute to toast the spices and develop their flavor.
- Add liquids and red curry paste: Pour in the unsweetened coconut milk, then add the red curry paste, crushed red pepper flakes, and one teaspoon of salt. Stir well to combine everything and bring the mixture to a low boil, allowing the flavors to meld.
- Thicken the curry sauce: In a small bowl, whisk the corn starch into the cold water until fully dissolved. Slowly pour this slurry into the skillet, stirring constantly for 1-2 minutes until the curry sauce thickens to a luscious consistency.
- Final seasoning and serve: Taste the curry and adjust the salt if needed. Serve the curry immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired to add a bright, fresh finish.
Notes
- For extra heat, increase crushed red pepper flakes according to your preference.
- You can substitute chicken thighs for breasts if you prefer a more tender, juicy texture.
- Serve with jasmine rice or rice noodles to soak up the delicious curry sauce.
- Fresh cilantro is optional but adds a lovely herbal note as a garnish.
- This curry can be made mild or spicy depending on the amount of red curry paste and chili flakes used.
