Description
This vibrant Thai Chicken Curry with Coconut Milk is a flavorful and creamy dish combining tender chicken, sweet bell peppers, and aromatic spices. Cooked quickly in a skillet, this curry offers a perfect balance of spice and creaminess, ideal for a satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Protein
- 1 ½ pounds boneless skinless chicken breasts or thighs
Vegetables
- 3 red bell peppers, sliced
- 1 onion, sliced
Spices & Oils
- 2 tablespoons oil (vegetable or canola oil)
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- Salt, to taste
- Crushed red pepper flakes, to taste
Liquids
- 26 ounces unsweetened coconut milk
- Cornstarch slurry: 1 tablespoon cornstarch whisked with 2 tablespoons cold water
Instructions
- Cook the Chicken and Vegetables: Heat oil in a large skillet over medium heat. Add the chicken pieces, sliced red bell peppers, and onion. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and vegetables are slightly softened.
- Add Yellow Curry Powder: Sprinkle the yellow curry powder evenly over the chicken and vegetables in the skillet. Stir well and cook for an additional minute to release the aroma of the spices.
- Incorporate Coconut Milk and Red Curry Paste: Pour in the unsweetened coconut milk and add the red curry paste along with crushed red pepper flakes and salt to taste. Stir everything together and bring the mixture to a gentle low boil.
- Thicken the Sauce: Prepare a cornstarch slurry by whisking cornstarch with cold water. Slowly add this slurry to the curry, stirring constantly until the sauce thickens to a creamy consistency.
- Adjust Seasoning and Serve: Taste the curry and adjust salt or spice level as desired. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- Use chicken thighs for a juicier and more flavorful curry, but chicken breasts work well too.
- Adjust the amount of red curry paste and crushed red pepper flakes based on your preferred spice level.
- For a thicker curry, add more cornstarch slurry gradually until desired consistency is reached.
- Substitute red bell peppers with green or yellow for different flavor nuances.
- Serve with jasmine or basmati rice for an authentic experience.
