Indulge your taste buds in a culinary adventure with our irresistible Thai Coconut Chicken Curry. This mouthwatering dish combines tender slices of chicken, vibrant red bell peppers, and onions, bathed in a luscious coconut milk broth infused with the perfect blend of Thai spices. Elevate your home-cooking experience with this easy-to-follow recipe that promises an explosion of flavors and a touch of exotic charm.
In our little family, Thai Coconut Chicken Curry has become the heart of our dinner table. The fragrant aroma wafting through the kitchen as the curry simmers instantly brings everyone together. I vividly remember the first time my husband took a bite – his eyes widened, and he declared it the best homemade curry he’d ever tasted. Since then, it’s been a regular request, a symbol of comfort, and our go-to recipe for family gatherings. The laughter shared over bowls of this curry makes it not just a meal but a cherished memory.
Why This Thai Coconut Chicken Curry is a Must-Try!
- Exotic Flavor Fusion: Experience the harmonious blend of yellow curry powder, red curry paste, and crushed red pepper flakes that gives this dish its unique and irresistible taste.
- Creamy Coconut Bliss: The rich and velvety coconut milk creates a luxurious base, ensuring every bite is a creamy delight for your palate.
- Quick and Easy Preparation: This recipe simplifies the complex flavors of Thai cuisine, making it accessible to home cooks without compromising authenticity.
- Versatile Serving Options: Serve it over steamed white rice or rice noodles for a satisfying meal that suits any occasion.
- Customizable Spice Level: Adjust the crushed red pepper flakes to your liking, allowing you to tailor the heat to your personal preference.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, thinly sliced (680 g)
- 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 (737 g)
- 1 teaspoon salt, more to taste
- ¼ cup cold water + 2 tablespoons corn starch (60 g)
Directions:
- In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, stir to coat, and cook for 6-8 minutes until the chicken is just cooked through.
- Sprinkle yellow curry powder over everything and stir for 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 for 1-2 minutes until thickened.
- Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.
Notes:
- Feel free to customize the spice level by adjusting the amount of crushed red pepper flakes.
- For a milder version, use less red curry paste.
- You can add vegetables like bamboo shoots or baby corn for extra texture and flavor.
- Store any leftovers in an airtight container in the refrigerator; the flavors often intensify overnight.
