Indulge in the rich and aromatic flavors of Thailand with our delightful Thai Chicken Curry with Coconut Milk. This dish combines tender slices of chicken with vibrant red bell peppers and onions, all simmered in a luscious coconut curry sauce. Bursting with warm spices and a hint of heat, this comforting curry is sure to transport your taste buds to the bustling streets of Bangkok. Easy to prepare and perfect for weeknight dinners, this recipe promises to satisfy your cravings for exotic flavors and comforting meals.
There’s a certain magic that happens in our kitchen whenever we whip up a batch of Thai Chicken Curry with Coconut Milk. It all started one chilly evening when my husband came home craving something hearty yet exotic. As I diced the red bell peppers and onions, the kitchen filled with the tantalizing aroma of curry spices, instantly lifting our spirits. With each stir of the skillet, the vibrant colors and fragrant spices mingled together, creating a symphony of flavors that danced on our taste buds. When the curry reached its creamy perfection, we couldn’t resist diving in, spooning generous helpings over steaming white rice. As we savored each bite, a sense of warmth and contentment washed over us, turning an ordinary weeknight into a culinary adventure. Since then, Thai Chicken Curry with Coconut Milk has become a beloved staple in our household, a dish we turn to whenever we need a taste of faraway lands and cozy comforts.
Why This Recipe Is a Must-Try:
- Succulent slices of chicken combined with crisp red bell peppers and onions, creating a delightful texture in every bite.
- A harmonious blend of yellow curry powder and red curry paste, infusing the dish with rich, aromatic flavors.
- Adjustable heat level with crushed red pepper flakes, allowing you to customize the spice according to your preference.
- Luxuriously creamy coconut milk sauce, adding a touch of sweetness and depth to the dish.
- Quick and easy to prepare, making it perfect for busy weeknights or lazy weekends.
- Versatile serving options – serve over steamed white rice or rice noodles for a satisfying meal.
- Garnish with fresh cilantro for a burst of freshness and vibrant color.
Ingredients:
- 680 grams (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
- 30 milliliters (2 tablespoons) oil
- 2 teaspoons yellow curry powder
- 30 milliliters (2 tablespoons) red curry paste
- 1/2-1 teaspoon crushed red pepper flakes, more to taste
- 765 milliliters (26 ounces) unsweetened coconut milk
- 1 teaspoon salt, more to taste
- 60 milliliters (1/4 cup) cold water + 30 milliliters (2 tablespoons) corn starch
Directions:
- In a large skillet over medium heat, combine the sliced chicken, chopped red bell peppers, and onions. Drizzle with oil, stirring to coat evenly, and cook for 6-8 minutes or until the chicken is just cooked through.
- Sprinkle yellow curry powder over the mixture and stir for 1 minute to toast the spices.
- Add the unsweetened coconut milk, red curry paste, crushed red pepper flakes, and salt to the skillet. Bring the mixture to a low boil.
- In a small bowl, whisk together the cold water and corn starch until dissolved. Add the corn starch mixture to the skillet, stirring continuously for 1-2 minutes or until the sauce has thickened.
- Taste the curry and adjust the seasoning with more salt if needed.
- Serve the Thai Chicken Curry immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.
Notes: For a creamier texture, use full-fat coconut milk. Adjust the amount of crushed red pepper flakes according to your spice tolerance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
