Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that’s bursting with flavor. This dish is not only simple to prepare but also perfect for any occasion, from a cozy weeknight dinner to entertaining guests. The creamy coconut milk and aromatic spices create a rich sauce that elevates the chicken and vegetables, making it feel like a gourmet meal right at home.

Why You’ll Love This Recipe

• Quick and Easy: This Thai Chicken Curry can be prepared in just 25 minutes, making it ideal for busy weeknights.
• Flavor-Packed: The combination of yellow curry powder and red curry paste delivers a delightful balance of warmth and spice.
• Versatile Ingredients: You can easily swap in your favorite veggies or proteins, allowing you to customize the dish to your liking.
• Comforting Meal: The creamy coconut milk creates a comforting texture that pairs perfectly with rice or noodles.
• Healthy Option: Packed with lean protein and vibrant vegetables, this dish is both nutritious and satisfying.

Tools and Preparation

To make this delicious Thai Chicken Curry with Coconut Milk, you’ll need some essential tools. Having the right equipment will streamline your cooking process and enhance your overall experience.

Essential Tools and Equipment

• Large skillet
• Whisk
• Measuring cups
• Chopping knife
• Cutting board

Importance of Each Tool

• Large skillet: Ideal for cooking the chicken and vegetables evenly while allowing enough space for stirring.
• Whisk: Helps mix the corn starch into the water smoothly, ensuring there are no lumps in your curry sauce.
• Measuring cups: Ensures accurate measurements of ingredients, which is crucial for achieving the perfect flavor balance.

this recipe

Ingredients

Protein and Veggies

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

Spices and Flavorings

• 2 tablespoons oil
• 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)

Sauce Components

• 26 ounces unsweetened coconut milk
• ¼ cup cold water + 2 tablespoons corn starch

How to Make Thai Chicken Curry with Coconut Milk

Step 1: Cook the Chicken and Vegetables

In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally until the chicken is just cooked through.

Step 2: Add Spices

Sprinkle yellow curry powder over everything and stir for 1 minute to enhance the flavors.

Step 3: Make the Sauce

Add coconut milk, red curry paste, crushed red pepper flakes, and salt. Bring to a low boil while stirring occasionally.

Step 4: Thicken the Sauce

Whisk corn starch into cold water until dissolved. Add this mixture to the pan and stir for about 1-2 minutes until thickened to your liking.

Step 5: Final Touches

Taste your curry; add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.

Enjoy this delightful Thai Chicken Curry with Coconut Milk as a comforting meal any day of the week!

How to Serve Thai Chicken Curry with Coconut Milk

Serving Thai Chicken Curry with Coconut Milk can elevate your dining experience and impress your guests. Enjoy this aromatic dish with a variety of accompaniments that complement its rich flavors.

With Steamed Rice

• Steamed white rice is a classic choice that absorbs the curry’s sauce perfectly, providing a neutral base for the spicy flavors.

Over Rice Noodles

• For a different texture, serve the curry over rice noodles. They soak up the coconut milk beautifully, making every bite satisfying.

Garnished with Fresh Herbs

• Add fresh cilantro or basil on top before serving. This adds brightness and enhances the overall flavor profile of the dish.

Accompanied by a Salad

• A light cucumber salad or a simple green salad can balance the richness of the curry, offering a refreshing contrast.

How to Perfect Thai Chicken Curry with Coconut Milk

Perfecting your Thai Chicken Curry with Coconut Milk involves attention to detail and some helpful techniques. Here are tips to ensure a flawless dish every time.

• Use Fresh Ingredients: Fresh chicken and vegetables enhance flavor and texture. Avoid pre-packaged ingredients when possible for the best results.

• Balance Flavors: Taste as you cook! Adjust salt, spice, or sweetness to suit your preference. A squeeze of lime can add brightness if needed.

• Control Spice Level: Start with less crushed red pepper flakes if you prefer mild curry. You can always add more for heat as it cooks.

• Thicken Wisely: Ensure your cornstarch is fully dissolved in cold water before adding it to avoid lumps in your curry.

Best Side Dishes for Thai Chicken Curry with Coconut Milk

Pairing side dishes with your Thai Chicken Curry can create a complete meal experience. Here are some excellent options to consider:

1. Coconut Rice: This fragrant rice cooked with coconut milk adds sweetness and complements the savory curry perfectly.

2. Thai Cucumber Salad: A refreshing salad made with cucumbers, vinegar, sugar, and chili provides a crunchy contrast to the creamy curry.

3. Vegetable Spring Rolls: Crisp spring rolls filled with fresh veggies make a tasty appetizer or side to accompany your main dish.

4. Steamed Broccoli: Lightly steamed broccoli offers a nutritious side packed with vitamins while adding vibrant color to your plate.

5. Mango Sticky Rice: This sweet dessert contrasts beautifully after enjoying spicy curry, making it an ideal ending to your meal.

6. Grilled Asparagus: Lightly seasoned grilled asparagus adds an earthy flavor that pairs well without overwhelming the palate.

7. Spicy Thai Slaw: A crunchy slaw made from cabbage and carrots dressed in a spicy peanut sauce brings an exciting kick alongside your curry.

8. Garlic Naan Bread: Although not traditional, this bread is great for scooping up the curry and adds another layer of flavor to your meal.

Common Mistakes to Avoid

Making Thai Chicken Curry with Coconut Milk can be a delightful experience, but there are some common pitfalls to watch for.

• Using too much heat: It’s easy to overdo the spices. Start with smaller amounts, especially crushed red pepper flakes, and adjust to your taste.
• Not simmering long enough: Ensure you allow the curry to simmer properly so the flavors meld beautifully. A quick stir-fry won’t give you that rich taste.
• Skipping the cornstarch: This step helps thicken your sauce. Without it, your curry could end up too thin and watery.
• Neglecting to taste as you go: Always taste your dish during cooking. Adjust salt and spice levels to suit your preference for a perfect finish.
• Serving immediately without letting it rest: Allowing the curry to sit for a few minutes after cooking lets the flavors deepen and improve.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the curry to cool completely before sealing it in the container.

Freezing Thai Chicken Curry with Coconut Milk

• Freeze in airtight containers or freezer bags for up to 3 months.
• Label containers with the date for easy tracking.

Reheating Thai Chicken Curry with Coconut Milk

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 20-25 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each until hot.
• Stovetop: Heat over medium-low heat in a skillet, stirring often until warmed through.

Frequently Asked Questions

How long does Thai Chicken Curry with Coconut Milk last?

When stored properly, it lasts up to 3 days in the fridge and can be frozen for up to 3 months.

Can I make Thai Chicken Curry vegetarian?

Absolutely! Substitute chicken with tofu or vegetables and use vegetable broth instead of chicken broth for a delicious vegetarian version.

What can I serve with this Thai Chicken Curry?

This curry pairs wonderfully with steamed white rice or rice noodles. You can also enjoy it with crusty bread or a side salad.

Is Thai Chicken Curry spicy?

The spice level can be adjusted based on your preference. Start with less crushed red pepper flakes and add more gradually as needed.

Can I use light coconut milk?

Yes! You can substitute light coconut milk if you prefer fewer calories while still enjoying creamy texture in your dish.

Final Thoughts

Thai Chicken Curry with Coconut Milk is not only easy to prepare but also incredibly flavorful. This recipe allows room for customization; feel free to add vegetables or adjust spices according to your preference. Give this dish a try—you’ll find it’s perfect for any weeknight dinner!

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Thai Chicken Curry with Coconut Milk

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• Author: Adeline
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Thai Chicken Curry with Coconut Milk is a delightful, flavor-packed dish that brings the essence of Thai cuisine right to your kitchen. With creamy coconut milk and a blend of aromatic spices, this curry transforms everyday chicken and vegetables into a gourmet meal. Perfectly suited for busy weeknights or special gatherings, this recipe comes together in just 25 minutes, making it an ideal choice for those seeking quick yet satisfying options. The rich sauce pairs beautifully with steamed rice or rice noodles, ensuring every bite is a comforting experience. Customize it with your favorite vegetables or adjust the spice levels to suit your taste, and enjoy a comforting bowl of goodness any day of the week!

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken breasts (or thighs)
• 3 red bell peppers, chopped
• 1 white or yellow onion, chopped
• 26 ounces unsweetened coconut milk
• 2 tablespoons red curry paste
• 2 teaspoons yellow curry powder
• ½–1 teaspoon crushed red pepper flakes
• Salt to taste
• 2 tablespoons oil
• ¼ cup cold water
• 2 tablespoons corn starch

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Instructions

1. In a large skillet over medium heat, combine chicken, peppers, and onions with oil. Cook for 6-8 minutes until the chicken is cooked through.
2. Add yellow curry powder and stir for 1 minute.
3. Pour in coconut milk, red curry paste, crushed red pepper flakes, and salt; bring to a low boil while stirring occasionally.
4. Whisk together corn starch and cold water until dissolved; add to the skillet and stir until thickened (about 1-2 minutes).
5. Taste and adjust seasoning as needed before serving over rice or noodles.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Skillet
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 375
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 90mg

Keywords: For a vegetarian version, substitute chicken with tofu or additional vegetables. Adjust spice levels by varying the amount of crushed red pepper flakes.