Thai Chicken Curry with Coconut Milk Recipe
A flavorful and creamy Thai Chicken Curry made with tender chicken, vibrant bell peppers, and onions simmered in rich coconut milk and aromatic curry spices. This quick and easy stovetop recipe is perfect for a comforting weeknight meal, served over steamed white rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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 Paste
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½–1 teaspoon crushed red pepper flakes (more to taste)
Liquids and Oils
- 2 tablespoons oil (vegetable or canola oil recommended)
- 26 ounces unsweetened coconut milk
- ¼ cup cold water
Thickening Agent
- 2 tablespoons corn starch
Seasoning
- 1 teaspoon salt (more to taste)
Instructions
- Cook Chicken and Vegetables: In a large skillet over medium heat, combine the sliced chicken, chopped red bell peppers, and onion. Drizzle with oil and stir well to coat all ingredients. Cook for 6-8 minutes, stirring occasionally, until the chicken is just cooked through and vegetables are slightly softened.
- Add Curry Powder: Sprinkle the yellow curry powder evenly over the skillet contents. Stir continuously for about 1 minute to toast the spices and deepen the flavor.
- Simmer with Coconut Milk and Spices: Pour in the unsweetened coconut milk, then add the red curry paste, crushed red pepper flakes, and salt. Stir well to combine all ingredients and bring the mixture to a low boil, allowing the flavors to meld.
- Thicken the Curry: In a small bowl, whisk the corn starch into the cold water until fully dissolved. Add this slurry slowly to the skillet while stirring continuously. Cook for 1-2 minutes until the sauce has thickened to your desired consistency.
- Final Seasoning and Serve: Taste the curry and adjust salt or crushed red pepper to your preference. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired for an added burst of freshness.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust crushed red pepper flakes to control the spice level.
- Use full-fat coconut milk for a creamier curry; light coconut milk will reduce calories.
- Serve with steamed jasmine rice or rice noodles for an authentic Thai meal.
- Garnish with fresh cilantro, lime wedges, or chopped peanuts according to preference.
Keywords: Thai chicken curry, coconut milk curry, quick Thai recipe, stovetop chicken curry, red curry paste, easy dinner