Thai Chicken Curry
Thai chicken curry simmers chicken in coconut milk, curry paste, and vegetables for a fragrant weeknight meal.
About This Recipe
Thai chicken curry simmers chicken and vegetables in coconut milk and curry paste for a fragrant sauce.
The recipe works best when the chicken is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓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)
- ✓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
- ✓1 teaspoon salt (more to taste)
- ✓¼ cup cold water + 2 tablespoons corn starch
Ingredient Notes
- Chicken: This is the main ingredient, so use the amount and preparation listed.
- Curry paste: This helps build the core flavor of the recipe.
- Coconut milk: This affects the texture and balance.
- Vegetables: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
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 til chicken is just cooked through.
- 2
Sprinkle yellow curry powder over everything and stir 1 minute.
- 3
Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
- 4
Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
- 5
Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.
Katy’s Kitchen Tips
- Prepare the chicken before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Thai Chicken Curry
Serve with jasmine rice, noodles, cucumber salad, or lime wedges.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the chicken: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 909 kcal
- Carbohydrates: 20 g
- Cholesterol: 167 mg
- Fiber: 7 g
- Protein: 33 g
- Sodium: 749 mg
- Sugar: 12 g
- Fat: 80 g
- Saturated Fat: 47 g