Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

from lecremedelacrumb.com
25 min
4 servings

Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that's so easy and so tasty, you'd think you were eating at a fancy restaurant. If you've ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!

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

Directions

  1. 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. 2

    Sprinkle yellow curry powder over everything and stir 1 minute.

  3. 3

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

  4. 4

    Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

  5. 5

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