Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

Introduction
There’s a moment when the kitchen fills with a heady, comforting aroma of toasted spices and simmering coconut — that’s the signal your home is about to become the coziest spot in town. This Thai chicken curry with coconut milk greets you with warm golden color, ribbons of tender chicken, and glossy red pepper pieces suspended in a silky, fragrant sauce. Each spoonful offers a creamy mouthfeel, gentle heat, and a bright finish from the bell peppers and onion. It’s the kind of meal that hugs you from the inside out.

This recipe is perfect for weeknight dinners when you want something quick but special, for weekend gatherings where you want to impress without fuss, or for chilly evenings when comfort matters more than complexity. If you love coconut-forward curries, you may also appreciate a related coconut-curry sauce idea I often turn to in other dishes like coconut curry meatballs — similar flavors, different formats, same comfort.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights
Estimated nutritional breakdown per serving (recipe yields 4 servings). These are calculated from common ingredient nutrition profiles and USDA FoodData Central averages; actual values will vary by brands and exact portion sizes.

• Calories: ~730 kcal
• Protein: ~52 g
• Carbohydrates: ~15 g
  • Dietary Fiber: ~2 g
  • Sugars: ~7 g
• Fat: ~43 g
  • Saturated Fat: ~32 g
• Sodium: ~600–900 mg (varies with red curry paste and added salt)

Notes on accuracy: values were estimated using USDA FoodData Central and typical product labels; for personalized dietary advice consult a registered dietitian or resources from the CDC or Mayo Clinic.

Why You’ll Love It
The best reason to make this Thai chicken curry is the irresistible, layered flavor: the coconut milk brings rich creaminess and a slightly sweet backbone, red curry paste gives aromatic complexity and depth, and the yellow curry powder adds a warm, sunny note. It’s memorable and comforting, sparks family-style sharing, and comes together quickly. The dish balances indulgence (thanks to the coconut milk) with lean protein (chicken breast or thighs), making it a satisfying main that plays well with rice, noodles, or a bed of steamed greens. Make it for date nights at home, casual dinner parties, or anytime you want a straightforward dish that tastes like you put in more effort than you did.

Preparation Guide
Ingredients

• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 3 red bell peppers, chopped (about 2–3 cups)
• 1 medium onion, chopped
• 2 tablespoons oil (vegetable, canola, or light olive oil)
• 2 teaspoons yellow curry powder
• 2 tablespoons red curry paste
• 26 ounces unsweetened canned coconut milk (about 3 cups)
• ½ teaspoon crushed red pepper flakes
• Salt, to taste
• Cornstarch (for thickening; see note below)

Optional ingredients and substitutions

• Use chicken thighs for juicier results; breasts keep it leaner.
• Substitute part of the coconut milk with low-sodium chicken broth to lower calories and saturated fat.
• Swap red bell peppers for mixed bell peppers, thinly sliced carrots, or snap peas.
• Use 1–2 tablespoons light brown sugar or palm sugar if you prefer a touch of sweetness.
• For lower saturated fat, use light coconut milk (note: thinner texture) or replace half the coconut milk with unsweetened almond milk plus a tablespoon of coconut cream.

Step-by-step instructions

1. Prepare ingredients: chop chicken into bite-sized pieces, dice the bell peppers and onion, and measure spices.
2. Heat a large skillet over medium heat and add 2 tablespoons oil.
3. Add the chicken, bell peppers, and onion to the skillet. Cook, stirring occasionally, for 6–8 minutes until the chicken is cooked through and vegetables are slightly softened. (Tip: do not overcrowd the pan — cook in a single layer where possible for nice browning.)
4. Stir in 2 teaspoons yellow curry powder and cook for 1 minute to toast the spices and release fragrance.
5. Add 26 ounces unsweetened coconut milk, 2 tablespoons red curry paste, ½ teaspoon crushed red pepper flakes, and salt to taste. Stir to combine and bring the mixture to a low boil, stirring frequently.
6. In a small bowl, mix 1–2 tablespoons cornstarch with an equal amount of cold water until dissolved (use more cornstarch for a thicker sauce). Gradually stir the cornstarch slurry into the pan and simmer 1–2 minutes until sauce thickens to your liking.
7. Taste and adjust seasoning: add more salt, curry paste for heat/depth, or a squeeze of lime for brightness.
8. Serve immediately over steamed jasmine rice, brown rice, or noodles.

Practical tips

• Check doneness: chicken should reach an internal temperature of 165°F (74°C).
• Avoid overcooking: once coconut milk simmers, keep it at a gentle simmer to prevent splitting.
• If sauce becomes grainy, whisk briskly or blend briefly with an immersion blender for a silky texture.
• For a quicker weeknight shortcut, use pre-cut rotisserie chicken — add it near the end to warm through.

Best Pairings

• Serve over steamed jasmine rice for an authentic, comforting pairing.
• For a healthier plate, pair with cauliflower rice or a side of sautéed greens (bok choy, spinach, or kale).
• Add a cooling side like cucumber salad or mango salsa to balance the spice.
• Garnish ideas: fresh cilantro, Thai basil, lime wedges, thinly sliced red chili, or a drizzle of toasted sesame oil.
• Beverage pairings: a crisp Riesling or Gewürztraminer, jasmine tea, or a light lager complements the curry’s richness.

Shelf Life & Storage
How to store safely:

• Room temperature: Do not leave perishable cooked curry at room temperature for more than 2 hours.
• Refrigeration: Store in an airtight container for up to 3–4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
  Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce. Avoid high heat to prevent coconut milk separation.

Insider Secrets

• Choose the right coconut milk: full-fat canned coconut milk gives the creamiest sauce and best texture; light coconut milk reduces calories but thins the sauce (consider adding a tablespoon of coconut cream to compensate).
• Browning the chicken slightly before simmering adds flavor through Maillard reaction — don’t skip this step if you have time.
• Balance the heat: crushed red pepper flakes and red curry paste provide heat; adjust to taste and add sweetness or acidity (lime juice) if needed to round the flavors.
• Thicken strategically: mix cornstarch with cold water before adding to the hot sauce to avoid lumps.
• Rest before serving: letting the curry sit 5–10 minutes off heat helps flavors meld and the sauce thicken a touch.

Creative Twists

1. Vegan version: Replace chicken with firm tofu or tempeh and use vegetable oil. Add vegetables like mushrooms, eggplant, and baby corn for heartiness.
2. Coconut-vegetable curry: Omit chicken entirely and bulk up with roasted sweet potatoes, butternut squash, and chickpeas for a nourishing vegetarian meal.
3. Extra Thai aromatics: Add kaffir lime leaves, lemongrass slices, and fresh Thai basil for more authentic, layered Thai flavors.
4. Lighter option: Replace half the coconut milk with low-sodium chicken broth and finish with a tablespoon of full-fat coconut cream for flavor without as much saturated fat.
   As a bonus inspiration, you can compare techniques and accompaniment ideas with other curry profiles like butter chicken with coriander rice and naan to mix and match serving ideas.

Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs stay juicier and add extra flavor. Reduce cooking time slightly if pieces are smaller.

Q: My sauce separated when reheating. How do I fix it?
A: Stir gently over low heat and add a splash of warm broth, or blend briefly with an immersion blender to re-emulsify.

Q: How can I make this less spicy?
A: Reduce or omit crushed red pepper flakes and use just 1 tablespoon red curry paste, then adjust to taste.

Q: What thickener should I use if I’m gluten-free?
A: Cornstarch is gluten-free and works well; arrowroot is another gluten-free option (use the same ratio).

Q: Can I prep this ahead?
A: Yes — chop vegetables and make the curry up to the simmer step, cool and refrigerate, then finish with the cornstarch slurry and reheat when ready.

Conclusion

If you’re craving a quick, comforting meal that delivers bold Thai flavors with minimal fuss, this Thai chicken curry with coconut milk is a dependable go-to. Its creamy texture, fragrant spices, and adaptable nature make it an easy favorite for weeknights, dinner parties, and cozy nights in. For another take on this style of curry and additional technique ideas, see Le Creme De La Crumb’s Thai Chicken Curry. If you want a slightly different red-curry perspective and plating inspiration, take a look at Averie Cooks’ Thai Chicken Coconut Red Curry recipe.

Try the recipe, tweak it to your taste, and share your photos or questions — I’d love to hear how yours turns out.

Thai Chicken Curry with Coconut Milk

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• Author: recipesprintgmail-com
• Total Time: 25
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A comforting and aromatic Thai chicken curry with tender chicken, colorful bell peppers, and a creamy coconut milk sauce, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 3 red bell peppers, chopped (about 2–3 cups)
• 1 medium onion, chopped
• 2 tablespoons oil (vegetable, canola, or light olive oil)
• 2 teaspoons yellow curry powder
• 2 tablespoons red curry paste
• 26 ounces unsweetened canned coconut milk (about 3 cups)
• ½ teaspoon crushed red pepper flakes
• Salt, to taste
• Cornstarch (for thickening; see note below)

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Instructions

1. Prepare ingredients: chop chicken into bite-sized pieces, dice the bell peppers and onion, and measure spices.
2. Heat a large skillet over medium heat and add 2 tablespoons oil.
3. Add the chicken, bell peppers, and onion to the skillet. Cook, stirring occasionally, for 6–8 minutes until the chicken is cooked through and vegetables are slightly softened.
4. Stir in 2 teaspoons yellow curry powder and cook for 1 minute to toast the spices and release fragrance.
5. Add 26 ounces unsweetened coconut milk, 2 tablespoons red curry paste, ½ teaspoon crushed red pepper flakes, and salt to taste. Stir to combine and bring the mixture to a low boil.
6. In a small bowl, mix 1–2 tablespoons cornstarch with an equal amount of cold water until dissolved. Gradually stir the cornstarch slurry into the pan and simmer 1–2 minutes until sauce thickens to your liking.
7. Taste and adjust seasoning: add more salt, curry paste for heat/depth, or a squeeze of lime for brightness.
8. Serve immediately over steamed jasmine rice, brown rice, or noodles.

Notes

For a vegan version, replace chicken with firm tofu or tempeh. Store leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months.

• Prep Time: 10
• Cook Time: 15
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 730
• Sugar: 7g
• Sodium: 750mg
• Fat: 43g
• Saturated Fat: 32g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 52g
• Cholesterol: 150mg