Description
A comforting and aromatic Thai chicken curry with tender chicken, colorful bell peppers, and a creamy coconut milk sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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)
Instructions
- Prepare ingredients: chop chicken into bite-sized pieces, dice the bell peppers and onion, and measure spices.
- Heat a large skillet over medium heat and add 2 tablespoons oil.
- 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.
- Stir in 2 teaspoons yellow curry powder and cook for 1 minute to toast the spices and release fragrance.
- 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.
- 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.
- Taste and adjust seasoning: add more salt, curry paste for heat/depth, or a squeeze of lime for brightness.
- 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