Thai Chicken Curry with Coconut Milk- An EASY one-skillet curry that is loaded with so many delicious flavors and done in 20 minutes!! Low-calorie, low-carbohydrate, and HEALTHY, yet it tastes like comfort food!!
Do you believe that restaurant-quality chicken curry is only accessible as a takeout order? Reconsider your position! In less than 30 minutes, you can make this delicious Thai Chicken Curry with Coconut Milk, and the flavor is incredible.
It turned out that I had nothing to be concerned about! A few pantry essentials (if curry powders and pastes aren’t already pantry mainstays in your house, they will be soon! ), coconut milk, and some vegetables make this dish possible. On my first effort, I was able to make a basic Thai meal that tasted exactly like the genuine thing. I’m thrilled with excitement to tell you about today’s Thai Chicken Curry!
Coconut Milk Thai Chicken Curry:
This is a quick and easy Thai chicken curry that takes only 20 minutes to prepare and is naturally gluten-free. There are just 141 calories and 4 carbohydrates per dish, according to the computer-generated nutrition information – no rice or naan included.
With the winter approaching, there’s nothing better than tucking into a bowl of this flavor-packed, hearty comfort dish. I could just sip the sauce made with coconut milk.
The sweet Vidalia onions, carrots, and coconut milk provide natural sweetness to the Thai red curry, which is spicy and salty. Lime juice provides the proper acid balance, while the Thai red curry paste adds a little spice.
Here’s a Quick Rundown Of What You’ll Require:
- Boneless skinless chicken breasts or boneless skinless chicken thighs are both good options.
bell peppers, red
- Onion, white or yellow
- curry powder (yellow)
- curry paste (red)
- red pepper flakes, crushed
- Coconut milk, unsweetened
- Cold water with salt
- Corn starch is a starch made from corn.
See what I mean? Nothing out of the ordinary here; just a few pantry basics and a few things you can pick up on your way down the Asian-cuisine aisle at your local supermarket. However, if you try this recipe and enjoy it (which I am confident you will), you will have every single one of these items on hand at all times.
How to prepare this dish?
- This is a simple curry dish to prepare. In a large pan, add the oil and chopped onion and cook until softened.
- Cook until the chicken is fully cooked, then add the garlic, ginger, and coriander. Following that, add the coconut milk, carrots, Thai curry paste, salt, and pepper, and allow the mixture to boil for about 5 minutes.
- Last but not least, add the spinach, lime juice, and optional brown sugar. To make the flavors shine, I prefer to serve this coconut milk curry with a sprinkling of fresh cilantro.
How to Make Thai Red Curry Chicken in More Detail?
- You may prepare this Thai Curry Chicken using chicken breasts or chicken thighs, or use a combination of the two, like Jessica and I do, to keep everyone pleased.
- Thai red curry paste is the standout flavor in this Thai red chicken curry dish. Curry paste may be found in the Asian food department of most supermarkets or ordered online here.
- You might replace the red curry paste with green curry paste to make the Thai chicken curry green (not yet tested and it will have a very different flavor, but I suspect it will be quite tasty).
- Use yellow curry paste instead of red curry paste while making Thai yellow chicken curry
- I strongly advise you to use full-fat coconut milk rather than light coconut milk. The boss sauce, I swear, will be well worth it. I prefer to use light coconut milk if possible, but it simply isn’t the same here.
Making this Dish: Tips & Tricks:
I’ve prepared this meal dozens of times (maybe hundreds? ), and I’ve perfected it to the point that I can cook it with my eyes closed. Here are my exclusive tips for cooking restaurant-quality chicken curry at home:
- It’s crucial to thinly slice the chicken for two reasons: 1) It cooks evenly in the pan, preventing chewy, hard parts from forming, and 2) thinner portions are better able to absorb all of the delicious curry powder and paste, as well as the coconut milk. You want every bite to be bursting with that delicious, savory Thai curry flavor.
- To bulk out the meal and add some various flavors and textures, add chopped potatoes and carrots (no larger than 1-inch chunks) alongside the chicken. I prefer baby red or Yukon gold potatoes, but any potato would suffice. Carrots and potatoes (about 1 cup potatoes and 12 cup carrots) should be cooked.
- When you open your coconut milk can, you’ll notice that a lot of the liquid has congealed on the top. That’s fine! Simply combine all of the ingredients in the skillet and swirl to combine. If it concerns you, you can return the cream to the milk before adding it to the Thai curry dish.
- I prefer to serve this Thai chicken stir fry over white or brown rice, but basmati and jasmine rice (and their aromas!) are also delicious. If you wish to use a noodle, rice noodles (vermicelli), soba noodles, pad Thai rice noodles, and even ramen are some of my favorites. If you don’t have Asian-style noodles, thinner angel hair or spaghetti will suffice.
How To Store This Recipe?
Refrigerate leftovers for up to three days. This recipe should not be frozen since the coconut milk absorbs the flavors of your freezer in a short amount of time. You may cook until the second step is completed, then chill the ingredients to room temperature before freezing. Then, to save time on this recipe, add the coconut milk and the rest of the ingredients afterwards.
The Distinction Between Red and Panang Curry:
Panang curry (also known as Penang curry or Phanaeng curry) is a red curry from Penang, a Malaysian island off the west coast. Because fewer red chilies are used, it is generally less hot than typical red curry. Panang curry is sweeter than other Thai curries because it contains coconut milk and peanuts.
This red curry isn’t all one thing or all the other. It’s not particularly hot, but it does have an unique Thai taste that I think you’ll like!
Is Curry Powder a Good Substitute for Curry Paste?
Thai red curry paste has a deeper and smoother flavor profile than curry powder (Indian), but if you only have curry powder, go ahead and use it, understanding that the flavors of Thai and Indian curry products are drastically different, and your meal will not taste like mine.
Thai Chicken Curry: Serving and Storing:
We ate ours with rice and found it to be great. Jessica also advises dipping the sauce in bread, which I am convinced would be fantastic after tasting the sauce.
I chopped the additional chicken and threw it in with the rice to make reheating leftovers simpler.
Variations To The Recipe:
This Thai chicken curry dish is quite adaptable, so feel free to play around with it and personalize it to your liking! You could, for example…
- Change up the protein: In lieu of the chicken, you may use steak, pork, shrimp, meatballs, ground sausage (pork, turkey, or chicken), or any other protein you choose.
- Use various vegetables/greens: As previously said, this curry will work with just about any stir-fry-friendly vegetables and greens, so feel free to use whatever you have on hand!
- Use a different curry paste: Instead of Thai red curry paste, you might use Thai green, yellow, panang, or massaman curry pastes. However, bear in mind that the flavor, heat, and intensity of different curry pastes varies substantially. So, I recommend starting with less and then adding more to taste.
- Make it vegan: Simply leave out the meat and use just vegetables to make this a vegan curry. As an alternative, you may add beans or any vegan protein of your choice.
- Make it spicy: To make the curry even spicy, toss in some chopped Thai bird chilies. You may also toss in some crushed red pepper flakes or any other type of spicy sauce you choose.
- You may use low-fat coconut milk instead of full-fat coconut milk to make it lighter. However, the coconut curry sauce’s creamy texture and rich flavor will be dramatically altered.
MORE DELICIOIUS RECIPES HERE:
- 1 1/2 pound boneless skinless chicken breasts - or boneless skinless chicken thighs, carefully divided into 1/2-inch pieces
- 3 chopped red bell peppers 1 chopped white or yellow onion
- 2 tbsp. olive oil
- 2 tsps. curry powder (yellow)
- 2 tbsps. curry paste (red)
- 1 teaspoon to 2 teaspoon crushed red pepper flakes (to taste)
- 26 oz. coconut milk, unsweetened
- 1 teaspoon salt (more salt to taste)
- 2 teaspoons corn starch + 1/4 cup cold water
Combine the chicken, peppers, and onions in a large pan over medium heat.
Drizzle with oil, swirl to coat, and fry for 6-8 minutes, or until chicken is just cooked through, stirring periodically.
1 minute after sprinkling yellow curry powder over everything, mix it in.
Combine the coconut milk, red curry paste, crushed red pepper flakes, and salt in a mixing bowl. Bring the water to a gentle boil.
Corn starch should be dissolved in water by whisking it in. Add to the pan and stir for 1-2 minutes, or until the sauce has thickened.
Taste and season with extra salt if necessary. Serve over steaming white rice or rice noodles right away. If desired, garnish with fresh cilantro.
Leftovers can be kept in the refrigerator for up to four days.