How to make Thai curry chicken with coconut milk?

Cook sliced chicken, peppers, and onion in oil until fully cooked. Then stir in curry powder, coconut milk, curry paste, red pepper flakes, and salt. Simmer gently before thickening the sauce with a cornstarch slurry. Finally, serve hot with rice or noodles.

Can curry lower cholesterol?

Some curry spices like turmeric may support heart health as part of a balanced diet. However, creamy curries made with full fat coconut milk can contain higher saturated fat, so moderation helps.

What is the secret to good Thai curry?

The secret comes from balancing creamy coconut milk, bold curry paste, fresh aromatics, and the right amount of spice. Also, simmering the sauce briefly helps the flavors blend beautifully.

What is the best curry sauce for diabetics?

A lighter curry sauce with lower sugar and balanced ingredients often works best. Using light coconut milk and serving curry with vegetables and protein can help create a more balanced meal.

Thai Chicken Curry with Coconut Milk

Description

A quick and creamy Thai Chicken Curry with Coconut Milk made with tender chicken, colorful bell peppers, red curry paste, yellow curry powder, and rich coconut milk. This easy one skillet chicken dinner has mild to moderate spice and tastes great with rice, noodles, or naan.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced

3 red bell peppers, chopped

1 white or yellow onion, chopped

2 tablespoons oil

2 teaspoons yellow curry powder

2 tablespoons red curry paste

1/2 to 1 teaspoon crushed red pepper flakes, plus extra to taste

26 ounces unsweetened coconut milk

1 teaspoon salt, plus more to taste

1/4 cup cold water

2 tablespoons cornstarch

Fresh cilantro and lime wedges for garnish, optional

Cooked rice or rice noodles for serving, optional

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Instructions

1. Cook the chicken, bell peppers, and onion in oil in a large skillet over medium heat for 6 to 8 minutes until the chicken is fully cooked.

2. Mix in the curry powder and cook briefly to coat the ingredients evenly.

3. Add the coconut milk, curry paste, red pepper flakes, and salt, then bring the mixture to a gentle boil.

4. Whisk the cornstarch with cold water until smooth, then stir it into the skillet. Cook for 1 to 2 minutes until the sauce thickens.

5. Taste and adjust seasoning if needed. Serve hot over rice or noodles with cilantro and lime wedges if desired.

Notes

For extra heat, add more crushed red pepper flakes or sriracha.

Light coconut milk can be used for a lighter version, though the sauce will be less rich.

Adding a little soy sauce can help boost flavor when using light coconut milk.

Serve with rice, rice noodles, or naan bread.

Mango chutney pairs well as a side or topping.

Thinly sliced chicken cooks more evenly and absorbs flavor better.

Potatoes and carrots can be added for more texture and substance.

Coconut milk may separate in the can; stir it back together before or during cooking.

Leftovers keep in the refrigerator for up to 3 days.

Freezing is not recommended after adding coconut milk.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: Thai Inspired

Nutrition

Serving Size: 1 serving
Calories: 909
Sugar: 12 g
Sodium: 749 mg
Fat: 80 g
Saturated Fat: 47 g
Carbohydrates: 20 g
Fiber: 7 g
Protein: 33 g
Cholesterol: 167 mg