Looking for something flavorful with a gentle touch of coconut? You are at the right place. Thai Chicken Curry is sure to satisfy your cravings this summer. Oh, the creamy coconut milk recipe is something everyone would love to try.
I learned this Thai Chicken Curry recipe from my grandmother. I remember how she used to cook it when we visited her place every summer vacation. The aroma of the curry would spread throughout the house, and we would wait impatiently sitting right there at the table until it was served.
Personally, I like to cook this recipe for dinner parties or special occasions and pair it with some rice. The spoonfuls of rice soaked in curry are delightful and bring back the good old memories. If you are a chicken fan, then you surely need to try this Thai Chicken Curry.
The rich, creamy bites of the Thai Chicken Curry are not to be missed. The best part of this recipe is that it is loaded with protein and vitamins. Cook it for your family and see the magic happen.
Equipment Required
- Skillet: I prefer using a large skillet to cook chicken along with the onion.
- Small Bowl: Combine cornstarch with water to make it easy to prepare the recipe.
- Spatula: To mix and cook everything evenly in the pan.
Thai Chicken Curry Ingredients & Substitutions
Note: The ingredients in the recipe can serve up to 3 people. If there are more people, you can increase the ingredients accordingly.
- 1½ Pound Boneless Skinless Chicken Breasts or Thighs
- 3 Red Bell Peppers: Add green or yellow bell peppers in the recipe as an alternative.
- 1 White or Yellow Onions: Shallots or spring onions are a good substitute for white or yellow onions.
- 2 Tablespoons Oil: You can also add coconut or avocado oil.
- 2 Teaspoons Yellow Curry Powder: Simple garam masala can also be added if yellow curry is not available.
- 2 Tablespoons Red Curry Paste: Green curry paste is a good option, too.
- 1½ Teaspoons Crushed Pepper Flakes: You can use chili sauce or black pepper flakes instead.
- 26 Ounces Unsweetened Coconut Milk: Fresh coconut paste or cashew paste will give the same flavor.
- 1 Teaspoon Salt: Rock salt or sea salt can be sprinkled as per your choice.
- ¼ Cup Cold WaterÂ
- 2 Tablespoons Cornstarch: Substitute rice flour instead of cornstarch to thicken the paste.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 30 Minutes | 35 Minutes |
How To Make Thai Chicken Curry At Home
Step 1
Take a large skillet, add oil, and heat over medium heat. Add onions to it.
Step 2
Further, add chicken to the skillet.
Step 3
Add yellow curry powder and chili flakes and stir for a minute.
Step 4
Once the chicken is half cooked, add the bell peppers.
Step 5
Further, add red curry paste.
Step 6
Then, add coconut milk and salt.
Step 7
Now put the cornstarch slurry and let it cook.
Step 8
Finally, garnish it with cilantro and serve!
Expert Tips That I Recommend
- Make sure to add the coconut paste first, then the milk. This prevents over-thickening of the paste.
- For better taste, use chicken thighs instead of breast, as they remain tender and taste good in coconut curry.
- Chop chicken evenly so that they cook properly and is not chewy.
- Do not cook coconut milk on high heat; it can ruin the texture.
- Cook the spices in coconut cream or milk for better flavor.
FAQs About Thai Chicken Curry
Nutritional Information Per Serving
The Thai Chicken Curry is a mouth-watering recipe. But it is better to consume it in moderation, as it is highly saturated in fat, high in sodium, and low in vegetables. It is better to consume it once or twice a week.
| Calories | 686 kcal |
| Carbohydrates | 6 g |
| Protein | 6 g |
| Fat | 69 g |
| Saturated Fat | 53 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 0.04 g |
| Sodium | 1320 mg |
| Potassium | 701 mg |
| Fiber | 6 g |
| Sugar | 9 g |
| Vitamin A | 1767 IU |
| Vitamin C | 25 mg |
| Calcium | 70 mg |
| Iron | 5 mg |
If this recipe hampers your consumption, you can tweak the ingredients a bit to customize it as per your requirements.Â
Recipe Variations For Different Diets
- Keto Version: You can use chicken thighs and full-fat coconut milk. Avoid starchy vegetables in the recipe, and add cauliflower or mushrooms instead.
Storing And Reheating This Recipe
Storing
- Refrigeration: I let the curry cool down completely, then add it to an airtight container. It will stay fresh up to 4 days.
- Freezing: You can freeze it too, but without vegetables, as they turn mushy. Freeze them in portion sizes.
Reheating
- Stovetop: Add chicken to the saucepan with a splash of broth. Cover it with the lid, then cook for seven to eight minutes on low heat. Stir occasionally, so that it is well heated.
- Microwave: Add the chicken to a microwave-safe bowl with a splash of water or broth. Then heat at 50-70% power in 1-minute intervals. Stir in between until heated properly.
What To Serve With This Recipe
Thai Chicken Curry tastes best when served with Fried Rice, as it adds a burst of flavor and makes a complete meal. You can also pair it with Szechuan Vegetables. If you are a salad lover, eat it with some Coleslaw.Â
Printable Version
Homemade Thai Chicken Curry Recipe
Ingredients
- 1½ Pound Boneless Skinless Chicken Breasts or Thighs
- 3 Red Bell Peppers
- 1 White or Yellow Onions
- 2 Tablespoons Oil
- 2 Teaspoons Yellow Curry Powder
- 2 Tablespoons Red Curry Paste
- 1½ Teaspoons Crushed Pepper Flakes
- 26 Ounces Unsweetened Coconut Milk
- 1 Teaspoon Salt
- ¼ Cup Cold Water
- 2 Tablespoons Cornstarch
Equipment
- Skillet
- Ladle
- Knife
Instructions
- Take a large skillet, add oil, and heat over medium heat. Add onions to it.
- Further, add chicken to the skillet.
- Add yellow curry powder and chili flakes and stir for a minute.
- Once the chicken is half-cooked, add bell peppers.
- Further, add red curry paste.
- Then, add coconut milk and salt.
- Now put the cornstarch slurry and let it cook.
- Finally, garnish it with cilantro and serve!
Notes
- Make sure to add the coconut paste first, then the milk. This prevents over-thickening of the paste.
- For better taste, use chicken thighs instead of breast, as they remain tender and taste good in coconut curry.
- Chop chicken evenly so that they cook properly and is not chewy.
- Do not cook coconut milk on high heat; it can ruin the texture.
- Cook the spices in coconut cream or milk for better flavor.
Nutrition
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Conclusion
The Thai Chicken Curry is a blend of texture, flavor, and comfort. This recipe is rightly balanced when paired with a wholesome meal. This creamy recipe can be easily customized as per your dietary needs and preferences. This recipe is ideal for casual evenings and heavy dinner parties that you host. Prepare this once and let the flavors speak for you.
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