Thai Chicken Curry with Coconut Milk

Step 1

In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Step 2

Sprinkle yellow curry powder over everything and stir 1 minute.

Step 3

Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.

Step 4

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Step 5

Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.