Thai Chicken Curry with Coconut Milk

Name: Thai Chicken Curry with Coconut Milk
Prep time: 10 min
Cook time: 15 min
Ingredients: 1.5 pounds boneless skinless chicken breasts or boneless skinless thighs (thinly sliced into 1/2-inch pieces); 3 red bell peppers, chopped; 1 white or yellow onion, chopped; 2 tablespoons oil; 2 teaspoons yellow curry powder; 2 tablespoons red curry paste; 1/2-1 teaspoon crushed red pepper flakes (more to taste); 26 ounces unsweetened coconut milk; 1 teaspoon salt (more to taste); 1/4 cup cold water + 2 tablespoons corn starch

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Cost: $6.79 /serving

Author : Tiffany

30 minute coconut curry recipe

Instructions

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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.

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