Thai Chicken Curry with Coconut Milk

  • Ready in 25m

  • Serves 4

  • 756 calories

  • 26.83g carbs

You can never have too many main course recipes, so give Thai Chicken Curry with Coconut Milk a try. This recipe makes 4 servings with 757 calories, 42g of protein, and 56g of fat each. For $3.36 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of pepper flakes more, water, salt more, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 25 minutes. It is a pretty expensive recipe for fans of Indian food. 1 person were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Creme de la Crumb.

10 ingredients

  1. 2 lb chicken breasts
  2. 3 bell peppers
  3. 1 onion
  4. 2 tbsps oil
  5. 2 tsps curry powder
  6. 2 tbsps curry paste
  7. 1/2 tsps pepper flakes more
  8. 26 oz coconut milk
  9. 1 tsp salt more
  10. 1/4 cups water

Instructions

  1. In a large skillet over medium heat, combine chicken, peppers, and onions.
  2. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.
  3. Sprinkle yellow curry powder over everything and stir 1 minute.
  4. Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
  5. Whisk corn starch into water until dissolved.
  6. Add to the pan and stir 1-2 minutes til thickened.
  7. Taste, add more salt if needed.
  8. Serve immediately over steamed white rice or rice noodles.
  9. Garnish with fresh cilantro if desired.
Thai Chicken Curry with Coconut Milk

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