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.