Thai Chicken Curry with Coconut Milk

Ingredients

• 680 g (1½ lb)boneless, skinless chicken breasts or thighs
• 3red bell peppers
• 1onion
• 30 ml (2 tablespoons)oil
• 10 ml (2 teaspoons)yellow curry powder
• 30 ml (2 tablespoons)red curry paste
• 737 g (26 oz)unsweetened coconut milk
• to tastesalt
• to tastecrushed red pepper flakes
• to tastecornstarch
• to tastecold water

Instructions

1. 1

   Cook chicken and vegetables

   Heat the oil in a large skillet over medium heat. Add the chicken, bell peppers and onion and cook for 6–8 minutes, until the chicken is cooked through.

2. 2

   Add curry powder

   Sprinkle the yellow curry powder over the mixture and cook for 1 minute more.

3. 3

   Simmer the sauce

   Stir in the coconut milk, red curry paste, crushed red pepper flakes and salt. Bring the mixture to a low boil.

4. 4

   Thicken the curry

   Whisk the cornstarch with cold water, then add it to the skillet. Stir until the sauce thickens.

5. 5

   Season and serve

   Taste and adjust the seasoning if needed. Serve straight away over rice or noodles.

What is Thai chicken curry?

Thai curries are commonly built around curry paste, coconut milk and a balance of aromatic, savoury and spicy flavours. This home-style version combines red curry paste with yellow curry powder for a creamy, gently spiced sauce.

Chicken, peppers and onion make it a one-pan main. The coconut milk softens the curry paste’s heat, while the vegetables add colour and a little sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 40g protein, 10g carbs, 22g fat.

The chicken supplies most of the protein, while the coconut milk and cooking oil contribute much of the fat. The peppers and onion add carbohydrates, with rice or noodles adding more if served alongside. For a balanced plate, serve a moderate portion of rice with extra vegetables.

Choosing the chicken

Breast or thigh: either works here. Breast cooks quickly and stays fairly lean; thighs tend to remain juicy and have a richer flavour.

Even pieces: cut the chicken into similar-sized pieces so it cooks at a similar rate. The method gives a 6–8 minute cooking window, but check that the thickest pieces are cooked through.

Building the curry flavour

Yellow curry powder: cooking it briefly with the chicken and vegetables helps release its aroma. Keep it moving in the pan so it does not catch.

Red curry paste: stir it into the coconut milk with the other sauce ingredients. Curry pastes vary in heat and saltiness, so taste before adding extra seasoning.

Getting the sauce right

Low boil: once the coconut milk is added, bring the curry just to a low boil rather than letting it bubble vigorously. This gives the flavours time to come together without aggressively reducing the sauce.

Cornstarch slurry: whisk the cornstarch with cold water before adding it, which helps it blend into the curry. Stir as the sauce thickens and stop when it reaches the consistency you like.

Checking doneness

Chicken: cut into a larger piece to check that it is cooked through before moving on. Avoid relying only on the outside colour.

Vegetables: the peppers and onion cook alongside the chicken for 6–8 minutes, so they should soften while retaining some shape. If the chicken needs longer, continue cooking until done.

What to serve with it

Rice: spoon the curry over steamed rice to catch the coconut sauce. Noodles are another option named in the recipe.

Fresh contrast: serve with a crisp cucumber salad or lightly dressed greens if you want a fresh counterpoint. Keep the side simple so the curry remains the focus.

Recipe notes & tips

• Cut the chicken and vegetables to similar sizes for more even cooking.
• Use a wide skillet so the chicken and vegetables have room to cook.
• Stir the curry powder briefly into the hot mixture before adding the liquid.
• Whisk the cornstarch thoroughly with cold water before pouring it into the pan.
• Taste the curry before adding more salt, as curry paste can already be salty.
• Serve the curry as soon as the sauce has thickened.

Variations

• Choose thighs: use boneless, skinless chicken thighs for a richer result.
• Add vegetables: include sliced courgette or green beans and cook until tender.
• Adjust the heat: add more crushed red pepper flakes for a spicier curry.
• Use another curry paste: swap the red paste for a different curry paste, bearing in mind that the flavour will change.
• Finish with herbs: scatter chopped coriander over the curry just before serving.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Rushing the chicken: check a thick piece and cook until it is done before adding the sauce.
• High, vigorous simmer: keep the coconut milk at a low boil to avoid reducing the sauce too quickly.
• Lumpy thickener: whisk the cornstarch with cold water before adding it to the skillet.
• Over-salting early: taste after the curry paste is mixed in, then adjust the salt.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until hot throughout; add a splash of water if the sauce has thickened in the fridge.

Frequently asked questions