THAI CHICKEN CURRY WITH COCONUT MILK

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Think restaurant-quality chicken curry is only available for takeout? Think again! You can pull together this incredibly tasty Thai Chicken Curry with Coconut Milk in less than 30 minutes and the flavor is so, SO good.

I’m somewhat embarrassed to let it be known took me some time to get up the boldness to take a stab at making Thai food in my own kitchen. I’d been eating in Thai cafés for quite a long time and honestly wanted it more routinely than my eating-out financial plan would permit however I felt apprehensive about reproducing it at home.

Ends up, I had nothing to stress over! On account of a couple of storeroom staples (if curry powders and glues are not right now wash room staples in your home, they before long will be!), coconut milk, and a few veggies, I had the option to pull off a straightforward Thai dish that tasted very much like the genuine article on the main try.Trust me, it’s quite difficult to wreck (and regardless of whether you do, it’ll actually taste great!) and once you move beyond a bad case of nerves of taking on another flavor profile, you’ll be needing to make Thai food constantly!

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Isn’t it obvious? Not all that much, simply a small bunch of wash room staples two or three fixings you can get on your way down the Asian-cooking walkway at your nearby supermarket. Despite the fact that after you attempt this formula and love it (since trust me, you will) you’ll keep each and every one of these fixings routinely loaded at your home so you can attempt my Chicken and Broccoli Coconut Curry and Chicken Satay with Spicy Peanut Sauce.

Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that’s so easy and so tasty, you’d think you were eating at a fancy restaurant. If you’ve ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!

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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INSTRUCTIONS

  • 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.
  • Sprinkle yellow curry powder over everything and stir 1 minute.
  • Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
  • Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
  • Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.

NOTES

  • To add a spicy kick of this recipe, stir add 1/2-1 teaspoon crushed red pepper flakes, or sriracha sauce to taste. I stir it into the pan in step 3 along with the coconut milk and curry paste. I like to garnish this dish with lots and lots of fresh cilantro, and some extra lime wedges for squeezing. To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. When I use all light coconut milk, I usually add a tablespoon or so of soy sauce to the dish to really bring out the flavors of the curry. For a complete meal serve this over steamed white rice or rice noodles and a side of buttered naan (Indian flat bread). This is blending cuisines a bit but trust me, it works.To really take it to the next level, add a side of mango chutney – you can find this magical stuff in a jar in the Asian culinary section of  most grocery stores. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. If you’re wondering if you’ll like mango chutney, you WILL. It’s like a thick mango sauce or jelly with a very mild heat element (it will not burn your tongue, trust me). 
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