Easy Thai Chicken Curry with Coconut Milk recipe

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Ingredients

3 tablespoons canola oil
3 tablespoons curry powder
1 ½ teaspoons red chili paste
2 boneless, skinless chicken breasts, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon Thai fish sauce
¾ teaspoon granulated garlic
2 (14 ounce) cans coconut milk
½ cup chicken stock
1 tablespoon lemon juice
salt and ground black pepper to taste

Nutrition Info

402 calories
carbohydrate: 11.3 g
cholesterol: 23.1 mg
fat: 36.8 g
fiber: 3.5 g
protein: 12.3 g
saturatedFat: 25.8 g
servingSize: -
sodium: 317 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.

  2. Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

  3. Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.

Recipe Yield

6 servings

Recipe Note

This chicken curry is so good I'll never need to order takeout again!

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