How to Make Thai Chicken Curry in Coconut Milk - A Step-by-Step Guide

There's nothing quite like the comforting and aromatic flavors of authentic Thai cuisine, and one dish that never fails to impress is Thai Chicken Curry in Coconut Milk. This dish is a perfect blend of spicy, tangy, and creamy flavors, making it a favorite among food lovers around the world. The rich and creamy coconut milk serves as the base for the curry, while the combination of fragrant herbs and spices adds a depth of flavor that is both complex and satisfying.

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon curry paste
  • 1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
  • 1 onion, coarsely chopped
  • 1 red bell pepper, cut into strips
  • 1 tablespoon grated lemon zest
  • 1 cup light coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lemon juice
  • ⅓ cup chopped fresh cilantro

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
  • Nutrition

    269 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 81mg
    • Sodium: 379mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 31g
    • Vitamin C: 45mg
    • Calcium: 29mg
    • Iron: 1mg
    • Potassium: 384mg