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Thai Chicken Curry with Coconut Milk is SO easy, flavorful, healthy, completely delicious, and ready in just 30 minutes.
This Thai curry chicken recipe with coconut milk is a breeze to prep (like many of my other stir fry recipes). The final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce brimming with ginger, garlic, and authentic Thai curry flavor.
This Thai red curry chicken recipe tastes just like your favorite Thai restaurant's version, and you can make it in just 30 minutes!
A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!).
This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving — no rice or naan included.
Step-by-Step Instructions. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.) Cook, stirring frequently, until softened, 3 to 4 minutes.
This green curry chicken recipe is amazingly easy––simple enough for dinner any night of the week. Seriously, why order takeout when you can make THIS authentic Thai green curry chicken?