Ingredients
Scale
- 1 ½ pounds boneless skinless chicken (breasts or thighs)
- 3 red bell peppers, chopped
- 1 onion, chopped
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- 26 ounces unsweetened coconut milk
- Salt to taste
- Crushed red pepper flakes (optional)
- ¼ cup cold water
- 2 tablespoons corn starch
Instructions
- Prepare your ingredients by chopping the vegetables and slicing the chicken.
- In a large skillet over medium heat, add the chicken, bell peppers, and onion with oil; cook for about 6-8 minutes until the chicken is cooked through.
- Stir in the yellow curry powder and cook for another minute until fragrant.
- Pour in the coconut milk, red curry paste, crushed red pepper flakes, and salt; bring to a low boil while stirring occasionally.
- Mix cornstarch with water until dissolved; pour into the pan and stir continuously for 1-2 minutes until thickened.
- Taste and adjust seasoning if needed; serve over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 368
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg