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Thai Chicken Curry in Coconut Milk

Thai Chicken Curry in Coconut Milk

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
NELL ROSS

NELL ROSS

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Lucy
225

Lucy

3/19/2008

This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the chicken, and setting it aside, after adding it to the curry paste initially. (Adding it back a few minutes before the sauce was ready.) That way, the onion, coconut, etc mixture has time to cook a bit and simmer without overcooking the chicken.

RADNJ79
116

RADNJ79

5/11/2008

Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked with the onions. I did cook the chicken separately with a little roasted garlic oil and the left-over coconut milk, which kept the chicken amazingly moist. At first taste, it did seem like something was missing - a little extra lemon peel and ground coriander made it perfect. I served it on a bed of steamed shredded red cabbage to keep the meal lighter. Thanks!

mishelmeis
99

mishelmeis

9/6/2008

LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't like fish sauce, so i leave that out and *don't* sub soy sauce. also, i cheat and use a cooked chicken from the grocer. saves time :-) i usually double the onion and triple the curry. we like it a little spicy. also, what this dish is missing is actually SALT. it's much MUCH better with it.

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