Thai Chicken Curry


by: Chef Mimi

Because of prepared Thai curry paste, this dish takes minutes to prepare!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6


2 pounds chicken breasts, cut into bite-sized pieces

Salt, Pepper

1 onion, sliced into thin wedges

1 pieces red bell pepper, sliced into thin

8 ounces sliced mushrooms

3 tablespoons About red curry paste - you might start with less and taste first

1 ounce - 13.5 can coconut milk*

Fresh cilantro

Cooked rice, optional

Nutrition Facts
Thai Chicken Curry

Servings Per Recipe: 6

Amount per Serving

Calories: 209

  • Total Fat: 5.6 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 96.9 mg
  • Sodium: 180.5 mg
  • Total Carbs: 5 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 1.8 g
  • Protein: 34 g

how is this calculated?

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1.  Heat some oil over high heat in a large skillet or wok. Add some of the chicken and cook it until mostly all browned, at least five minutes. You want it about 80% cooked. Season with salt and pepper and place in a serving bowl.

2.  Continue with the remaining chicken.

3.  Place the 2 ounces of curry paste in the skillet or wok and add the can of coconut milk. Whisk the mixture until smooth, then heat to a boil. Reduce the heat and let the sauce reduce a little.

4.  When you're ready to serve, place the chicken and veggies into the sauce and stir to incorporate well. Let everything heat through and serve the curry, topped with some cilantro leaves if you like.

5.  Or, if you prefer, or are serving guests who are wary of Thai curries, serve the sauce on the side.

6.  This curry is good served with cooked white or brown rice, but I served it over zucchini noodles!

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Jennifer Bu


nice recipe!

Amanda L


Loved it!