Curried Thai chicken

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10 min


4 servings

* PLUS Cooking time: 23 minutes


  • 398-mL can coconut milk
  • 2 tsp curry paste , or curry powder
  • 4 skinless, boneless chicken breasts , or 8 thighs
  • 1/2 small head cauliflower
  • 1 large red bell pepper , or 2 small zucchini or both


  • Pour coconut milk into a large wide saucepan. Add curry paste and bring to a boil over medium heat, stirring until blended. When sauce comes to a boil, add chicken. Cover and reduce heat to medium-low so sauce is just simmering. Simmer for 10 minutes, turning chicken partway through.
  • Meanwhile, break cauliflower into florets, about 5 cups. Seed pepper. Cut pepper or zucchini into julienne strips. After chicken has simmered 10 minutes, remove to a plate. Add cauliflower and pepper to sauce. If using zucchini, don’t add at this point. Place chicken on top of vegetables. Cover and continue cooking until vegetables are almost done, about 5 minutes.
  • Remove chicken and vegetables to a warm platter and cover. Increase heat to medium-high and boil sauce, stirring frequently, until thickened, about 8 minutes. If using zucchini, stir into sauce. Turn off heat and let stand, covered, 1 minute. Pour sauce over chicken and vegetables. Serve over rice and sprinkle with shredded basil or coriander.

Nutrition (per serving)

  • Calories
  • 343,
  • Protein
  • 30.6 g,
  • Carbohydrates
  • 8.2 g,
  • Fat
  • 22 g,

Create a robust curry without numerous spices. Here, chicken is quickly braised in silken coconut milk flavored with curry paste that’s sold in most supermarkets.