Creme de la Crumb · by Tiffany★ 4.9 (380)
Thai Chicken Curry with Coconut Milk
NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 88%
CARBS 24G13% OF CAL
6G FIBER11G SUGAR7G OTHER
FAT 55G67% OF CAL
40G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and bell peppers in a fragrant, creamy coconut curry sauce. Restaurant-quality Thai food made accessible and fast for home cooks.
mainthaicurrychicken🍳 skilletdairy freegluten free
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ pounds boneless skinless chicken breasts (or boneless skinless thighs, thinly sliced into 1/2-inch pieces)
- 3 red bell peppers (chopped)
- 1 white or yellow onion (chopped )
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon crushed red pepper flakes (more to taste)
- 26 ounces unsweetened coconut milk
- 1 teaspoon salt (more to taste)
- ¼ cup cold water + 2 tablespoons corn starch
At a glance
PER SERVING · TIME 25M
CAL 37%·PRO 88%
CARBS 24G13% OF CAL
6G FIBER11G SUGAR7G OTHER
FAT 55G67% OF CAL
40G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1007mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1293mg
- Calcium
- 59mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1007MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.