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Thai Curry Chicken - Easy and Delicious

This super easy, super flavorful Thai Curry Chicken recipe was adapted from Real Simple's Chicken Curry In a Hurry

Course Main Dish
Servings 6

Ingredients

Sauce

  • 1 1/2 tablespoon oil (I've been using avcado oil)
  • 1 vidalia onion diced
  • 1 bell pepper thinly sliced then cut in half (I used 1/2 red and 1/2 green for more color)
  • 1 Tbsp curry powder
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp red curry paste or 3 heaping Tbsp of red curry SAUCE
  • 1/2 cup plain yogurt
  • 1 cup light cream or half and half
  • 1 can (14.5 oz each can) diced tomatoes do not drain
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 1/2 cups shredded chicken (about 2 breast halves worth) rotissery chicken also works great
  • 1/2 cup fresh cilanto roughly chopped

Rice

  • 2 cups jasmine rice
  • 2 cans (14 oz each can) of light coconut milk

Instructions

Rice:

  1. Add coconut milk and rice to medium sauce pan and bring to boil over medium-high heat. Reduce heat to medium-low to low heat and simmer for about 15-20 mins (while stirring frequently) or until all of the liquid is absorbed and rice is soft. If the rice is still too firm, add a few more tablespoons of water, cover and let the rice absorb the additional water over low heat for a few more minutes or until soft.

  2. Remove from heat and let stand 5-10 minutes.

Sauce: (Start right after you get the rice going)

  1. Heat the oil in a large skillet over medium-low heat.

  2. Add the onion, pepper and cook, stirring occasionally for 7 minutes.

  3. Sprinkle with the curry powder and cayenne pepper and cook, stirring, for 1 minute.

  4. Add the red curry paste/sauce and yogurt and mix well.

  5. Add cream and simmer gently for 3 minutes.

  6. Stir in the salt, pepper, and tomatoes. Remove from heat and add chicken and stir together.

  7. Place rice on a plate, top with chicken curry, top with a generous helping of cilantro and enjoy every bite!

Recipe Notes

Chicken Tip:

What makes making this dish extra fast is having cut up rotisserie chicken on-hand. I often buy them when they are on sale, shred it up and stick it in the freezer for future use. That future use was tonight! Took it out of the freezer about 30 mins before I needed it and it was goodly (Little Sis-ism) thawed enough.

Rice Tip:

You can also make this in a rice maker like I usually do. Just put the ingredients in the rice maker and use the white rice setting. You can find the rice maker I use at the bottom of this post.

To Double the Sauce:

Lately, I've been making extra sauce so there's plenty of it to soak into your rice, plus my girls love it this way. To do this, just double all the liquid ingredients, yogurt and spices. You can double the veggies too or just a little more, but don't add any more chicken to it. The chicken is what soaks up all the sauce.