Thai Chicken Curry Without Coconut Milk is rich, creamy, and bursting with authentic spices, it's an easy and delicious twist on a classic dish. This one-pot meal is perfect for weeknight dinners.
If you've been around the blog for a little bit, you might notice how much I love making curry. The aromas and coziness of the spices simmering together create such a comforting and flavorful meal that's hard to resist.
This recipe is similar to our Chicken Curry with Almond Milk except this contains Thai Red Curry instead of spices like cinnamon, cloves, and mustard seed.
Jump to:
Why You'll Love This Recipe
- It's a one-pot meal that can be made in 3 easy steps, meaning minimal clean-up makes it perfect for those busy weeknights.
- You don't need coconut milk. Any milk can be used. I've made this dairy-free with almond milk and oat milk. You can't even tell the coconut is missing because the sauce is still just as creamy and delicious without it.
- Everything can be made in 30 minutes or less! Expect big bold flavors from the Thai red curry and lime without spending too much time in the kitchen.
Ingredient Notes and Substitutions
Chicken: I recommend using boneless skinless chicken breast. Boneless chicken thighs can be substituted but be sure to chop them into smaller pieces so they cook quicker. You can also swap the chicken for mixed veggies or beans for a hearty vegan option as we do in our Butter Bean Curry and Chickpea Lentil Curry.
Thai Red Curry: This paste can be found at most grocery stores. This is different from the green curry paste we use to make Green Curry Fried Rice. It packs flavors of red chilis, lemongrass, and kaffir lime. Feeling adventurous? Try making your own homemade Thai Red Curry Paste.
Milk: You can use dairy-free or regular milk. I don't recommend anything too heavy like cream because the cornstarch slurry will be enough to thicken the sauce on its own.
Fish Sauce: This is a popular ingredient in Thai cuisine. If you don't have any on hand, tamari or soy sauce can be substitutes.
Slurry: We use one part water and one part corn starch to make the simple slurry. Tapioca starch or arrowroot powder can be used in place of cornstarch.
See the recipe card for full information on ingredients and quantities.
How to Make Thai Chicken Curry without Coconut Milk Step by Step
Step 1. In a skillet heat the oil over medium heat and add the red pepper and onion, sautee for around 3-4 minutes until the vegetables start to soften and the onions start to become translucent.
Step 2. Add the chicken, salt and pepper, garlic, and 2 tablespoons of red curry paste. Stir until well combined and sautee for around 5 minutes until the chicken is almost completely cooked. All the chicken pieces should be white on the outside and starting to firm up.
Step 3. Stir in the milk, slurry, fish sauce, brown sugar, lime juice, and additional 1 tablespoon of red curry paste. Stir until the curry paste is well mixed into the milk. Bring to a simmer and cook for around 5-7 minutes until the mixture has reduced and thickened. The sauce should coat the back of a spoon in a thin layer. When done, garnish with cilantro and chives then serve over rice.
Pro Tip
Be sure to gently simmer the sauce. A rough boil will risk overcooking the chicken and the sauce splattering everywhere especially as it thickens. I find that a medium to medium-low heat works great.
Ways to Serve Thai Chicken Curry With No Coconut Milk
- Flatbread like this Turkish Flatbread. It makes for a hearty meal ensuring you soak up every last bit of the sauce.
- White Rice: I prefer using Jasmine or Basmati. You could also try adding a little extra flavor by serving the curry over this Lemon Basil Rice but substitute with Thai basil.
- Brown Rice provides a chewier, heartier texture, and so many nutrients.
- Quinoa is a great option bringing a different texture but packs the protein and fiber!
Frequently Asked Questions
The curry can be stored in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.
Any non-dairy milk like almond or oat. You can also use regular milk if you don't have any dietary restrictions.
Since non-dairy milk is low in fat it doesn't thicken the sauce quite as easily as coconut milk. Because of this, we incorporate a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of water.
Water tends to dilute the flavor of the curry and keep it from becoming nice and creamy. For this reason, we recommend using another type of milk you have on hand paired with a slurry to thicken the sauce.
More Saucy Chicken Recipes You'll Love
If you tried this Thai Chicken Curry Without Coconut Milk or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Thai Chicken Curry Without Coconut Milk
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 red pepper sliced
- 1 onion sliced
- 4 boneless skinless chicken breasts chopped into bite sized pieces
- salt and pepper
- 1 tablespoon minced garlic
- 3 tablespoons red curry paste
- 1 3/4 cup milk almond, oat, or regular
- cornstarch slurry made with 1 tablespoon water and 1 tablespoon cornstarch
- 4 teaspoons fish sauce
- 4 teaspoons brown sugar
- 1 lime juiced
- cilantro and chives to garnish
Instructions
- In a skillet heat the oil over medium heat and add the red pepper and onion, sautee for around 3-4 minutes until the vegetables start to soften and the onions start to become translucent.
- Add the chicken, salt and pepper, garlic, and 2 tablespoons red curry paste. Stir until well combined and sautee for around 5 minutes until the chicken is almost completely cooked. All the chicken pieces should be white on the outside and starting to firm up.
- Stir in the milk, slurry, fish sauce, brown sugar, lime juice and additional 1 tablespoon of red curry paste. Stir until the curry paste is well mixed into the milk. Bring to a simmer and cook for around 5-7 minutes until the mixture has reduced and thickened. The sauce should coat the back of a spoon in a thin layer. When done, garnish with cilantro and chives then serve over rice.
Despite not using traditional coconut milk, the curry is incredibly rich and creamy. I love how this recipe offers a lighter alternative without sacrificing any of the deliciousness of traditional Thai curry. This has quickly become one of my favorite go-to dishes!