Thai Chicken Curry Without Coconut Milk

skillet with cooked Thai chicken curry with spoon scooping pieces of chicken.

5 from 3 votes

Thai Chicken Curry Without Coconut Milk

This Thai Chicken Curry is rich, creamy, and full of authentic spices. This easy, one-pot meal with no coconut milk offers a delicious twist on the classic dish, making it perfect for weeknight dinners.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free, , Low Fat

Servings: Servings

Calories: 248kcal

Author: Kate

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 ¾ 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.

Notes

Storage: The curry can be stored in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.

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. Medium to medium-low heat works great.

Nutrition