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Thai Chicken Curry


  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 can (14 oz) unsweetened coconut milk
  • ½ c frozen petite peas
  • 2 tsp red curry paste, or 2 tsp curry powder and 1/8 tsp ground red pepper (cayenne)
  • ½ tsp salt
  • 2 c sliced cooked chicken
  • 1 c torn basil leaves


  1. Coat a large nonstick skillet with nonstick spray. Sauté onion over medium-high heat 3 minutes or until golden.

  2. Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender.

  3. Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.

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