This Thai Chicken Curry recipe is perfect for a tasty weeknight meal. The curry powder adds an authentic flavor profile to the dish, with just the right amount of heat and spice. You can always add a Thai Chile to amp up the heat a bit more, if that’s your preference.



  • 1 14-ounce can unsweetened coconut milk, whisked to blend
  • 2 teaspoons SKORDO Green Thai Curry Powder
  • 1 large red bell pepper, cut into thin strips
  • 1 medium onion, thinly sliced
  • 1 pound chicken breast meat, cut into 1/3 inch strips
  • 1 tablespoon light brown sugar
  • 1 tablespoon Thai fish sauce
  • 1 cup chopped and seeded tomatoes
  • 1/3 cup thinly sliced fresh basil
  • 1 tablespoon fresh lime juice
  • Salt, to taste



1. Bring 1/4 cup coconut milk to a boil in large skillet or wok over medium-high heat. Add the curry powder and whisk to dissolve.

2. Add bell pepper and onion and sauté 5 minutes.

3. Stir in the chicken, remaining coconut milk, brown sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 to 7 minutes.

4. Stir in tomatoes, basil and lime juice. Simmer for 3 minutes.

5. Season to taste with salt. Serve immediately with rice.

April 18, 2018

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