Creamy Thai Chicken Curry

Creamy Thai Chicken Curry


10 people made this

This is a wonderful chicken curry that uses evaporated milk instead of coconut milk creating a rich yet slightly unique taste and flavour.


Serves: 4 

  • 1 tablespoon canola oil
  • 3 cloves garlic, crushed
  • 5cm ginger, sliced thinly
  • 1 medium-sized onion, sliced thinly
  • 1kg chicken, cut into serving pieces
  • 3 cups (750ml) evaporated milk
  • 1 teaspoon curry powder
  • 1 pinch salt and pepper, to taste
  • 1 small chilli, optional

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat oil in saucepan over low heat.
  2. Sauté garlic, ginger and onion until golden brown.
  3. Add chicken and stir fry until the chicken is slightly brown.
  4. Add just enough evaporated milk to almost cover the chicken. Add curry powder, salt and ground pepper.
  5. Cover and allow to slowly simmer until the chicken becomes tender. Make sure you use the lowest heat setting possible to avoid burning the milk. Also stir the dish occasionally to prevent sticking.
  6. If you plan to put in hot chilli, add the chilli after the chicken has become tender. Simmer for one minute more. Serve with steamed rice.

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