Creamy Thai Chicken Curry

    40 minutes

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

    50 people made this

    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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    Reviews in English (1)


    Used different ingredients. I replaced the usual coconut milk with evaporated milk.  -  01 Mar 2010  (Review from Allrecipes Southeast Asia)