Jamie Oliver Chicken Curry With Coconut Milk

Okay, so here’s the truth — the first time I made this Thai-inspired chicken curry, I was halfway through a bottle of wine, my playlist was bouncing between 90s hip hop and moody acoustic folk (don’t ask), and I was fully prepared for a culinary disaster. I thought, coconut milk and red curry paste? At home? Me? But then something wild happened… it turned out bloody brilliant.

This recipe has now become my go-to when I need something quick but full of personality. It’s bold, creamy, and has just the right heat to make your nose tingle a bit. It tastes like something you’d order in a lovely little restaurant with candles on the tables and jasmine in the air — except you made it in your own chaotic kitchen with unwashed hair and socks that don’t match. Glorious.

Why You’ll Love It

• Ready in 25 minutes — I mean, come on, that’s takeaway timing.
• Creamy, dreamy coconut sauce that hugs every bite.
• Custom spice level — mild, wild, or set-your-face-on-fire. You choose.
• Perfect over rice, noodles, or straight from the pan with a spoon (I won’t judge).
• Leftovers are even better — the flavours deepen overnight.
• One pan = less washing up, which is always the real win.

Ingredients

• 1½ lbs boneless skinless chicken breasts or thighs, thinly sliced
• 3 red bell peppers, chopped
• 1 white or yellow onion, chopped
• 2 tbsp oil (vegetable or coconut works)
• 2 tsp yellow curry powder
• 2 tbsp red curry paste
• ½ to 1 tsp crushed red pepper flakes (to taste)
• 26 oz unsweetened coconut milk
• 1 tsp salt (add more to taste)
• ¼ cup cold water
• 2 tbsp corn starch

How to Make It

Get the chicken sizzling:

Pop your skillet on medium heat and toss in the chicken, peppers, and onion. Drizzle with oil and stir it around a bit. Let it cook for 6–8 minutes until the chicken is just cooked through and the onions are getting soft.

Add a little spice magic:

Sprinkle over the yellow curry powder. Give it all a good toss for about a minute — your kitchen will start to smell amazing right about now.

Pour in the good stuff:

Add the coconut milk, red curry paste, crushed red pepper, and salt. Stir it all together and bring it to a gentle bubble. Don’t let it full-on boil — just a mellow simmer.

Thicken that gorgeous sauce:

Mix the corn starch into the cold water until it’s smooth. Pour it into the curry and stir gently for 1–2 minutes until the sauce thickens up nicely. It should coat the back of a spoon.

Taste and tweak:

Now’s the moment — give it a taste. Want more heat? Add a pinch more chili flakes. Not salty enough? Tiny splash of soy sauce does wonders.

Serve it up and show off:

Ladle over fluffy white rice, rice noodles, or whatever carb you’ve got knocking about. Garnish with fresh cilantro, lime wedges, or even a cheeky spoonful of mango chutney if you’re feeling bold.

Common Mistakes and How to Dodge Them

Why is my sauce too thin?
You probably didn’t let the corn starch thicken long enough — give it a minute or two at a simmer. It’ll get there.

My curry’s too spicy!
Been there. Stir in a bit more coconut milk or even a spoon of sugar to mellow it out. Breathe.

Why does it taste bland?
Salt! Coconut milk’s naturally sweet and mellow, so seasoning makes a big difference. A splash of soy sauce can also bring it to life.

The chicken’s dry — help!
You likely overcooked it. Use thighs next time — they’re juicier and more forgiving.

Do I really need both curry paste and powder?
Yes. The paste gives depth, the powder adds warmth. It’s worth the double-hit.

Storage and Reheating

Fridge: Store leftovers in a sealed container for up to 4 days.
Freezer: Freeze portions for up to 3 months. Sauce texture might shift slightly, but still delicious.
Microwave: Reheat gently, covered, with a splash of water to loosen.
Stovetop: Low heat, stir often. Add a bit more coconut milk if needed.
Air fryer? Not for this one, love. Stick with a pan or microwave.

Frequently Asked Questions

Can I use light coconut milk?
Yep! It won’t be as rich, but it still tastes fab. You might want to add a splash of soy sauce for punch.

What if I don’t like spice?
Skip the red pepper flakes. The curry paste has some warmth, but it’s not fiery on its own.

Can I add veg?
Totally. Broccoli, snap peas, or spinach go really well here. Just toss them in near the end.

Is this Thai or Indian?
It’s a cheeky hybrid! Thai-style curry paste with a few Indian touches. Delicious culinary chaos.

Nutrition Facts (Per Serving):

• Calories: 909
• Fat: 80g
• Carbs: 20g
• Protein: 33g
• Sodium: 749mg
• Sugar: 12g