Thai Curry

by Editorial Staff

Thai curry is made with chicken fillet and bell pepper. It turns out to be a very tasty and spicy dish. Here’s how to cook it!

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 3)

Ingredients

Coconut Milk – 4 Glasses
Curry Paste – 30-50 Grams (Green curry paste is not as hot as red curry paste.)
Chicken fillet – 300-500 grams
Bell Pepper – 2 Pieces (Take in different colors.)
Onions – 0.5 Pieces

Instructions

Combine curry paste with coconut milk in a saucepan.
Place the chicken fillet, cut into small pieces, in the coconut milk.
Simmer under a closed lid until the chicken is cooked through.
Cut the bell pepper into thin strips. You can add them in whole, or by dividing them in two.
When the chicken is ready, add finely chopped onions and bell peppers to it.
Now simmer a little more until the vegetables are tender. It is not necessary to boil them, the taste of semi-raw vegetables is great for Thai curry.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.