Dairy Farmers of Canada

Thai Curry Chicken with Red Bell Peppers

With very little preparation and just few ingredients, the flavourful results of this dish will surprise you. Adjust the curry paste according to your tastes, increasing for more heat.

  • Prep: 15 min
  • Cooking: 12 min - 15 min
Yields 4 servings
thai curry chicken with red bell peppers


  • 1 tbsp (15 mL) butter
  • 2 to 3 tsp (10 to 15 mL) Thai red curry paste
  • Salt to taste
  • 1 large red bell pepper chopped
  • 1 cup (250 mL) 35 % cream
  • 1 lb (450 g) boneless skinless chicken breasts cut into 1-inch (2.5 cm) chunks
  • Zest and juice of half a lime
  • Chopped peanuts (optional)
  • Chopped fresh basil
  • Lime wedges
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In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; Cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; Cook, stirring, for 2 minutes, or until starting to soften. Pour in cream and bring to a gentle boil, stirring to combine.

Stir in chicken; reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside. Stir in lime zest and juice. Season to taste with more salt, if desired.

Serve sprinkled with peanuts (if using) and basil. Garnish with lime wedges to squeeze over top.


Variation:Thai Curry Shrimp: Replace chicken with large shrimp, peeled and deveined. In Step 2, boil cream mixture gently for 3 minutes. Add shrimp and simmer, stirring, for about 3 minutes, or until shrimp are opaque.

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Nutritional information

Per serving
Energy: 380 Calories
Protein: 29 g
Carbohydrate: 5 g
Fat: 27 g
Fibre: 1 g
Sodium: 341 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 50 mg
Niacin: 76 %
Vitamin A: 41 %
Vitamin B6: 34 %
Vitamin C: 70 %