Red Curry Chicken

Nicole Bredeweg


I fell in love with Thai food the first time I went to my local Thai restaurant. But when I went to the library to replicate it, it seemed beyond me. But I took a class from a local chef, and it now seems simple enough. I found this recipe in the cookbook Quick & Easy Thai Cuisine Lemon Grass Cookbook. I've noticed that this cookbook is a lot too heavy with the fish sauce, so I cut it in 1/2 for this recipe. Even then, it may be too salty. . .

pinch tips: How to Carve a Whole Chicken





Stove Top


14 oz
can coconut milk
1 Tbsp
red curry paste
1 lb
chicken breast, cut into 1" pieces
2 Tbsp
fish sauce
2 Tbsp
5 - 8 tsp
lime zest
1/4 c
fresh basil leaves

Directions Step-By-Step

Skim off the top 1/2 of the coconut milk and combine with the curry paste in a medium skillet. Allow to cook until the fat starts to separate.
Add the chicken, fish sauce, and sugar. Bring to a gentle boil and cook until chicken is done.
Add remaining coconut milk and lime leaves. Test for taste and add fish sauce, sugar, and/or lime as needed to balance the flavors. Heat through. Garnish with basil just before serving.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Hashtags: #thai, #simmer