Thai Curry Chicken

Jen Khoon


This is one of my favorite comfort foods to make on a cold fall day. It is mild, not too spicy, and have chunks of fresh vegetables and chicken. Try it!

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1 Hr


1 Hr


2 c
cubed pumpkin or potato
1 c
chopped onions
2 can(s)
coconut milk for cooking (unsweetened)
4 large
chicken breast into medium size chunks
2 sprig(s)
thai basil or sweet basil
1 can(s)
red curry paste (i use maesri brand)
1 tsp
4 Tbsp
fish sauce
4 Tbsp
2 large
carrots, chopped
4 c
warm water or low sodium chicken broth
1 1/2 c
red bell peppers
1 c
yellow peppers
1 small
garlic chopped into pieces
4 c
jasmin rice, cooked

Directions Step-By-Step

open up the can of red curry paste and put it in a heated pot. give it a good stir just until you start smelling the curry paste come thru and the chopped garlic. next add in your 2 cans of unsweetened coconut milk and 2 cups of warm water or chicken broth and bring to boil. lower the heat to medium.
add in your salt, fish sauce, sugar, and 1 sprig of basil. taste the coconut milk as you your liking add in whatever you feel it needs more of.
now add in your chicken that you cut into chunks. cook thoroughly coating each piece with the curry broth. keep stirring, to prevent from burning.
Once the chicken is thoroughly cooked, you are now ready to add in all the chopped vegetables. give it a good stir and add in the last sprig of basil.
If the broth is still too thick, you can add in the last 2 cups of warm water or low sodium chicken broth. this will thin the coconut milk out.
Once all the vegetables are cooked thru, taste your broth one more time, (if you need to add in more seasonings for taste do so at this time) and then now you are ready to eat!
serve with hot cooked jasmin rice! Enjoy!

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #meat, #thai, #curry, #MILD