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. . .


★★★★★ 1 vote

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

How to Make Red Curry Chicken


  1. 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.
  2. Add the chicken, fish sauce, and sugar. Bring to a gentle boil and cook until chicken is done.
  3. 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.

Printable Recipe Card

About Red Curry Chicken

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

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