red curry chicken

Name: Red Curry Chicken
Yield: 4
Cuisine: Thai
Ingredients: 14 ounce(s) can coconut milk; 1 tablespoon(s) red curry paste; 1 pound(s) chicken breast, cut into 1" pieces; 2 tablespoon(s) fish sauce; 2 tablespoon(s) sugar; 5 - 8 teaspoon(s) lime zest; 1/4 cup(s) fresh basil leaves

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

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. . .

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(1 rating)

yield 4 serving(s)

method Stove Top

Ingredients For red curry chicken

14 oz

can coconut milk
1 Tbsp

red curry paste
1 lb

chicken breast, cut into 1" pieces
2 Tbsp

fish sauce
2 Tbsp

sugar
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.
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