Recipe Index

Thai | Thai Red Curry Chicken

Posted on June 2, 2011

Tastes just like in Thai restaurants, except better. Serve over jasmine rice.

Yield: 2 to 4 servings

Thai red curry chicken


1 pound boneless, skinless chicken breasts, cut into bite-size pieces

kosher sea salt, to taste

freshly ground pepper, to taste

grapeseed oil (or other high-heat oil, like canola)

14 ounce can of coconut milk (I use Thai Kitchen brand)

1 tablespoon red curry paste ( I use Thai Kitchen brand)

1 tablespoon fish sauce

2 tablespoons brown sugar

1/3 cup chicken stock

1/2 cup frozen peas

fresh Thai basil (or regular basil)



Season chicken with salt and pepper. Stir fry in oil. Drain on paper towels.

In a large saucepan, simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, and chicken stock.

Simmer 10 minutes, stirring occasionally. Add frozen peas and chicken. Heat through. Top with fresh basil.


(Ref. "Thai Red Curry Shrimp" recipe, Thai Kitchen Red Curry Paste jar label.)