Thai red curry with chicken
14 oz. Can of unsweetened coconut milk
1 Tbl. Red curry paste
½ c Fish sauce
2 Tbl. sugar
1 lb. Chicken breast, cut into 1” slices
5-8 kaffir lime leaves
¼ c fresh basil leaves
Shake the can of coconut milk well and pour ½ of the
can of into the pan and bring to a boil; add curry paste
and stir until well blended.
Turn down heat to medium, and add fish sauce and
sugar and stir until sugar is dissolved.
Add the chicken and bring to a slow boil. Continue to simmer until chicken is done. (Approx. 8 minutes)
Add remaining coconut milk and lime leaves and heat through.
Garnish with basil just before serving
Pairs Well With
After years of cooking thai food, I decided to teach a cooking class. After much tweaking with technique, I came up with the perfect thai curry recipe that can be used with any protein or vegetable. With the basic ingredients and following the technique, you will have success!