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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!


  • 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

Categories: Asian  Dinner 
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