Chicken in Thai Red Curry


Prep time20 minutes
Cooking time
Total time20 minutes


Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!


1 can
coconut milk
1⁄2 teaspoon
red curry paste
1 tablespoon
fish sauce
3 tablespoons
brown sugar
2 teaspoons
lime juice
1 cup
chicken broth
2⁄3 cups
coarsely chopped basil leaves
4 teaspoons
olive oil
1 clove
minced garlic
1⁄2 cup
chopped onion
1 pound
chicken breast halves - cut in 1" cubes
1 can
bamboo shoots - striped
1⁄2 pound
green beans
stalk broccoli
1⁄2 pound
sliced mushrooms
1⁄2 pound
snow peas
bell pepper - julienned


In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add fish sauce, brown sugar, and lime juice. Stir. Add chicken broth, stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.

Season chicken cubes with salt and pepper. In a large nonstick skillet or a wok, heat olive oil over medium high heat. When oil is hot, add garlic and onions; saute one minute. Add chicken and cook until no longer pink in the middle (about 7 minutes).

Then, add the veggies and saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat.

Serve over rice.



I find this Thai dish quick and easy to make when I found this Thai Red Curry paste by Thai Kitchen. This curry paste should be available at your local grocery store and is very hot, so you might want to try a half tablespoon the first time you make this.

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