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Wednesday, May 27, 2009

Red Curry Chicken with Basil

This is Linda's recipe from the throwdown. I really like it, and so did my family. Don't let the curry intimidate you. Its not hot, just flavorful. I'll add a photo next time I make it.

2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

You can find the coconut milk, red curry paste, and fish sauce in the Asian section of the supermarket-even here in Heber. Here's a picture so you know what to look for.


  1. I second this recipe. Even curry-averse Dave went back for seconds.

  2. Does the fish sauce make it taste fishy??

  3. Fish sauce is just an Asian seasoning. It doesn't make it taste fishy, just gives it some zip. Don't confuse it with tartar sauce or cocktail sauce which would be yucky. I posted pictures of the coconut milk, fish sauce and red curry paste, so you will know what you are looking for at the store.

  4. I can't believe I waited so long to make this. It was super easy and really tasty. I added an extra pepper, diced Yukon Gold potatoes and doubled the sauce. (Thanks Heather for the idea.)