Red curry with Chicken

Makes 4 servings

You can pick up all the ingredients for this meal at PJ's Asia One Market in St. Augustine.


1/2 lb chicken breast cut to bite size pieces

2 tbsps vegetable oil

2 tbsps red curry paste

1 cup coconut milk

1/2 cup water

2 tbsps fish sauce

2 cloves garlic chopped

1/4 cup sliced onion

1/4 cup sliced bamboo shoots

1/4 cup green bean cut to bite size pieces

1/4 cup quartered Thai or Chinese eggplant cut into thick slices

3 kaffir lime leaves

2 Thai chili quartered

5-10 sweet Thai basil leaves for garnish

Red curry with chicken, served with rice on the side.


In a sauce pan with oil on high heat, add garlic and onion sauté for 15 seconds. Then add curry paste and chicken. Sauté for about one minute. Add fish sauce, black pepper, and coconut milk. Sauté for another 1-2 minutes.  Add vegetables and water, let cook about 10 minutes or until chicken and vegetables are tender. Finish by stirring in chili and kaffir lime leaves, Remove from heat, garnish with sweet Thai basil leaves.  Serve with hot steamed jasmine rice.


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