Red Curry Chicken

10 mins Prep Time 15 mins Cook Time
10 mins Prep Time
15 mins Cook Time
  • BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

  • STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.

  • SERVE with cooked Thai Kitchen® Jasmine Rice, if desired.

  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Number of Comments: 2

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  • Melissa on 11/29/2016

    I love this dish... I make it once a week. My kid even likes it!!!!

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  • Vicky Lynn on 2/10/2017

    I've had to really cut back on my spending and haven't been able to go to my favorite Thai restaurant in a long time. There are several things I still need to learn to make but Thai Kitchen's red curry paste is phenomenal. Until I can get to the restaurant, thus is a great substitute.

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