Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
This product has no significant nutritional value.
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.
I love this dish... I make it once a week. My kid even likes it!!!!
Melissa | November 29, 2016 |
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.
Vicky Lynn | February 10, 2017 |