Red Chicken Curry with Basil


Red Chicken Curry with Basil
Servings: 6


1 tablespoon light cooking oil
2-3 tablespoons Red Curry Paste (see separate recipe)
500g chicken thighs, skinned, boned and died
400ml can coconut cream
1 kaffir lime leaf, finely shredded
2 tablespoons grated palm sugar
2 tablespoons fish sauce
100g green beans, sliced
1 tablespoon lime juice
salt and pepper
Thai or regular basil leaves to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100059


A quick dish to make and always bound to please those with a love of spicy food!


Heat the oil in a frying pan.  Add the red curry paste and cook over medium heat for 2 minutes until fragrant.  Add the chicken and cook for 2-3 minutes until chicken is well coated in the paste.

Add the coconut cream, kaffir lime leaf, palm sugar and fish sauce and reduce the heat.  Simmer for 10 minutes or until the chicken is cooked through.  Add the green beans and simmer for 5 minutes.  Stir in the lime juice and season with salt and pepper.

Garnish with basil leaves and serve with rice.



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