Chicken with Red Curry Sauce Cambodian/Thai

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The chicken is stewed in red curry and coconut milk, with lots of vegetables.

Preparation time: 1/2 hour
Cooking time: 1/2 hour

Serves: 6-8


2 T to 1/4 c red curry paste
1 onion, chopped
8-12 cloves of garlic, minced
4 cans coconut milk
2 lbs chicken breast, cut into 1.5 inch cubes
1/4 c Thai fish sauce
16 oz can of pineapple chunks in fruit juice, drained
1 can of baby corn (optional)
fresh broccoli or string beans, trimmed to bite-sized pieces
sliced carrots
1 red bell pepper cut into bite-sized pieces
bamboo shoots, water chestnuts, potato chunks (optional)
large bunch of basil, preferably Asian basil, chopped roughly.


Generously cover the bottom of a stew pot with olive oil. Heat to just before smoking. Lower the heat and add the red curry paste and sautee the paste for 5 minutes or so. Add one can of coconut milk, stir well, and add the onion and garlic. Sautee until soft.

Add the chicken and stir fry for about 5 minutes. Add the remaining coconut milk and fish sauce and bring to a low simmer. Cover and simmer on low for 15 minutes.

Add the remaining ingredients (vegetables and pineapple), bring back to a boil, lower the heat and simmer for another 5-10 minutes or until the vegetables are soft. Don't overcook, you want the veggies to be on the crunchy side.

Place in a serving bowl, add the basil and toss.

Serve with Jasmine (Thai) rice and extra fish sauce if desired.


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