Coconut Curry Chicken

Coconut milk balances the bite of Thai chili peppers in this dinner entrée.

By / Photography By Stefanie Keeler | May 16, 2017

Ingredients

  • 1 large onion
  • Oil for stir frying
  • 3 tablespoons red curry paste
  • 2 (13.5-ounce) cans coconut milk
  • 1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
  • 10 sprigs Thai basil
  • 4 Thai chilies, halved
  • 1/4 cup fish sauce
  • 10 kaffir lime leaves
  • 3 cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces
  • Cooked rice

Instructions

Sauté onion in oil until almost transparent. Add red curry paste and sauté until fragrant. Slowly add coconut milk and chicken. Add remaining ingredients except vegetables and simmer for 15 minutes. Add vegetables and simmer until done, about 2 to 5 minutes. Serve over fragrant rice.

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Ingredients

  • 1 large onion
  • Oil for stir frying
  • 3 tablespoons red curry paste
  • 2 (13.5-ounce) cans coconut milk
  • 1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
  • 10 sprigs Thai basil
  • 4 Thai chilies, halved
  • 1/4 cup fish sauce
  • 10 kaffir lime leaves
  • 3 cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces
  • Cooked rice
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