Thai Red Curry & Coconut Chicken

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It is hard not to love Thai food. With its abundance in freshness, exotic flavors and herbs, I’d have to say it is a definite favorite. Here is a really easy recipe that I make with some red curry paste and organic, light coconut milk. There are several ingredients that I did not include in this go around, but would make this recipe even better: Fresh Thai basil leaves lemongrass, fresh string beans and hot peppers (Thai hot). I am always cooking with and for kids, so we go easy on the heat or add it at the end. Here are the ingredients you will need and of course there is plenty of room for changes, variations and personal touches.


  • 1 tbsp. extra virgin olive oil
  • 2 c. sliced red sweet peppers
  • 2 generous tbsp. of Thai red curry paste
  • 2 tbsp. minced garlic
  • 1 lb boneless, skinless chicken breast, sliced into thin small pieces
  • 2 tbsp. of fish sauce
  • 1 tbsp. brown sugar
  • 1 lime, juiced
  • 2 tbsp lemon juice (lime and lemon used in place of lemongrass)
  • 2 c. coconut milk
  • 2 c. Jasmine rice, cooked ahead of time

Not included, but recommended:

  • 1 c. fresh Thai basil leaves
  • 2 c. fresh string beans
  • 1/2 c. fresh ground lemongrass stalk (using food processor)
  • Thai hot peppers or dried red pepper sprinkles.


  • On medium heat begin by sauteing the red curry paste with vegetables and garlic in the olive oil until the vegetables are warm and tender and the curry paste has “melted.”
  • Next, add your chicken breast, brown sugar, fish sauce and citrus juice. Mix well until chicken cooked through. (If using lemongrass, this would be a good time to add.)
  • Add coconut milk and let it come to a very gentle boil, stirring and watching continuously for one minute. Turn down to medium-low heat and let simmer for ten minutes.
  • Top the red curry coconut chicken mixture and its milky soup over Jasmine rice. Garnish with fresh Thai basil leaves or cilantro.


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